Warm shawarma spices, garlic, and lemon turn juicy chicken into deeply savory, roasty little nibbles that are tailor-made for tortillas. Thread onto skewers and grill until charred, then use your tortilla as a glove to slide the chicken right off—it's interactive, fun, and captures every bit of that aromatic spice coating.←Back to Taco Base Recipes
1.5 lb boneless skinless chicken thighs, cut into 1.5-inch chunks
1.5 tbsp avocado oil
4 clove garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
0.5 tsp ground turmeric
0.25 tsp ground cinnamon
2 tbsp fresh lemon juice
1.25 tsp kosher salt
0.5 tsp freshly ground black pepper
6 whole metal or soaked wooden skewers
Whisk marinade: 1 tbsp oil, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, lemon juice, salt, and black pepper until well combined and aromatic.
Reserve 2 tbsp marinade in a clean cup for finishing.
Toss chicken with remaining marinade and let sit 30–120 minutes. The longer, the more the spices penetrate.
Thread the chicken onto 6 skewers, dividing evenly so each skewer has about 4 pieces (roughly one taco portion per skewer). Leave a little space between pieces so they cook evenly. If using wooden skewers, make sure they've been soaked for 30 minutes.
Preheat your grill or grill pan to medium-high heat (around 400°F). Brush grates with the remaining 1/2 tbsp oil.
Grill skewers for 6–8 minutes, turning occasionally, until charred in spots and the chicken hits 165°F/74°C internal temp. Those golden-brown char marks are flavor gold.
Here's the move: Hold a warm tortilla in one hand like a mitt. Grab a skewer with the other hand and use the tortilla to slide the chicken chunks right off the skewer and onto the tortilla. One skewer makes one perfectly portioned taco.
Toss the chicken with reserved marinade for a final hit of brightness. Adjust salt or lemon to taste. Mild by default; for warmth, add 1/4 tsp Aleppo or cayenne to the marinade.
Chef's Notes
Spice freshness matters: if your cumin or coriander smells dusty, toast whole seeds and grind. You'll taste the difference in every bite. The tortilla-skewer technique isn't just for show—it helps capture all that spice coating. Dice chicken thighs while frozen or nearly frozen for easier, more uniform pieces.
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