Chicken Shawarma Tacos combine tender, charred chicken thighs seasoned with shawarma spices and topped with whipped garlic sauce (toum) in corn tortillas. This Middle Eastern-Mexican fusion delivers bold spiced chicken with creamy garlic complexity in a handheld format.
Delivery in as fast as one hour.*
Prices vary by store
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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.
Store cooked chicken in an airtight container for up to 3 days; reheat in a skillet over medium heat. Assemble tacos fresh to order to prevent tortillas from softening.
cast-iron skillet or heavy-bottomed pan · meat tenderizer or mallet (optional, for thinner, even slices)
Yes, but thighs stay more tender and flavorful when charred. If using breasts, slice thinner and watch carefully to avoid drying out.
Use 3-4 minced garlic cloves mixed with 2 tbsp mayo and 1 tbsp lemon juice for a similar creamy garlic sauce.
Mix 1 tbsp paprika, 2 tsp cumin, 2 tsp coriander, 1 tsp turmeric, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp cinnamon, and 1/4 tsp cayenne.
Yes, marinate the yogurt-spiced chicken for up to 8 hours in the refrigerator before cooking.
Beef tallow has a higher smoke point and adds traditional shawarma depth; vegetable oil alone works but tallow mimics restaurant flavor better.
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