Note: The original NYT recipe makes a great shawarma-style pita sandwich, like you'd get from a halal cart in Manhattan. But the chicken is an easy, tasty, and quick meal and can be served with any leftover tzatziki. I served it with Costco mini-naan bites and some leftover sauce from Jerusalem Sliders.
For the Roasted Chicken
¼ cup canola oil
5 garlic cloves, minced (or use garlic oil)
1 tablespoon ground coriander
1½ teaspoons ground paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon granulated onion (optional; omit for low-FODMAP)
1 tablespoon dried cilantro
1 tablespoon lemon juice, plus wedges for serving
2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
Salt and black pepper (optional; I forgot and it still tasted great)
For the Roasted Chicken
¼ cup canola oil
5 garlic cloves, minced (or use garlic oil)
1 tablespoon ground coriander
1½ teaspoons ground paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon granulated onion (optional; omit for low-FODMAP)
1 tablespoon dried cilantro
1 tablespoon lemon juice, plus wedges for serving
2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
Salt and black pepper (optional; I forgot and it still tasted great)
For the White Sauce
½ cup plain Greek yogurt
¼ cup plus 2 tablespoons mayonnaise
1 tablespoon distilled white vinegar
¾ teaspoon granulated sugar
A big pinch of granulated garlic
A big pinch of granulated onion
Salt and black pepper
To Serve:
1 small head iceberg lettuce, shredded
2 medium tomatoes, diced
Warm pita bread
½ cup plain Greek yogurt
¼ cup plus 2 tablespoons mayonnaise
1 tablespoon distilled white vinegar
¾ teaspoon granulated sugar
A big pinch of granulated garlic
A big pinch of granulated onion
Salt and black pepper
To Serve:
1 small head iceberg lettuce, shredded
2 medium tomatoes, diced
Warm pita bread
Hot sauce/sriracha (optional)
Directions:
Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.
Spread the seasoned chicken in a single layer on a large sheet pan (covered in aluminum foil for easy clean up!) and roast until golden and caramelized, about 20 minutes.
While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.
Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.
Directions:
Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.
Spread the seasoned chicken in a single layer on a large sheet pan (covered in aluminum foil for easy clean up!) and roast until golden and caramelized, about 20 minutes.
While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.
Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.
