Savor the vibrant and aromatic flavors of Chicken Shawarma wrapped in warm pita bread with this quick and easy recipe. Perfectly marinated chicken thighs are infused with a blend of Middle Eastern spices, including cumin, paprika, turmeric, and cinnamon, creating a rich and tantalizing flavor profile. After a brief marination, the chicken is grilled to perfection, resulting in juicy, slightly charred pieces that are both tender and flavorful. Wrapped in soft, warm pita bread and topped with creamy Greek yogurt, fresh cucumber, tomato, red onion, and a sprinkle of parsley, this Chicken Shawarma pita is a delightful fusion of textures and tastes. For an added touch, a drizzle of tahini sauce enhances the dish’s authenticity. Ideal for a quick weeknight dinner or a satisfying lunch, this recipe brings the exotic taste of shawarma to your kitchen in just 40 minutes. Serve it with your favorite side salad or a portion of crispy fries for a complete, delicious meal.
Ingredients:
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- Salt and pepper to taste
- 4 pita breads
- 1 cup plain Greek yogurt
- 1 cucumber, diced
- 1 tomato, diced
- 1/4 red onion, thinly sliced
- Fresh parsley, chopped
- 1/2 cup tahini sauce (optional)
Instructions:
- Prepare Marinade: In a mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, allspice, salt, and pepper. Whisk until well combined.
- Marinate Chicken: Place the chicken thighs in the marinade, ensuring they are well coated. Cover and refrigerate for at least 20 minutes (or up to 24 hours for more flavor).
- Cook Chicken: Preheat a grill pan or large skillet over medium-high heat. Cook the marinated chicken thighs for about 5-7 minutes per side until fully cooked and slightly charred. Remove from heat and let rest for a few minutes before slicing into strips.
- Warm Pita: Wrap pita breads in aluminum foil and warm them in a preheated 350°F (175°C) oven for 5-7 minutes.
- Prepare Toppings: While the pita is warming, prepare the toppings. Mix the diced cucumber and tomato in a small bowl.
- Assemble: Place sliced chicken shawarma on each warmed pita bread. Top with a dollop of Greek yogurt, a spoonful of cucumber-tomato mix, a few slices of red onion, and a sprinkle of fresh parsley. Drizzle with tahini sauce if desired.
- Serve: Fold the pita over the fillings and serve immediately.
Quick and Easy Chicken Shawarma Pita Bread
Equipment
- Cutting board
- Knife
- Mixing bowls
- Whisk
- Baking sheet
- Aluminum foil
- Grill pan or large skillet
- Tongs
- Measuring cups and spoons
Ingredients
- Chicken Shawarma:
- 4 boneless skinless chicken thighs
- 2 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- Salt and pepper to taste
- Pita Bread and Toppings:
- 4 pita breads
- 1 cup plain Greek yogurt
- 1 cucumber diced
- 1 tomato diced
- 1/4 red onion thinly sliced
- Fresh parsley chopped
- 1/2 cup tahini sauce optional
Instructions
- Chicken Shawarma:
- Prepare Marinade: In a mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, allspice, salt, and pepper. Whisk until well combined.
- Marinate Chicken: Place the chicken thighs in the marinade, ensuring they are well coated. Cover and refrigerate for at least 20 minutes (or up to 24 hours for more flavor).
- Cook Chicken: Preheat a grill pan or large skillet over medium-high heat. Cook the marinated chicken thighs for about 5-7 minutes per side until fully cooked and slightly charred. Remove from heat and let rest for a few minutes before slicing into strips.
- Assemble Pita Bread:
- Warm Pita: Wrap pita breads in aluminum foil and warm them in a preheated 350°F (175°C) oven for 5-7 minutes.
- Prepare Toppings: While the pita is warming, prepare the toppings. Mix the diced cucumber and tomato in a small bowl.
- Assemble: Place sliced chicken shawarma on each warmed pita bread. Top with a dollop of Greek yogurt, a spoonful of cucumber-tomato mix, a few slices of red onion, and a sprinkle of fresh parsley. Drizzle with tahini sauce if desired.
- Serve: Fold the pita over the fillings and serve immediately.
Helpful Tips:
Extra Toppings: Feel free to add other toppings like lettuce, pickles, or hummus for extra flavor and texture.
Marinade Time: For the best flavor, marinate the chicken for at least 30 minutes. If you have more time, let it marinate overnight.
Cooking Method: If you don’t have a grill pan, you can cook the chicken in a regular skillet or bake it in the oven at 400°F (200°C) for 20-25 minutes.
Pita Options: You can use store-bought pita or make your own if you prefer.
