Ah, chicken shawarma—spiced, tender chicken wrapped up in warm pita bread. This easy version is a perfect weeknight dinner or a fun weekend meal when you’re craving bold flavors but don’t want to spend hours in the kitchen. Trust me, you’re going to love how simple this recipe is. You’ll be savoring each bite with that satisfying combo of juicy chicken, crisp veggies, and creamy sauce. Plus, it’s a great way to bring the flavors of your favorite Middle Eastern street food right into your home.
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Why You’ll Love Easy Chicken Shawarma Pitas
This recipe isn’t just about satisfying your hunger—it’s about indulging in a dish that’ll make your taste buds do a happy dance. Here’s why this dish is a total winner:
Versatile: Whether you’re making it for a cozy dinner, hosting a gathering, or meal prepping for the week, chicken shawarma is the perfect fit. It’s casual enough for a family dinner but fancy enough for a fun dinner party.
Budget-Friendly: No need for expensive ingredients here. A few pantry staples and some chicken make a dish that tastes like it came from a restaurant. You’ll feel like a total chef without the fancy price tag.
Quick and Easy: The best part? This recipe comes together in no time. You don’t need to be a seasoned chef to make this—you’ll impress yourself with how effortlessly it comes together. Perfect for when you’re feeling busy but still want something delicious.
Customizable: Want to add a little extra heat? Toss in some chili flakes. Prefer a milder version? Adjust the spices to your taste. This recipe is all about making it your own.
Crowd-Pleasing: Kids, adults, picky eaters—you name it, they’ll love this. It’s easy to see why this one is a crowd favorite.
Ingredients
Here’s the magic behind this shawarma—you’ve got the chicken, the spices, and the fixings, but when it all comes together? Perfection. Let’s break it down:
- Chicken Breasts: Boneless, skinless chicken that will soak up all those savory, aromatic spices.
- Olive Oil: For that perfect sear and a touch of richness.
- Garlic: Fresh garlic, because it just makes everything better.
- Lemon Juice: A little zing to balance out the richness of the chicken.
- Ground Cumin: The earthy spice that gives shawarma its signature flavor.
- Ground Paprika: Sweet, smoky, and just the right touch of heat.
- Ground Coriander: Light, citrusy notes that tie everything together.
- Ground Turmeric: A hint of golden color and warmth.
- Ground Cinnamon: A subtle spice that makes the flavors sing.
- Cayenne Pepper: A little kick to bring some heat, if you’re feeling bold.
- Salt and Pepper: The basics to bring all the flavors to life.
- Pita Bread: The perfect vehicle to wrap up all that goodness.
- Tahini Sauce: Creamy, dreamy, and the ideal finishing touch.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps that’ll take you from raw ingredients to mouthwatering chicken shawarma in no time!
1. Marinate the Chicken: In a large bowl, mix together the olive oil, garlic, lemon juice, cumin, paprika, coriander, turmeric, cinnamon, cayenne pepper, salt, and pepper. Add the chicken breasts and coat them evenly in the marinade. Let it marinate for at least 30 minutes (or up to 2 hours) for the flavors to really infuse.
2. Cook the Chicken: Heat a large skillet over medium heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through. If you have a grill, this would be a great time to use it for that extra smoky flavor.
3. Rest and Slice: Remove the chicken from the skillet and let it rest for a few minutes. Then slice it into strips—tender and juicy, just waiting to be wrapped in pita.
4. Assemble the Shawarma Pitas: Warm your pita bread, then load it up with the sliced chicken. Drizzle on that creamy tahini sauce and add any extras you like—fresh veggies, pickles, lettuce, or tomatoes. The world is your oyster!
5. Serve and Enjoy: You’re ready to dig in! These shawarma pitas are best enjoyed fresh, but they’re also perfect for meal prep.
How to Serve Easy Chicken Shawarma Pitas
These shawarma pitas are as delicious as they are versatile. Here are some ways to serve them:
- Fresh Salad: Serve with a refreshing cucumber and tomato salad for a cool contrast to the warm chicken.
- Crispy Fries: Who doesn’t love fries on the side? Serve with crispy fries or roasted potatoes for a true comfort meal.
- Creamy Dips: A side of hummus or a yogurt-based dip pairs beautifully with the savory chicken.
- Grilled Veggies: Grilled veggies like bell peppers, onions, or zucchini are a great way to add some extra flavor and nutrients.
Additional Tips
Here are a few extra tips to take this dish to the next level:
Prep Ahead: Marinate the chicken the night before so it’s ready to go when you are. Your future self will thank you!
Spice It Up: Feel free to experiment with the spices! Add extra cumin or paprika for more depth, or toss in some extra cayenne if you like a little more heat.
