Description
Pita Shawarma features tender, juicy, marinated chicken breasts spiced with a blend of Mediterranean seasonings, then cooked to perfection and stuffed into warm pitas with fresh veggies, creamy hummus, and a tangy homemade yogurt tzatziki sauce. This recipe offers a delicious and balanced meal perfect for lunch or dinner.
Ingredients
Chicken Marinade
- 3 large chicken breasts (about 1 lb)
- ¼ cup lemon juice (from 1 lemon)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes
- ¼ tsp cayenne pepper
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp paprika
- 2 garlic cloves, minced
- ⅓ cup olive oil
Pita Toppings
- 4 pitas
- ½ cup cherry tomatoes, chopped
- 1 cucumber, chopped (reserve some for tzatziki sauce)
- ½ cup creamy homemade hummus
- 2 cups romaine lettuce, shredded
- ¼ cup red onion, sliced
Tzatziki Sauce
- ½ cup plain yogurt
- ¼ cup grated cucumber
- ¼ tsp salt
- ¼ tsp black pepper
- 3 Tbsp fresh dill, chopped
- ¼ cup lemon juice (from 1 lemon)
Instructions
- Marinate the Chicken: Cut large chicken breasts in half if needed. In a large ziplock bag, combine the chicken with lemon juice, olive oil, minced garlic, salt, pepper, cumin, paprika, cayenne, oregano, and red pepper flakes. Seal and massage the bag to evenly coat the chicken. Refrigerate for at least 1 hour or up to 12-15 hours for deeper flavor.
- Cook the Chicken: Heat a large cast iron skillet over medium heat. Place the marinated chicken breasts in the skillet and cook for 6-7 minutes on each side until cooked through (internal temperature 165ºF). Cover with a lid or grease guard to minimize mess. Once done, remove and let rest for a few minutes.
- Prepare the Tzatziki Sauce: In a small bowl, whisk together plain yogurt, lemon juice, salt, pepper, grated cucumber, and chopped fresh dill until smooth. Set aside.
- Prep the Toppings: While chicken rests, shred romaine lettuce, chop cherry tomatoes, cucumbers, and slice red onions for the pita toppings.
- Slice and Reheat Chicken: Slice the rested chicken thinly against the grain. Return to the skillet and sauté for 1-2 minutes to reheat if needed.
- Assemble the Shawarma Pitas: Spread hummus inside each pita. Fill with sliced chicken and top with romaine, tomatoes, cucumber, and red onion. Generously drizzle with tzatziki sauce. Fold the pita and wrap in parchment if needed to hold everything together.
- Storage: Prepared shawarma pitas can be refrigerated and will keep fresh for up to 3 days.
Notes
- English cucumbers are preferred for their thin skin, which works well in the tzatziki sauce.
- Chicken thighs can be used instead of breasts for a juicier option.
- Sour cream can be substituted for yogurt in the tzatziki sauce if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
