A fusion twist that combines the bold flavors of shawarma with tender shrimp, wrapped in a burrito for a satisfying, portable meal. Drizzled with a creamy tan tahini sauce, this dish is as visually stunning as it is delicious!
Recipe:
Ingredients
For the Chicken Shawarma:
1 lb boneless, skinless chicken thighs, thinly sliced
3 tbsp olive oil
2 tbsp shawarma seasoning blend
Juice of 1 lemon
Salt and pepper to taste
For the Shrimp:
1/2 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
For the Tan Sauce:
1/4 cup tahini (sesame paste)
2 tbsp Greek yogurt
2 tbsp lemon juice
1 tbsp olive oil
1 tsp garlic powder
1 tsp cumin
Salt and water to thin
Additional Components:
Large burrito-sized tortillas
Cooked rice or quinoa
Fresh veggies (shredded lettuce, diced tomatoes, and cucumbers)
Pickled red onions
Optional hot sauce
Instructions
Marinate and Cook the Chicken
In a bowl, combine chicken, olive oil, shawarma seasoning, lemon juice, salt, and pepper. Let it marinate for 30 minutes.
Heat a skillet over medium-high heat and cook the chicken until browned and fully cooked. Set aside.
Season and Cook the Shrimp
Toss shrimp with olive oil, paprika, garlic powder, salt, and pepper.
Cook in the same skillet for 2-3 minutes per side until pink and opaque.
Make the Tan Sauce
In a bowl, whisk together tahini, Greek yogurt, lemon juice, olive oil, garlic powder, cumin, and salt. Add water gradually to achieve a drizzle-able consistency.
Assemble the Burritos
Lay a tortilla flat and layer rice or quinoa, shawarma chicken, cooked shrimp, shredded lettuce, tomatoes, cucumbers, and pickled onions.
Drizzle generously with the tan sauce and optional hot sauce.
Wrap and Finish
Roll the tortilla into a burrito, tucking in the sides as you roll. Serve as-is or toast lightly in a skillet for extra crispness.
For presentation, spiral more chicken and shrimp on top of the burrito and drizzle with tan sauce for a striking finish.
Tips for Success
Marinate the chicken: Marinating the chicken in a mixture of spices, lemon juice, and yogurt will tenderize the meat and add flavor.
Cook the shrimp thoroughly: Ensure the shrimp are cooked through to avoid foodborne illness. Overcooking can make the shrimp rubbery, so cook them until they turn pink and opaque.
Prepare the vegetables: Chop your vegetables into bite-sized pieces for easy eating.
Warm the tortillas: Warming the tortillas slightly will make them more pliable and easier to fill.
Add your favorite toppings: Get creative with your toppings! Some popular options include lettuce, tomato, onion, cheese, and sour cream.
Make ahead: You can make the chicken shawarma and shrimp ahead of time and store them in the refrigerator until you're ready to assemble the burritos.
Frequently Asked Questions:
Can I use a different type of meat for the shawarma?
Yes, you can use beef or turkey instead of chicken.
How do I cook the shrimp?
You can grill, sauté, or bake the shrimp.
What kind of tortillas should I use?
Flour tortillas are a popular choice for burritos, but you can also use corn tortillas.
Can I make this dish vegetarian?
Yes, you can omit the chicken and shrimp and add extra vegetables like grilled eggplant, zucchini, and bell peppers.
How can I store leftovers?
Store leftover burritos in an airtight container in the refrigerator for up to 3 days.
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