Ever since I first flipped through Edy Massih’s Keep It Zesty, I’ve had my eye on his Shawarma Chicken Taco Night – and when my parents came to visit, I finally had the perfect excuse to make the whole spread!
The chicken is marinated in tangy yogurt, lemon juice, and shawarma seasoning blend (smoked paprika, oregano, cumin, onion and garlic powders, black pepper, and parsley), then roasted in a blazing-hot oven until deeply browned and juicy. It’s incredible on its own, but as we all know, taco night is really about the toppings – and Edy doesn’t disappoint.
The star for me was the toum, a pillowy, intensely garlicky Lebanese sauce that’s become a staple in our fridge. He pairs it with pickle cucumbers, Middle Eastern pico de gallo, cilantro lime tahini, vermicelli rice and a new favorite: Batata Harra – roasted potatoes coated in a lemon-harissa sauce and topped with crispy capers.
It’s the perfect flavor combo to change up your Taco Tuesday!
Book: Keep It Zesty, page 166
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Toum
Pricey Ingredients: —
Hard-to-find: —
Version of recipe here.
