Shawarma-Spiced Chicken Frybread Tacos With Toum
Jonny Taggart
![](https://www.cuisine.co.nz/wp-content/uploads/2023/08/Cuisine-Magazine-Jonny-Taggart-Recipe-Shawarma-spiced-chicken-fyrbread-taco-with-toum-754x1024.jpg)
Serves
3Preparation
30 mins & overnight restingCook
30 minsMarinate
2 hrsIngredients
SHAWARMA SPICE (MAKES 8 TABLESPOONS) | |
1½ tablespoons sumac | |
2 teaspoons ground nutmeg | |
1 tablespoon ground allspice | |
2 tablespoons ground cinnamon | |
1 teaspoon ground cardamom | |
SHAWARMA-SPICED CHICKEN BREAST | |
4 tablespoons lemon juice | |
¼ cup olive oil | |
4 cloves garlic, minced | |
2½ tablespoons shawarma spice | |
3 chicken breast, boneless, skinless | |
1 white onion, sliced medium thick | |
TOUM (MAKES 2 CUPS) | |
20 cloves garlic, peeled | |
1 tablespoon sea salt | |
500ml canola oil | |
5 tablespoons lemon juice | |
RED ZAATAR (MAKES ABOUT 4 TABLESPOONS) | |
½ tablespoon dried thyme | |
1 tablespoon sumac | |
1 tablespoon white sesame seeds | |
½ teaspoon sea salt | |
TO ASSEMBLE THE TACOS | |
3 frybreads (see recipe) | |
garlic hummus (I use Lisa’s Gloriously Garlic Hummus) | |
1 cup baby spinach |
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Instructions
1. | SHAWARMA SPICE |
2. | Combine the ingredients and mix well. Store in an airtight jar for up to 3 months. |
3. | SHAWARMA-SPICED CHICKEN BREAST |
4. | Put the lemon juice, olive oil, garlic and shawarma spice in a bowl and mix well. |
5. | Add the chicken breast and toss well to coat. Marinate in the fridge for at least 2 hours. |
6. | Heat the oven to 180°C. |
7. | Add the sliced onions to the chicken, mix well and put into a baking dish. |
8. | Bake until the chicken is starting to brown and crisp on the edges, about 30 minutes. |
9. | Remove the chicken from the oven, rest it for 5 minutes, cut into bite-sized pieces. |
10. | TOUM |
11. | Put the garlic and salt into a blender and blend to a paste, scraping down the sides of the bowl. |
12. | Slowly add the oil to make a purée, then alternate between the oil and the lemon juice, adding slowly until the mixture is fluffy and holds its shape. |
13. | Let it sit overnight to reduce the intense garlic nature of the sauce. |
14. | Leftovers will keep for up to a week in the fridge. |
15. | RED ZAATAR |
16. | Combine all ingredients in a bowl and mix well. |
17. | TO ASSEMBLE THE TACOS |
18. | Spread some hummus over the frybreads and top each with the chicken, baby spinach, toum and red zaatar. |
Recipes & food styling Jonny Taggart / Photography Amber-Jayne Bain