Quick Chicken Shawarma Taco in under 30 minutes | WEEKNIGHTING

Here's my take on a quick chicken shawarma "taco" that you can make on a weeknight. It gives me everything I want out of a shawarma sandwich including the deeply flavorful charred chicken, but is a little lighter than the traditional version and comes together in 30 minutes or less. I've eaten this meal literally 5 times in a row between R&D and leftovers and can honestly say that I'm not sick of it yet.
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RECIPE
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CHCKEN:
▪2lbs boneless skinless chicken thighs
▪200g or 3/4c plain greek yogurt
▪20g lemon juice or juice of 1/2 large lemon
▪10g or 1Tbsp garlic powder
▪1g or 2tsp dried thyme
▪5g or 2 1/2tsp ground cumin
▪1g or 2tsp dried oregano
▪2g ground coriander
▪5g garam masala
▪1g or 1tsp ground black pepper
▪20g or 3 1/2 tsp salt
Add all ingredients to bowl and mix to combine and coat chicken well. Cover and let marinate in the fridge for at least 20min or up to 8 hours. Add a little less salt if marinating for 8hrs.
Preheat broiler to high with oven rack set as close to broiler as possible.
Line sheet tray with foil. place thighs on foil and cook under broiler for 10-12 minutes until a bit of char has developed. After desired amount of char on side 1, flip thighs to second side and continue cooking for another 10-12mins or until internal temp reaches 165F/74C or above. ALWAYS KEEP AN EYE ON CHICKEN while under broiler. Things can burn quickly and cook time varies depending on your oven.
Thinly slice.
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TAHINI SAUCE:
▪150g or 3/4c tahini (loose texture preferred as shown @1:27)
▪30g or 2Tbsp lemon juice
▪100-120g or 1/4c+ water (use more water if your tahini is on the thick side)
▪2g or 1/3tsp salt
▪1 garlic clove, roughly sliced
Add ingredients into a high sided container and blend with immersion blender (or in conventional blender) until well blended and saucy.
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TOMATO CUCUMBER "Pico de Gallo"
▪150g or 3/4c diced tomatoes
▪125-150g or 3/4c diced cucumbers
▪10g or about 1/4 bunch of parsley, chopped
▪3g or 1/2tsp salt
Mix to combine.
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PICKLED PEPPERS (pepperoncini's also work if you don't have time to make these, but i like the sweet pop of my homemade pepper)
▪6-7 banana peppers, cut into rings / 1 quart
▪400g or 1 2/3c water
▪400g or 1 2/3c white distilled vinegar
▪80g or 1/3c sugar
▪8g or 1/2Tbsp salt
Combine water, vinegar, sugar, and salt in a sauce pan. Bring to boil. Add peppers and stir to submerge. Remove from heat and allow to cool. Store in the fridge until ready to use.
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ADDITIONAL TOPPINGS:
▪Flour Tortillas (I'm using store bought today, but you can find a recipe for homemade in this vid: • FRIED SHRIMP TACOS wit... )
▪Sliced dill pickles (I'm using bubbies for this recipe)
▪Sambal chili sauce
▪Thinly shredded lettuce (I'm using little gem here)
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TO BUILD SHWARMA TACOS:
Heat flour tortillas in a nonstick skillet over medium until soft. Keep warm in tortilla warmer. Build tacos by adding chopped chicken, 2-3 spoons of pico de gallo, pickled pepper slices, sliced dill pickle chips, sambal to taste, plenty tahini sauce, and a generous handful of shredded lettuce.
#chickenshwarma #shwarmatacos #weeknighting
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[@MichaelAlthauser]

Ok, but can we all just agree that "Weeknighting" is the perfect title for this? Really wanna make this recipe now.

[@BrodashMx]

Fun Fact, Shawarma is the father of the burritos and tacos invented by Turkish immigrants in Mexico back in the 1940s based on the Original Shawarma but with aztec tortilla instead of the Arab bread.

[@TMatt007]

I'm still laughing at "butthole".

[@raybo712]

You’re the first ever person outside the middle eastern culture on KZbin to make tahini properly. Nobody understands that the tahini you buy has to be loosened w water salt and lemon juice and how each component effects the the consistency of the sauce

[@Zombiezonezombiezone]

What I want to do is produce really delicious food. I want it to look nice, because when you see food you should want to eat it. You shouldn't be saying, 'Oh my goodness, isn't the chef clever, he can weave the Eiffel Tower out of carrot sticks.'

[@josephguasco1170]

Weekly Bri-guy comment #33: Posting on Mondays now huh? I’m sorry Bri, but I’m only capable of commenting once a week…anything more than that surpasses my quota. I hope you understand 😔

[@chriswhinery925]

Finally, an Internet chef that recognizes the amazingness of sambal. Far superior to sriracha in every way. The heat is better and the flavor is WAY better.

[@MiddleEats]

Great job Bri! You added the most important element of all

[@masstwitter4748]

Production values have really gone up - at least to my unprofessional and untrained eye 👏

[@laurenklatman6918]

Yummy yummy yummy 🤤

[@SarcasmoRex]

At this point, I just look forward to Mr. Lagerstrom's recipes because we've made three of them and they've all turned out AWESOME.

[@wolfingitdown2047]

That machine gun sound clip for the garlic slicing really got me haha

[@shuman26V]

Super pumped to be getting two episodes a week. Don't burn yourself out Bri!

[@zacharysweeney978]

I appreciate your energy so much. Super excited that you're boosting the output!

[@georginagarcia9878]

So glad we're getting 2 videos a week. I was looking for a shwarma recipe for tomorrow. Perfect timing. Can't wait to try it. Thank you!!

[@aaronbinion9829]

That looks so good! I recently found this channel and it’s now one of my favorites.

[@tiarawillis5677]

The tomato trick with the cutting is gold. You always manage to cover something that I need to up my cooking game in every video!

[@metroknow]

I love your reasoning on this being "fun food". So easy to get caught up in the whole "but this isn't authentic therefore I shalt not make it" thing and forget that sometimes, if it tastes good, go for it. Definitely going to be making this this week! Thank you!

[@rogerleathers1388]

Made this yesterday Bri. Thanks for another keeper recipe. Everything we've made from your channel is super legit and straight forward. Keep up the killer work. Thank you!

[@georgiasw7512]

Love the weeknighting idea!! I need something in a reasonable timeframe with available ingredients and I love some cultural diversity in my food.