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“Street Meat” is the result of my two month quest to try and replicate the Halal food served by streetcarts common in NYC.
When you walk by one of these guys it definitely evokes the senses, which depending on your tastes or sophistication may make you drool or wince. It isn’t subtle food. On 53rd and 6th they have an almost cult like following where you can commonly see people line up a block or more with a two hour wait. Two hours…for street food!
This recipe isn’t really authentic, but at least you know the protein that goes in! Who knows what those carts really use? It could be chicken as stated, or it could be a pigeon or even a cab driver that crossed paths with the chef (hmm, I wonder if they taste like chicken!)
Surprisingly I haven’t been able to locate anything on the web that has gotten better results, but hot damn this is pretty tasty already. If anyone has suggestions, especially on how to craft the “white sauce” let me know. For now, I cheat and use tzaziki (see Episode 7a.)
Ingredients:
Serves 2 hungry people, or 4 normal people
Meat
- 1 package boneless skinless chicken thighs
- 1 tsp paprika
- ½ tsp curry
- 1 tsp fresh ginger, grated
- 2 tsp cumin
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 6 oz tomato juice
- 1 medium onion, sliced thin
- 2 tbl olive oil
- 1 tbl vinegar
- 10 shakes tabasco or similar hot sauce. I use Tapatio, which is hotter and richer than Tabasco but not insane. El Yucateco is also good, but MUCH hotter.
- salt and pepper to taste (I like a teaspoon)
Rice
- 1 cup basmati rice
- 2 cups water
- ½ tsp turmeric
- 4 cloves
- 1 bay leaf
- 1 tsp kosher salt
Salad
- lettuce (romaine or iceberg), diced
- tomato, diced
- cucumber, sliced
White Sauce
(see Episode 7a – Tzaziki)
The real stuff isn’t quite the same as tzaziki, but this will need a bit more experimentation to get right.
Directions:
- Marinate chicken with dry spices and olive oil (overnight is best, but can do it 10 minutes ahead).
- Sweat onions, and sauté chicken with marinade and ginger.
- When chicken starts getting some nice color and before the spices burn, add tomato juice & vinegar
- On medium heat, reduce until all the liquid is gone.
- Serve with pita or naan.
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Comments (9) »
What an unusual combination of spices. I may even be able to find an authentic white sauce recipe for you. I bet Joumana would know… didn’t she comment on your site once. She has lived in France and knows all about Lebanese and Mediterranean food… I would ask her. I will see if my students know… because – they are going to make this! What a blast it will be for them to work with these spices and make a snack in a pita. (For me, too!)
I also think you should add more to your about page – and that your fiance, Nicole?, I think it is, should write comments, too. I am always on Vanja’s case. I love your kitchen. Don’t think I ever told you that.
Valerie
Thanks Valerie! I’d be interested if your students have the palate for something like this — it could be challenging!
I do need to spend a little more time on my about page, I haven’t revisted it since the site was created. We have something special in mind for Nicole’s debut on the site, but it will take some time before we get all the pieces together
Also, thanks for the kitchen comments, I designed most of it myself, s still not done though. I kind of lost all of my creative drive when I got to the backsplash behind the stove. One of these days, the plywood will be gone!
–Andy
So I made this and I have to say it was very good but nothing like the food served at the cart. I have concluded that the meat they use is Gyro meat swapping lamb for chicken or vice versa. I would recommend checking out Alton Brown’s episode on making Gyros.
The Tzaziki recipe was a good starting point for me. Next time I try this I would blend the cucumber REEEALY well, use far less garlic, and a little less dill (That is if you are trying to replicate the sauce from the cart)
Keep up the good work.
–Christopher
Christopher,
I agree, the recipe here is not quite the same as my standard on 53rd St. I think the tomato juice is where it deviates significantly. The cart on 53rd is much drier and I don’t recall any tomato flavor in it. You may be right with your Gyro theory, I’ll have to try Alton’s recipe and see if that moves the needle closer. Let me know if you try it and it works out (or if you find a closer recipe — surprisingly there wasn’t much out there when I started looking a few months ago).
For the white sauce, I didn’t attempt to mimic the cart’s. I have heard theirs is a mix of yogurt and mayo (and maybe a little lemon juice), getting the proportions right may be tricky.
Thanks for giving it a try, while ultimately this recipe is different I still like it a lot…but one day, I will nail it!
Cheers,
Andy
If you make the sauce the way they make it on the street in New York it is garlic ranch dressing you just replace the sour cream with greek yogurt. Then thin it down with water and a little wine viniger if you want.
Hey Marylou,
Thanks, I’ll have to give this a try it sounds about right… I haven’t made my street meat for while, good thing you reminded me about it!
Cheers,
Andy
Hi!! I was browsing for the chicken and rice, NY style and was surprised to find no recipes at all!!! Then I found your page, and well, I like the recipe for the rice, I make something similar. And I think the street vendors use parboiled basmati rice. So you could try that for more authentic taste.
And the chicken, as you said, did not have tomatoes. My husband loves the chicken!! Its been 2 yrs since we moved out of NYC, but we still are hooked on that chicken/falafel and rice. I would love to know if you happen to get the authentic recipes from any of the street vendors!! Try asking some vendor who has a small cart, maybe they’ll tell you!!! I should have done that when I was in NYC
There was actually a small cart close to Columbia University, which was our favorite! Anyways, thanks for sharing the recipe 
Hey Ambika, thanks for stopping by. I still haven’t perfectly replicated the NY street meat, but the recipe I listed is pretty good on its own, just a little different. If you find the real deal, lemme know!
my favorite recipe of all time. My husband and i looovveeee streat meat night. I am kosher so whenever I pass those street meat carts, I always say mmmmm to myself. You’re awesome..Your food rocks. I like your name too