These crispy chicken shawarma tacos are my new weeknight obsession and if you’ve tried my viral Shawarma Quesadillas, this recipe will feel familiar but even better. The marinade has the classic warm shawarma spices, but with a tangy hit of sumac that makes each bite brighter and more flavorful. The tortillas are cooked in slightly more oil, giving you that extra-crispy, golden exterior while the melted cheese inside keeps everything soft and gooey. They taste like the perfect mix of a taco and a quesadilla, but with full shawarma flavor.

Great for quick lunches, easy dinners, or meal-prep batches that stay delicious even the next day.

Why You’ll Love This Recipe

• Crispier than my Shawarma Quesadillas — These tacos are cooked with a little extra oil, giving the tortilla edges that perfect golden crunch everyone loves.

• Packed with tangy shawarma flavor — The sumac in both the marinade and salad adds a bright, citrusy tang that balances beautifully with the warm spices.

• Easy weeknight dinner — The chicken cooks quickly, the sauce mixes in minutes, and assembly is simple. Perfect for busy nights.

• Super customizable — Swap tortillas, use low-fat yogurt, or add your favorite veggies, this recipe works with whatever you have at home.

• Crispy, cheesy, and satisfying — The melted mozzarella inside the taco gives you that irresistible pull, while the crispy exterior keeps every bite delicious.

• Meal-prep friendly — Cook the chicken ahead of time and store components separately; assemble fresh for the perfect texture.

Ingredients

For the Chicken Marinade

• 650g chicken breast, cut into small cubes

• 3 tbsp Greek yogurt

• 1 tbsp tomato paste

• 3 tsp paprika

• 1 tsp chili powder

• 2 tsp coriander powder

• 2 tsp cumin powder

• 1 tsp salt

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 tsp sumac

• 1 tbsp lemon juice

• 2 tbsp oil or ghee (for cooking)

For the Yogurt Sauce

• 2 tbsp Greek yogurt

• 1 tbsp mayonnaise

• 1 garlic clove, crushed

• ½ tbsp lemon juice

• ½ tbsp olive oil

• Salt and pepper to taste

• 1 tsp sumac

For the Salad

• ½ small onion, thinly sliced

• 1 tomato, sliced (seeds removed to avoid sogginess)

• ½ tsp sumac

• ½ tbsp lemon juice

• Salt and pepper to taste

For Assembly

• 6–8 tortilla wraps

• 1 cup shredded mozzarella cheese

• 2 tbsp oil or ghee for crisping the tacos

Instructions

1. Marinate the Chicken

• Add the cubed chicken breast to a large mixing bowl.

• Add Greek yogurt, tomato paste, paprika, chili powder, coriander powder, cumin powder, salt, garlic powder, onion powder, sumac, and lemon juice.

• Mix everything very well so each piece of chicken is fully coated.

• Cover and let it rest for 20–30 minutes.

  • Tip: If you have time, marinate it for 2–4 hours or overnight for deeper flavour and extra tenderness.

2. Cook the Chicken

• Heat 2 tbsp oil or ghee in a large pan over medium-high heat.

• Once the pan is hot, add the marinated chicken pieces in a single layer.

• Let them cook undisturbed for 2–3 minutes so they get colour, then continue cooking until the chicken is browned, lightly crispy, and fully cooked through.

• Turn off the heat and set aside.

  • Tip: Cook on high heat towards the end so the chicken gets a slight char, this adds so much flavour.

3. Make the Yogurt Sauce

• In a small bowl, combine Greek yogurt, mayo, crushed garlic, lemon juice, olive oil, and sumac.

• Season with salt and pepper.

• Whisk until smooth and creamy.

4. Prepare the Salad

• In a bowl, add sliced onions and tomatoes (remove tomato seeds so the salad isn’t watery).

• Add lemon juice, sumac, salt, and pepper.

• Toss to coat evenly.

  • Tip: Keep the salad dry and avoid adding too much lemon or tomatoes with seeds so your tacos don’t get soggy.

5. Assemble the Crispy Shawarma Tacos

• Heat a pan on medium heat and drizzle a small amount of oil this helps the tortilla become extra crispy.

• Place one tortilla flat on the pan.

