# Chicken Shawarma Tacos

A delicious fusion of chicken shawarma served in corn tortillas with cheese, pickles, and special sauces.

- Cuisine: Mexican
- Category: Drink
- Language: en

## Ingredients

- 2 lb chicken thighs
- 3 garlic cloves, peeled
- 2 Tbsp hot pepper paste
- 0.25 cup yogurt
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 2 tbsp beef tallow or oil
- 0.5 tsp cumin
- 1 tsp coriander
- 0.5 tsp allspice
- 1 tsp smoked paprika
- 1 tsp cardamom
- 0.25 tsp clove
- 0.5 tsp msg
- Salt
- 12 -16 corn tortillas
- 1 -2 cups Cheese of choice
- store bought garlic sauce
- Wild cucumber pickles
- 0.25 cup hot pepper paste
- 2 tbsp water
- 2 tbsp oil
- Salt
- 2 -3 chipotles in adobo, blended
- 1.5 cup sour cream
- 1 tsp paprika
- chili powder
- 2 tbsp honey
- Salt

## Instructions

1. To make the marinade, combine a healthy amount of yogurt, a squeeze of lemon juice, a spoonful of hot pepper paste or tomato paste, any form of garlic (using toum), healthy heaps of shawarma spice blend, salt if your rub doesn't have any, and a light drizzle of oil.
2. Put on a glove and massage the marinade into the chicken.
3. Marinate the chicken for as long as you can, from three seconds to two days.
4. When ready to cook, throw beef tallow on a heated sheet tray.
5. Spread your chicken into a thin layer on the sheet tray.
6. Throw the chicken into the oven on a high broil for 10-15 minutes, flipping midway through.
7. Add the cooked chicken to a bowl lined with foil.
8. Place natural charcoal in the bowl to smoke the chicken.
9. On a hot oil flat top, cook a couple of corn tortillas.
10. Flip the tortillas, then add cheese to them.
11. Once the cheese is melted, add a little toum (garlic sauce) and a couple of Arabic style pickles to each tortilla.
12. Add your beautiful chicken shawarma to each tortilla.
13. Quickly fold the tacos up.
14. Cook down a mixture of hot pepper paste, water, and oil to create a hot sauce glaze.
15. Gently paint the hot sauce glaze on the tacos.
16. Dunk the tacos in some chipotle sour cream.

## Equipment

- sheet tray
- oven
- foil
- bowl
- natural charcoal
- flat top

## Tips

- The key to shawarma is getting really thin slices of chicken.
- Marinate the chicken until you lose patience, from three seconds to two days.
- Use beef tallow on a heated sheet tray for cooking the chicken.
- Use natural charcoal to smoke the chicken for added flavor.

## Source

- Original video: https://www.instagram.com/p/DVECAlzjg3G/
- Recipe page: https://www.cliprecipe.com/recipe/d1b87694-e711-4cfd-a876-70ec70245140
- Extracted: 2026-03-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt