5 from 6 votes
Easy Pita Pocket with Chicken Shawarma
These easy pita pockets are loaded with juicy chicken shawarma, crisp veggies, and creamy garlic yogurt sauce. Perfect for a quick weeknight dinner or meal prep for the week.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Calories:
589 kcal
Course:
Lunch
Cuisine:
Mediterranean, American
Ingredients
Chicken Shawarma
- 1 ½ - 2 lbs chicken thigh boneless, skinless
- ¼ cup lemon juice about 1 lemon, fresh
- 2 Tablespoons avocado oil or olive oil
- 1 ½ teaspoon salt sea salt
- 1 teaspoon cumin
- 1 teaspoon Coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Turmeric
- 1 teaspoon paprika
- ½ teaspoon cardamom
- ½ teaspoon black pepper ground
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
PIta Pockets
- 4 pita bread
- 1 cup cherry tomatoes diced
- 1 cup Roma tomatoes diced
- 2 cups lettuce shredded
- ½ cup red onion thinly sliced
- ½ cup kalamata olives sliced
- ½ cup pickled turnips sliced, optional, or pickles
- ¼ cup parsley chopped, fresh or cilantro
- tahini dressing recipe above
Yogurt Garlic Sauce
- ½ cup Greek yogurt
- 1 Tablespoon lemon juice
- 1 garlic crushed, clove
- 1 teaspoon tahini
- ¼ teaspoon salt
- black pepper to taste
Instructions
- Marinate chicken in lemon juice, oil and spices overnight or for at least 4 hours in the fridge.
- Preheat oven to 425 F. Remove chicken from marinade and add to a large baking pan. Discard remaining marinade. Bake for 25-30 minutes or until chicken reaches an internal temperature of 165F. You can broil for the last 2 minutes for some extra color and crispness.
- Let chicken rest on a cutting board for a few minutes, then slice thinly. Return chicken to pan, mix with extra juices.
- While chicken is cooking, make your garlic yogurt sauce. Mix together Greek yogurt, lemon juice, crushed garlic, tahini, salt, and pepper in a small bowl. Stir until smooth. Adjust seasoning to taste. Set aside.
- Prepare the toppings. Shred the lettuce, dice the tomatoes, slice the cucumbers and red onions, and chop fresh parsley or cilantro.
- If using, have pickled turnips or pickles ready.
- Warm the pita pockets or wraps in a skillet, oven, or microwave until soft and pliable.
- Once warm, spread 1-2 Tablespoons of the garlic sauce inside each pita pocket.
- Layer the sliced chicken shawarma, veggies (lettuce, tomatoes, cucumbers, red onions and olives), and pickles or turnips in the pita pocket.
- Drizzle a little tahini dressing on top and garnish with fresh parsley or cilantro, if desired. Enjoy!
Cup of Yum
Notes
- Meal Prep: Cook the chicken up to 4 days in advance or freeze for longer storage. Prep the toppings and garlic yogurt sauce ahead of time and store everything in separate containers for easy assembly.
- Storage: Keep the chicken, veggies, and pita pockets stored separately to prevent sogginess. Assemble right before eating or wrap pre-made pitas tightly in foil or parchment for grab-and-go meals.
Nutrition Information
Serving
1 pita
Calories
589kcal
(29%)
Carbohydrates
49g
(16%)
Protein
48g
(96%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Cholesterol
158mg
(53%)
Sodium
1726mg
(72%)
Potassium
686mg
(15%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 589
% Daily Value*
| Serving | 1 pita | |
| Calories | 589kcal | 29% |
| Carbohydrates | 49g | 16% |
| Protein | 48g | 96% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 158mg | 53% |
| Sodium | 1726mg | 72% |
| Potassium | 686mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.