Ingredients
| 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