I’ve perfected a chicken shawarma recipe that delivers on the promise of juicy, flavorful street food. The key lies in a careful balance of spices and a precise cooking technique that ensures tender, moist chicken every time.

The marinade is where the magic happens, with a blend of aromatic spices, citrus, and olive oil that penetrates deep into the meat. I let mine marinate for at least 2 hours, though overnight is even better for maximum flavor.

Cooking the shawarma requires a hot skillet or grill, where the chicken develops a nice char on the outside while staying juicy within. I cook mine for 5-6 minutes per side, or until it reaches an internal temperature of 165°F.

Serve your shawarma in warm pita bread with your favorite toppings – I’m a fan of creamy tzatziki sauce, crunchy pickles, and fresh herbs. This recipe is sure to become a new favorite, with its bold flavors and satisfying texture. Let’s get cooking!

Ingredients for nyt chicken shawarma

Here’s everything you need for authentic NYT chicken shawarma at home.

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You can find most ingredients at your local grocery store or Middle Eastern market. For authentic flavor, look for high-quality spices like paprika and cumin from Penzeys or bulk spice stores. Choose fresh, plump garlic and fresh lemons for the marinade. Whole Foods usually carries good tahini for tzatziki sauce.

For a vegetarian version, substitute chicken with 1.5 cups marinated and grilled portobello mushrooms or eggplant. If you can't find Greek yogurt, use plain regular yogurt as a substitute. For gluten-free, use gluten-free pita bread. Adjust cayenne pepper to your desired spice level or omit entirely.

Store leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving. Keep tzatziki sauce refrigerated and give it a good stir before using. Store pita bread at room temperature for up to 2 days or freeze for longer storage.

Step-by-Step Instructions for NYT Chicken Shawarma

Let’s make delicious chicken shawarma together – follow these simple steps for juicy results.

🔥 Step 1: Marinate the Chicken

In a large bowl, combine 1 cup Plain Greek Yogurt, 2 tbsp Fresh Lemon Juice, 2 tbsp Olive Oil, 4 minced Garlic Cloves, 1 tsp Ground Cumin, 1 tsp Paprika, 0.25 tsp Cayenne Pepper (if using), 1 tsp Salt, and 0.5 tsp Black Pepper. Mix well until you have a smooth marinade.

Add the 1.5 lb thinly sliced Boneless Chicken Breasts to the marinade and toss until they’re fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for maximum flavor.

🔥 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 5-7 minutes per side until it’s cooked through and slightly charred on the outside.

The chicken is done when it reaches an internal temperature of 165°F. Transfer the cooked chicken to a cutting board and let it rest for a few minutes before slicing it thinly against the grain.

🥘 Step 3: Assemble the Shawarma

Warm the 4 pieces Pita Bread by wrapping them in foil and heating them on the grill or in the oven for a few minutes. Slice the rested chicken into thin strips.

Assemble the shawarma by placing the sliced chicken onto the warmed pita bread, then topping it with 1 cup Tzatziki Sauce. Serve immediately and enjoy your delicious homemade chicken shawarma.

The NYT chicken shawarma recipe is a game-changer for street food lovers 🍖. This popular Middle Eastern dish is known for its juicy, flavorful chicken, served in a warm pita with creamy tzatziki sauce and crunchy veggies. The New York Times recipe puts a twist on the classic, using a blend of spices and yogurt to marinate the chicken, resulting in tender, fall-apart meat.

🔪 Preparing the Chicken

To start, you’ll need to prepare the marinade, a mixture of yogurt, garlic, lemon juice, and spices. The acidity in the yogurt helps to break down the proteins in the chicken, making it tender and juicy. The garlic and lemon add a bright, citrusy flavor, while the spices provide a warm, aromatic taste.

• 2 lbs boneless, skinless chicken thighs, cut into thin strips
• 1/2 cup plain yogurt
• 2 cloves garlic, minced
• 2 tbsp freshly squeezed lemon juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste

⏰ Cooking the Shawarma

Once the chicken is marinated, it’s time to cook it. The NYT recipe recommends grilling the chicken, but you can also use a grill pan or broiler if you don’t have access to a grill. Cook the chicken until it’s charred and cooked through, about 5-7 minutes per side.

💡 Pro tip: Make sure to let the chicken rest for a few minutes before slicing it thinly against the grain. This will help the juices redistribute, making the chicken even more tender and flavorful.

Serve the chicken in a warm pita with your favorite toppings, such as tzatziki sauce, tomato, onion, and pickled turnips. The result is a delicious, satisfying meal that’s perfect for a quick weeknight dinner or a weekend lunch 🥗.

Tips & Variations for NYT Chicken Shawarma

Here are my top tips to help you make the most of this delicious chicken shawarma recipe.

Marinating Tips: For maximum flavor, let the chicken marinate for at least 2 hours, or overnight if possible. The longer it marinates, the juicier and more flavorful it’ll be. Make sure to mix the marinade well before adding the chicken to ensure all the spices are evenly distributed.

Grilling Techniques: When grilling the chicken, make sure the grill is preheated to medium-high heat. This helps achieve those beautiful grill marks and cooks the chicken evenly. If you don’t have a grill, you can also cook the chicken on a grill pan or in the oven – just adjust the cooking time accordingly.

Assembly and Serving: Warm the pita bread before assembling the shawarma by wrapping it in foil and heating it on the grill or in the oven for a few minutes. This makes it soft and pliable, perfect for wrapping around the chicken and tzatziki sauce. You can also customize your shawarma with additional toppings like pickled turnips, tomatoes, or onions.

Make-Ahead Strategy: You can prepare the chicken and tzatziki sauce ahead of time. Store the cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat it gently before assembling the shawarma. The tzatziki sauce can also be made ahead and stored in the fridge for up to 3 days.

This delicious NYT Chicken Shawarma recipe is packed with juicy chicken and flavorful spices, making it a great protein-rich meal option. You’ll love how the Greek yogurt marinade helps keep the chicken moist while adding a nice tanginess.

The dish provides significant protein from the chicken, while the olive oil and tzatziki sauce contribute healthy fats. You’ll get a good mix of spices like cumin and paprika that not only add flavor but also contain antioxidants. The pita bread adds some carbohydrates for energy.

Enjoy this shawarma in moderation as part of a balanced meal – the tzatziki sauce adds richness while the chicken provides lean protein. With 420 calories per serving, it’s a satisfying meal that can fit into various dietary needs when paired with additional vegetables or sides.