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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.
Course Dinner, Main Course
Cuisine Mediterranean
Keyword Chicken Shawarma, chicken tacos, cucumber tomato salsa, Middle Eastern tacos
Prep Time 20 minutes
Cook Time 26 minutes
marinating time 6 hours
Total Time 6 hours 46 minutes
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