• Immediately sprinkle a generous layer of mozzarella cheese over the tortilla.

• Add a layer of cooked chicken on top of the cheese.

• Fold the empty half of the tortilla over the filling, creating a half-moon shape.

6. Cook Until Crispy

• Let the folded tortilla cook until the underside is golden and crispy.

• Carefully flip and cook the other side until it is also golden, crispy, and the cheese is fully melted.

• Remove from the pan and place on a board.

7. Add Sauce and Salad

• Gently open the taco (it will stay hinged because of the melted cheese).

• Add a spoonful of yogurt sauce and a little bit of the salad inside.

• Close it back, press lightly, and serve immediately.

Tips for the Crispiest Tacos

• Use slightly extra oil in the pan, this is what gives them the signature crunch.

• Remove tomato seeds to avoid soggy tacos.

• Grate mozzarella yourself for the best melting.

• Sumac adds the tang, don’t skip it if you want that signature shawarma flavor.

Crispy Chicken Shawarma Tacos

These crispy chicken shawarma tacos are my new weeknight obsession, perfect mix of a taco and a quesadilla, but with full shawarma flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting time 15 minutes mins

Course Main Course

Cuisine Fusion, Middle eastern

Servings 8

Calories 410 kcal

Ingredients

  

1x2x3x

For the Chicken Marinade

• 650 g chicken breast cut into small cubes
• 3 tbsp Greek yogurt
• 1 tbsp tomato paste
• 3 tsp paprika
• 1 tsp chili powder
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp sumac
• 1 tbsp lemon juice
• 2 tbsp oil or ghee for cooking

For the Yogurt Sauce

• 2 tbsp Greek yogurt
• 1 tbsp mayonnaise
• 1 garlic clove crushed
• ½ tbsp lemon juice
• ½ tbsp olive oil
• Salt and pepper to taste
• 1 tsp sumac

For the Salad

• ½ small onion thinly sliced
• 1 tomato sliced (seeds removed to avoid sogginess)
• ½ tsp sumac
• ½ tbsp lemon juice
• Salt and pepper to taste

For Assembly

• 6 –8 tortilla wraps
• 1 cup shredded mozzarella cheese
• 2 tbsp oil or ghee for crisping the tacos

Instructions

 

• In a mixing bowl, combine yogurt, tomato paste, paprika, chili powder, coriander, cumin, salt, garlic powder, onion powder, sumac, and lemon juice.
• Add the chicken strips and mix well until every piece is coated.
• Let the chicken marinate for at least 20–30 minutes (or refrigerate up overnight for deeper flavor).
• Heat 2 tbsp oil or ghee in a pan over medium-high heat.
• Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until the chicken is browned, slightly crispy, and fully cooked through.
• Turn off the heat and set aside.
• Mix Greek yogurt, mayo, crushed garlic, lemon juice, olive oil, sumac, salt, and pepper.
• Taste and adjust seasoning as needed.
• Keep refrigerated until assembly.
• In a small bowl, combine sliced onion, tomato, sumac, lemon juice, salt, and pepper.
• Drizzle a little oil or ghee into a heated pan.
• Place one tortilla onto the pan.
• Immediately sprinkle mozzarella cheese over the tortilla.
• Add cooked chicken on top of the cheese.
• Fold the tortilla over to create a half-moon shape.
• Cook until deeply crispy and golden on both sides.
• Remove from the pan and gently open the tortilla.
• Add a spoonful of yogurt sauce and some prepared salad.
• Close, press lightly, and enjoy warm.

Nutrition

Calories: 410kcal

Keyword Chicken recipes, chicken shawarma, chicken tacos

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Frequently Asked Questions (FAQ)

Q. Can I use chicken thighs instead of chicken breast?
Yes! Thighs will be juicier and even more flavorful.

Q. Can I bake the tacos instead of pan-frying?
You can brush both sides lightly with oil and bake at 200°C for 10–12 minutes, flipping halfway. They won’t be as crispy as pan-fried but still delicious.

Q. Is sumac essential?
Highly recommended for that tangy, shawarma-style flavor but if you don’t have it, you can add a splash of lemon juice.

Q. What tortillas work best?
Smaller flour tortillas are ideal because they crisp evenly and hold up well with cheese.