Chicken Shawarma Tacos

Slice chicken thighs into very thin pieces.

In a large bowl, combine the sliced chicken, yogurt, lemon juice, hot pepper paste, toum, shawarma spice blend, salt, and 1 tbsp of vegetable oil. Mix thoroughly until the chicken is fully coated.

Cover and marinate the chicken. For best results, marinate for at least 30 minutes, or up to two days in the refrigerator.

When ready to cook, preheat your oven's broiler to high. Place beef tallow on a sheet pan.

Spread the marinated chicken in a thin, even layer on the sheet pan.

Broil on high for 10-15 minutes, flipping the chicken midway through, until cooked through and slightly charred.

Optional: To add a smoky flavor, transfer the cooked chicken to a pan. Create a small boat out of aluminum foil, place it in the center of the chicken, and add 2 tbsp of oil. Use tongs to place a lit piece of natural charcoal into the oil. Immediately cover the pan to trap the smoke and let it infuse for 5-10 minutes.

Heat a flat top griddle or large pan over medium-high heat. Place corn tortillas on the griddle, flip them, and top with shredded cheese.

Once the cheese is melted, spread a layer of toum on each tortilla. Top with sliced pickles and a generous portion of the cooked chicken shawarma.

Fold the tortillas in half to create tacos.

In a small bowl, mix together 1 tbsp hot pepper paste, 2 tbsp water, and 1 tbsp oil to create a glaze. Brush this mixture over the outside of the tacos.

Serve the tacos immediately, with chipotle sour cream for dipping if desired.