Chicken Shawarma Pita Pizza
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
692 kcal
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Course
Main Course
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Cuisine
Mediterranean
Chicken Shawarma Pita Pizza
Description
Chicken Shawarma Pita Pizza features thinly sliced chicken thighs marinated in a blend of spices like paprika, cardamom, cumin, and cinnamon, along with garlic, lemon juice, and olive oil. After marinating, the chicken is cooked until tender and combined with melted mozzarella on pita bread that's toasted to a light crisp. Fresh tomato slices, thin red onion, and pickled banana peppers are added on top, with tahini sauce drizzled over and fresh parsley sprinkled for garnish.
The baked pita serves as a crisp base, supporting the juicy, spiced chicken and fresh toppings for a flavorful and textured combination. The tahini sauce adds a creamy tang that complements the savory meat and vegetables.
These pita pizzas are served fresh for the best texture, but leftovers can be stored and reheated in a toaster oven to keep the pita crust crispy. Cooked chicken leftovers keep well in the refrigerator for up to three days, making this a flexible dish for casual meals.
Ingredients
For the chicken shawarma
- 1 pound chicken thigh thinly sliced, boneless, skinless
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic minced, cloves
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon cardamom
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ⅛ teaspoon crushed red pepper
For assembly
- 4 pita bread
- 1 ½ cup mozzarella cheese shredded
- 2 Roma tomato sliced
- ½ red onion thinly sliced
- 2 ounces banana peppers pickled, sliced
- ½ cup tahini sauce
- parsley chopped
Instructions
- Place the marinade ingredients in a large bowl: olive oil, lemon juice, garlic, salt, paprika, cardamom, cumin, cinnamon and crushed red pepper; and whisk to blend.
- Add the chicken into the large bowl with the marinade and stir with a spoon to evenly coat the chicken with the marinade. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours.
- Heat a large cast iron skillet over medium high heat and add the marinated chicken to it. Cook, stirring occasionally until the chicken is cooked through, about 15 minutes.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Place two pitas on each baking sheet and sprinkle with mozzarella cheese. Bake until the bread is lightly toasted and the cheese is melted, about 5 minutes.
- Add the cooked chicken shawarma on top of the mozzarella cheese. Top with the tomatoes, red onions and banana peppers, and drizzle with tahini sauce. Sprinkle with fresh parsley.
- Cut each pita pizza into fourth and enjoy immediately.
Notes
- Assemble the pita pizzas just before eating to preserve the crispy pita crust and fresh toppings.
- Leftover cooked chicken shawarma can be stored in an airtight container in the refrigerator for up to three days.
- Reheat leftover pita pizzas in a toaster oven to maintain a crispy crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Calories | 692kcal | 35% |
| Carbohydrates | 44g | 15% |
| Protein | 43g | 86% |
| Fat | 39g | 60% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 1262mg | 53% |
| Potassium | 689mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 827IU | 17% |
| Vitamin C | 22mg | 24% |
| Calcium | 453mg | 45% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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