I made the NYT Chicken Schwarma recipe you've all been touting and...

[Anonymous]

... it was everything you promised it would be. FWIW, I made it with both thighs and breasts, due to family preferences, and we cooked it on the grill. It was so quick to put together and everyone loved it, including hard-to-please 5 and 9 year olds. Thank you!

[Anonymous]

It is one of my favorites and good for a group.

[Anonymous]

I throw cherry tomatoes, chinese eggplant (pre-softened with a little salt), and red bell peppers onto the sheet pan (or grill) along with the red onions and chicken. It's basically a complete meal. My 4 y.o. likes to put it all in a wrap and eat it.

If you throw some whole garlic cloves into the oven for the last few minutes, you can mash the roasted garlic into some plain yogurt, add salt, and you have a delicious sauce.

At this point, we make this once per week...because it's so easy and everyone loves it.

[Anonymous]

Link?

[Anonymous]

Juice from 2 lemons
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

PREPARATION
Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

[Anonymous]

Anonymous wrote:Juice from 2 lemons
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

PREPARATION
Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

OP here. I just remembered I also used a pinch of cayenne instead of the red pepper flakes because my kids would flip if they could see or got a bite with a flake, and I didn't put any parsley on their plates.

[Anonymous]

I started making this 6 months ago, and it is in our weekly rotation now. Love it. I make flat breads to go with it (just flour, salt, baking soda, and yogurt) and with a garlic/yogurt sauce it is fabulous.

[Anonymous]

Anonymous wrote:I throw cherry tomatoes, chinese eggplant (pre-softened with a little salt), and red bell peppers onto the sheet pan (or grill) along with the red onions and chicken. It's basically a complete meal. My 4 y.o. likes to put it all in a wrap and eat it.

If you throw some whole garlic cloves into the oven for the last few minutes, you can mash the roasted garlic into some plain yogurt, add salt, and you have a delicious sauce.

At this point, we make this once per week...because it's so easy and everyone loves it.

After I put the chicken on the pan, I mix around some broccoli and/or cauliflower and/or carrots in the marinade and put them on the same sheet pan around the chicken.

[Anonymous]

Thank you for posting this recipe! It looks and sounds delicious. I am too cheap to sign up fort he NYT access!

[Anonymous]

Thank you!

[Anonymous]

Anonymous wrote:I started making this 6 months ago, and it is in our weekly rotation now. Love it. I make flat breads to go with it (just flour, salt, baking soda, and yogurt) and with a garlic/yogurt sauce it is fabulous.

Can you post measurements?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I started making this 6 months ago, and it is in our weekly rotation now. Love it. I make flat breads to go with it (just flour, salt, baking soda, and yogurt) and with a garlic/yogurt sauce it is fabulous.

Can you post measurements?

For the flatbread if that was unclear.

[Anonymous]

I'm also interested in a good sauce to go with it. Yogurt and cucumbers?

[Anonymous]

Now I understand why I find the Shawarma places that get raves here underwhelming.

[Anonymous]

Anonymous wrote:Now I understand why I find the Shawarma places that get raves here underwhelming.

Enlighten us, by all means.