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Chicken Shawarma Pita with Tahini Garlic Sauce

Liz DellaCroce Avatar

LIZ DELLA CROCE

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A quick and easy chicken shawarma marinade – lemon and yogurt tenderize the lean chicken breasts while fresh garlic, parsley, and spices add tons of flavor. You’ll love this chicken shawarma pita with tahini garlic sauce.

Chicken shawarma pita with tahini garlic sauce.

My maternal grandparents emigrated from Syria and settled in West Michigan, so although I grew up eating Middle Eastern food, there are only a handful of Lebanese restaurants on this side of the state. As such, I grew up learning from my mother and grandmother how to make and perfect Lebanese recipes. This Chicken Shawarma Pita with Tahini Garlic Sauce is a result of my family’s culture and my childhood. We decided to wrap it into a pita with our favorite tahini sauce, but it is great on its own served with rice pilaf and a green salad as well! Truth is, my family loves anything wrapped in pita bread such as eggs and labneh in a wrap!

Ingredients

  • For the Shawarma marinade: lemon juice, plain yogurt, parsley, garlic, salt, allspice, cinnamon, and cayenne.
  • For the sauce: tahini, lemon juice, garlic, warm water, salt, and pepper.
  • For the wrap: pita bread, chicken shawarma, tahini garlic sauce, with any combo of lettuce, tomato, bell pepper, and red onion.

How to Make Chicken Shawarma Pita with Tahini Garlic Sauce

Start your Chicken Shawarma Pita with Tahini Garlic Sauce by making the shawarma marinade.

Add the plain yogurt to a medium sized bowl with the cinnamon, allspice, and cayenne.

Followed by freshly grated garlic, freshly squeezed lemon juice, and a touch of salt.

Add some freshly minced parsley and stir until a creamy sauce is formed.

Add cubed chicken to the marinade and mix until evenly coated. Let marinade in the fridge for at least 30 minutes, but preferably overnight.

Then set the chicken out on a prepared baking sheet and broil in the oven for 4-5 minutes on high, or throw it on the grill (my preferred method).

While the chicken is marinating or cooking, make the tahini garlic sauce. Pour tahini into a small bowl.

Add lemon juice, grated garlic, and a touch of salt and black pepper.

Slowly stir in warm water until you’ve reached desired consistency.

Now you’re ready to assemble the Chicken Shawarma Pita with Tahini Garlic Sauce. Start by spreading the sauce onto some pita.

Follow with the chicken shawarma, and desired toppings of lettuce, tomato, onion, or bell pepper.

Liz grabbing chicken shawarma pita with tahini garlic sauce.

Wrap it all up, and enjoy this delicious lunch or dinner!

Easy Substitutions

  • Make it vegetarian. Instead of chicken, use chickpeas! Or tofu, or vegan “chicken.”
  • No dairy? No problem. Luckily this meal already has very little dairy, but you can replace the yogurt with coconut yogurt, or a bit less conventional, apple sauce.
  • Use different herbs. Instead of parsley, using fresh mint or oregano can also work in the marinade.

Frequently Asked Questions

How do you tenderize lean chicken breasts?

Plain yogurt is a healthy way to tenderize lean chicken breasts while also adding an addictive tanginess. Plain yogurt is also packed with protein as well as magnesium and potassium.

What else can I use the Tahini Garlic sauce with?

It tastes great on white fish, or drizzled over roasted potatoes.

What’s the difference between tahini and tzatziki?

While they may both start with a “t” and end in an “i” that is where the similarities end! They look, taste, and smell completely different. Tzatziki is a Greek sauce made with cucumber and yogurt, but tahini is made from sesame seeds.
Chicken shawarma pita with tahini garlic sauce.

More Lebanese Delights

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Did you try this Lebanese dish and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.

Liz eating chicken shawarma pita with tahini garlic sauce.

This Chicken Shawarma Pita with Tahini Garlic Sauce is not only easy and delicious, but brings with it a sense of home and comfort (at least for me). I love it, my husband loves it, my kids love it, and I know you will, too.

No fork required.

