Easy chicken shawarma tacos are loaded with fresh tomatoes, romaine lettuce, red onions, pickled turnips and a yogurt tahini sauce! Healthy & satisfying chicken shawarma great for weeknight dinner, or an easy meal to prep for grab-&-go

Perfect for lunch or a light dinner, chicken shawarma made into tacos filled with fresh veggies, full of delicious flavor and kid friendly!

The classic shawarma is normally made from white and dark chicken roasted over a spot and shaved thinly into a delicious wrap. We went with chicken breast since it’s usually something we have on hand, its low calorie but feel free to use your preferred choice of protein.

HOW TO MAKE CHICKEN SHAWARMA SEASONING:

Chicken Shawarma can be marinated in a variety of spices and aromatics, the longer the chicken marinades the more flavour you’ll have. Spice mix used:

• Extra virgin olive oil
• Lemon juice
• Balsamic vinegar
• Ground coriander
• Ground cumin
• Ground cayenne pepper
• Ground turmeric
• Garlic powder
• Smoked paprika
• All spice
• Ground cardamom
• Onion powder
• Sea salt and black pepper

WHAT PROTEIN IS IN A SHAWARMA?

Shawarma can be made of beef, lamb, turkey, chicken, or a mix of meat, but I’ve kept this recipe simple using chicken.  The chicken can be grilled, baked or cooked on the stove and you can easily turn this recipe into a salad or a hummus bowl.

We hope you enjoyed this quick & easy weeknight dinner!

@thecommunalfeast

Print Recipe

CHICKEN SHAWARMA TACOS

Easy chicken shawarma tacos are loaded with fresh tomatoes, romaine lettuce, red
onions, pickled turnips and a yogurt tahini sauce! Healthy & satisfying chicken shawarma great for weeknight dinner, or an easy meal to prep for grab-&-go

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Quick & Easy

Servings: 4

Author: the communal feast

Ingredients

• CHICKEN MARINADE
• 2 pounds boneless skinless chicken thighs pounded to an even thickness
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons smoked paprika
• 2 teaspoons ground cardamom
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 1 teaspoon allspice
• Pepper to taste
• FOR WRAPS
• Soft shell taco tortillas
• romaine lettuce chopped
• Roma tomatoes slice
• red onions thinly sliced
• pickled turnips optional
• Garlic tahini yogurt sauce
• 3/4 cup Greek yogurt or mayo
• 4 cloves garlic minced or grated
• ½ tablespoon garlic powder
• 1 tablespoon tahini
• 2 tablespoons lemon juice
• salt to taste

Instructions

• MARINATE CHICKEN
• 1. Whisk all of the Marinade ingredients together in a large bowl or freezer size plastic bag. Add chicken and turn to coat. Marinate in the refrigerator for at least 30 minutes or overnight.
• 2. Preheat oven to 350 degrees. Heat one tablespoon vegetable oil a large cast iron skillet or grill pan over medium high heat. When the pan is hot add chicken in a single layer and sear both sides (takes about 2-3 minutes per side). Finish the cooking the chicken in the oven for 10 minutes. (could be less depends on thickness of chicken) or until chicken is cooked through. Transfer chicken to a cutting board and let rest 5 minutes before slicing.

MAKE THE SAUCE:

• 3. Whisk all the ingredients together in a bowl.
• ASSEMBLE TACOS
• 4. Warm tortillas in the oven or microwave
• 5. Fill warmed tortillas with lettuce,tomatoes, red onions, pickled turnips, chicken, fresh cracked pepper and garlic tahini sauce.
• Enjoy!
•