5.0 from 144 votes
Chicken Shawarma Pita Pizza
This Lebanese style chicken shawarma pita pizza is made on a grilled pita bread and topped with juicy, tender chicken thighs and tahini sauce
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Calories: 692 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
For the chicken shawarma
- 1 pound boneless skinless chicken thighs thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon cardamom
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ⅛ teaspoon crushed red pepper
For assembly
- 4 pita breads
- 1 ½ cup shredded Mozzarella cheese
- 2 roma tomatoes sliced
- ½ red onion thinly sliced
- 2 ounces pickled sliced banana peppers
- ½ cup Tahini sauce
- chopped parsley
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.
Cup of Yum
Notes
- Storage: It’s best to assemble the pita pizzas right before eating, but if there are any leftover pita pizzas, just reheat in a toaster oven to ensure a crispy crust on the pita. Store any leftover cooked chicken in an airtight container for 3 days.
Nutrition Information
Calories
692kcal
(35%)
Carbohydrates
44g
(15%)
Protein
43g
(86%)
Fat
39g
(60%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
10g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
135mg
(45%)
Sodium
1262mg
(53%)
Potassium
689mg
(20%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
827IU
(17%)
Vitamin C
22mg
(24%)
Calcium
453mg
(45%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 692
% 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.