these Easy pita pocket It comes with juicy chicken shawarma, crispy vegetables and creamy garlic yogurt sauce. Perfect for weekday dinners and meal preparation.
There is a different hit in the stuffed animal pita pocket. Maybe it’s a combination of warm, fluffy bread, juicy and spiced chicken and creamy garlic yogurt sauce. Or, it’s the fact that you can hold all such deliciousness with one hand. No fork required!
This chicken shawarma pita pocket is everything you like about the chicken shawarma bowl and is in a more portable (and fun) format. It’s perfect for meal preparation, perfect for lunch on the go, packed with bold flavours that will make you excited with every bit of chew.
Why do you like this recipe?
- Big flavor, minimal effort – Chicken is marinated in a warm, spice blend and there is little time to practice the maximum flavor.
- Pita Pocket = No confusion – Unlike burritos and wraps, pita keeps everything inside, so you get all the toppings with each bite (without spilling them).
- Perfect for preparing meals – Make a batch of chicken shawarma in advance and have a simple lunch and dinner all week.
- Fully customizable – Load your favorite toppings! Do you like pickle leeks? Extra Tahini? Fresh herbs? keep it up.
Materials are required
A handful of fresh ingredients and bold spices are needed to make these pita pockets packed with juicy and flavorful chicken shawarma. This is what you need:
- Chicken thighs too – When marinated and baked, boneless, skinless chicken thighs remain soft and juicy.
- Lemon juice and olive oil – Bright acidity and healthy fats help to tender chicken while adding flavor.
- Shawarma spice – A fragrant blend of cumin, coriander, garlic powder, onion powder, turmeric, paprika, cardamom, cinnamon, cayenne, salt and pepper.
- Pita bread – Use soft, fresh pita for the best texture. Warm a little before filling!
- Fresh toppings – Lettuce, tomato, red onion, karamata olives, pickled or pickled turnips bring a mix of crunch, tang and freshness.
- Tahini Dressing and Garlic Yogurt Sauce – These two sauces add creaminess and balance to your pita pocket. Tahini dressing has a rich element, and the garlic yogurt sauce keeps things cool and creamy.
- Fresh herbs – Chopped parsley or coriander add a burst of freshness.
Alternatives and Variations
I love how customizable these PITA pockets are! Here are some simple swaps that will suit your tastes and what you have at hand.
- Spice level:Want to be calm? Skip the Cayenne. Do you prefer more fever? Add some harissa sauce or diced jalapeño drizzle.
- Need a vegetarian option? Replace the crunchy air fryer tofu or roasted chickpeas with a plant-based take.
- Pita alternative: If you don’t have PITA, try offering Shawarma fillings with Naan, Lavash or Lettuce wraps for low-carb options.
- Extra creamy? If you like cocky pitas, add a bit of hummus or azaleas before layering the stuffing.
How to make it
These delicious chicken shawarmapita pockets come together in a few simple steps. Here’s how to make them
Step 1: Whisk together the lemon juice, oil and spices. Add the chicken and marinate in the fridge for at least 4 hours. One night if possible.
Step 2: Preheat the oven to 425°F. Place the marinated chicken in a baking pan (throw away any excess marinade) and bake for 25-30 minutes or until fully cooked. Let rest, slice thinly, place the juice in a pot and throw it.
Step 3: While roasting the chicken, mix Greek yogurt, lemon juice, garlic, tahini, salt and pepper until smooth. Taste and adjust the seasonings as needed.
Step 4: Heat the pita, spread the yogurt sauce inside, and layer the sliced chicken, lettuce, tomato, red onion, olives and pickles. Drizzle the tahini dressing and sprinkle with fresh herbs. enjoy!
Brittany tips
- Marinate for maximum flavor: Let the chicken marinated for at least 4 hours (or overnight!) (or overnight!) make a big difference. The longer it marinates, the more flavorful and juicy it becomes.
- Cheers to the pita: Lightly warms pita in a frying pan, oven or microwave, making it soft and soft, preventing cracks when stuffed. Plus, a little crunchy takes it to the next level!
- Thinly slice the chicken: The thinner you slice the chicken, the easier it will be to stuff it into the pita and get a little bit of everything with each bite.
How to serve
- Comes with crispy potatoes – You can’t mistake these with smashed potatoes or freshly baked sweet potato fries. The perfect balance between crispy, tasty and satisfying!
- Comes with fresh salad – I love serving these along with syraj salads, greek salads, or a simple quinoa salad for something fresh.
- As part of the Mezze Platter – Skip the pita filling and provide everything broken down with warm pita on the sides. For the ultimate DIY situation, add some olives, feta and additional sauces (like my hummus).
- Comes with a cozy bowl of soup – A warm bowl of lentil soup or tomato basil soup will roll this into a pleasant meal.
How to store and prepare in advance
Pita pockets are great for preparing meals, but with some simple tricks it all fresh:
Freeze the chicken – If you want to prepare more in advance, you can freeze cooked chicken for up to 3 months. Thaw in the fridge overnight and reheat when ready to use.
Make chicken in advance – Chicken Shawarma can be cooked up to 4 days in advance and stored in airtight containers in the fridge. Simply reheat in a frying pan or microwave before assembling the pita pocket.
Prepare the toppings – Chop the vegetables, slice the pickles, and make the garlic and yogurt sauce in advance. Store each material individually in a fridge airtight container for easy assembly.
Carefully store assembled pita pockets – If you are preparing meals, store pita, chicken and vegetables individually to prevent limp. To get your meal, gather each pita before wrapping it tightly in foil or parchment.
FAQ
absolutely! Replace the Chicken Shawarma with a crispy air fryer tofu or roasted chickpeas with a plant-based version.
If your pita bread is dry, warm it a little in the oven or microwave to make it more flexible. You can also wrap the bottom in parchment paper or foil to bring it all together.
Reheat the chicken shawarma in a hot skillet for a few minutes or in the microwave in a short burst until warm. A splash of water or soup can help prevent it from drying out.
yes! The flavors are just as chilled, making for a great meal prep lunch. Store the sauce separately and drizzle when ready to eat.
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