Chicken Shawarma Tacos
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 4 servings
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 4 servings
Ingredients
1 tablespoon curry powder
1 tablespoon garam masala
1 1/2 teaspoons chicken bouillon
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs
1 medium onion
Ten 6-inch flour tortillas
Tahini Sauce, recipe follows
1/4 cup fresh cilantro leaves, finely chopped
Tahini Sauce:
1/4 cup tahini
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
Directions
- In a large bowl, mix together the curry powder, garam masala, chicken bouillon, lemon juice, 1/2 teaspoon salt and 2 tablespoons olive oil. Rub all over the chicken and let marinate for 30 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Spread the chicken out onto the lined baking sheet and bake until cooked through, about 45 minutes. Let cool slightly, then slice into bite-size pieces.
- Thinly slice three-quarters of the onion and dice the remaining one-quarter. Set the diced onion aside for the topping. Heat the remaining 2 tablespoons olive oil (or 2 tablespoons of the marinade) in a skillet over medium high and add the sliced onion. Cook, stirring occasionally, until browned, about 7 minutes.
- Add the chicken and some of the marinade to the onions and cook until crisp and beginning to brown on the edges, about 5 minutes. Season with salt and pepper.
- Warm the tortillas on the stove or in the microwave. To assemble, fill them with chicken, Tahini Sauce, diced onion and cilantro.
Tahini Sauce:
- In a small bowl, mix together the tahini, lemon juice and 3 tablespoons cold water until the mixture thickens. Season with salt and pepper.
