Chicken Shawarma Nachos
These Chicken Shawarma Nachos bring a bold twist to your favorite comfort food, blending Middle Eastern flavors with the classic nacho experience. Marinated chicken, infused with aromatic spices like turmeric and cumin, delivers a savory bite with every scoop.
Layered with crunchy tortilla chips, fresh veggies, and creamy feta, these nachos are topped with a tangy homemade tahini sauce that ties it all together. It’s a fusion dish that’s as flavorful as it is fun.
Whether you’re serving them at a party or craving a satisfying meal, these Chicken Shawarma Nachos are sure to impress with their vibrant, unique taste.
Chicken Shawarma Nachos – Ingredients
Greek yogurt forms the creamy base, adding a tangy richness that beautifully complements the spices. Ground turmeric, cardamom, and cumin infuse the chicken with a warm, aromatic depth, while cinnamon and paprika round out the flavor profile with subtle sweetness and smokiness.
Tender boneless chicken breasts take center stage, absorbing the marinade’s bold flavors. The fresh crunch of Roma tomatoes, cucumber, and Peppadew peppers offers a refreshing contrast, with parsley bringing a herbaceous brightness to balance the dish.
A sprinkle of feta cheese brings a salty, creamy finish, and the tahini sauce, with its velvety texture, ties everything together with its rich, lemony zing. Together, these ingredients create a vibrant, indulgent twist on a classic favorite.
Chicken Shawarma Nachos: Recipe Tips
- Marinate the Chicken for Extra Flavor: For even more depth of flavor, marinate the chicken in the yogurt and spice mixture for at least 30 minutes, or up to overnight. This extra step allows the spices to penetrate deeper into the chicken, making it juicier and more flavorful. If short on time, you can skip this, but marinating will definitely enhance the overall taste.
- Customize the Heat Level: Adjust the heat of the dish to suit your preferences by tweaking the spices. If you love a bit of spice, consider adding a pinch of cayenne pepper to the chicken marinade. Alternatively, you can use spicy Peppadew peppers or add a drizzle of sriracha to the tahini sauce for an added kick.
- Crispier Chips: If you prefer extra crispy nachos, bake the tortilla chips on the sheet pan for 5-7 minutes before adding the toppings. This pre-bake ensures that the chips won’t get soggy when layered with the chicken and cheese, keeping them crisp all the way through.
What to Serve with Chicken Shawarma Nachos
- Crisp Side Salad: Pair these flavorful nachos with a fresh, crisp side salad for a well-rounded meal. A simple Mediterranean-style salad with mixed greens, olives, and a light vinaigrette complements the rich flavors of the nachos without overpowering them. The acidity in the dressing helps balance the dish.
- Grilled Vegetables: Grilled vegetables, such as zucchini, bell peppers, and eggplant, make for a perfect side dish. Their smoky charred flavor pairs beautifully with the savory spices in the chicken shawarma and adds an extra layer of texture to your meal.
- Mint Yogurt Dip: A cool mint yogurt dip is a refreshing complement to the rich, spiced chicken nachos. Simply blend Greek yogurt with fresh mint, garlic, and a squeeze of lemon juice for a creamy, cooling contrast that enhances every bite of the nachos.
FAQ
- Can I use a different type of meat?
Yes, you can easily swap the chicken for lamb or beef. Just be sure to adjust cooking times according to the type of meat you choose, ensuring it reaches a safe internal temperature. - What’s the best way to store leftovers?
Store leftover Chicken Shawarma Nachos in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in the oven at 350°F until warmed through. The chips may lose some of their crispiness, but the flavors will still be delicious. - Can I make this dish vegetarian?
Absolutely! For a vegetarian version, replace the chicken with roasted cauliflower or chickpeas. Both are hearty options that pair well with the spices and toppings, making for a satisfying meat-free dish. - How do I make the tahini sauce smoother?
If the tahini sauce is too thick, simply add a little more water or lemon juice until you reach your desired consistency. If it looks separated, keep whisking—sometimes it just needs a little extra time to come together into a smooth sauce.
Chicken Shawarma Nachos
Ingredients
- 1 pound boneless skinless chicken breasts
- 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 additional to taste
- 3 Roma tomatoes diced
- ½ cup finely diced white onion
- 3 garlic cloves minced
- ¾ cup chopped flat-leaf parsley with extra for garnish
- 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
Instructions
- In a large mixing bowl, combine the Greek yogurt with turmeric, cardamom, cinnamon, paprika, cumin, and sea salt. Add the chicken to the bowl, tossing it to ensure the pieces are evenly coated in the spice mixture.
- Preheat your oven to 400°F, positioning the rack in the center of the oven. Line a large, rimmed sheet pan with parchment paper for easy cleanup.
- Prepare the fresh vegetable topping by mixing the diced Roma tomatoes, onions, garlic, parsley, cucumber, Peppadew peppers, and lemon juice in a medium bowl. Season the mixture with salt to taste.
- Arrange the seasoned chicken pieces on the prepared sheet pan and bake for 18-20 minutes. Ensure the chicken reaches an internal temperature of 165°F when checked with an instant-read thermometer. Once done, remove the chicken from the oven, discard the parchment paper, and let the chicken rest for 5 minutes before slicing into thin strips or bite-sized pieces.
- On the same sheet pan, lay out a single layer of tortilla chips. Add one-third of the chicken and one-third of the feta cheese on top. Repeat with the remaining chips, chicken, and feta, creating multiple layers. Return the pan to the oven and bake for an additional 10 minutes, allowing the cheese and chicken to warm through.
- While the nachos bake, prepare the tahini sauce. In a medium-sized bowl, whisk together tahini, lemon juice, garlic, water, and salt until the mixture is smooth. If the sauce begins to separate, continue whisking until fully emulsified.
- Once the nachos are ready, top them with the tomato-cucumber mixture and Peppadew peppers. Drizzle the tahini sauce over the top and serve the nachos warm.
