Chicken Shawarma Tacos Recipe
By Molly Yeh
Level: Easy | Yield: 4 servings | Total Time: 1 hr 30 min | Active Time: 30 min
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
- Calories: 809
- Total Fat: 38 g
- Saturated Fat: 6 g
- Carbohydrates: 71 g
- Dietary Fiber: 7 g
- Sugar: 5 g
- Protein: 47 g
- Cholesterol: 160 mg
- Sodium: 1272 mg
Ingredients
For the Chicken:
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 teaspoons chicken bouillon
- Juice of lemon
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil
- 1 pounds boneless, skinless chicken thighs
- 1 medium onion
- Ten 6-inch flour tortillas
- cup fresh cilantro leaves, finely chopped
For the Tahini Sauce:
- cup tahini
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper
Instructions
- In a large bowl, combine the curry powder, garam masala, chicken bouillon, lemon juice, teaspoon salt and 2 tablespoons olive oil. Coat the chicken thoroughly with this mixture and allow it to marinate for 30 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Place the chicken on the prepared baking sheet and bake until fully cooked, about 45 minutes. Allow to cool a bit, then cut into small pieces.
- Slice three-quarters of the onion thinly and dice the rest. Reserve the diced onion for topping. Heat the remaining 2 tablespoons olive oil (or 2 tablespoons of the marinade) in a skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, until golden, about 7 minutes.
- Stir in the chicken and some of the marinade, cooking until the chicken is crisp and slightly browned at the edges, about 5 minutes. Season with salt and pepper to taste.
- Warm the tortillas on the stove or in the microwave. To assemble, fill each tortilla with chicken, Tahini Sauce, diced onion and cilantro.
Tahini Sauce
- In a small bowl, whisk together the tahini, lemon juice and 3 tablespoons cold water until the mixture thickens. Season with salt and pepper to taste.
