Description
Enjoy authentic Mediterranean flavors right at home with this easy recipe for Chicken Shawarma Pitas. Tender, marinated chicken is perfectly spiced and served in warm pita bread with a creamy, homemade garlic sauce (Toum). A satisfying family favorite!
Ingredients
Scale
- For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs or breasts, thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- For the Garlic Sauce (Toum):
- 4 large cloves garlic, peeled
- 1/2 tsp salt
- 1/4 cup lemon juice
- 1 cup neutral oil (like canola or sunflower)
- 1/4 cup ice water (or more, as needed)
- For Assembly:
- 6–8 small pita breads
- Shredded lettuce
- Sliced tomatoes
- Sliced red onion
- Pickled turnips or cucumbers (optional)
Instructions
- Marinate the Chicken: In a bowl, combine the sliced chicken with all marinade ingredients (olive oil through cayenne pepper). Mix well until fully coated. Cover and refrigerate for at least 1 hour, or preferably 4 hours.
- Make the Garlic Sauce (Toum): In a food processor, pulse the garlic and salt until finely minced. Add the lemon juice and pulse again. With the motor running, slowly drizzle in the neutral oil in a very thin, steady stream. The mixture will emulsify and thicken significantly. If it gets too thick, add ice water, a tablespoon at a time, until it reaches a fluffy, mayonnaise-like consistency. Set aside.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, stirring occasionally, until the chicken is browned, slightly crispy on the edges, and cooked through.
- Warm the Pitas: Warm the pita breads briefly on a dry skillet, microwave, or directly over a gas burner for a few seconds per side until soft and pliable.
- Assemble the Shawarma: Lay out a warm pita. Spread a generous spoonful of the garlic sauce on the inside. Layer with cooked chicken, shredded lettuce, tomatoes, red onion, and any desired pickles.
- Serve: Fold or roll the pita tightly and serve immediately.
Notes
- For an extra authentic texture, you can thread the marinated chicken onto skewers and grill or bake them, then slice the meat off the skewers once cooked.
- If you skip the homemade Toum, a good quality store-bought garlic aioli can be substituted in a pinch.
- Marinating overnight results in the deepest flavor penetration.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 Pita
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
