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Chicken Shawarma served on warm pita bread with a creamy yogurt sauce makes a delicious and easy 30 minute dinner.
Shawarma is roasted meat, chicken, beef, lamb or veal and is traditionally cooked on a revolving spit. Obviously I don’t have a spit at home so I make mine in the oven. What’s not to love about a dinner that can come together in 30 minutes.
The chicken is seasoned with at the meat with a mixture of cumin, coriander, paprika, cayenne, cinnamon, salt and pepper which gives the meat amazing flavor. It is served wrapped up in pita bread and served with fresh cucumber, tomato and this delicious yogurt sauce.
Ingredients Needed
- Chicken Thighs
- Olive Oil
- Cumin
- Coriander
- Paprika
- Cayenne Pepper
- Ground Cinnamon
- Salt and Pepper
- Greek yogurt
- Tahini
- Garlic
- Lemon, zest and juice
- Fresh Basil
- Cucumber
- Cherry Tomatoes
- Pita Bread
How To Make Chicken Shawarma
- Mix together cumin, coriander, paprika, cayenne, cinnamon, oil, salt and pepper in a bowl.
- Add in chicken and toss to coat.
- Place chicken on a baking sheet and bake at 425 degrees F until the thickest part of the meat reaches 165 degrees F, about 12-15 minutes.
- Mix together yogurt, tahini sauce, garlic, lemon zest, lemon juice, salt and pepper in a bowl.
- Fold in 2 Tbsp fresh basil.
- Remove chicken from oven and thinly slice.
- Place chicken on warm pita, top with cucumber and tomato and drizzle with yogurt sauce.
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Chicken Shawarma Recipe
Ingredients
- 1/2 tsp cumin
- 1/4 tsp ground coriander
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 1/8 tsp ground cinnamon
- 2 Tbsp olive oil
- 1 1/4 tsp salt
- 1/2 tsp freshly ground pepper
- 1 1/2 lbs. boneless skinless chicken thighs
- 4 pieces of pita bread or soft wrap bread
Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 Tbsp plus 1 tsp tahini
- 1/4 tsp freshly minced garlic
- 1/2 tsp grated lemon zest
- 2 Tbsp fresh lemon juice
- 2 Tbsp fresh basil sliced thinly
- 1/2 large cucumber peeled and cut into 1/4″ pieces
- 3/4 cup cherry tomatoes halved
Instructions
- Preheat oven to 425 degrees F.
- Mix together cumin, coriander, paprika, cayenne, cinnamon, oil, 3/4 tsp salt and 1/4 tsp pepper in a bowl.
- Add in chicken and toss to coat.
- Place chicken on a baking sheet and bake until the thickest part of the meat reaches 165 degrees F, about 12-15 minutes.
- While the chicken is cooking, mix together yogurt, tahini sauce, garlic, lemon zest and 2 Tbsp juice, 1/2 tsp salt and 1/4 tsp pepper in a bowl. Fold in 2 Tbsp fresh basil.
- Thinly slice chicken.
- Place chicken on warm pita, top with cucumber and tomato and drizzle with yogurt sauce.
Cathy says
Great, easy recipe. So good with the homemade Naan bread!
Amy says
This is one of my go-to favorite recipes. I actually make it in the crockpot. We use the whole wheat Papa Pita brand of pitas. We put the pita in the pan with some olive oil, salt and pepper. So delicious!
Leigh Anne says
Love that you do it in the crockpot. Will have to look for papa pita! Thanks
Kathryn says
This sounds wonderful. I can’t wait to try it. It sounds like a middle eastern taco.
Karen Rowe says
Thank you for sharing this recipe. I will try to prepare this Saturday.
Leigh Anne says
Karen, Hope you enjoyed it like we did.
Leigh Anne says
Hope you enjoy it too Karen!