In restaurants around the Middle East, thin slices of meat, impaled on long skewers, turn on vertical rotisseries. As the edges of the meat cook, they're sliced off and enclosed in soft flatbread ― lahvosh.
The sandwich is called shawarma. Hilda and Ray Marangosian of San Mateo, California, devised this fast, light version, which requires no special equipment or shopping. Just stir strips of beef in a frying pan, stuff them into pocket bread, and add broiled tomatoes and a simple yogurt sauce.