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Chicken Shawarma Tacos

Chicken Shawarma Tacos

Saif Al Deen Odeh
A shawarma tacos which contain marinated baked chicken shawarma with fillings of red onion sumac, lettuce and tomatoes drizzle with tahini sauce
5 from 12 votes
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Prep Time 15 minutes
Cook Time 5 minutes
Baking Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Fusion, Middle Eastern
Servings 15 serving
Calories 127 kcal

Equipment

  • 1 Baking Oven
  • 1 Rolling Pin

Ingredients
  

Tortilla Bread

  • 2 Cups All Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ¾ cups Water

Chicken Shawarma

  • 300 grams Boneless Chicken Breast
  • 2 tablespoons Plain or Greek Yogurt
  • 1.5 tablespoons Lemon
  • 2 teaspoon Tomato paste
  • 2 tablespoons Extra Virgin Olive Oil
  • ½ teaspoon Cardamom
  • 1 teaspoon Cumin
  • ½ teaspoon Turmeric
  • 2 teaspoon Garlic Powder
  • ½ teaspoon Allspice
  • ¼ teaspoon Cinnamon
  • ½ teaspoon Coriander Powder
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper

Vegetable Fillings

  • 2 Medium Tomatoes
  • 2 Small Red Onion
  • ½ Teaspoon Sumac
  • 4 Tablespoons Parsley

Tahini Sauce

  • 3 Tablespoons Tahini Paste
  • ¼ Cups Water
  • 2 Tablespoons Lemon

Instructions
 

For Making Tortilla Bread

  • Add White flour, baking powder and salt in a large bowl. Mix together
  • Pour water in the bowl and stir to mix. Knead with your hand until the dough smooth and fluffy.
  • Transfer the dough into the wooden board. Use your hand to roll into a cylindrical shape and divide them into 4 portions.
  • In each portion of the dough, use your hand to make into a round shape like pizza
  • Use a small cup or plate bowl to make into a mini tortilla bread by pressing it down. This will be good for 15 mini flatbread. (Look at the picture in the recipe post for better idea).
  • Put the skillet or pan in an electric or cooking stove in low heat.
  • Place the tortilla bread and let it cook in each side till you can see a light brown spot.

Tahini Sauce

  • Combine water, lemon and tahini paste in a large bowl. Mix to stir till consistency.

Marinating and Baking the Chicken

  • Place the boneless chicken breast into the bowl. Mix all the spices, salt & black pepper, yogurt, lemon, and olive oil together.
  • Store in the fridge for at least 1 hour. Preferably overnight or at least 6 hours.
  • Transfer into the baking pan with foil under the marinated chicken.
  • Transfer into the oven and let it bake for 30 to 35 minutes in 220 C or 420 F.
  • Once done, broil or place the chicken on the upper rack and let it bake for 5 more minutes or until it turns into a light charred in 250 C.
  • Remove from the pan and let it cool down for 5 minutes before chopping into smaller pieces.

Assembling the Shawarma Tacos

  • To serve the taco, put the chopped tomatoes first followed by parsley on each tortilla bread
  • Next, add the chopped chicken shawarma and then slices of red onion mixed with sumac spice
  • Drizzle the tacos with tahini sauce before or during serving. Bon Appetite!

Notes

  • You can use Yogurt Garlic Sauce instead of Tahini Sauce.
  • This recipe is good for making 15 shawarma tacos

Nutrition

Serving: 15PiecesCalories: 127kcalCarbohydrates: 15.3gProtein: 8.1gFat: 3.7gSaturated Fat: 0.7gCholesterol: 18mgSodium: 177mgPotassium: 180mgFiber: 1.1gSugar: 1.2gCalcium: 31mg
Keyword chicken shawarma tacos, shawarma tacos
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