Chicken Shawarma Pita

Chicken Shawarma Pita

Chicken Shawarma

Easy Chicken Shawarma

Course Main Course
Cuisine Mediterranean
Keyword chicken shawarma, chicken shwarma, middle eastern food, shawarma
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 526 kcal
Author Chef Rhadia


Chicken Shawarma

  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon chili powder
  • 1 clove garlic grated
  • 3 tbsp. extra virgin olive oil
  • 1 tsp. kosher salt
  • 6 each boneless skinless chicken thighs or breasts
  • 4 whole wheat or white pita bread

Tahini Sauce

  • 1/2 cup tahini paste
  • 1 garlic clove minced
  • 1/4 cup warm water
  • 1/2 lemon juiced (about 2-3 tbsp.)
  • salt to taste

Cucumber Tomato Salad

  • 1 small English cucumber chopped small
  • 1/4 cup grape tomatoes cut in half
  • 1/2 lemon juiced (about 2-3 tbsp.)
  • 2 tbsp. extra virgin olive oil
  • 1/4 cup crumbled feta


  1. Add all spices, and oil to a large Ziploc bag. Add chicken and rub seasonings into chicken until incorporated. Let rest for at least 30 minutes.
  2. Preheat sauté pan and add 1 tbsp. of olive oil. Cook chicken on medium high heat for 8-10 minutes on each side for chicken thighs, and 5-7 minutes on each side for chicken breasts. Set aside on a paper towel to drain excess oil.
  3. Dice the chicken breast or thighs into bite-sized pieces.
  4. Add all ingredients to a bowl and whisk until incorporated. If the tahini sauce is too thick, add more warm water starting with a tablespoon.
  5. Add cucumber and grape tomatoes to a small bowl and add lemon juice and extra virgin olive oil. Mix well.
  6. To serve
  7. Cut open pita and stuff with chicken, and cucumber tomato salad. Drizzle tahini sauce over it, and add crumbled feta on top.



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