Chicken Shawarma Pita with Tahini Garlic Sauce

4.53 stars average
A quick and easy chicken shawarma marinade – lemon and yogurt tenderize the lean chicken breasts while fresh garlic, parsley, and spices add tons of flavor.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Serves4
CourseMain Dish
Calories246

Ingredients
 
 

Chicken Shawarma
  • 1 pound boneless skinless chicken breasts – cut in 2 in cubes
  • 1 juice of lemon
  • ½ cup plain low fat yogurt
  • ¼ cup fresh parsley minced
  • 3 cloves garlic grated
  • 1 teaspoon salt
  • ½ teaspoon allspice
  • ½ teaspoon cinnamon
  • teaspoon cayenne
Tahini Garlic Sauce
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons warm water
  • 1 clove garlic grated
  • salt and pepper to taste
  • 4 pitas
  • slices lettuce tomato and red onion to serve

Instructions
 

  1. In a small bowl whisk together chicken marinade: lemon juice, yogurt, minced parsley, grated garlic, salt, allspice, cinnamon, and cayenne.
  2. Pour marinade over chicken breast cubes in a resealable plastic bag or glass dish. Refrigerate for 30 minutes or up to overnight.
  3. While chicken is marinating, whisk together tahini garlic sauce in a small bowl. Check for seasoning and add salt and pepper to taste; set aside.
  4. To cook chicken, pre-heat grill or broiler to high heat. Spray grill or foil-lined broiler pan with non-stick spray. Grill or broil for 4-5 minutes per set or until chicken is cooked through.
  5. To serve, spread a quarter of the tahini garlic sauce down the center of each pita. Top with cooked chicken pieces, lettuce, tomato, and red onion slices. Wrap tightly and slice in half before serving.

Nutrition

Calories: 246kcalCarbohydrates: 21gProtein: 27.7gFat: 5.4gSaturated Fat: 0.6gPolyunsaturated Fat: 4.8gCholesterol: 61mgSodium: 1008mgFiber: 1.8gSugar: 3g

Liz’s Notes

Remove chicken from the refrigerator 10-15 minutes before you plan to grill or broil to help remove the chill.

Have you tried this?

Let us know how it was!

4.53 from 21 votes (14 ratings without comment)

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58 responses to “Chicken Shawarma Pita with Tahini Garlic Sauce”

  1. Lane @ Supper for a Steal Avatar
    Lane @ Supper for a Steal

    Oh my gosh, I can’t wait to try the tahini garlic sauce. I’m pretty sure I would put that on everything. Our local Lebanese restaurant closed, but luckily we have a Middle Eastern market nearby and I’m able to buy all the ingredients to cook at home.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I totally make extra of the tahini sauce and put it on everything. It’s really good as a dipping sauce for roasted cauliflower or raw crudite. Ok you’re making me hungry – haha. I’m so glad you have a Middle Eastern market available!!

  2. Liz DellaCroce Avatar
    Liz DellaCroce

    I am still dreaming of my Lebanese meal in Dearborn!!

  3. Liz Avatar
    Liz

    Great recipe. Thank you. You have experienced many foods and that’s why your recipes are super.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You are so sweet Liz – thank you!

  4. Sarah @ The Chef Next Door Avatar
    Sarah @ The Chef Next Door

    I eat chicken shawarma almost every time I eat out at a Middle Eastern restaurant. Will definitely be trying your homemade recipe soon. It looks delish!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Isn’t it just the best?? We will be making more often, that’s for sure!

  5. Lindsay Avatar
    Lindsay

    I love your site! I live in Michigan and was wondering what are the restaurants you visited in Dearborn? I’d love to try them as well!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I went to Le Pita in Dearborn! Highly, highly recommend!! :) So glad you found my blog! Enjoy!

  6. Jeanne (NanaBread) Avatar
    Jeanne (NanaBread)

    Liz, I share your love of middle eastern foods. Just looking at warm pita makes my heart sing and discovering we’re almost out of tahini terrorizes me. We make hummus & muhammara frequently and I’ve made chicken shawarma before, but it’s been so long I’d almost forgotten. We’ll be giving your recipe a shot very soon. Thanks for sharing it!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So funny I’m almost out of tahini too and I’m so worried I’ll forget to buy more! I love that you love Middle Eastern food as much as I do!! There’s really nothing better than warm pita. Do you have a muhammara recipe?

  7. Liz DellaCroce Avatar
    Liz DellaCroce

    Aww thank you Brenda!! Basically lots of lemon, garlic and olive oil run through my veins. :)

  8. Liz DellaCroce Avatar
    Liz DellaCroce

    It’s so funny you say that – I’ve been wanting to make grape leaves too!!! I could eat 20 of them. :)

  9. Liz DellaCroce Avatar
    Liz DellaCroce

    I do too!!! Like the time I went to Seattle and had the best king crab legs and wild salmon of my life!! xo I hope you make this!! So good and easy.

  10. Erin | The Law Student's Wife Avatar
    Erin | The Law Student’s Wife

    It has been WAY too long since I made chicken shawarma, and your version looks way easier and healthier than ones I’ve used in the past. Pinned for next week’s dinner!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Really?? Maybe yours is better!! I just sort of made this version up but it was so freaking good!!

      1. Matissa Avatar
        Matissa

        Why do people think it’s acceptable to use “freaking”, as in “it’s so freaking good”? These placeholders are just as offensive as the words they replace. Think before you speak.