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Chicken Shawarma Tacos with Cucumber and Heirloom Tomato Pico De Gallo:
Author: angela@eatlivehappy
For the Chicken: Combine the following spices (this makes enough for 2 separate times)and set aside.
  • 1 tablespoon ground cumin
  • 1 tablespoon ground corriander
  • 1/2 tablespoon ground cardamom
  • 1/2 tablespoon smoked paprika
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground tumeric
  • 1/2 teaspoon ground cayenne pepper more if you like it hot
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
In a small bowl whisk together to make marinade:
  • 2 tablespoons fresh squeezed lemon juice
  • 3 tablespoons good quality olive oil
  • 3 cloves minced fresh garlic
  • 3 tablespoons of spice mix above (reserve the rest of later use)
Place 1 1/2 pounds boneless skinless chicken thighs in a bowl or ziploc bag, pour marinade over chicken and toss to coat thoroughly. Let chicken marinate about 5-6 hours.
When ready to cook, you can either grill chicken or sear well in a pan on the stove and finish cooking in the oven. Cooking times will very. Cook chicken until it reaches internal temperature of 165 degrees F on food thermometer. I seared mine in a pan and finished it in the oven about 20 minutes at 350 degrees F. Let chicken rest a few minutes before slicing for optimum yumminess. Slice and serve in warm corn tortillas topped with cucumber and heirloom tomato pico de gallo.