Quick Chicken Shawarma Taco in under 30 minutes | WEEKNIGHTING

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

tahini

🥗Healthier: hummus

💰Cheaper: peanut butter

Peanut butter provides a creamy texture at a lower cost.

shawarma spice blend

🥗Healthier: homemade spice mix

💰Cheaper: cumin and paprika

Homemade mix can be tailored to taste and is cheaper.

Cut any excessive fat from the chicken thighs.

In a medium bowl, combine Greek yogurt, lemon juice, garlic powder, dry thyme, ground cumin, dried oregano, coriander, garam masala, black pepper, and salt to make a marinade.

Add chicken thighs to the marinade and toss until well coated. Cover and refrigerate to marinate.

Prepare tahini sauce by combining tahini, lemon juice, water, salt, and a garlic clove in a high-sided container. Blend until smooth and adjust thickness as needed.

Prepare pico de gallo by dicing tomatoes and cucumbers, adding chopped parsley and salt, and mixing well.

Slice banana peppers into rings and prepare a brine with water, vinegar, sugar, and salt. Boil the brine and add the peppers, then let cool.

Preheat the broiler to its highest setting and line a half sheet with foil.

Remove marinated chicken from the fridge and place on the foil. Broil for 10-12 minutes until charred, then flip and broil for another 10-12 minutes.

Preheat a medium non-stick pan over medium heat to warm tortillas.

Warm 6-inch flour tortillas in the pan.

Once chicken is cooked, slice and assemble tacos with chicken, pico de gallo, and tahini sauce.

Cooking Techniques

Equipment Needed

Spice Level:

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