When you can’t decide between tacos and shawarma, why not have both? Resist the urge to order takeout and satisfy your craving with Molly Yeh‘s irresistible chicken shawarma tacos. Warm, fluffy flour tortillas are filled with tender morsels of spiced chicken thigh meat and golden fried onion, then topped with a tasty tahini sauce. Once you’ve tried a bite of this fun food fusion, it’ll instantly become your go-to late night snack.
Chicken Shawarma Taco Filling
Marinate chicken 30 minutes.
For the chicken shawarma taco filling, in a large bowl mix together the curry powder, garam masala, chicken bouillon, lemon juice, ½ teaspoon salt and 2 Tbsp olive oil. Rub all over the chicken and let marinate for 30 minutes.
Preheat the oven to 400°F. Line a baking sheet with foil.
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.
Thinly slice ¾ of the onion and dice the remaining ¼. Set the diced onion aside for the topping. Heat the remaining 2 Tbsp olive oil (or 2 Tbsp of the marinade) in a skillet over medium-high and add the sliced onion. Cook, stirring occasionally, until browned, about 7 minutes.
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.
Warm the tortillas on the stove or in the microwave. To assemble, fill them with chicken, Tahini Sauce, diced onion and cilantro.
For the tahini sauce, in a small bowl mix together the tahini, lemon juice and 3 Tbsp cold water until the mixture thickens. Season with salt and pepper.