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Chicken Shawarma Pitas

Savor the warm, crispy delight of Chicken Shawarma Pitas filled with juicy marinated chicken, fresh veggies, and drizzled with tahini sauce, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 pounds chicken thighs or breasts About 3 pieces, thighs are juicier
  • 2 tablespoons shawarma spice mix Store-bought or homemade
  • 2 tablespoons olive oil Used for marinating
  • 2 cloves garlic, minced Freshly minced for best flavor
  • 1 lemon Juice of 1 lemon Add juice to marinade
For Assembling Pitas
  • 4 pieces pitas Fluffy pita bread
  • 1 cup lettuce, shredded Any type of lettuce works
  • 1 cup tomatoes, diced Freshly diced
  • 1 cup cucumber, diced Freshly diced
  • 1/4 cup tahini sauce or garlic sauce For drizzling

Method
 

Marinate the Chicken
  1. In a mixing bowl, combine the olive oil, minced garlic, shawarma spice mix, and a squeeze of lemon juice. Add the chicken thighs or breasts and coat well with the marinade. Let them sit for at least 15 minutes to absorb those flavorful spices.
Cook the Chicken
  1. Preheat a skillet over medium-high heat. Once hot, add your marinated chicken and cook for about 5-7 minutes on each side, or until fully cooked and golden brown. Use a thermometer to ensure that the internal temperature has reached at least 165°F.
Slice the Chicken
  1. After cooking, let the chicken rest for a few minutes before slicing it into thin strips to retain moisture and flavor.
Warm the Pitas
  1. Lightly toast the pitas in a dry skillet or wrap them in aluminum foil and warm them in the oven for a few minutes.
Assemble the Pitas
  1. On each pita, layer the sliced chicken, shredded lettuce, diced tomatoes, and cucumbers. Drizzle with tahini or garlic sauce for that perfect finishing touch.
Serve and Enjoy
  1. Fold the pitas over and dig in while they’re warm. Enjoy your homemade Chicken Shawarma Pitas!

Notes

Substitutions: For leaner option, chicken breast works well, but thighs are juicier. Plant-based proteins can be used for a vegetarian version. Storing: Leftovers can be stored in an airtight container for up to 3 days. For optimal reheating, wrap pitas in foil.