Tacos Árabes with Chilli Sauce and Fattoush BBE 09/18

Mexico’s vibrant answer to the shawarma kebab…

In the 19th century around 100,000 Lebanese immigrants flocked to Mexico to flee Ottoman rule and many of them settled in Puebla - where a fusion of the 2 cuisines resulted in the invention of the Taco Árabe.

Traditional lamb was substituted with chicken (or sometimes even pork) and cooked on a vertical rotisserie in the style of a doner kebab then piled into soft pitta breads with an array of Mexican salsas on the side.We’re playing around with them even more here with houmous in place of the traditional beans and garlic sour cream to represent the yogurt sauce used in the Middle East.

40 minutes

1 hour


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CHILLI SAUCE BLEND: Chilli flakes, toasted cumin, paprika


SALSA VERDE BLEND: Mint leaf, jalapeno, coriander leaf


GARLIC SAUCE SPICES: Parsley, garlic, black pepper

KEBAB SEASONING: Toasted cumin, Mexican oregano, black pepper, allspice, cinnamon, garlic, toasted coriander, sumac

HOUMOUS SEASONING: Toasted cumin, paprika, black pepper, garlic, allspice

  • 600g diced chicken (thighs are best)
  • 2 small red onions 
  • 3 cloves of garlic 
  • 25g bunch of parsley 
  • 25g bunch of coriander
  • 1 little gem lettuce 
  • 200g radishes 
  • 200g cherry tomatoes 
  • 1 avocado 
  • 3 limes
  • 4 tbsp vinegar (white wine vinegar or cider vinegar is best)
  • 195ml good quality olive oil plus extra for drizzling
  • 150ml sour cream 
  • 400g tin of chickpeas
  • 6 pitta breads or flatbreads