Ingredients

1 cup Greek yogurt (can substitute with plain yogurt or dairy-free alternative)

1 teaspoon ground turmeric (optional for milder taste)

1 teaspoon ground cardamom (substitute with ground cinnamon if unavailable)

1 teaspoon ground cinnamon (can be replaced with nutmeg or allspice)

1 teaspoon paprika (smoked paprika can be used for a different flavor)

1 teaspoon ground cumin

1 teaspoon sea salt (adjust according to taste)

2 boneless, skinless chicken breasts (can substitute with chicken thighs or plant-based option)

2 Roma tomatoes (any ripe tomato variety will work)

1 white onion (red onion can be substituted for sweetness)

2 garlic cloves (fresh garlic is ideal)

1 tablespoon flat-leaf parsley (can substitute with cilantro)

1 English cucumber (can be omitted if desired)

2 tablespoons lemon juice (fresh juice preferred)

1 bag tortilla chips (choose any brand or use baked chips)

1 cup fresh feta cheese (can substitute with goat cheese or omit)

1/2 cup peppadew peppers (substitute with pickled jalapeños)

1/2 cup tahini (can substitute with nut butter or omit)

2 tablespoons lemon juice (fresh juice recommended)

2 garlic cloves (adjust to taste)

1/2 teaspoon sea salt (adjust to taste)

Water (to thin tahini sauce as needed)

Instructions

Step 1: In a mixing bowl, whisk together Greek yogurt, ground turmeric, ground cardamom, ground cinnamon, paprika, ground cumin, and sea salt. Add the chicken breasts and coat them thoroughly. Cover and marinate in the refrigerator for at least 1 hour.

Step 2: Prepare the salsa by dicing the Roma tomatoes, chopping the white onion, mincing the garlic, and finely chopping the parsley and cucumber. Combine all in a bowl, add lemon juice, and season with salt to taste. Set aside.

Step 3: Preheat your oven to 400°F (200°C). Place the marinated chicken breasts on a baking sheet and roast for 18-20 minutes until fully cooked. Remove from oven and let rest before slicing thinly.

Step 4: Arrange tortilla chips in a single layer on a clean baking sheet. Top evenly with sliced chicken pieces, crumbled feta cheese, and peppadew peppers. Bake in the oven for about 10 minutes until warmed through and the cheese slightly melts.

Step 5: While the nachos bake, prepare the tahini sauce. In a bowl, whisk together tahini, lemon juice, minced garlic, sea salt, and enough water to reach a smooth, pourable consistency.

Step 6: Remove nachos from the oven, top generously with prepared salsa and drizzle with tahini sauce. Serve immediately and enjoy the vibrant flavors.

Tips & Variations

Use chicken thighs for juicier meat or a plant-based protein to make this dish vegetarian.

Smoked paprika adds a lovely depth; use if you prefer a smokier flavor.

For extra flair, sprinkle additional parsley or feta cheese on top just before serving.

Swap peppadew peppers with pickled jalapeños for a spicier kick.

If you don’t have tahini, nut butters like almond or cashew can make a tasty alternative sauce base.

Storage

Store leftover nachos in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, keep salsa and tahini sauce separate and add before serving. Reheat nachos in the oven at 350°F (175°C) for about 5-7 minutes until warmed through, avoiding microwaves to preserve crispiness.

FAQs

Can I make the chicken shawarma marinade ahead of time?

Yes, you can prepare the marinade and marinate the chicken up to 24 hours in advance for deeper flavor.

What can I use if I don’t have tahini?

If you don’t have tahini, try using nut butters like almond or cashew thinned with water and lemon juice to mimic the creamy, nutty sauce texture.