Start by building your marinade in a large bowl. Add a healthy amount of yogurt, a squeeze of fresh lemon juice, and a spoonful of hot pepper paste or tomato paste. Drop in garlic — toum works beautifully here — then add generous heaps of shawarma spice blend. Salt if your spice mix needs it, and finish with a light drizzle of oil. Mix until smooth.
Massage that marinade into your chicken and let it marinate as long as possible.
When you’re ready to cook, heat a sheet tray in the oven and add a spoonful of beef tallow. Spread the marinated chicken into a thin, even layer on the hot tray.
Slide it under a high broil for 10–15 minutes, flipping halfway through, until the edges char and caramelize.
Transfer the cooked chicken to a bowl lined with foil. Carefully place a piece of lit natural charcoal in the bowl and cover it to smoke the meat for a few minutes. This gives it that smoky shawarma flavor
On a hot, lightly oiled flat top, lay down a couple of corn tortillas. Flip them once warm, sprinkle cheese on top, and let it melt into a thin layer. Add a swipe of toum and a few Arabic-style pickles to each tortilla. Pile on your smoky chicken shawarma. Fold the tacos up tightly.
In a small pan, cook down hot pepper paste with a splash of water and oil until it turns glossy and slightly thickened. Gently brush this glaze over the tacos.
Serve them hot with some chipotle sour cream and enjoy!

CHICKEN SHAWARMA TACOS

PINEAPPLE TABBOULEH