Name: Chicken Shawarma Nachos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: Middle Eastern
Ingredients: 1 cup Greek Yogurt (can substitute with plain yogurt or a 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 different flavor); 1 teaspoon Ground Cumin (no substitutes); 1 teaspoon Sea Salt (adjust according to taste); 2 pieces Boneless, Skinless Chicken Breasts (can substitute with chicken thighs or plant-based option for vegetarians); 2 pieces Roma Tomatoes (any ripe tomato variety will work); 1 piece White Onion (red onion can be substituted for sweetness); 2 cloves Garlic Cloves (fresh garlic is ideal); 1 tablespoon Flat-Leaf Parsley (can substitute with cilantro); 1 piece English Cucumber (can be omitted if desired); 2 tablespoons Lemon Juice (fresh juice is preferred); Sea Salt (to season); 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 is recommended); 2 cloves Garlic Cloves (adjust to taste); 1/2 teaspoon Sea Salt (adjust to taste); Water (to thin the sauce, approximately 2-4 tablespoons)

Description

Chicken Shawarma Nachos combine the bold, aromatic flavors of traditional Middle Eastern chicken shawarma with the fun, shareable nature of nachos, making it a perfect dish for family dinners and game nights. This recipe features marinated oven-roasted chicken topped on crispy tortilla chips with fresh salsa, creamy feta cheese, and a smooth tahini sauce for a delightful fusion experience.

Ingredients

Scale

For the Chicken Marinade

1 cup Greek Yogurt (can substitute with plain yogurt or a 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 different flavor)
1 teaspoon Ground Cumin (no substitutes)
1 teaspoon Sea Salt (adjust according to taste)
2 pieces Boneless, Skinless Chicken Breasts (can substitute with chicken thighs or plant-based option for vegetarians)

For the Salsa

2 pieces Roma Tomatoes (any ripe tomato variety will work)
1 piece White Onion (red onion can be substituted for sweetness)
2 cloves Garlic Cloves (fresh garlic is ideal)
1 tablespoon Flat-Leaf Parsley (can substitute with cilantro)
1 piece English Cucumber (can be omitted if desired)
2 tablespoons Lemon Juice (fresh juice is preferred)
Sea Salt (to season)

For the Nacho Assembly

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)

For the Tahini Sauce

1/2 cup Tahini (can substitute with nut butter or omit)
2 tablespoons Lemon Juice (fresh juice is recommended)
2 cloves Garlic Cloves (adjust to taste)
1/2 teaspoon Sea Salt (adjust to taste)
Water (to thin the sauce, approximately 2-4 tablespoons)

Instructions

Marinate the Chicken: In a mixing bowl, whisk together Greek yogurt, ground turmeric, ground cardamom, ground cinnamon, paprika, ground cumin, and sea salt until well combined. Add the boneless, skinless chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour to allow the flavors to infuse.
Prepare the Salsa: Dice the Roma tomatoes and white onion finely. Mince the garlic cloves. Chop the flat-leaf parsley and peel and dice the English cucumber if using. In a bowl, combine tomatoes, onion, garlic, parsley, cucumber, and fresh lemon juice. Season with sea salt to taste and stir well. Set aside to let the flavors meld.
Cook the Chicken: Preheat your oven to 400°F (200°C). Remove the chicken breasts from the marinade and place them on a baking sheet. Roast in the oven for 18-20 minutes, or until the chicken is thoroughly cooked and juices run clear. Remove from the oven and let the chicken rest for a few minutes before slicing it thinly.
Assemble the Nachos: On a clean baking sheet, spread a layer of tortilla chips evenly. Top the chips with the sliced roasted chicken and sprinkle fresh feta cheese and peppadew peppers evenly over the top. Place the baking sheet in the oven and bake for an additional 10 minutes, or until the cheese is slightly melted and the nachos are heated through.
Make the Tahini Sauce: In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, sea salt, and 2 to 4 tablespoons of water, adding water gradually to reach a smooth, pourable consistency.
Serve: Remove the nachos from the oven and generously drizzle the tahini sauce over them. Spoon fresh salsa on top or serve it on the side as a topping. Garnish optionally with extra parsley or feta cheese. Serve immediately and enjoy the delightful fusion of flavors.

Notes

Optional: Sprinkle additional fresh parsley or crumbled feta cheese on top of the finished nachos for extra flavor and presentation.
For a milder marinade, reduce or omit the turmeric.
You can substitute chicken breasts with chicken thighs for juicier meat or use a plant-based protein to make it vegetarian-friendly.
Use baked tortilla chips for a lighter option.
The tahini sauce can be adjusted for consistency by adding more or less water depending on preference.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizers
Method: Baking
Cuisine: Middle Eastern

Keywords: Chicken Shawarma, Nachos, Middle Eastern, Appetizer, Oven-roasted Chicken, Tahini Sauce, Salsa, Feta Cheese, Game Night Snack, Family Dinner