This Juicy Chicken Shawarma Pita is packed with tender, spiced chicken and wrapped in a soft pita. It’s drizzled with a creamy yogurt sauce that makes every bite so refreshing!
I love how easy it is to whip this up for lunch or dinner. Plus, it’s perfect for those busy days when you want something tasty without too much fuss. Yum! 😋
Key Ingredients & Substitutions
Chicken: Chicken thighs are best for moisture and flavor, but breasts work too. If you’re vegetarian, try using marinated tofu or jackfruit for a plant-based version.
Spices: Cumin, paprika, and turmeric give warmth and depth. If you don’t have all of them, just use a store-bought shawarma spice blend or even taco seasoning for a different twist!
Yogurt: Greek yogurt is thick and creamy, but you can switch it for plain regular yogurt. For a dairy-free option, try coconut yogurt or non-dairy alternatives.
Pita Bread: While traditional pita bread is great, you can use flatbreads, wraps, or even lettuce leaves for a low-carb option.
How Do I Get My Chicken Juicy and Flavorful?
Marinating the chicken is key to infusing it with flavor. Use yogurt for tenderness, and let it sit for at least an hour, but aim for 3-4 hours if you can. The longer you marinate, the more flavor it develops!
- Mix the chicken well in the marinade to coat all pieces.
- Cook on medium-high heat for a nice sear, which helps to lock in juices.
- Make sure the chicken is cooked through but not overdone; it should be golden brown with a slight char.
What’s the Best Way to Warm Pita?
Warming pita bread helps it become soft and flexible, making it easier to fill. Here’s how to do it:
- Heat a skillet over medium heat, with no oil needed!
- Place the pita in the skillet for about 30 seconds on each side until warm.
- You can also wrap the pitas in foil and warm them in the oven at 350°F (175°C) for 10-15 minutes.
These tips should help you create a delicious chicken shawarma pita packed with flavor and great texture! Enjoy your cooking!
Juicy Chicken Shawarma Pita with Creamy Yogurt Sauce
Ingredients You’ll Need:
For the Chicken Shawarma:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp plain yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/2 tsp chili powder or cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
For the Creamy Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp fresh parsley or cilantro, finely chopped
- Salt and pepper, to taste
To Assemble:
- 4 pita breads
- Sliced cucumber
- Sliced tomatoes
- Sliced red onion
- Fresh lettuce or arugula
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus at least 1 hour for marinating the chicken (3-4 hours is even better!). Cooking and assembling the dish will take another 15-20 minutes, making the total time around 1 hour and 35 minutes. But don’t worry, most of it is just waiting for the chicken to soak up all those delicious flavors!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, mix together the minced garlic, yogurt, olive oil, lemon juice, cumin, paprika, turmeric, cinnamon, coriander, chili powder, salt, and pepper. Add the sliced chicken and stir well to coat every piece. Cover the bowl and place it in the refrigerator. Let it marinate for at least 1 hour (or up to 4 hours for even more flavor).
2. Prepare the Yogurt Sauce:
While the chicken marinates, let’s whip up the creamy yogurt sauce. In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, and chopped parsley or cilantro. Season it with salt and pepper to your liking. Give it a good stir and refrigerate it until you’re ready to assemble the pitas.
3. Cook the Chicken:
When you’re ready to cook, heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for about 4-5 minutes on each side, until the chicken is cooked through and has a nice golden-brown char. Remove it from the heat and let it rest for a few minutes.
4. Warm the Pita Bread:
To warm up the pita breads, place them in a dry skillet over low heat for a couple of minutes on each side, or pop them in a preheated oven at 350°F (175°C) for about 5 minutes until soft and pliable.
5. Assemble the Shawarma Pitas:
Now it’s time to put it all together! Spread a generous spoonful of your creamy yogurt sauce inside each pita, then layer in the cooked chicken. Add in the fresh cucumber slices, tomatoes, red onions, and a handful of lettuce or arugula to each pita.
6. Serve and Enjoy:
Fold the pita over the filling and serve immediately. Enjoy your juicy chicken shawarma pita with creamy yogurt sauce for a delightful meal that’s bursting with flavor!
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This recipe delivers a flavorful meal that’s sure to please family and friends. Dive in, enjoy, and happy cooking!
FAQ for Juicy Chicken Shawarma Pita with Creamy Yogurt Sauce
Can I Use Other Types of Meat?
Absolutely! You can substitute chicken with beef or lamb for a different flavor. If you prefer a plant-based option, try marinated tofu or even chickpeas for a delicious vegetarian shawarma.
What If I Don’t Have All the Spices?
No problem! If you’re missing some spices, you can use a store-bought shawarma spice blend. Alternatively, a combination of cumin and paprika can give you a good base flavor if you’re in a pinch.
How Should I Store Leftovers?
Store any leftover chicken and sauce separately in airtight containers in the fridge. They should keep well for up to 3 days. To reheat the chicken, gently warm it in a skillet over low heat. Avoid reheating the yogurt sauce to maintain its creamy texture.
Can I Make This Ahead of Time?
Yes! You can marinate the chicken a day in advance and prepare the yogurt sauce ahead of time as well. Simply store both in the fridge until you’re ready to cook and assemble the pitas!
Feel free to reach out if you have more questions while preparing this tasty dish! Enjoy!