Delicious Chicken Shawarma Stuffed Pita
A flavorful and satisfying dish featuring marinated chicken, fresh vegetables, and creamy sauces stuffed in warm pita bread.
Servings: 4 servings
Equipment
- Mixing Bowl
- Grill or Oven
Ingredients
Ingredients
- 1.5 pounds Boneless, Skinless Chicken Thighs Provides a juicy and flavorful base.
- 2 tablespoons Shawarma Spice Blend Includes cumin, coriander, paprika, turmeric, and cinnamon.
- 2 tablespoons Olive Oil Helps tenderize the meat.
- 3-4 cloves Garlic Minced for flavor.
- 1 cup Yogurt Acts as a marinade.
- 4-6 pieces Pita Bread Serves as the vessel for stuffing.
- 2 cups Fresh Vegetables Mix of lettuce, tomatoes, cucumbers, and red onions.
- 0.5 cup Tahini Sauce Adds creaminess and nutty flavor.
- 1 tablespoon Lemon Juice Brightens the flavors.
- to taste Salt and Pepper Enhances flavors.
Instructions
- In a mixing bowl, combine the shawarma spice blend, minced garlic, olive oil, yogurt, lemon juice, salt, and pepper. Whisk until well combined.
- Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 1 hour, or overnight.
- Preheat your grill or oven to medium-high heat.
- Remove the chicken from the marinade and place it on the grill or a baking sheet.
- Cook the chicken for about 5-7 minutes on each side if grilling, or 10-15 minutes in the oven, until the internal temperature reaches 165°F (75°C).
- Allow the chicken to rest for a few minutes, then slice into thin strips.
- Warm the pita bread slightly in the oven or on the grill.
- Assemble the stuffed pita by layering sliced chicken and fresh vegetables in the center. Drizzle with tahini sauce.
- Fold the pita in half or roll it up and serve immediately.
Notes
Consider adding variations like jalapeños for spice or using grilled vegetables for a vegetarian option.