NYT Chicken Shawarma Recipe: Middle Eastern Street Food Perfection

I’ve perfected my chicken shawarma recipe to capture the authentic flavors of Middle Eastern street food. Marinated chicken is grilled to perfection, served in a warm pita with creamy tzatziki sauce and crisp vegetables.

This foolproof recipe yields tender, juicy chicken with a crispy exterior, all wrapped in a soft pita. With simple ingredients and straightforward instructions, you’ll achieve perfect results every time, just like your favorite street vendor.

Ingredients for Nyt Chicken Shawarma

Simple, authentic ingredients bring Middle Eastern street food to your kitchen table perfectly.

For the best flavor, use high-quality spices—Penzeys has great options. The chicken thighs matter here; look for organic if possible. Most grocery stores carry them, but Whole Foods or Trader Joe’s might have better quality. Fresh parsley is a must—don’t skip it.

No Greek yogurt? Coconut yogurt is a great substitute. For a milder flavor, reduce the cayenne pepper to a pinch. Want extra crunch? Add some pickled turnips or sumac on top. The pita bread should be soft and warm—warming it up on the grill or in a dry skillet works wonders.

This recipe keeps well in the fridge for up to 3 days. Store the chicken and tzatziki sauce separately to keep everything fresh. The tzatziki sauce may need a quick stir before serving again. You can also freeze the marinated chicken for up to 3 months—just thaw and grill when you’re ready.

Step-by-Step Instructions for Chicken Shawarma

Let’s create this authentic Middle Eastern street food with perfectly marinated chicken and crispy pita.

Step 1: Prepare the Chicken Marinade

In a large bowl, whisk together the 1 cup Plain Greek Yogurt, 2 tbsp Lemon Juice, 4 cloves Garlic Cloves, 1 tsp Ground Cumin, 1 tsp Smoked Paprika, 0.5 tsp Cayenne Pepper, 1.5 tsp Salt, and 1 tsp Black Pepper. The marinade should be smooth and well combined, with the garlic fully incorporated into the yogurt mixture.

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

Step 2: Grill the Chicken to Perfection

Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Grill the chicken thighs for 6-8 minutes per side until they’re charred on the outside and cooked through. You want a nice crust to form on the chicken, so don’t move it too much while it’s grilling.

Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing it thinly against the grain. The chicken should be juicy and full of flavor, with a slight char from the grill.

Step 3: Prepare the Toppings and Pita Bread

While the chicken is grilling, prepare your toppings. Dice the 2 whole Tomatoes and thinly slice the 0.5 whole Red Onion. Slice the 1 whole Cucumber into thin rounds. Chop the 0.25 cup Fresh Parsley and set it aside. Warm the 4 whole Pita Bread by wrapping them in foil and heating them in the oven at 350°F for a few minutes. The pita should be soft and pliable.

Assemble the shawarma by placing slices of the grilled chicken onto the warmed pita bread, followed by your desired toppings. Drizzle with a bit of 0.25 cup Olive Oil if desired, and serve immediately.

Step 4: Serve and Enjoy

Serve the chicken shawarma immediately, garnished with additional parsley if desired. The combination of the tender, flavorful chicken, crisp vegetables, and soft pita bread creates a truly authentic Middle Eastern street food experience. Make sure to serve it hot and enjoy the delicious flavors.

Make-Ahead Tips for This nyt chicken shawarma

Marinating Ahead

You can marinate the chicken up to 24 hours in advance for maximum flavor. Simply prepare the marinade as instructed, add the chicken thighs, and refrigerate until you’re ready to grill. The longer it marinates, the more tender and flavorful the chicken will be.

Preparing Toppings

Chop your vegetables—tomatoes, cucumber, and red onion—up to 1 day in advance. Store them separately in airtight containers in the refrigerator. The tzatziki sauce can also be made ahead and refrigerated for up to 3 days. Give it a good stir before serving.

Warming Pita Bread

Warm your pita bread just before serving by wrapping it in foil and heating it in the oven at 350°F for a few minutes. You can also warm it on the grill for a few seconds on each side. This keeps the pita soft and pliable, perfect for wrapping your shawarma.

Grilling Strategy

If you’re planning a party, you can grill the chicken ahead and keep it warm. Grill the chicken as instructed, then wrap it in foil and keep it in a 200°F oven for up to 30 minutes without losing much quality. Slice it just before serving to maintain that perfect texture.

Assembly and Serving

Assemble the shawarma just before serving. Place slices of the grilled chicken onto the warmed pita bread, followed by your desired toppings. Drizzle with tzatziki sauce and a bit of olive oil if desired. Serve immediately to enjoy the combination of tender chicken, crisp vegetables, and soft pita bread.