Chicken Shawarma Stuffed Pita

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We all know I have a deep love affair with Mediterranean food and this Chicken Shawarma Stuffed Pita situation is making me want to hop on a flight and jet off for a vacay! I love pairing these with some oregano feta fries or a greek potato salad.

A chicken shawarma stuffed pita with a paper wrapped around to hold it, placed on a blue and white plate with tzatziki sauce and another plate with pita triangles in the background.


 

Why I Love This Recipe

It the chicken recipe to end all chicken recipes. You'll flip. It’s marinated in the most glorious marinade. Then it’s grilled for a few minutes until fully cooked. THEN… it’s sliced and sautéed for a few minutes more to get those really delicious crispy bits that make you jump for joy. Everything gets rolled up in a pita and voila – the most perfect Chicken Shawarma lunch or dinner that maybe, just maybe, will make you feel like you’re beachside somewhere in the Mediterranean soaking up the sun.

If you're in a rush and not cooking the chicken yourself, check out the greek chicken stuffed pitas recipe for inspiration of a quicker recipe.

Ingredients & Substitutions

Mise-en-place of all the ingredients to make chicken shawarma stuffed pitas
For the Chicken:
  • Lemons
  • Olive Oil
  • Garlic
  • Kosher Salt
  • Black Pepper
  • Ground Cumin
  • Paprika
  • Dried Oregano
  • Red Pepper Flakes
  • Boneless Skinless Chicken Thighs
For the Pitas:

*For a full list of ingredients and instructions please see recipe card below.

How to Make Chicken Shawarma Stuffed Pita

A large zip-top bag with all the seasonings and olive oil for the chicken marinade.

Step 1: In a large zip-top bag, combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes.

A large zip-top bag with all the seasonings and olive oil for the chicken marinade and chicken thighs.

Step 2: Add the chicken, zip the top of the bag and give it a quick shake to combine. Refrigerator for at least 1 hour and up to 12 hours.

A rectangular skillet with chicken thighs being grilled.

Step 3: Pre-heat a cast iron to medium high heat. Remove the chicken from the marinade and grill each chicken thigh for 4-5 minutes on each side until done. Remove and set aside to rest.

A rectangular skillet with grilled chicken thighs, sliced into strips.

Step 4: Slice the chicken against the grain into thin strips and transfer back into the skillet and sauté for 2 minutes until just slightly crispy around the edges.

A large glass mixing bowl with grilled sliced chicken, halved cherry tomatoes, chopped cucumbers and parsley.

Step 5: Transfer the chicken to a large bowl and toss to combine with the parsley, cherry tomatoes and cucumbers.

A pita bread with the chicken, cucumber, tomato mixture topped with shredded lettuce and tzatziki sauce.

Step 6: Place the chicken in the middle of a pita and top with the assorted toppings. Fold the pita up and wrap with parchment to hold it together.

How to Store Chicken Shawarma Stuffed Pita

You can store the cooked chicken in an airtight container in the fridge for 3-4 days. I would recommend adding the rest of the ingredients fresh and assembling your pita when its time to eat. Just warm the chicken through when its time to eat, add the chopped tomatoes and cucumbers, lettuce and tzatziki sauce and you're all set!

How to Freeze Chicken Shawarma Stuffed Pita

You can keep this chicken in the freezer for 3-4 months. If you have pitas leftover that you are not planning to use, you can freeze those as well. When you want to eat, thaw the chicken in the fridge overnight and warm it through well. Pita can be toasted in the oven to thaw and warm.

Tips & Tricks

You can mix up what you put in your pita, for instance, you can add hummus. Check out my everything hummus and green goddess hummus recipes!!

FAQs

I am planning to roast a big batch of chicken, what other recipes can I make to use it up?

Try my chicken tortas and chicken caesar wrap! You can also shred it and add it to salads.

Can I make this gluten free?

Yes! You can buy some gluten-free pita wraps. Or, convert this into a bowl with some quinoa. You can also check out Chicken Shawarma Bowls and omit the pita chips.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Chicken Shawarma Stuffed Pita

Author: Gaby Dalkin
4.7 from 3 votes
We all know I have a deep love affair with Mediterranean food and this Chicken Shawarma Stuffed Pita situation is making me want to hop on a flight and jet off for a vacay!
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Course Lunch, Dinner
Cuisine Middle Eastern
Servings 6 stuffed pitas

Ingredients
  

For the Chicken

  • 2 lemons juiced
  • ½ cup olive oil
  • 6 cloves garlic peeled, smashed and minced
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon red-pepper flakes
  • 2 pounds boneless skinless chicken thighs

For the Pitas

Instructions
 

  • In a large zip-top bag, combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the chicken, zip the top of the bag and give it a quick shake to combine. Refrigerator for at least 1 hour and up to 12 hours.
  • Pre-heat a cast iron to medium high heat. Remove the chicken from the marinade and grill each chicken thigh for 4-5 minutes on each side until done. Remove and set aside to rest.
  • Slice the chicken against the grain into thin strips and transfer back into the skillet and sauté for 2 minutes until just slightly crispy around the edges.
  • Transfer the chicken to a large bowl and toss to combine with the parsley, cherry tomatoes and cucumbers.
  • Place the chicken in the middle of a pita and top with the assorted toppings. Fold the pita up and wrap with parchment to hold it together.

Notes

You can also add hummus!

Nutrition Information

Calories: 641kcal | Carbohydrates: 39g | Protein: 36g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 94mg | Sodium: 940mg | Potassium: 710mg | Fiber: 3g | Sugar: 2g | Vitamin A: 499IU | Vitamin C: 20mg | Calcium: 129mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
 

31 Comments

  1. Where is the Homemade Tzatziki sauce recipe? It makes sense that there should be a link, but I do not find one. Help this beginer out and give me ALL the tools I need to make this meal.

  2. I’ve made this before and love it. We’re going to a friends cabin this weekend and I was wondering how you think it would be if I make it ahead and quickly reheat the chicken right before serving.

  3. Gaby,
    I just made this and it is absolutely delicious!!! My daughter doesn't love spicy, so I reduced the amount of garlic and left out the red pepper and it was still incredibly flavorful. It was such a fun meal to put on the table, as I had hummus and baba ghanoush too. But your chicken schwarma stole the show!! I will definitely be making this again!

    Debbie

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