Chicken Shawarma Tacos

Instructions

1. 1

   Use purchased ready-to-eat soft flour tortillas, about 40 g each, and serve them at room temperature. Dice the cucumber and tomato, finely shred the cabbage, and mince the garlic. In a small bowl, mix the yogurt, garlic, 15 ml lemon juice and 0.25 tsp salt; keep this sauce and the vegetables cold while cooking.

2. 2

   Cut the raw boneless, skinless chicken breast across the grain into strips no thicker than 1 cm. Season with the cumin, paprika, coriander, cinnamon, black pepper and remaining 0.5 tsp salt. Wash your hands and clean the knife, board and any surfaces that touched raw chicken.

3. 3

   Preheat one deep 30 cm skillet over medium-high heat for 2 minutes, uncovered. Add the olive oil and chicken, spreading the strips evenly across the pan. Cook uncovered for 4 minutes, then turn and stir occasionally for about 5 minutes more, until excess moisture has evaporated and a food thermometer inserted sideways into the thickest strips reads at least 74°C/165°F.

4. 4

   Turn off the heat, add the remaining 15 ml lemon juice and toss for 1 minute, scraping up the browned seasoning so it coats the chicken. Keep the skillet uncovered; the filling should be moist but not swimming in liquid.

5. 5

   Using clean utensils, divide the chicken among the 8 tortillas. Add the cabbage, cucumber and tomato, then spoon over all the garlic yogurt. Serve 2 generously filled tacos per person.