Shawarma Nachos with Tahini and Saturday Sauce
4
25 minutes
Middle Eastern
This Middle Eastern take on nachos features earthy shawarma-spiced chicken thighs paired with crunchy purple cabbage and spicy arugula. Drizzled with creamy tahini and topped with Saturday Sauce, pickles, and fresh herbs, these nachos deliver a burst of flavor in every bite.
Ingredients
1 lb. boneless chicken thighs
1–2 Tbsp. shawarma spice blend of your choice
1–2 sprays of extra virgin olive oil or avocado oil
1/8 head purple cabbage, thinly shredded and washed
1–2 handfuls arugula
1/2 cup tahini of your choice
6 Tbsp. Saturday Sauce
1/4 cup canned pickled cucumbers in brine, drained and chopped
1 Tbsp. fresh cilantro, chopped
Directions
Toss your chicken thighs in a shawarma spice blend until all pieces are evenly coated.
Before placing the chicken in the air fryer, spray both the chicken and the air fryer basket with a bit of olive oil or avocado oil. Set the air fryer to the chicken setting and cook for 20–25 minutes, flipping halfway through. The chicken should be fully cooked, golden brown, and slightly crispy at the edges. Set the chicken aside to cool before chopping it into small pieces.
On a half sheet pan, arrange the pita chips as the bottom layer. Add the arugula next, followed by half of the cooled, chopped chicken.
Layer the shredded cabbage on top, then add the remaining chicken. Drizzle with tahini and dollop Saturday Sauce evenly across the tray.
Top with chopped pickles and fresh herbs, then serve.