Shawarma Tacos

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Author: Sharon Matten - Kosher Everyday
Prep Time: 30 minutes
Marinade time: 30 minutes
Cook Time: 20 minutes
Total Time: 80 minutes
Yield: 8 Shawarma Tacos 1x
Category: Main Dish
Method: Baking
Cuisine: Gluten Free
Diet: Kosher

Description

Crunchy Shawarma Tacos blend the flavors of traditional Middle Eastern Israeli shawarma with the crispiness of Mexican tacos, creating a unique fusion dish. What sets these tacos apart is the crispy texture contrast provided by the taco shell. Instead of the soft tortillas typically associated with tacos, crunchy taco shells are used here. These shells are filled with the savory shawarma dark chicken (pargiyot), along with a medley of vibrant and fresh toppings. I made sure to include the traditional shawarma fillings like “chips” (a.k.a. french fries), Israeli Salad, marinated vegetables, hummus and techina (tahini). Mamash taim v’tov meod!!!

Ingredients

Units Scale

For the Shawarma Chicken

2 pounds boneless, skinless chicken thighs
2 tablespoons shawarma seasoning
2 tablespoons garlic oil or 2 tablespoons extra virgin olive oil + 2 cloves minced garlic
additional oil and shawarma seasoning to finish

For the Cabbage and Carrot Slaw

1/4 cup granulated sugar
1/2 cup white vinegar
1/4 cup water
8 ounces shredded purple cabbage, around 3 cups
8 ounces shredded carrots, around 2 cups
1 cup green onion, cut into 1-inch pieces (1 bunch)

For the Israeli Salad

1 large tomato, diced
1 medium English cucumber, diced
3 tablespoons freshly squeezed lemon juice
1 teaspoon Dead Sea salt, or kosher salt

For the Shawarma Onions

1 large sweet onion, thinly sliced
2 tablespoons garlic oil or 2 tablespoons extra virgin olive oil + 2 cloves minced garlic
1 tablespoon shawarma seasoning

To Finish

8 corn taco shells, baked to crisp
8 ounces prepared french fries
shredded lettuce
hummus and tahini for serving

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Instructions

For the Shawarma Chicken

In a large bowl, toss the chicken with the garlic oil until completely coated. Massage the shawarma seasoning into the chicken.
Allow the chicken to marinade for 30 minutes.
Place the chicken on a greased baking sheet and broil in the center of the oven under medium heat for 15-20 minutes until the chicken is cooked through and lightly browned.
Let the chicken cool slightly then slice thinly.
Sprinkle with a little oil and extra shawarma seasoning before serving.

For the Cabbage and Carrot Slaw

In a small saucepan combine the vinegar, sugar and water. Cook over medium heat until the sugar is completely dissolved.
Lower the heat and cook for an additional minute. Allow to cool.
In a large bowl combine the cabbage, carrots and green onion. Pour the cooled liquid over the salad. Allow the salad to rest for at least 30 minutes before serving.

For the Israeli Salad

In a medium bowl combine the tomato, cucumber, lemon juice and salt.
Cover and refrigerate until ready to use.

For the Shawarma Onions

Heat the oil in a large skillet over medium/high heat. Add the onion and sauté until soft and slightly caramelized.
Sprinkle the shawarma seasoning over the onions and sauté for an additional minute until the onions are completely coated and the seasoning is dissolved into the onions.
Set aside.

To Assemble the Shawarma Tacos

Place some of the sliced shawarma chicken on the bottom of a taco shell. Top with fries, onion, slaw, Israeli Salad and shredded lettuce.
Top with tahini and hummus if desired.
Repeat with the remaining taco shells.