Chicken Shawarma Stuffed Pita

4.67 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 Time1 15

Cook Time10

Total Time1 25

Course: Dinner, Lunch

Cuisine: Middle Eastern

Servings: stuffed pitas

Author: Gaby Dalkin

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

6 pieces of pita bread
Chopped Parsley
Cherry Tomatoes halved
Cucumbers cubed
1 recipe Homemade Tzatziki Sauce
Shredded Romaine

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