Chicken pita shawarma is loaded with tender, deliciously seasoned chicken and packed with fresh veggies and a tangy yogurt sauce. This version is also the easiest recipe to make, requiring no rotisserie or special skewer pan to cook! This pita shawarma recipe is perfect when you’re trying to eat more protein but are so tired of boring plain chicken breasts!
The reason why this pita shawarma recipe was such a hit on my Instagram account when I shared it, is because the simple yogurt marinade makes perfectly tender and juicy chicken every time. No need to hate your life when upping your protein!
This recipe is simple, easy, full of flavor and quite versatile. You can also skip the pita and opt to add the marinated chicken to a delicious bowl for a low-carb option. You can check out some of my other favorite protein bowls including juicy hamburger bowls, sweet potato breakfast bowls and Greek yogurt bowls.
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Why you’ll love this chicken shawarma pita recipe
- Tender and juicy chicken breasts every time – thanks to a simple yogurt marinade that infuses flavor and locks in juiciness, the chicken is anything but bland and boring. The yogurt marinade serves as a quick acting tenderizer and brine, ensuring flavor and tenderness.
- Very simple and easy fool-proof recipe – No special pans or spitfire rotisserie needed. You can have an interesting and special dinner ready to go in less than 30 minutes (with some pre-prep).
- Make pita pockets or fuss-free healthy bowls – this chicken recipe works a number of ways, but my 2 favorites are making easy pitas and healthy bowls where you can add in a ton of veggies and toppings. The chicken shawarma also tastes delicious in quesadillas!
Ingredients needed
You just need a few simple ingredients to make these delicious pitas. You will need skewers to assemble the chicken, either metal or bamboo will work!
- 2-3 pounds boneless skinless chicken breast – cut into 1″-2″ cubes. You can also use chicken thighs but I prefer breasts since you can get more even pieces from breasts than thighs. I have also found the marinade to be plentiful enough to work with 2-3 pounds of chicken, which is great since the size of chicken breasts can vary.
- ½ cup each nonfat Greek yogurt and mayonnaise – you can also use all Greek yogurt instead of a combo of yogurt and mayo, however I find the mix of the two adds more flavor and locks in juices a bit better.
- 6 garlic cloves, minced. Feel free to use fresh or jarred garlic if you are in a hurry. If you’re a fan of only using fresh garlic, make sure to give my favorite garlic peeler a try. It makes life in the kitchen so much easier!
- 3 tablespoons fresh squeezed lemon juice. The acidity along with the yogurt, helps to tenderize and flavor the meat.
- 3 tablespoons vegetable oil or olive oil.
- 2 tablespoons tomato paste concentrate. Double-concentrated tomato paste is preferred for it’s intense and robust tomato flavor, but regular tomato paste will work in a pinch.
- Spices to enhance including coriander, turmeric, cumin and cayenne, as well as kosher salt
Pita shawarma toppings
- Pita bread – opt for whole wheat if you can find it for an extra bit of fiber and protein
- Fresh vegetables including shredded lettuce, Persian cucumbers, tomatoes, and radishes
- Garnishes including red onion (I prefer pickled but fresh works too), kalamata olives, fresh parsley, feta cheese and zesty yogurt sauce (see easy recipe below), or store-bought tzatziki sauce
Simple steps to make pita chicken pita shawarma
Making these tasty pita pockets are as easy as can be. Start by adding all marinade ingredients, including chicken cubes, to a large bowl and mix well so all chicken pieces are coated. Cover and refrigerate for at least an hour, up to 12 hours. The longer you are able to let the chicken marinate, the more intense the flavor and tender the chicken.
After the chicken is done marinating, remove pieces from the yogurt garlic sauce and shake off excess. Thread chicken onto skewers, packing them fairly tight, and sprinkle with additional salt, then set on a platter.
Depending on the length of the skewers you are using, you will add 5-10 pieces of chicken. I am using 14″ skewers and average about 10 pieces per skewer. This amounts to about 4 ounces of lean, delicious chicken breasts.
Heat an indoor grill pan or outdoor grill on medium high heat, and begin grilling each skewer. Grill chicken kebabs, turning a few times, until browned and cooked through, about 10-15 minutes. To test for doneness, use an instant read thermometer and remove when kebabs are at 160 degrees Fahrenheit.
Remove chicken from skewers and place inside a pita or a bowl, along with chosen fresh veggies and top with garnishes.
