Chicken Kebab Smash Tacos are a fun, high protein twist on the viral smash taco trend! Juicy ground chicken kebab meat is packed with onion, garlic, red pepper and warm spices then smashed onto tortillas. Pan fried until crispy and topped with garlic sauce and pickles. It's an easy 30 minute weeknight dinner.
Chicken Kebab Smash Tacos Recipe
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We've been on a smash taco kick lately, and this chicken kebab version might be our favorite one yet. They taste just like a chicken kebab plate from your favorite Middle Eastern restaurant, but they're crispy, handheld and ready in about 30 minutes. Our fun and unique Greek Gyros Smash Tacos and Greek Chicken Smash Tacos have been going viral so we are excited to share our new chicken kebab version! If you love kebab as much as we do you also need to try our Beef Kebab Smash Tacos!
These are perfect when you want something different for taco night. The kids love making their own, and they're lighter than beef but still so satisfying. Serve them for an easy weeknight dinner or set out a toppings bar for game day!
What are Chicken Kebab Smash Tacos
Smash tacos are made by spreading a thin layer of ground meat directly onto a tortilla, then placing it meat side down in a hot pan and smashing it flat so the meat and tortilla cook together until crispy. Our chicken kebab version uses ground chicken mixed with a purée of onion, garlic, parsley and red pepper, tomato paste, paprika, coriander and cumin. It's topped with tomatoes, pickles, red onion, pickled turnips and garlic sauce for the ultimate kebab-inspired taco!
What to Serve with
- Greek Salad (Horiatiki)
- Crab Stuffed Mushrooms
- Dill Pickle Chopped Salad
- Cream of Mushroom Soup
- Loaded Baked Potato Slices
Ingredients
- Ground Chicken - lean and high in protein. You can swap for ground turkey.
- Onion, Garlic, Parsley and Red Bell Pepper - these are puréed in a food processor and mixed into the chicken. They add tons of flavor and keep the chicken extremely moist. If you don't have a food processor, grate the onion and pepper on a box grater and finely chop the parsley and garlic.
- Tomato Paste - gives the kebab meat a rich flavor and beautiful color. Be sure to use tomato paste and not tomato sauce.
- Spices - paprika, chili flakes (optional), coriander, cumin, salt and pepper for that classic kebab flavor.
- Tortillas - small (6 inch) flour tortillas work best.
- Toppings - diced tomatoes, pickles, thinly sliced red onion and pickled turnips for crunch and tang.
- Yogurt - we love to make our garlic sauce with a combination of yogurt and mayonnaise to keep it healthy. The yogurt adds the perfect creamy texture and pop of tangy flavor.
- Mayonnaise - this gives the sauce an extra rich and creamy texture. If you prefer you can omit the mayonnaise and use only yogurt for the sauce.
- Garlic - we recommend fresh garlic. Chopped garlic from a jar or garlic powder will not give you the same great flavor as fresh garlic. Use a handheld grater to shred the garlic or very finely mince the garlic.
- Lemon Juice - this gives the garlic sauce a hint of lemon flavor that pairs perfect with the kebabs and salad.
- Salt
How to Make Chicken Kebab Smash Tacos
Full Printable Recipe at Bottom of page
- Prepare the garlic sauce by combining all the ingredients in a small bowl. Mix well and refrigerate until ready to serve.
- In a food processor or blender, add in onion, garlic, parsley, and red pepper. Chop until it becomes pureed.
- In a large bowl add the ground chicken, pureed onion mixture, tomato paste, paprika, chili flakes, coriander, cumin, salt and pepper. Mix well until evenly combined.
- Evenly distribute the chicken mixture on top of the tortillas. Use a fork or spoon to smash the mixture onto the tortilla into a smooth even layer. Be sure to spread the mixture right to the edges of the tortilla because it will shrink slightly when cooking.
- Heat a frying pan on medium-high heat. Spray lightly with cooking oil or drizzle a small amount of oil on the pan. Working in batches, place the 3-4 tortillas meat side down onto the preheated pan and gently press to smash them. Cook for 3-4 minutes, or until the meat is browned and edges crispy.
- Flip the tacos over onto tortilla side and continue cooking for another 2-3 minutes (meat should be 165℉ internal temperature) or until you see the edges and bottom of the tortilla turn golden brown and crispy.
