Chicken Shawarma Tacos

Save Recipe
  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 4 servings
Share This Recipe


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 


  1. 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.
  2. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  3. 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.
  4. 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.
  5. 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.
  6. Warm the tortillas on the stove or in the microwave. To assemble, fill them with chicken, Tahini Sauce, diced onion and cilantro.

Tahini Sauce:

  1. In a small bowl, mix together the tahini, lemon juice and 3 tablespoons cold water until the mixture thickens. Season with salt and pepper.