Easy Pita Pocket with Chicken Shawarma
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Published Apr 01, 2025
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These easy pita pockets are loaded with juicy chicken shawarma, crisp veggies, and creamy garlic yogurt sauce. Perfect for a quick weeknight dinner or meal prep for the week.
There’s something about a stuffed pita pocket that just hits different. Maybe it’s the combination of warm, fluffy bread, juicy, spiced chicken, and creamy garlic yogurt sauce. Or maybe it’s the fact that you can hold all that deliciousness in one hand—no fork required!
This chicken shawarma pita pocket is everything I love about my chicken shawarma bowls, just in a more portable (and fun) form. It’s perfect for meal prep, great for on-the-go lunches, and packed with bold flavors that make every bite exciting.
Why You’ll Love This Recipe
- Big flavor, minimal effort – The chicken marinates in a warm, spiced blend that gives you maximum flavor with very little hands-on time.
- Pita pockets = no mess – Unlike a burrito or wrap, pita holds everything inside, so you get all the toppings in every bite (without them spilling out).
- Great for meal prep – Make a batch of chicken shawarma ahead of time, and you’ll have easy lunches and dinners all week.
- Totally customizable – Load it up with your favorite toppings! Love pickled onions? Extra tahini? More fresh herbs? Go for it.
Ingredients Needed
You only need a handful of fresh ingredients and bold spices to make these pita pockets packed with juicy, flavorful chicken shawarma. Here’s what you’ll need:
- chicken thighs – boneless, skinless chicken thighs stay tender and juicy when marinated and baked.
- lemon juice & olive oil – bright acidity and healthy fats help tenderize the chicken while adding flavor.
- shawarma spices – 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 it up slightly before filling!
- fresh toppings – lettuce, tomatoes, red onion, kalamata olives, and pickles or pickled turnips bring a mix of crunch, tang, and freshness.
- tahini dressing & garlic yogurt sauce – these two sauces add creaminess and balance to the pita pocket. The tahini dressing has a rich element, while the garlic yogurt sauce keeps things cool and creamy.
- fresh herbs – chopped parsley or cilantro adds a burst of freshness.
Substitutions & Variations
I love how customizable these pita pockets are! Here are some easy swaps to fit your preferences or what you have on hand:
- Spice level: Want it milder? Skip the cayenne. Prefer more heat? Add a drizzle of harissa sauce or diced jalapeño.
- Want a vegetarian option? Swap the chicken for crispy air fryer tofu or roasted chickpeas for a plant-based take.
- Pita alternatives: If you don’t have pita, try serving the shawarma filling in naan, lavash, or even lettuce wraps for a lower-carb option.
- Extra creamy? If you love a saucy pita, add a little hummus or tzatziki inside before layering the fillings.
How to Make
These yummy chicken shawarma pita pockets come together in just a few easy 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, preferably overnight.
Step 2: Preheat your oven to 425°F. Place the marinated chicken on a baking pan (discard excess marinade) and bake for 25–30 minutes, or until fully cooked. Let rest, then slice thinly and toss with the juices in the pan.
Step 3: While the chicken bakes, mix together the Greek yogurt, lemon juice, garlic, tahini, salt, and pepper until smooth. Taste and adjust seasoning as needed.
Step 4: Warm the pitas, spread the yogurt sauce inside, then layer in the sliced chicken, lettuce, tomatoes, red onion, olives, and pickles. Drizzle with tahini dressing and sprinkle with fresh herbs. Enjoy!
Brittany’s Tips
- Marinate for maximum flavor: Letting the chicken sit in the marinade for at least 4 hours (or overnight!) makes a huge difference. The longer it marinates, the more flavorful and juicy it’ll be.
- Toast the pita: Lightly warming the pita in a skillet, oven, or microwave makes it soft and pliable, preventing cracks when you stuff it. Plus, a little crispiness takes it to the next level!
- Slice the chicken thin: The thinner you slice the chicken, the easier it is to stuff into the pita and get a little of everything in each bite.
How to Serve
- With crispy potatoes – You can’t go wrong pairing these with smashed potatoes or baked sweet potato fries. The perfect balance of crispy, savory, and satisfying!
- With a fresh salad – I love serving these alongside Shirazi salad, Greek salad, or an easy quinoa salad for something fresh.
- As part of a mezze platter – Skip stuffing the pita and serve everything deconstructed with warm pita on the side. Add some olives, feta, and extra sauces (like my hummus) for the ultimate DIY situation.
- With a cozy bowl of soup – A warm bowl of lentil soup or tomato basil soup would round this out into a comforting meal.
How to Store & Prep in Advance
Pita pockets are great for meal prep, but a few simple tricks will keep everything fresh:
Freeze the chicken – If you want to prep further in advance, the cooked chicken can be frozen for up to 3 months. Let it thaw in the fridge overnight and reheat when ready to use.
Make the chicken ahead of time – The chicken shawarma can be cooked up to 4 days in advance and stored in an airtight container in the fridge. Just reheat in a skillet or microwave before assembling your pita pockets.
