Chicken Shawarma in the Oven
As I’ve said before, I am loving the NYT Cooking app. No, they’re not paying me to say this. The recipes are just incredibly solid and they have amazing contributors from Alison Roman, Samin Nosrat and Claire Saffitz to Melissa Clark and Dori Greenspan. It costs $4.99 a month, but lets you easily save recipes and build a grocery list in the app. Get. On. Board.
Anyways, this recipe intrigued me because I love chicken shawarma and had bucketed into the category of “too hard to make and get right, so will continue to order it when out.” John clearly agreed, because when I told him I was making this, he responded by saying, “how do you think that’s going to turn out?” (with love I’m sure). Not only did the ingredient list feel achievable, it was cooked in the oven which is EASY.
NYT Cooking’s Oven-Roasted Chicken Shawarma
Served with Ina Garten’s Greek Salad (P.S. This dressing is great to save for any other salad as well)
Bentley’s Way
The store was actually out of boneless skinless chicken thighs, so I used bone-in, skin-on thighs. Honestly, it was delicious and turned out great, you just can’t easily slice it up for serving like the recipe says.
I marinated this longer than 12 hours because that made more sense with my schedule. I got it marinated at 9:30 p.m. the night before, and cooked it at about 7 p.m. the next day, This resulted in no issues for me!
I served this with toasted pita because I had two pieces in my freezer and it seemed like a good time to break them out. I just wrapped them in foil and cooked them in the oven with the chicken when it had about 12 minutes left.
I also whipped up some no-recipe lemon yogurt. One container of plain Greek yogurt, a clove of garlic crushed, the juice from a lemon and salt and pepper to taste.
I halved the chicken recipe which worked well, but failed to half the Greek salad. Be better than me and either fully aim for leftovers, or pay attention to the quantities in recipes.
