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.
Equipment
- Mixing bowls
- Large cast iron skillet or grill pan
- Cutting board
- Chef's knife
- Whisk
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
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 (opt.) | 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 minUsing 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.
~2hThe 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 minDo 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 minPress 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 minIf 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 minWrap the bottom half of the pita in parchment paper or foil to hold it together while eating.
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.