Prep Time
20 Mins
Yield
4 servings (serving size: 2 stuffed pita halves)

This chicken shawarma is a Middle Eastern version of a gyro and features thin slices of chicken mixed with yogurt and wrapped in pita bread spread with a tahini mixture. The sandwiches are then topped with fresh cucumber, tomato and onion.

How to Make It

Step 1

Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.

Step 2

While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

Ratings & Reviews

pretendchef
July 13, 2015
Tahini is in most supermarkets, but it can be hard to locate, try asking an employee... I couldn't find it at my supermarket until I asked... it was in a weird place I wouldn't have thought of (by the pickles or something, I think, it was a while back). You can also use it to make hummus.

myrecipes has failed

HelenSW5
October 06, 2017
Would like it better if we could save the recipes to our box.

missannemarie's Review

SoonerSinger
July 31, 2013
This recipe was delicious! It was my first try at chicken shawarma and it was a success! I added some honey to the greek yogurt mixture to soften the bite. I also served it in whole wheat pita pockets, and made a gluten-free version by serving it on gluten-free flatbread. I plan use the leftover chicken to make a Mediterranean salad for lunch tomorrow!

smottet7's Review

beezer825
May 30, 2010
This recipe was incredible and quite simple. It was the perfect meal for a very hot day...light and fresh. We used hummus as an additional sauce and a little bit of goat cheese. This recipe will definitely be thrown into the rotation.

yimdon's Review

cranichik
March 26, 2010
This was easy and satisfying. I made a slight error in preparing this recipe. I used all 5 tablespoons of greek yogurt for the marinade. It did not matter. I had to increase the heat on the stove in order to brown the chicken thoroughly after the liquid evaporated. I also cut the red pepper flakes in half for my children. I will make this again.

jcoppard's Review

missannemarie
September 24, 2014
Delicious!!!

jmeleeS's Review

jmeleeS
June 24, 2013
Really enjoyed this recipe for a weekend lunch! A few changes to ensure max flavor: 1) used 2 tbsp of greek yogurt in the chicken marinade and let the mix rest at room temp while I heated up the pan / oven; 2) Used prepared hummus (not tahini) in the sauce (canned in Intl Aisle at major food stores) and added some additional cumin, corriander and salt to the sauce to give flavor; 3) toasted my pitas in the oven (Broil on High 1-2 min each side) 4) used 1 whole elephant garlic clove (half with chicken & half with sauce). Overall results = excellent, filling and light. Would absolutely make again and again for summer weekend lunches (though probably not fanciful or elegant enough for dinner or company); total time was ~25 minutes including chopping of the veggies and mixing the sauce (do these while chicken cooks). Something a little different than your traditional American food and we loved the deviation from our "norm." Served with sliced cold watermelon; excellent! Enjoy!

katiemclean's Review

kkparsons
July 27, 2014
N/A

SharonDeol's Review

steponme
March 21, 2010
Easy and delicious. Agree with the other reviewer's comment that I'd had more crushed red pepper next time to add more kick. I will also be more liberal with the tahini mixture in each pita. And I'll go heavier on the yogurt when I make the mixture in order to add more moisture/lightness to the sauce and the overall pita sandwich.

JeffTracy86's Review

TheRealKatie
April 04, 2010
Thought this had awesome flavor. I left the chicken breasts whole, put the sauce on them and let them sit for a little while then grilled them. Sliced the grilled chicken and used it that way. Great!