Storage Tips: Leftover chicken can be stored in an airtight container for up to 3 days. Reheat in the skillet for a few minutes to keep it juicy and delicious.
Make it a Wrap: Instead of serving the shawarma in pita, try wrapping it in a tortilla for a fun twist on a classic.
FAQ Section
Q1: Can I substitute chicken breasts with chicken thighs?
A1: Absolutely! Chicken thighs will add even more juiciness and flavor to the dish. Just adjust the cooking time as they might take a little longer to cook through.
Q2: Can I make this dish ahead of time?
A2: Yes! You can marinate the chicken ahead of time, and even cook it in advance. Just slice it up and store it in the fridge until you’re ready to assemble the pitas.
Q3: How do I store leftovers?
A3: Store the leftover chicken and tahini sauce in separate airtight containers in the fridge for up to 3 days. Reheat the chicken in a skillet for the best texture.
Q4: Can I freeze this dish?
A4: Yes! You can freeze the cooked chicken for up to 3 months. Thaw it in the fridge overnight and reheat in the skillet when ready to serve.
Q5: What’s the best way to reheat this dish?
A5: Reheat the chicken in a skillet over medium heat until warmed through. This keeps it juicy and prevents it from drying out.
Q6: Can I double the recipe?
A6: Definitely! This recipe is easy to scale up if you’re feeding a crowd. Just make sure you have enough pita and tahini sauce to go around!
Q7: Can I make my own pita bread?
A7: Of course! Homemade pita is a fun project, and it’ll take this recipe to the next level. You can find plenty of recipes online if you’re feeling adventurous.
Q8: Can I make this dish spicy?
A8: Yes! If you like heat, add more cayenne or even a dash of chili powder to the marinade. You can also serve it with some hot sauce on the side.
Q9: Can I serve this with a different sauce?
A9: Absolutely! You can swap the tahini sauce for a garlic yogurt sauce or even a spicy harissa sauce for a different flavor profile.
Q10: What kind of sides go well with this?
A10: Fresh salads, crispy fries, and roasted veggies are great sides to serve with this shawarma. It’s all about balance!
Conclusion
If you’re looking for a delicious, quick, and versatile meal, these Easy Chicken Shawarma Pitas are just what you need. With flavorful, tender chicken and a creamy tahini sauce wrapped in warm pita, it’s comfort food at its finest. Whether you’re cooking for one or a crowd, this recipe is sure to become a favorite in your rotation. So go ahead, grab those ingredients, and treat yourself to a dish that’s full of flavor and made with love!
Print
Easy Chicken Shawarma Pitas
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Sandwich, Chicken, Middle Eastern
- Method: undefined
- Cuisine: Middle Eastern
Description
Chicken Shawarma Pitas offer a juicy, flavorful meal with marinated chicken, crisp roasted potatoes, and a creamy drizzle of tahini and amba sauces. Served with a fresh Israeli salad, these pitas are a perfect combination of savory and spicy, ideal for lunch or dinner.
Ingredients
- 4 boneless, skinless chicken thighs (or Trader Joe’s shawarma chicken thighs)
- 4 pita bread rounds
- 1 cup tahini sauce
- 1/2 cup amba sauce
- 2 cups Israeli salad (diced cucumber, tomatoes, onions, parsley, lemon juice, olive oil)
- 4–5 Yukon gold potatoes (or crispy roasted potatoes)
- Salt and pepper to taste
- For the Shawarma Marinade:
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Prepare the Chicken: Season the chicken thighs with salt, pepper, and shawarma spices (cumin, coriander, turmeric, garlic powder, paprika). If using pre-marinated chicken thighs, skip this step. Heat a pan with oil over medium heat and cook the chicken thighs for 7-8 minutes per side, or until they reach an internal temperature of 165°F. Let the chicken rest for a few minutes before slicing into strips.
- Prepare the Potatoes: Preheat the oven to 400°F (200°C). Cut the Yukon gold potatoes into bite-sized pieces, toss with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until crispy and golden.
- Assemble the Pitas: Warm the pita bread in the oven or on a hot pan. Spread a generous amount of tahini sauce on each pita. Layer with Israeli salad, followed by sliced shawarma chicken. Drizzle with amba sauce and add the roasted potatoes inside or on the side of the pita.
- Serve immediately and enjoy your homemade Chicken Shawarma Pitas!
Notes
- The shawarma marinade can be made in advance and stored in the fridge for up to 24 hours for deeper flavor.
- Feel free to adjust the amount of tahini and amba sauce to suit your preferred flavor.
- For extra texture and flavor, try adding pickled vegetables or a spicy sauce of your choice.
Nutrition
- Serving Size: 1 pita
- Calories: 380
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 80mg