NYT Chicken Shawarma Recipe: Middle Eastern Street Food Favorite

I’m obsessed with making authentic Middle Eastern street food at home, and this NYT Chicken Shawarma recipe is a game-changer. The combination of marinated chicken, crispy veggies, and creamy tahini sauce wrapped in warm pita bread is irresistible.

With simple ingredients and straightforward instructions, you’ll be enjoying restaurant-quality shawarma in no time – ready in under an hour with basic kitchen tools.

Ingredients for Nyt Chicken Shawarma

Simple ingredients make this Middle Eastern street food favorite come alive in your kitchen.

The chicken thighs are key here – boneless and skinless work best. Most grocery stores have them pre-cut into strips, which saves time. If you’re buying whole thighs, just trim the excess fat and slice them thinly yourself. For the marinade, full-fat Greek yogurt gives that creamy tang we love in shawarma.

No tahini? Nut butters (peanut or cashew) can work in a pinch, though the flavor will be different. Want extra heat? Bump up the cayenne pepper or add some red pepper flakes. The veggies can be customized – pickled turnips are traditional, but regular cucumber and tomato work great too. For an authentic touch, try sumac on top.

This recipe keeps well – the marinated chicken lasts 24 hours in the fridge. The tahini sauce? Store it in an airtight container and give it a good stir before using. Assembled shawarma is best fresh, but you can prep the components ahead of time. The pita bread warms up nicely in a dry skillet or wrapped in foil and heated in the oven for a few minutes.

Step-by-Step Instructions for Chicken Shawarma

Let’s create this delicious Middle Eastern street food favorite with simple, straightforward steps.

Step 1: Marinate the Chicken

In a large bowl, combine the 1 cup Plain Greek Yogurt, 2 tbsp Lemon Juice, 0.25 cup Olive Oil, 4 cloves minced Garlic Cloves, 1 tsp Ground Cumin, 1 tsp Paprika, 0.5 tsp Cayenne Pepper, 1 tsp Salt, and 0.5 tsp Black Pepper. Whisk until smooth to create the marinade.

Add the 1.5 lb Chicken Thighs to the marinade and mix until they’re fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for the best flavor. The longer it marinates, the more tender and flavorful the chicken will be.

Step 2: Grill the Chicken

Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for 6-8 minutes per side until it’s cooked through and slightly charred on the outside. You want it to reach an internal temperature of 165°F.

Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing it thinly against the grain. This helps retain the juices and makes it easier to wrap in pita.

Step 3: Prepare the Tahini Sauce and Vegetables

In a small bowl, mix the 0.5 cup Tahini with a squeeze of Lemon Juice and a pinch of Salt until smooth. You can adjust the consistency by adding a little water if needed. The tahini sauce should be creamy but pourable.

Thinly slice the 1 whole Cucumber and 0.5 whole Red Onion, and dice the 1 whole Tomato. These fresh vegetables add crunch and flavor to your shawarma.

Step 4: Assemble the Shawarma

Warm the 4 whole Pita Bread by wrapping them in foil and heating them in the oven at 350°F for a few minutes. Slice the rested chicken into thin strips.

To assemble, spread a layer of tahini sauce on each warmed pita, then add slices of the grilled chicken, followed by slices of Cucumber, Tomato, and Red Onion. Serve immediately and enjoy the flavors of this Middle Eastern favorite.

Regional Styles of This nyt chicken shawarma

Traditional Middle Eastern Style

The classic version of this NYT Chicken Shawarma recipe features thinly sliced chicken thighs marinated in a mix of Greek yogurt, lemon juice, and spices, then grilled to perfection. The authentic touch comes from using a vertical rotisserie, but a regular grill works beautifully too.

Turkish-Style Variations

In Turkey, you’ll often find shawarma served with crispy garlic pickles and a sprinkle of sumac. To give this recipe a Turkish twist, add 1 tsp of sumac to your marinade and top with thinly sliced pickles. The tangy flavor pairs perfectly with the rich chicken.

Levantine-Inspired Modifications

For a Levantine version, try adding chopped fresh parsley and mint to your tahini sauce. This refreshing herbaceous note is common in Lebanese and Syrian cuisine. You can also sprinkle some toasted pine nuts on top for added crunch and flavor.

Regional Spice Adjustments

Different regions have their own spice preferences. For an Egyptian-style shawarma, add a pinch of coriander and cumin to the marinade. In Jordan, they might use more cayenne pepper for an extra kick.

Frequently Asked Questions