To make a quick and tangy garlic yogurt sauce
In a small bowl, add ½ cup plain Greek yogurt and 1-2 tablespoons of lemon juice. Enhance flavor with 1 tablespoon of fresh mint or parsley, and 1 garlic clove minced, as well as a pinch of salt and pepper. Adjust taste by adding more salt or lemon juice, then drizzle all over your stuffed pita shawarma and enjoy!
What is shawarma?
Shawarma originated in the Middle East and is a popular meal made from marinated meat. Traditionally the meat is put on a rotating spit and thin slices of the marinated meat are carved off and wrapped inside warm pita. A popular street food that first appeared during the Ottoman empire in the 19th century, it can be made with chicken, beef or lamb. Often served with yogurt sauce in the Middle East. it is usually served with tahini sauce in Israel.
Since most of us do not have access to a rotisserie style cooking method at home, using marinated chunks of meat that are grilled is an easy and accessible alternative.
Storing and reheating pita shawarma
For best results, stuff chicken shawarma in pita bread right before serving. To store leftover chicken, place in a airtight container and refrigerate for 3-5 days. To reheat, place in a microwave oven and heat for 1 minute. Warm pita on the stove top and serve with reheated chicken right away. Top with fresh veggies.
If you give this easy recipe for chicken pita shawarma a try, please let me know! I would love to hear your feedback.
More chicken recipes you may like:
- Buffalo Chicken Stuffed Peppers
- Chicken Teriyaki Bowls
- Crispy Oven Baked Chicken Cutlets
- Grilled Boneless Chicken Thighs
Tried this recipe? Please leave a comment and/or rating, letting me know how you enjoyed it! Connect with me on Instagram and Pinterest, and never miss a post by signing up for my weekly newsletter!
Chicken Pita Shawarma
Chicken Pita Shawarma Recipe
Equipment
- 12 Metal skewers
- Grill Indoor or outdoor
Ingredients
For the Chicken Pita Shawarma
- 2 lbs Boneless skinless chicken breasts cut into 1"-2" cubes; can also use as much as 3 lbs of chicken if serving a larger group
- ½ cup Nonfat plain Greek yogurt
- ½ cup Mayonnaise
- 6 Garlic cloves minced
- 3 tbsp Lemon juice
- 3 tablespoon Vegetable oil
- 2 tablespoon Tomato paste concentrate
- 2 tsp Kosher salt
- 1 tablespoon Ground coriander
- 1 teaspoon Turmeric
- 1 teaspoon Ground cumin
- ¼ teaspoon Cayenne
For Garlic-Yogurt Sauce and Pita Garnishes
- ½ cup Nonfat plain Greek yogurt
- 1 tablespoon Lemon juice
- 1 tbsp Fresh herbs like mint or parsley finely minced (optional)
- 1 Garlic clove minced
- Pita bread
- Lettuce
- Tomatoes
- Cucumbers
- Pickled onions and kalamata olives
Instructions
- Add all marinade ingredients to a large bowl along with the chicken chunks, and stir till well combined and chicken pieces are well coated. Cover, refrigerate and let marinate for at least 1 hour, up to 12 hours2 lbs Boneless skinless chicken breasts, ½ cup Nonfat plain Greek yogurt, ½ cup Mayonnaise, 6 Garlic cloves, 3 tablespoon Lemon juice, 3 tablespoon Vegetable oil, 2 tablespoon Tomato paste concentrate, 2 teaspoon Kosher salt, 1 tablespoon Ground coriander, 1 teaspoon Turmeric, 1 teaspoon Ground cumin, ¼ teaspoon Cayenne
- When chicken is done marinating, remove from the marinade and shake off excess marinade. Lace chunks of chicken on a skewer, packing together closely, and sprinkle with salt. Set on a platter and repeat skewering the chicken until all kebabs are complete.
- Heat an outdoor or indoor grill on medium-high heat. Cook each kebab on the grill, rotating often until all sides are nicely browned and the chicken is cooked through, about 10-15 minutes. Internal temperature should reach 160 degrees f. Remove from the grill and set aside.
- When cool enough to handle, remove chicken shawarma from each skewer and stuff in a pita or add to a bowl. Garnish with your favorite toppings and serve!Pita bread, Lettuce, Tomatoes, Cucumbers, Pickled onions and kalamata olives
To make the garlic-yogurt sauce
- Add the Greek yogurt, lemon juice, fresh herbs and garlic to a small bowl, and whisk to combine. Adjust taste with salt and more lemon juice if desired.½ cup Nonfat plain Greek yogurt, 1 tablespoon Lemon juice, 1 tablespoon Fresh herbs like mint or parsley, 1 Garlic clove
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