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Chicken Shawarma Nachos

chicken shawarma nachos shown next to a bowl of tahini sauce and Mediterranean salsa
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  35 min

Ingredients

  • ⅓ cup Greek yogurt
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • 1 teaspoon sea salt, plus more to taste
  • 1 pound boneless, skinless chicken breasts
  • 3 Roma tomatoes, diced
  • ½ cup finely diced white onion
  • 3 garlic cloves, minced
  • ¾ cup finely chopped flat-leaf parsley, plus more for serving
  • ¾ cup diced English cucumber
  • 3 tablespoons lemon juice
  • 1 (15-ounce) bag tortilla chips
  • 6-8 ounces fresh feta cheese
  • ½ cup Peppadew peppers, drained and roughly chopped

Tahini Sauce

  • ½ cup tahini
  • ¼ cup lemon juice (from 2 lemons)
  • 2 garlic cloves, minced
  • ½ teaspoon sea salt, plus more to taste

Method

  1. In a large bowl, whisk together the yogurt, turmeric, cardamom, cinnamon, paprika, cumin and 1 teaspoon of the salt. Add the chicken to the bowl and toss until coated all over.

  2. Preheat the oven to 400°F with a rack in the center position. Line a large rimmed sheet pan with parchment paper.

  3. In a medium bowl, combine the Roma tomatoes, onions, garlic, parsley, cucumber, Peppadews, and lemon juice. Season to taste with salt.

  4. Arrange chicken on the prepared sheet pan and baker for about 18-20 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer. Transfer the chicken to a cutting board and discard the parchment paper. Allow the chicken to rest for 5 minutes before thinly slicing, or cutting into bite size pieces.

  5. Arrange a single layer of chips on the sheet pan, add ⅓ of the chicken and ⅓ of the feta. Repeat with remaining chips, chicken and feta. Bake in the oven until the cheese and chicken are warmed through, about 10 minutes.

  6. Meanwhile, make the tahini sauce. In a medium bowl, whisk together the tahini, lemon juice, garlic, ½ cup water, and salt until smooth. Note: The tahini sauce ingredients might look like they are separating before coming together, continue whisking until smooth.

  7. Top the nachos with the tomato mixture and the peppadews. Drizzle with the tahini sauce. Serve warm.