Shawarma Chicken Pita

Serves: 4

Prep time: 10 minutes + 2 hours marinating

Cook time: 15 minutes



1 ounce shawarma spice blend

3 tbsp extra-virgin olive oil

1 lemon, juiced

2 lbs boneless skinless chicken thighs

½ red onion, sliced thinly 

Shawarma Sauce

5 oz plain Greek yogurt

2 garlic cloves, minced

2 tbsp tahini

½ lemon, juiced

½ tsp salt, to taste

pepper to taste 


4 pitas or flatbreads

2 cups chopped romaine

1 medium tomato, diced

1 medium cucumber, diced

Salt and pepper to taste 



  1. In a zip-top bag or airtight container, combine the shawarma spices, olive oil, lemon juice and a half tsp salt. Add the chicken and onion, toss to coat, cover/seal and refrigerate for at least 2 hours and up to overnight.
  2. Meanwhile, make the sauce in a small bowl by combining the yogurt, garlic, tahini, and lemon juice. Taste and season with salt and pepper as necessary. Cover and refrigerate until ready to use.
  3. After marinating, heat a large skillet over medium-high. Add the chicken and onions (discarding excess marinade), and cook for 3-4 minutes per side, until cooked through. The chicken is done when it reaches 165°F on an instant-read thermometer. Reduce the heat as necessary to avoid burning. Remove the chicken from the skillet and slice it into strips.
  4. Warm the pitas in the microwave or toaster if you like. To serve, top the pitas with lettuce, chicken, tomatoes, and cucumbers. Drizzle with sauce.

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