Pita Shawarma

5 from 3 votes
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Pita shawarma is stuffed full of tender, juicy, marinated, spiced chicken and fresh veggies with a simple, tangy yogurt tzatziki.

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Why Make This Pita Shawarma

Pita shawarmas are filling and full of juicy, marinated chicken loaded of spices. The chicken has bold flavor you will crave! These are customizable, colorful, loaded with veggies and protein. This is a wonderful meal to make ahead or meal prep for the week. My husband loves to pack them for lunch as well. Buckle up you are in for a tasty treat.

Ingredients Needed

Ingredients needed to make this recipe on a counter. Herbs and other ingredients in small bowls.

Chicken. I like to use chicken breasts, I prefer the texture of them. Grab high quality chicken breasts or chicken thighs, whichever you prefer.

Oil. Neutral olive oil to marinate the chicken with.

Yogurt. Plain greek yogurt will work best. You can also use sour cream, however the probiotics in the yogurt help to tenderize the chicken.

Lemon. Fresh squeezed lemon will also help to tenderize the chicen and add a great citrus flavor.

Seasoning. Dried oregano, salt, pepper, cumin, paprika, cayenne peper, red pepper flakes.

Garlic. Fresh garlic cloves minced to add to the chicken marinade.

Pita Shawarma Toppings

Hummus. Any hummus will work but I like to make my own, try my creamy homemade hummus

Tomatoes. Cherry tomatoes are my favorite they are a little sweeter and bright in color.

Cucumber. I always go for english cucumbers, the skin is much thinner on them and I find them easier to digest.

Red Onion. Red onion offers a nice peppery bite.

Romaine Lettuce. Shredded romaine add a crunch and some color to these.

Fresh Parsley. This is for garnish on the pitas.

Tzatziki Sauce

Yogurt. Plain greek yogurt for the base of the tzatziki. You can also use sour cream.

Cucumber. This can be the same cucumber used to add to the pitas. You will need a little grated cucumber for the taziki.

Seasoning. salt, pepper.

Lemon. Fresh lemon juice will be added to this sauce.

Fresh Dill. Chopped dill will give the taziki a wonderful flavor.

Recipe Variations

Chicken. Chicken thighs will also work well and may offer more moisture if you prefer them over chicken breasts.

Yogurt. Use sour cream if you don’t like yogurt. Make it dairy free with vegan sour cream or vegan yogurt.

Pita Bread. Use lettuce wraps or tortillas in place of pita if needed.

Olive Oil. You can also use avocado oil or any other neutral oil.

Make it Healthier. Make it less caloric by ditching the pita and hummus.

Steps To Make This Recipe

Chicken with marinade in a bag and a cutting board.

Step One. Cut the breasts in half (if they are large in size). In a large ziplock style bag add the chicken breasts. Combine the lemon juice, 1/3 cup olive oil, garlic, salt, pepper, cumin, paprika, cayenne, oregano and red pepper flakes. Seal the bag and massage the chicken well. Place it on a plate and put in the refrigerator for at least an hour. You can leave it to marinate for up to 12-15 hours.

Step Two. Once the chicken is done marinating and you are ready to cook, heat a large cast iron on the stove. Keep it on medium heat. Add the halved chicken breasts and let them cook for about 6-7 minutes on each side. *add a lid or grease guard to keep your stove from becoming a mess.*

Chicken breasts in a skillet.

Step Three. Once they are cooked all the way through (165º). Place them to the side to rest for a few minutes.

Step Four. While they rest, make the tzatziki sauce. Add yogurt, lemon juice, salt, pepper, grated cucumber, chopped dill to a small bowl. Whisk it together well and set aside. Shred the romaine lettuce, chop the tomatoes, cucumbers and red onions for pita toppings.

Taziki sauce in a small glass bowl.

Step Five. Slice the chicken against the grain into thin strips and transfer back into the skillet and sauté for 1-2 minutes to reheat if needed.

Step Six. Smear pitas with hummus, place the chicken in the middle of a pita and top with the assorted toppings. Drizzle tzatziki generously over the chicken. Fold the pita up and wrap with parchment to hold it together if needed. These will keep in the refrigerator for up to 3 days.

