Go Back
Close-up of an easy pita pocket stuffed with chicken shawarma, lettuce, and tahini drizzle.

Easy Pita Pocket with Chicken Shawarma

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 500 g chicken breast, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic , minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 large pita breads
  • 1 cup shredded romaine lettuce
  • 1 large tomato , diced
  • 1/2 cucumber , sliced
  • 1/4 red onion , thinly sliced
  • 1/2 cup tahini sauce

Method
 

  1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.
  2. Add chicken slices to the bowl and toss until evenly coated with the marinade.
  3. Heat a large non-stick skillet over medium-high heat.
  4. Add the chicken to the skillet in a single layer and cook for 8 to 10 minutes, turning occasionally, until the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit).
  5. Warm pita breads in a dry skillet or oven for 30 seconds per side until pliable.
  6. Cut each pita bread in half or slice the top edge to create a pocket.
  7. Distribute shredded lettuce, diced tomatoes, cucumber slices, and red onions equally among the pita pockets.
  8. Stuff the cooked chicken shawarma into the prepared pita pockets.
  9. Drizzle each pocket with tahini sauce and serve immediately.