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94% would make again

Shawarma Nachos As Made By Amina

Shawarma nachos are a fun Middle Eastern twist on the classic. Juicy chicken shawarma seasoned with warm Middle Eastern spices, crispy pita chips, and a creamy tahini yogurt sauce make the perfect combination. Top it off with fresh vegetables for crunch and dig in!

December 16, 2021
Shawarma Nachos As Made By Amina
Total Time

2 hr 55 min

2 hr 55 min

Prep Time

20 minutes

20 min

Cook Time

35 minutes

35 min

Total Time

2 hr 55 min

2 hr 55 min

Prep Time

20 minutes

20 min

Cook Time

35 minutes

35 min

Ingredients

for 4 servings

  • 400 g boneless, skinless chicken breast (400 g)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 2 garlic cloves, minceds
  • .5 teaspoon freshly ground black pepper
  • .5 teaspoon ground cinnamon
  • .5 teaspoon kosher salt
  • 2 tablespoons olive oil
  • pita bread, large-sized
  • 2 tablespoons olive oil
  • .5 teaspoon paprika
  • 2 teaspoons dried oregano
  • .33 cup greek yogurt
  • 3 teaspoons tahini
  • .5 teaspoon kosher salt
  • .5 teaspoon freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water
  • 1 cup chopped cucumber
  • 1 cup chopped lettuce
  • 1 cup chopped tomato
  • 1 cup sliced red onion

Nutrition Info

  • Calories 214
  • Fat 15g
  • Carbs 16g
  • Fiber 15g
  • Sugar 7g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Marinate the chicken: Thinly slice the chicken thighs against the grain, then transfer to a large bowl.
  2. In a small bowl, combine the lemon juice, chili powder, paprika, cumin, garlic, black pepper, cinnamon, and salt and stir well to combine.
  3. Pour the marinade over the chicken and toss to coat. Cover the bowl and refrigerate for 2 hours.
  4. Make the pita chips: Preheat the oven to 350°F (180°C). (Alternatively, preheat the air fryer to 390˚F (200°C).)
  5. Cut the pitas into triangles and place in a large bowl. Drizzle the olive oil, paprika, and oregano over the pita and toss to coat.
  6. Spread the pita in a single layer on a baking sheet and cook for 8–10 minutes, until golden brown. (Alternatively, spread the pita in a single layer in the air fryer basket and cook for 15 minutes.)
  7. Cook the chicken: Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the chicken and cook, stirring occasionally, until cooked through and charred in some places, 8–10 minutes.
  8. Make the tahini sauce: In a medium bowl, combine the yogurt, tahini, salt, pepper, and lemon juice. Stir until smooth, adding a bit of water as needed to achieve your desired consistency.
  9. Assemble the nachos: Spread the pita chips on a serving platter. Top with the chicken, cucumber, lettuce, tomato, red onion, and the tahini sauce.
  10. Enjoy!

Ingredients

for 4 servings

  • 400 g boneless, skinless chicken breast (400 g)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 2 garlic cloves, minceds
  • .5 teaspoon freshly ground black pepper
  • .5 teaspoon ground cinnamon
  • .5 teaspoon kosher salt
  • 2 tablespoons olive oil
  • pita bread, large-sized
  • 2 tablespoons olive oil
  • .5 teaspoon paprika
  • 2 teaspoons dried oregano
  • .33 cup greek yogurt
  • 3 teaspoons tahini
  • .5 teaspoon kosher salt
  • .5 teaspoon freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water
  • 1 cup chopped cucumber
  • 1 cup chopped lettuce
  • 1 cup chopped tomato
  • 1 cup sliced red onion

Nutrition Info

  • Calories 214
  • Fat 15g
  • Carbs 16g
  • Fiber 15g
  • Sugar 7g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Marinate the chicken: Thinly slice the chicken thighs against the grain, then transfer to a large bowl.
  2. In a small bowl, combine the lemon juice, chili powder, paprika, cumin, garlic, black pepper, cinnamon, and salt and stir well to combine.
  3. Pour the marinade over the chicken and toss to coat. Cover the bowl and refrigerate for 2 hours.
  4. Make the pita chips: Preheat the oven to 350°F (180°C). (Alternatively, preheat the air fryer to 390˚F (200°C).)
  5. Cut the pitas into triangles and place in a large bowl. Drizzle the olive oil, paprika, and oregano over the pita and toss to coat.
  6. Spread the pita in a single layer on a baking sheet and cook for 8–10 minutes, until golden brown. (Alternatively, spread the pita in a single layer in the air fryer basket and cook for 15 minutes.)
  7. Cook the chicken: Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the chicken and cook, stirring occasionally, until cooked through and charred in some places, 8–10 minutes.
  8. Make the tahini sauce: In a medium bowl, combine the yogurt, tahini, salt, pepper, and lemon juice. Stir until smooth, adding a bit of water as needed to achieve your desired consistency.
  9. Assemble the nachos: Spread the pita chips on a serving platter. Top with the chicken, cucumber, lettuce, tomato, red onion, and the tahini sauce.
  10. Enjoy!

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