Chicken Shawarma Tacos with Cucumber and Heirloom Tomato Pico De Gallo:
Author angela@mealstreetkitchen
Ingredients
For the Chicken: Combine the following spices (this makes enough for 2 separate times)and set aside.
1tablespoonground cumin
1tablespoonground corriander
1/2tablespoonground cardamom
1/2tablespoonsmoked paprika
1/4teaspoonallspice
1/4teaspoonground cinnamon
1/2teaspoonground tumeric
1/2teaspoonground cayenne peppermore if you like it hot
2teaspoonskosher salt
1/4teaspoonblack pepper
In a small bowl whisk together to make marinade:
2tablespoonsfresh squeezed lemon juice
3tablespoonsgood quality olive oil
3clovesminced fresh garlic
3tablespoonsof spice mixabove (reserve the rest of later use)
Instructions
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.