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Crispy Loaded Chicken Shawarma Pita Pocket Recipe Easy Homemade Garlic Sauce

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A quick and easy recipe for crispy chicken shawarma served in pita pockets with a creamy homemade garlic sauce, fresh veggies, and bold spices. Perfect for a satisfying meal that feels both indulgent and fresh.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), thinly sliced
  • 2 tablespoons olive oil (for marinating and cooking)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric powder
  • ½ teaspoon ground cinnamon
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon
  • ½ cup mayonnaise
  • 3 cloves garlic, finely minced or grated
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon lemon juice
  • Salt to taste
  • Optional: pinch of cayenne pepper
  • 4 pita pockets
  • 1 cup shredded lettuce or mixed greens
  • 1 medium tomato, diced
  • ½ small red onion, thinly sliced
  • ¼ cup fresh parsley, chopped
  • Optional: sliced pickles or cucumbers

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken breasts with olive oil, lemon juice, cumin, coriander, smoked paprika, turmeric, cinnamon, garlic powder, salt, and black pepper. Mix well to coat all pieces evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
  2. Prepare the Garlic Sauce: While the chicken marinates, whisk together mayonnaise, minced garlic, Greek yogurt, lemon juice, salt, and cayenne pepper (if using) in a small bowl. Taste and adjust seasoning. Cover and refrigerate until ready to serve.
  3. Prep the Veggies: Slice the tomato, red onion, and chop the parsley. Shred the lettuce or greens and set aside.
  4. Cook the Chicken: Heat a non-stick or cast-iron skillet over medium-high heat until hot. Add a drizzle of olive oil. Add the marinated chicken slices in a single layer (cook in batches if needed). Let them sear without moving for 3-4 minutes until edges turn golden and crispy. Flip and cook another 2-3 minutes until fully cooked and browned. Chicken should reach 165°F (74°C). Remove from heat and keep warm.
  5. Warm the Pita Pockets: Quickly warm pita pockets in the same pan or toaster oven for 1-2 minutes until soft and pliable.
  6. Assemble the Shawarma Pita: Open each pita pocket gently and spread a generous spoonful of garlic sauce inside. Layer with shredded lettuce, crispy chicken pieces, diced tomato, red onion slices, fresh parsley, and optional pickles or cucumbers. Add more garlic sauce on top if desired.
  7. Serve Immediately: Enjoy warm for best flavor and texture. If holding briefly, wrap in foil to keep warm but avoid sogginess.

Notes

Keep the pan hot when cooking chicken batches to maintain crispiness. Cook chicken in batches to avoid overcrowding and steaming. Fresh garlic is key for the sauce; chill sauce for at least 30 minutes to mellow raw garlic flavor. Warm pita just before assembly to keep it soft and flexible. For gluten-free, use gluten-free pita or lettuce wraps. Variations include vegetarian options with roasted cauliflower or falafel, spicy twists with cayenne or harissa, and seasonal veggies like grilled zucchini.

Nutrition

Keywords: chicken shawarma, pita pocket, garlic sauce, crispy chicken, homemade shawarma, easy dinner, quick recipe, Middle Eastern chicken

Find it online: https://tomyumy.com/crispy-loaded-chicken-shawarma-pita-pocket-recipe-easy-homemade-garlic-sauce/