- Transfer the tacos to a sheet pan lined with a wire rack and keep in the oven on the keep warm setting while you cook the remaining tacos. Repeat until all tacos are cooked.
- Transfer the tacos to a serving platter and top with your desired toppings and a drizzle of garlic sauce. Serve and enjoy!
Tips for the Best Tacos
- Spread It Thin - a thin, even layer of chicken cooks through quickly and gets crispy. Ground chicken needs to be fully cooked to 165°F, so avoid thick spots in the center.
- Wet Your Hands or Spoon - ground chicken is sticky! Lightly wet the back of a spoon to make spreading the mixture onto the tortillas easier.
- Get the Pan Hot - a hot pan gives you a great sear and helps the meat stick to the tortilla so it doesn't fall off when you flip.
- Keep Them Warm - keep cooked tacos warm on a baking sheet in a 200°F oven while you cook the rest.
FAQ
You can reheat in the microwave or bake in the oven until warmed through. Oven baking will create a crispier tortilla.
Once fully cooled, store in a Ziploc bag or airtight sealed container in the fridge for up to 3 days.
Yes, you can freeze fully cooked tacos. Once fully cooled place them in a freezer safe Ziploc bag or container up to 2 months. Reheat in the oven when ready to serve.
Yes, you can prepare the chicken mixture in advance and store in the fridge up to 1 day in advance. Then cook following the recipe directions.
Use gluten free tortillas or corn tortillas. Corn tortillas can crack more easily, so warm them first to make them more pliable.
The kebab meat is dairy free. For a dairy free garlic sauce, use a dairy-free plain yogurt or make the sauce with only mayonnaise, garlic and lemon juice.
Small flour tortillas are the easiest to spread the meat on and flip. Corn tortillas work too.
Ground chicken needs to reach an internal temperature of 165°F. Spread the meat in a thin, even layer so it cooks through quickly and gets crispy.
The garlic sauce is made with plain yogurt, mayonnaise, minced garlic, lemon juice and salt. You can make it ahead and refrigerate it until serving.
More Easy Tacos
Enjoy!
- Sab
Chicken Kebab Smash Tacos
Ingredients
- 12 mini flour tortillas (or 8 small)
Chicken Kebab Mixture
- 1 lb ground chicken
- ½ large onion (quartered)
- 3 cloves garlic
- ½ cup fresh parsley
- ¼ red bell pepper (quartered)
- 2 tablespoon tomato paste
- ½ tablespoon paprika
- ½ teaspoon chili flakes (optional)
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon oil
Toppings
- Tomatoes (diced)
- Pickles
- Red onion (thinly sliced)
- Pickled turnips
Garlic Sauce
- ½ cup plain yogurt
- 3 tablespoon mayonnaise
- 4 cloves garlic (finely minced)
- 1 tablespoon freshly squeezed lemon juice
- Salt (to taste)
Instructions
- Prepare the garlic sauce by combining all the ingredients in a small bowl. Mix well and refrigerate until ready to serve.
- In a food processor or blender, add in onion, garlic, parsley, and red pepper. Chop until it becomes pureed.
- In a large bowl add the ground chicken, pureed onion mixture, tomato paste, paprika, chili flakes, coriander, cumin, salt and pepper. Mix well until evenly combined.
- Evenly distribute the chicken mixture on top of the tortillas. Use a fork or spoon to smash the mixture onto the tortilla into a smooth even layer. Be sure to spread the mixture right to the edges of the tortilla because it will shrink slightly when cooking.
- Heat a frying pan on medium-high heat. Spray lightly with cooking oil or drizzle a small amount of oil on the pan. Working in batches, place the 3-4 tortillas meat side down onto the preheated pan and gently press to smash them. Cook for 3-4 minutes, or until the meat is browned and edges crispy.
- Flip the tacos over onto tortilla side and continue cooking for another 2-3 minutes (meat should be 165℉ internal temperature) or until you see the edges and bottom of the tortilla turn golden brown and crispy.
- Transfer the tacos to a sheet pan lined with a wire rack and keep in the oven on the keep warm setting while you cook the remaining tacos. Repeat until all tacos are cooked.
- Transfer the tacos to a serving platter and top with your desired toppings and a drizzle of garlic sauce. Serve and enjoy!
Nutrition
Ana says
These were a huge hit. Easy and quick to make!