Whole30 Chicken Schwarma Nachos

CHICKEN SHWARMA SWEET POTATO NACHOS WITH TAHINI GARLIC SAUCE! Delicious, @whole30 complaint, and made in 45 minutes or less! Here’s what you need:

Chicken:
Squeeze of half a lemon
2 Tsp salt
4 Tsp Cumin
2 Tsp Turmeric
Pinch of cinnamon
Pinch of Cayenne
4 garlic cloves, minced
Pepper
2 lbs chicken thighs, cut into bite size pieces

Garnish:
Parsley
Red onion
Hot chili

CHICKEN INSTRUCTIONS:
1. Mix all ingredients except chicken thighs together to make a marinade. Mix in chicken thighs and let marinade at least 30 minutes - the longer the better!
2. While chicken marinates prepare sweet potatoes and tahini sauce (instructions above )
3. Heat a cast iron skillet over medium high heat, add avocado oil and once it begins to shimmer add marinated chicken. Cook undisturbed until brown and crispy about 6-8 minute. Flip and continue cooking undisturbed until cooked through. Remove from heat

Sweet Potatoes:
2 large sweet potatoes, long and evenly round if possible
1 Tbs Olive oil
Salt

INSTRUCTIONS:
1. Preheat oven to 425 F
2. Slice sweet potatoes into 1/4 inch thick rounds. Toss in a bowl with olive, salt and pepper.
2. On a parchment lined baking sheet, arrange sweet potato rounds so they barely touch so they get crispy! Cook for 15 minutes then flip, cook for another 10-15 minutes until tender and slightly browned.
Tahini Sauce:
1/4 cup tahini
4 garlic cloves, minced or micro-planed
Juice of 1/2 a lemon
1/4 cup warm water
Salt

INSTRUCTIONS:
1. Mix all ingredients together except for the water until fully incorporated.
2. Slowly mix in warm water, one tablespoon at a time, until desired saucy consistency. Add more water if your tahini seems extra thick. Salt to taste.
ASSEMBLE NACHOS
1. Lay roasted sweet potato rounds on a large platter, overlapping and covering the whole plate.
2. Top with hot chicken Shwarma
3. Drizzle tahini sauce on top
4. Garnish with chilies, red onion and parsley!