Prep the toppings – Chop the veggies, slice the pickles, and make the garlic yogurt sauce in advance. Store each ingredient separately in airtight containers in the fridge for easy assembly.
Store assembled pita pockets carefully – If you’re meal prepping, store the pita, chicken, and veggies separately to prevent sogginess. Assemble right before eating or wrap each pita tightly in foil or parchment paper for grab-and-go meals.
Frequently Asked Questions
Absolutely! Swap the chicken shawarma for crispy air fryer tofu or roasted chickpeas for a plant-based version.
If your pita bread is dry, warm it slightly in the oven or microwave to make it more pliable. You can also wrap the bottom in parchment paper or foil to hold everything together.
Reheat the chicken shawarma in a hot skillet for a few minutes or microwave it in short bursts until warmed through. A splash of water or broth can help prevent it from drying out.
Yes! The flavors are just as good chilled, making it a great meal prep lunch. Just store the sauce separately and drizzle it on when ready to eat.
More Chicken Recipes
- Chicken Protein Bowl
- Greek Chicken Bowls
- Chicken Marinade
- Baked Boneless Chicken Thighs
- Easy Hibachi Chicken
- Chicken and Broccoli Stir Fry
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Easy Pita Pocket with Chicken Shawarma
Ingredients
Chicken Shawarma
- 1 ½ – 2 lbs boneless skinless chicken thighs
- ¼ cup fresh lemon juice, about 1 lemon
- 2 Tablespoons avocado or olive oil
- 1 ½ teaspoon sea salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- ½ teaspoon cardamom
- ½ teaspoon ground pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
PIta Pockets
- 4 pita breads
- 1 cup diced roma or cherry tomatoes
- 2 cups shredded lettuce
- ½ cup thinly sliced red onion
- ½ cup sliced kalamata olives
- ½ cup pickled turnips or pickles, sliced, optional
- ¼ cup fresh parsley or cilantro, chopped
- Tahini dressing, recipe above
Yogurt Garlic Sauce
- ½ cup Greek yogurt
- 1 Tablespoon lemon juice
- 1 garlic clove, crushed
- 1 teaspoon tahini
- ¼ teaspoon salt
- Black pepper, to taste
Instructions
- Marinate chicken in lemon juice, oil and spices overnight or for at least 4 hours in the fridge.
- Preheat oven to 425 F. Remove chicken from marinade and add to a large baking pan. Discard remaining marinade. Bake for 25-30 minutes or until chicken reaches an internal temperature of 165F. You can broil for the last 2 minutes for some extra color and crispness.
- Let chicken rest on a cutting board for a few minutes, then slice thinly. Return chicken to pan, mix with extra juices.
- While chicken is cooking, make your garlic yogurt sauce. Mix together Greek yogurt, lemon juice, crushed garlic, tahini, salt, and pepper in a small bowl. Stir until smooth. Adjust seasoning to taste. Set aside.
- Prepare the toppings. Shred the lettuce, dice the tomatoes, slice the cucumbers and red onions, and chop fresh parsley or cilantro.
- If using, have pickled turnips or pickles ready.
- Warm the pita pockets or wraps in a skillet, oven, or microwave until soft and pliable.
- Once warm, spread 1-2 Tablespoons of the garlic sauce inside each pita pocket.
- Layer the sliced chicken shawarma, veggies (lettuce, tomatoes, cucumbers, red onions and olives), and pickles or turnips in the pita pocket.
- Drizzle a little tahini dressing on top and garnish with fresh parsley or cilantro, if desired. Enjoy!
Notes
- Meal Prep: Cook the chicken up to 4 days in advance or freeze for longer storage. Prep the toppings and garlic yogurt sauce ahead of time and store everything in separate containers for easy assembly.
- Storage: Keep the chicken, veggies, and pita pockets stored separately to prevent sogginess. Assemble right before eating or wrap pre-made pitas tightly in foil or parchment for grab-and-go meals.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have been coming back to this for years. So simple yet full of flavor and nutrients. Love it! Thank you for this!
YAY! Thank you for continuing to come back, Tiffany, I am so happy you’re here! Thank you for your review + star rating, I appreciate it.
I just bought Gina’s e-book. I can’t wait to start reading it this weekend!
I love ezekial pitas and tortillas. My go to lunch lately is their sprouted tortilla with hummus, carrots, cucumber, spinach, tomato and a bit of cheddar! My husband will even enjoy them and he doesn’t like anything without meat!
This looks delicious! I can’t get enough kale lately 🙂
I love these! We eat vegetarian and I’m always on the lookout for new recipes. These sound really good and really easy.
Good luck with your computer! I remember you were having issues. Fingers crossed it all worked out.
I ordered Gina’s book yesterday, and I think it is a total steal for $9. Such great and valuable information. You are spot on when you describe the tone as sitting down to have coffee and a chat with a friend. I am so glad I bought it! 🙂