Quick Chicken Shawarma Taco in under 30 minutes | WEEKNIGHTING
Here’s my take on a quick chicken shawarma “taco” that you can make on a weeknight. It gives me everything I want out of a shawarma sandwich including the deeply flavorful charred chicken, but is a little lighter than the traditional version and comes together in 30 minutes or less. I’ve eaten this meal literally 5 times in a row between R&D and leftovers and can honestly say that I’m not sick of it yet.
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🔪MY GEAR:
BOOS BLOCK CUTTING BOARD: D
SERRATED KNIFE:
TORTILLA WARMER: f
PLASTIC CUTTING BOARD: R
MASAHIRO CHEF’S KNIFE: m
HALF SHEET PAN + RACK:
IMMERSION BLENDER: 2
MY FAV STAINLESS BOWL: 6
SQUEEZE BOTTLE: q
INSTANT READ THERMOMETER:
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RECIPE
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CHCKEN:
▪2lbs boneless skinless chicken thighs
▪200g or 3/4c plain greek yogurt
▪20g lemon juice or juice of 1/2 large lemon
▪10g or 1Tbsp garlic powder
▪1g or 2tsp dried thyme
▪5g or 2 1/2tsp ground cumin
▪1g or 2tsp dried oregano
▪2g ground coriander
▪5g garam masala
▪1g or 1tsp ground black pepper
▪20g or 3 1/2 tsp salt
Add all ingredients to bowl and mix to combine and coat chicken well. Cover and let marinate in the fridge for at least 20min or up to 8 hours. Add a little less salt if marinating for 8hrs.
Preheat broiler to high with oven rack set as close to broiler as possible.
Line sheet tray with foil. place thighs on foil and cook under broiler for 10-12 minutes until a bit of char has developed. After desired amount of char on side 1, flip thighs to second side and continue cooking for another 10-12mins or until internal temp reaches 165F/74C or above. ALWAYS KEEP AN EYE ON CHICKEN while under broiler. Things can burn quickly and cook time varies depending on your oven.
Thinly slice.
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TAHINI SAUCE:
▪150g or 3/4c tahini (loose texture preferred as shown @1:27)
▪30g or 2Tbsp lemon juice
▪100-120g or 1/4c+ water (use more water if your tahini is on the thick side)
▪2g or 1/3tsp salt
▪1 garlic clove, roughly sliced
Add ingredients into a high sided container and blend with immersion blender (or in conventional blender) until well blended and saucy.
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TOMATO CUCUMBER “Pico de Gallo”
▪150g or 3/4c diced tomatoes
▪125-150g or 3/4c diced cucumbers
▪10g or about 1/4 bunch of parsley, chopped
▪3g or 1/2tsp salt
Mix to combine.
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PICKLED PEPPERS (pepperoncini’s also work if you don’t have time to make these, but i like the sweet pop of my homemade pepper)
▪6-7 banana peppers, cut into rings / 1 quart
▪400g or 1 2/3c water
▪400g or 1 2/3c white distilled vinegar
▪80g or 1/3c sugar
▪8g or 1/2Tbsp salt
Combine water, vinegar, sugar, and salt in a sauce pan. Bring to boil. Add peppers and stir to submerge. Remove from heat and allow to cool. Store in the fridge until ready to use.
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ADDITIONAL TOPPINGS:
▪Flour Tortillas (I’m using store bought today, but you can find a recipe for homemade in this vid: )
▪Sliced dill pickles (I’m using bubbies for this recipe)
▪Sambal chili sauce
▪Thinly shredded lettuce (I’m using little gem here)
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TO BUILD SHWARMA TACOS:
Heat flour tortillas in a nonstick skillet over medium until soft. Keep warm in tortilla warmer. Build tacos by adding chopped chicken, 2-3 spoons of pico de gallo, pickled pepper slices, sliced dill pickle chips, sambal to taste, plenty tahini sauce, and a generous handful of shredded lettuce.
#chickenshwarma #shwarmatacos #weeknighting
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Recipe Video:
