Chicken Shawarma Tacos with Cucumber and Heirloom Tomato Pico De Gallo

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Juicy, warmly spiced chicken shawarma served in corn tortillas and topped with a fresh cucumber and heirloom tomato pico de gallo. A bright, flavorful taco perfect for weeknights or casual entertaining.

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If there’s one thing I’ve been trying to do more of in the kitchen lately, it’s breaking out of my spice comfort zone. You know the one — parsley, sage, rosemary, and thyme.
🎶 Please tell me you sang that. Any Simon & Garfunkel fans here?

The Great Spice Experiment (a.k.a. how these tacos were born)

Lately, I’ve been on a mission to experiment with spices I don’t usually reach for, and it’s been so fun. The inspiration for these Chicken Shawarma Tacos came after spotting some marinated chicken shawarma in the fresh meats section at Trader Joe’s. One look and I knew: I need to make this at home.

The only problem? I didn’t have all the spices I needed — and buying full jars of everything felt like a commitment I wasn’t ready for. Enter: the bulk spice section. I grabbed a couple tablespoons of each spice from my local market, and honestly… why did I not think of this sooner? It’s the best way to try new flavors without a huge investment.

After playing around with different spice combinations (and a few taste tests along the way), I landed on the one. This chicken is deeply flavorful, tender, juicy, and packed with that warm, cozy shawarma spice blend.

Why tacos?

Traditionally, chicken shawarma is served wrapped in flatbread with hummus or yogurt sauce — which is delicious — but I wanted to switch things up. And also… I really love tacos. So taco night it was.

To balance the bold spices, I made a cool, fresh cucumber and heirloom tomato pico de gallo with mint and lemon. Together, it just works. Add a sprinkle of feta and a drizzle of tangy yogurt sauce, and suddenly you’re wondering why shawarma tacos aren’t already a thing everywhere.

Ingredient Notes & Substitutions

Chicken Thighs
Boneless, skinless thighs are ideal here. They stay juicy and handle bold spices beautifully. Chicken breasts work too, but keep an eye on cook time.

Spices
Don’t stress if you’re missing one spice — shawarma is flexible. The key players are cumin, coriander, paprika, and garlic. Buying from bulk bins is perfect if you’re just experimenting.

Cucumbers
Persian or English cucumbers are best since they’re seedless and crisp.

Mint
Mint adds freshness that really pops against the warm spices. If you’re not a mint fan, parsley works as a milder substitute.

Tips for the Best Shawarma Tacos

• Marinate ahead: 5–6 hours is ideal, but even 2 hours will add great flavor.
• Don’t skip resting the chicken: Let it rest a few minutes before slicing so it stays juicy.
• Char = flavor: A good sear or grill marks make all the difference.
• Warm your tortillas: A quick toast in a dry skillet takes tacos from good to great.

Topping Add-Ins

These tacos are great as written, but toppings are where you can really make them your own:

• Crumbled feta or goat cheese for a salty, creamy bite
• Yogurt sauce or tzatziki to cool things down and balance the spices
• Pickled red onions for a little tang and crunch
• Shredded romaine or arugula for extra freshness
• Sliced avocado or a light avocado mash for creaminess
• Extra fresh herbs like mint, parsley, or cilantro
• A squeeze of fresh lemon right before serving to brighten everything up

Mix and match depending on what you have — these tacos are very forgiving and very customizable.

What to Serve with Chicken Shawarma Tacos

These tacos are a meal on their own, but they also pair beautifully with:

• Lemon herb rice or turmeric rice
• Roasted sweet potatoes or cauliflower
• Simple greens with lemon vinaigrette
• Hummus or whipped feta on the side

Wine & Drink Pairings

Wine Pairings

• Sauvignon Blanc — crisp, citrusy, and refreshing
• Grüner Veltliner — great with herbs and spice
• Rosé — dry and chilled is perfect here

Cocktails & Non-Alcoholic Drinks

• Cucumber mint lemonade
• Sparkling water with lemon and mint
• Light gin & tonic with a squeeze of lime

Frequently Asked Questions

Can I make the chicken ahead of time?
Yes! The chicken reheats beautifully. Store sliced chicken in an airtight container for up to 3 days.

Can I grill the chicken instead?
Absolutely. Grilling adds amazing smoky flavor — just cook until the internal temperature reaches 165°F.

Is this recipe spicy?
It’s warmly spiced, not overly hot. You can easily adjust the cayenne to your heat preference.

What sauce goes well with these tacos?
A simple yogurt sauce with lemon, garlic, and salt is perfect. Tzatziki also works great.

Let’s Taco ‘Bout It 🌮

If you’re looking for a fun twist on taco night or an easy way to experiment with new spices, these Chicken Shawarma Tacos with Cucumber & Heirloom Tomato Pico de Gallo are it.

If you make them, I’d love to hear how they turned out — leave a comment, rate the recipe, or tag me on social. And don’t forget that feta + yogurt drizzle. Trust me. 😉

Enjoy!

Chicken Shawarma Tacos with Cucumber & Heirloom Tomato Pico de Gallo

Juicy, warmly spiced chicken shawarma served in corn tortillas and topped with a fresh cucumber and heirloom tomato pico de gallo. A bright, flavorful taco perfect for weeknights or casual entertaining.

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Prep Time: 20 minutes minutes

Cook Time: 26 minutes minutes

marinating time: 6 hours hours

Total Time: 6 hours hours 46 minutes minutes

Course: Dinner, Main Course

Cuisine: Mediterranean

Keyword: Chicken Shawarma, chicken tacos, cucumber tomato salsa, Middle Eastern tacos

Servings: 4

Calories: 506kcal

Author: angela@mealstreetkitchen

Equipment

• Mixing Bowls
• Measuring spoons
• Whisk
• Ziploc bag or large bowl for marinating
• Skillet or grill
• Baking sheet (if finishing in oven)
• Food thermometer
• Cutting board
• Sharp knife

Ingredients

Chicken Shawarma Spice Mix (makes enough for 2 uses)

• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1/2 tablespoon ground cardamom
• 1/2 tablespoon smoked paprika
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cayenne pepper more if you like it hot
• 2 teaspoons kosher salt
• 1/4 teaspoon black pepper

Chicken Marinade

• 2 tablespoons fresh squeezed lemon juice
• 3 tablespoons good quality olive oil
• 3 cloves fresh garlic minced
• 3 tablespoons prepared spice mix reserve remaining spice mix for later use

Chicken

• 1 1/2 pounds boneless skinless chicken thighs
• Warm corn tortillas for serving

Cucumber & Heirloom Tomato Pico de Gallo

• 1 cup diced Persian or English cucumber seedless
• 1 cup diced heirloom cherry tomatoes
• 1/2 cup diced red onion
• 1 heaping tablespoon chopped fresh mint leaves
• 1/2 teaspoon kosher salt
• Fresh lemon juice to taste

Instructions

Chicken Shawarma

• In a small bowl, combine all shawarma spice mix ingredients. Stir well and set aside.
• In another small bowl, whisk together lemon juice, olive oil, garlic, and 3 tablespoons of the spice mix to create the marinade.
• Place chicken thighs in a large bowl or zip-top bag. Pour marinade over chicken and toss until evenly coated.
• Marinate chicken for 5–6 hours in the refrigerator.
• When ready to cook, grill the chicken or sear it in a hot skillet until well browned. If using the stovetop method, transfer chicken to a 350°F oven and cook until the internal temperature reaches 165°F, about 20 minutes.
• Remove chicken from heat and let rest for a few minutes, then slice thinly.

Cucumber & Heirloom Tomato Pico de Gallo

• In a bowl, combine cucumber, tomatoes, red onion, mint, and kosher salt.
• Add a squeeze of fresh lemon juice to taste and mix until well combined.

To Serve

• Serve sliced chicken in warm corn tortillas and top with cucumber and heirloom tomato pico de gallo.

Notes

– The shawarma spice mix can be made ahead and stored in an airtight container for future use.
– Chicken can be grilled for extra smoky flavor.
– Adjust cayenne pepper to control heat level.
– Pico de gallo can be made up to a few hours ahead and refrigerated until serving.

Nutrition

Calories: 506kcal | Carbohydrates: 9g | Protein: 29g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1595mg | Potassium: 602mg | Fiber: 2g | Sugar: 3g | Vitamin A: 910IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 3mg

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