Chicken Shawarma Tacos
This recipe is a wonderful blend of ingredients in the form of a chicken shawarma taco made with naan bread. It is filled with homemade hummus, Mediterranean seasoned chicken, throw the garden at it, some feta cheese for those willing, and homemade tzatziki to top it all off. Our good friends over at Grazing Table provided an assist on the Greek-inspired music with a staple of the electronic community on the island of Mykonos, Valeron. We chose the title track to his album, “Amare” because it was a perfect blend of musical ingredients, just like these shawarma tacos! Happy beet, satisfied soul.
Ingredients
1PKG boneless, skinless chicken thighs around 1.5 lbs
Marinade Ingredients
Juice ½ lemon
¼ cup olive oil
1 tsp paprika
½ tsp cinnamon
1 tbs cumin
1 tsp turmeric
1 tsp salt
Sprinkle crushed red pepper
1 tsp black pepper
4 cloves garlic – diced
5 large shallots peeled and quartered
Habanero Hummus
1 orange or red bell pepper
1 Habanero pepper
2 can chickpeas (garbanzo beans)
½ lemon
2 garlic cloves
¼ cup tahini
2 tbs olive oil
1 tbs salt
Tzatziki
½ English cucumber
3 cloves garlic diced fine
2 cups Greek Yogurt
1 tsp fresh dill
1tsp fresh mint leaves
1 lemon wedge
Additional toppings
Feta
Cucumber
kalamata olives
red onion
arugula
tomato
* If not making from scratch you will also need Naan bread.
Mix all marinade ingredients in large mixing bowl and add chicken thighs and shallots. Cover and refrigerate at least 1 hr but no longer than 12 hrs.
While your chicken is marinating, prepare your naan dough. I follow this recipe but I cut the dough in 16 pieces for smaller naan for a more taco style.
Once your dough is rising prepare your hummus. The key to creamy hummus is taking the time to remove the skins from your chickpeas. Below is a video that shows an easier method to remove chickpea skin. Once you remove the skins. Add 3 cups of water to a pot and salt generously, bring to a boil and add chickpeas. Boil around 10 minutes, the longer you boil the creamier the hummus. Strain the chickpeas and allow to cool.
I wanted to add some heat, so I added a habanero and a bell pepper for added flavor. I broiled the peppers on high to blacken the skin. Once blackened, remove from oven and let them cool. Peel the blacked skin off and dice the peppers, removing the seeds.
Peel and dice garlic cloves and take out a food processor. Add the tahini and lemon juice to the processor and puree 1 minute, scrape sides and process for an additional minute. Add olive oil, garlic, peppers and salt and process for another minute. Add chickpeas slowly and continue to process. Once all chickpeas are in blend an additional 2 minutes. If hummus is sticking to the sides and appears too thick add 1 – 2 teaspoon of water while processing on slow.
Once you have reached your desired texture taste for salt and scoop into container to refrigerate. It is best to let it refrigerate at least 30 minutes prior to serving, an hr is preferred. Once it is time to serve, top with olive oil, seeds, paprika, any desired toppings.
For Tzatziki, wash and peel the cucumber, cut in half to remove the seeds. Using a cheese grater, grate the cucumber into very fine pieces. Place in paper towel or cheese cloth and squeeze out excess liquids. Mince the garlic and place in a bowl with the cucumber. Add Greek yogurt, you can add more to spread out sauce as well. Chop the dill and mint as fine as you can to avoid large chunks. Squirt the lemon wedge in, add dill and mint and salt and pepper to taste. Cover and place in the fridge.
Once you are ready to cook preheat oven to 425 and place chicken thighs and shallots with all marinade on a oiled baking sheet. Bake for 35 min and remove from heat.
While the chicken is baking grill your naan if making from scratch.
Also prepare your additional desired toppings, I love feta, cucumber, kalamata olives, red onion, arugula and tomato.
Once your chicken has cooled, slice it into thin slices with the shallots. Add a tbs of coconut oil in a cast iron pan and turn to high heat. Sear the chicken and shallot mixture for a few minutes and add any salt if needed.
Layer your naan with hummus, arugula, chicken, cold toppings and tzatziki. Enjoy!!
