Servings
Font
Back
5.0 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
15 mins
Total Time
45 mins
Servings: 4
Calories: 589 kcal
Course: Lunch
Cuisine: Mediterranean , American

Ingredients

Chicken Shawarma
  • 1 ½ - 2 lbs boneless skinless chicken thighs
  • ¼ cup fresh lemon juice about 1 lemon
  • 2 Tablespoons avocado or olive oil
  • 1 ½ teaspoon 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 ground pepper
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
PIta Pockets
  • 4 pita breads
  • 1 cup diced roma or cherry tomatoes
  • 2 cups shredded lettuce
  • ½ cup Thinly sliced red onion
  • ½ cup sliced kalamata olives
  • ½ cup Pickled turnips or pickles sliced, optional
  • ¼ cup fresh parsley or cilantro chopped
  • Tahini Dressing recipe above
Yogurt Garlic Sauce
  • ½ cup Greek yogurt
  • 1 Tablespoon lemon juice
  • 1 garlic clove crushed
  • 1 teaspoon Tahini
  • ¼ teaspoon salt
  • black pepper to taste

Instructions

    Cup of Yum
  1. Marinate chicken in lemon juice, oil and spices overnight or for at least 4 hours in the fridge.
  2. 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.
  3. Let chicken rest on a cutting board for a few minutes, then slice thinly. Return chicken to pan, mix with extra juices.
  4. 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.
  5. Prepare the toppings. Shred the lettuce, dice the tomatoes, slice the cucumbers and red onions, and chop fresh parsley or cilantro.
  6. If using, have pickled turnips or pickles ready.
  7. Warm the pita pockets or wraps in a skillet, oven, or microwave until soft and pliable.
  8. Once warm, spread 1-2 Tablespoons of the garlic sauce inside each pita pocket.
  9. Layer the sliced chicken shawarma, veggies (lettuce, tomatoes, cucumbers, red onions and olives), and pickles or turnips in the pita pocket.
  10. Drizzle a little tahini dressing on top and garnish with fresh parsley or cilantro, if desired. Enjoy!

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 Monounsaturated Fat 7g Cholesterol 158mg (53%) Sodium 1726mg (72%) Potassium 686mg (20%) Fiber 5g (20%) Sugar 5g (10%)

Nutrition Facts

Serving: 4Serving

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.