Chicken Shawarma Street Tacos

• •1.5 lb boneless, skinless chicken thighs, cut into bite-sized strips
• •3 tablespoon olive oil
• •3 tablespoon fresh lemon juice
• •5 garlic cloves, minced
• •1.5 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1 teaspoon smoked paprika
• •0.5 teaspoon ground turmeric
• •0.5 teaspoon ground cardamom
• •0.3 teaspoon ground cinnamon
• •0.3 teaspoon cayenne pepper
• •1.5 teaspoon kosher salt
• •0.5 teaspoon black pepper, freshly ground
• •0.5 cup plain whole-milk Greek yogurt
• •2 tablespoon tahini paste
• •2 tablespoon warm water
• •12 street taco-size corn or mini flour tortillas
• •1 cup Persian cucumbers, finely diced
• •1 cup Roma tomatoes, seeded and diced
• •0.5 cup quick-pickled red onions
• •0.3 cup fresh flat-leaf parsley, finely chopped
• •2 tablespoon fresh mint leaves, finely chopped
• •4 lemon wedges, for serving

Instructions

1. 1

   In a large bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 4 minced garlic cloves, cumin, coriander, smoked paprika, turmeric, cardamom, cinnamon, cayenne pepper, 1 teaspoon kosher salt, and black pepper.

2. 2

   Add the sliced chicken thighs to the marinade and toss until thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor penetration.

3. 3

   Prepare the garlic-tahini crema: In a small bowl, whisk together the Greek yogurt, tahini, remaining 1 tablespoon lemon juice, remaining 1 minced garlic clove, 0.5 teaspoon kosher salt, and warm water until smooth and drizzling consistency.

4. 4

   In a medium bowl, combine the diced Persian cucumbers, diced tomatoes, chopped parsley, and chopped mint to create the fresh herb salad topper.

5. 5

   Heat 1 tablespoon of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Working in batches to avoid overcrowding, arrange the chicken in a single layer.

6. 6

   Sear the chicken without moving for 3 to 4 minutes to develop a deep, caramelized crust. Flip and cook for another 3 to 4 minutes, until cooked through to an internal temperature of 165°F (74°C). Remove to a plate and keep warm.

7. 7

   Warm the street taco tortillas in a dry skillet over medium heat for 30 seconds per side until pliable with light char spots.

8. 8

   Assemble the tacos: Place warm tortillas on a platter, divide the charred chicken shawarma evenly among them, top with the fresh cucumber-tomato herb salad, pickled red onions, and a generous drizzle of the garlic-tahini crema. Serve immediately with lemon wedges.

Chef's Tips

• 💡Using chicken thighs instead of chicken breasts is essential to prevent the meat from drying out during high-heat searing.
• 💡To get an authentic spit-roasted shawarma flavor, ensure your skillet is smoking hot so the chicken gets deeply charred edges while remaining juicy.
• 💡Char your tortillas directly over an open gas flame for 10-15 seconds per side for smoky, restaurant-quality street tacos.