Description
A revamped version of my husband's favorite NYC street cart food. Tender, flavorful Middle Eastern chicken paired with two fantastic sauces and served up in a fluffy pita.
Ingredients
Scale
- 6 boneless chicken thighs, fat trimmed, cubed
- 3 garlic cloves, minced
- 2 Tbsp lemon juice
- 1 Tbsp dried oregano
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp dried minced onion
- 1 tsp fenugreek
- 1/2 tsp ground coriander
- 3/4 cup greek yogurt
- sea salt
- freshly ground black pepper
- 3 tbsp olive oil
- 1 tomato, cubed
- 1/2 head iceberg lettuce, chopped
- Pita bread
White Sauce:
- 1 Cup Greek yogurt
- 1 Cup mayonnaise
- 1 Tbsp sugar
- 1 Tbsp salt
- 4 Tbsp white vinegar
- 1.5 Tbsp. lemon juice (½ lemon)
- 1 Tbsp. olive oil
- 1 tsp dill (dry or fresh)
Red Sauce:
- 4 parts Harissa
- 1 part Sriracha
Instructions
- Combine all the spices, garlic, lemon juice and 1 tablespoon of olive. Generously salt and pepper. Work in the Greek yogurt. Add the cubed chicken thighs and onions and let it marinate overnight.
- Put 2 tablespoons of olive oil in a hot skillet, preferably cast iron. Add the chicken.
- Cook the chicken, stirring occasionally, until nicely browned and cooked through. Place pitas on top to soften.
- Once the pitas are warm, place a pita in a large square of tin foil and add the chicken. Top with lettuce and tomato and sauces.
Notes
Based on: Chicken and Rice NYC Street Meat Style by Eric Rhee and Michelle Won
Rafiqi’s Delicious Food carts are numerous and abundant in NYC. The delicious odor of garlic and Middle-Eastern herbs permeated my afternoon commute one day back in 2004 and I’ve been a Rafiqi’s addict ever since.