Pita shawarma wrapped in parchment paper on a plate.

Tips & FAQ’s

Is this spicy?

I do not find this to be very spicy. If you are sensitive, skip the red pepper flakes and cayenne pepper.

Can I make these dairy free?

Yes! Make these dairy free by using vegan plain sour cream or yogurt.

Are these gluten free?

Unfortunately pita has gluten. To make these gluten free, use a corn tortilla or lettuce wrap instead of a pita.

Recipe Pairings

This recipe is great with my Homemade Creamy Hummus. You can also pair it with Crispy Homemade Fries or Lemon Honey Kale Salad.

Other Chicken Recipes To Enjoy

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Pitas with chicken and veggies wrapped in them.
5 from 3 votes

Pita Shawarma

Pita shawarma is stuffed full of tender, juicy, marinated, spiced chicken and fresh veggies with a simple, tangy yogurt tzatziki
Prep: 10 minutes
Cook: 20 minutes
Marinating Time: 1 hour
Servings: 4

Equipment

  • large skillet
  • ziplock top bag
  • mixing bowl

Ingredients 

Chicken Marinade

  • 3 large chicken breasts, *about 1 lb of chicken
  • ¼ cup lemon juice, 1 lemon
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp red pepper flakes
  • ¼ tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp dried oregano
  • ½ tsp paprika
  • 2 garlic cloves, minced
  • cup olive oil

Pita Toppings

  • 4 pitas
  • ½ cup cherry tomatoes
  • 1 cucumber, *see notes. Reserve some for taziki sauce.
  • ½ cup creamy homemade hummus
  • 2 cup romaine, shredded
  • ¼ cup red onion, sliced

Tzatziki Sauce

  • ½ cup plain yogurt
  • ¼ cup cucumber, grated
  • ¼ tsp salt
  • ¼ tsp pepper
  • 3 Tbsp dill, chopped, *fresh
  • ¼ cup lemon juice, 1 lemon

Instructions 

  • Cut the breasts in half (if they are large in size). In a large ziplock style bag add the chicken breasts. Combine the lemon juice, 1/3 cup olive oil, garlic, salt, pepper, cumin, paprika, cayenne, oregano and red pepper flakes. Seal the bag and massage the chicken well. Place it on a plate and put in the refrigerator for at least an hour. You can leave it to marinate for up to 12-15 hours. 
  • Once the chicken is done marinating and you are ready to cook, heat a large cast iron on the stove. Keep it on medium heat. Add the halved chicken breasts and let them cook for about 6-7 minutes on each side. *add a lid or grease guard to keep your stove from becoming a mess.*
  • Once they are cooked all the way through (165º). Place them to the side to rest for a few minutes.
  • While they rest, make the tzatziki sauce. Add yogurt, lemon juice, salt, pepper, grated cucumber, chopped dill to a small bowl. Whisk it together well and set aside. Shred the romaine lettuce, chop the tomatoes, cucumbers and red onions for pita toppings. 
  • Slice the chicken against the grain into thin strips and transfer back into the skillet and sauté for 1-2 minutes to reheat if needed. 
  • Smear pitas with hummus, place the chicken in the middle of a pita and top with the assorted toppings. Drizzle tzatziki generously over the chicken. Fold the pita up and wrap with parchment to hold it together if needed. These will keep in the refrigerator for up to 3 days. 

Notes

*I use english cucumber because the skin is thinner. 
*chicken thighs will also work.
*you can sub sour cream for the yogurt if needed. 

Nutrition

Serving: 1pita shawarma | Calories: 624kcal | Carbohydrates: 45g | Protein: 47g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 1087mg | Potassium: 1075mg | Fiber: 4g | Sugar: 6g | Vitamin A: 421IU | Vitamin C: 23mg | Calcium: 169mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating Time: 1 hour
Course: lunch, Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 624
Keyword: Chicken, Lunch
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Recipe Rating




2 Comments

  1. 5 stars
    Made these for back to school and they have been filling and hit the spot the last two days. I can’t wait to make again using the homemade hummus recipe you suggested.