Captain America: The Winter Soldier

Big Game Bites: Avengers' Shawarma Tacos

Assemble some chicken shawarma tacos for your big game party, by Rebel Eats host, and Marvel fanatic, Justin Warner!



We're counting down to kickoff of the big game--and more importantly--a brand new spot for Marvel's "Captain America: The Winter Soldier" with tons of awesome new Captain America content. 

To help you make your big game party the most Cap-tastic it can be, we asked some of the greatest chefs in the world to create dishes inspired by "Captain America: The Winter Soldier." See all our recipes here, check out some other Cap-approved party ideas from, and don't miss the epic new movie spot on February 2!

Chef Justin Warner

Chef Justin Warner, Pabulum Director at Do or Dine in Brooklyn, used his extensive Marvel knowledge to deliver this dish. "Ever since Tony suggested getting shawarma at the end of 'Marvel's The Avengers,'" Warner says, "I've been obsessed with the link between the Marvel Universe and food. It really sealed the deal when Nick Fury asked Maria Hill to get some for him in the 'LEGO Marvel Super Heroes' game.

"I wanted to preserve the street-meat ritual of slicing from the big spinning stick, so I compressed the thighs together to make a huge, flavor-packed meat-nugget from which we may slice. This keeps less surface area exposed and keeps the meat hotter and more flavorful than chucking a bunch of thighs on a plate. I like using tortillas in lieu of pita because store-bought pitas aren't ever as pliable or fresh as they should be. This mashup of Mexican and Middle Eastern is the kind of thing that makes America a place worthy of having a protector like Captain America."

Avengers' Chicken Shawarma Tacos by Justin Warner
Serves 6-8 depending on hungertude

1lb 13oz can black beans, drained and rinsed, label removed, can and lid reserved.  Be careful hero--it's sharp.
2lbs boneless, skinless chicken thighs, chopped
1 cup of yogurt, divided in half
2 eggs
1 teaspoon extra virgin olive oil
1 1/2 teaspoon salt
1/2 tsp garlic powder
1/2 tsp ground cardamom
1/2 tsp cumin
1/2 tsp allspice
1/2 tsp sumac (kinda optional...not really, but it's not super-easy to find)
1/2 cup black beans
one cucumber, diced
1/4 tsp salt
1/2 tsp hot sauce
8 taco-sized flour tortillas

Combine the chicken, half the yogurt, eggs, olive oil, salt, garlic powder, cardamom, cumin, allspice, and sumac in a bowl. Cover, and allow to marinate at least 6 hours.

In the interim, place 1/2 cup of black beans and the remainder of the yogurt in a blender or food processor and pulse until smooth. Behold, black bean crema, or as we say on the street: "creamy sauce."

Combine the cucumber, salt and hot sauce, and reserve. Spicy, and cooling all at once, this is our "salsa."

Once the chicken mix is marinated, preheat an oven to 400F. Put the chicken mix into the bean can and carefully compress the meat. Place this in a baking dish in the middle of the oven and bake for about 1 hour. Use a thermometer if you get scared. 165F is what we need.

Carefully remove the baking dish. Allow the can to cool slightly, about 10 minutes. Using a kitchen towel, carefully invert the can on to a serving dish and give it a tap. Out should pop a compressed column of yummy chicken, just like what would hang on the spinning stick at a great shawarma joint.

Get your sauces and garnishes and tortillas together and slice the meat from top to bottom, just like at a great shawarma joint.
Make tacos.

When they are gone, realize that the only other good thing happening to you in the near future is the arrival of Marvel's "Captain America: Winter Soldier." 

      Follow Chef Warner and his restaurant on Twitter, @eatfellowhumans and @Do_or_Dine, respectively. Like Justin Warner and Do or Dine on Facebook. 

      Stay tuned to for more recipes and "Captain America: The Winter Soldier" content!

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