Hello World KitchenBeta

Classic Middle Eastern Chicken Shawarma Pita Wrap

Authentic, heavily spiced, and incredibly juicy chicken shawarma wrapped in warm pita bread with crisp vegetables and a tangy, garlicky tahini sauce. Pan-seared to achieve those signature crispy, caramelized edges.

Prep 20 min Cook 15 min Total 2h 35m Level Intermediate

Serves 4

Ingredients

Chicken & Marinade

1.5 lbs Boneless, skinless chicken thighs — Trimmed of excess fat
0.5 cup Plain whole milk yogurt — Greek or regular
3 tbsp Olive oil — Divided (2 tbsp for marinade, 1 tbsp for cooking)
2 tbsp Lemon juice — Freshly squeezed
4 cloves Garlic — Minced
1.5 tsp Ground cumin
1 tsp Ground coriander
1 tsp Smoked paprika
0.5 tsp Ground turmeric
0.25 tsp Ground cinnamon
0.25 tsp Cayenne pepper — Adjust to taste
1.5 tsp Salt
0.5 tsp Black pepper — Freshly cracked

Quick Garlic Tahini Sauce

0.5 cup Plain yogurt
3 tbsp Tahini — Well stirred
1 tbsp Lemon juice — Freshly squeezed
1 clove Garlic — Grated or pasted
0.25 tsp Salt

For Serving

4 pieces Pita bread — Warmed
1 cup Romaine lettuce — Shredded
1 large Tomato — Thinly sliced
0.5 medium Red onion — Thinly sliced
0.5 cup Middle Eastern pickled cucumbers (optional) — Sliced

Instructions

In a large mixing bowl, combine the yogurt, 2 tablespoons of olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and black pepper. Whisk until smooth.
~5 min
Using whole milk yogurt helps tenderize the chicken and adds a rich flavor.
Add the chicken thighs to the marinade, tossing to ensure every piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours for best results.
~2h
The longer it marinates, the deeper the flavor and more tender the chicken.
While the chicken marinates, make the sauce: whisk together the yogurt, tahini, lemon juice, grated garlic, and salt in a small bowl until smooth. If it's too thick, add water a teaspoon at a time until it reaches a drizzle-able consistency. Cover and refrigerate.
~5 min
Heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, shaking off any excess.
~2 min
Do not overcrowd the pan; cook in batches if necessary to ensure searing rather than steaming.
Place the chicken thighs in the skillet and cook undisturbed for 5-6 minutes until a dark, crispy crust forms. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C) and the edges are caramelized and slightly charred.
~12 min
Press down slightly with a spatula to maximize contact with the pan for crispier edges.
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Using a sharp knife, slice the chicken very thinly against the grain to mimic the shavings off a traditional shawarma spit.
~6 min
If you want them even crispier, toss the sliced chicken back in the hot skillet with the pan juices for 1-2 minutes.
Warm the pita breads. Spread a generous spoonful of the garlic tahini sauce down the center of each pita. Top with shredded lettuce, sliced tomato, red onion, pickles, and a generous heap of the sliced chicken shawarma. Drizzle with extra sauce, roll up tightly, and serve immediately.
~5 min
Wrap the bottom half of the pita in parchment paper or foil to hold it together while eating.

Nutrition

620

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1250

Sodium (mg)

165

Cholesterol (mg)

Equipment

Mixing bowls
Large cast iron skillet or grill pan
Cutting board
Chef's knife
Whisk

Tips & Storage

Chicken thighs are essential here; breasts will dry out and won't develop the right texture.
For an authentic smoky flavor indoors, a cast-iron skillet is highly recommended.
Warm your pita breads directly over a gas flame for a few seconds per side for optimal pliability and flavor.
Storage: Store the cooked chicken and the sauce in separate airtight containers in the refrigerator for up to 4 days. Reheat the chicken in a skillet over medium heat to maintain crispiness. Assemble wraps fresh.