The first time I made this recipe, I liked it so much that I immediately put it into my meal plan for the next week. The combination of warm, earthy flavors, citric acid, and the crispness of the cucumbers and parsley really work well together in my view. Of course, you may adjust the toppings used to your tastes or what you have in the house. Using avocado or grilled zucchini instead of the cucumber could be nice. Lettuce, cilantro, fresh or sautéed onion, olives, dill pickles, and more could make great additions or substitutions.
The first time I made this, I marinated it for 20 minutes, and the next time I let it rest for about 6 hours. While it was about a week between the taste test, I did not pick up on any noticeable difference in flavor or texture. The original recipe warns to add less salt if marinading it for several hours, however. Also, since there is lemon juice in the marinade, I would probably not go much longer than six hours as I would be worried about making the chicken too “mushy”. However, that is just conjecture on my part as I have not actually tried doing that with this recipe.
My only wish is that I could constantly make corn tortillas at home without a lot of frustration to pair with these. Unfortunately, I am using store-bought ones for now. I will continue to try to find the right hydration and process to make tortillas, and someday hope to nail down that technique well enough that it is fairly easy for me to get consistently right.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/chicken-shawarma-tacos