Description
These flavorful chicken shawarma pockets are easy to make and perfect for a quick meal. Enjoy the savory chicken and fresh vegetables wrapped in pita bread.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 4 pita breads
- 1/2 cup chopped lettuce
- 1/2 cup diced tomatoes
- 1/4 cup thinly sliced red onion
- Yogurt sauce or tahini sauce, for serving
Instructions
- In a medium bowl, combine the chicken pieces, olive oil, lemon juice, white vinegar, cumin, coriander, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. Mix well to coat the chicken.
- Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours.
- Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, or until cooked through and slightly charred, stirring occasionally.
- While the chicken is cooking, warm the pita breads according to package instructions.
- Once the chicken is cooked, remove it from the heat.
- To assemble the pockets, carefully open each pita bread to form a pocket.
- Fill each pita pocket with the cooked chicken, chopped lettuce, diced tomatoes, and sliced red onion.
- Drizzle with yogurt sauce or tahini sauce before serving.
Notes
- For extra flavor, you can grill the pita bread for a minute or two before filling.
- Adjust the amount of cayenne pepper to your spice preference.
- These pockets are great for meal prep; simply store the cooked chicken and vegetables separately and assemble when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 pocket
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg