Chicken Shawarma Pitas with Garlicky Tahini Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes (plus 30 minutes marinating)
• Cook Time: 20 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• Marinade: 3/4 cup plain Greek yogurt, 3 tbsp lemon juice, 2 tbsp olive oil, 4 garlic cloves (minced), 2 tsp cumin, 2 tsp paprika, 1 1/2 tsp coriander, 1 tsp turmeric, 1/2 tsp cinnamon, 1/4–1/2 tsp cayenne, 1 1/4 tsp kosher salt, 1/2 tsp pepper
• Quick pickles: 2 cups thin-sliced Persian/Kirby cucumbers; 1/2 cup water, 1/3 cup white or cider vinegar, 1 tbsp sugar, 1 tsp kosher salt, pinch red pepper flakes
• Tahini sauce: 1/3 cup tahini, 2 tbsp lemon juice, 1 small garlic clove (grated), 1 tbsp olive oil, 1/4 tsp cumin, 1/4 tsp salt, 3–6 tbsp cold water
• 4 large pitas (or 8 small)
• Shredded lettuce (2 cups), 2 tomatoes (sliced), 1/2 small red onion (thinly sliced), chopped parsley (2 tbsp)

Do This

• 1. Marinate chicken 30 minutes: whisk marinade; coat thighs; refrigerate.
• 2. Make quick pickles: dissolve sugar/salt in water + vinegar; add cucumbers 15–30 minutes.
• 3. Whisk tahini sauce; thin with cold water until pourable.
• 4. Roast chicken at 450°F on a foil-lined sheet 18–22 minutes to 165°F; broil 2–3 minutes to char; rest 5 minutes.
• 5. Warm pitas; prep lettuce, tomato, and red onion.
• 6. Slice chicken thin; toss with pan juices.
• 7. Assemble pitas with sauce, chicken, lettuce, tomato, pickles, onion; drizzle more sauce and parsley.

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Why You’ll Love This Recipe

• Restaurant-level shawarma flavor using a home oven—no spit required.
• Bold, aromatic spices balanced by cool quick pickles and creamy tahini.
• Weeknight-friendly: marinate while you prep sauces and veggies.
• Great for meal prep and customizable with your favorite toppings.

Grocery List

• Produce: Garlic, lemons, Persian/Kirby cucumbers, tomatoes, red onion, lettuce, fresh parsley
• Dairy: Plain Greek yogurt
• Pantry: Boneless skinless chicken thighs, tahini, olive oil, white or apple cider vinegar, sugar, kosher salt, black pepper, ground cumin, paprika, ground coriander, turmeric, cinnamon, cayenne, red pepper flakes, pitas

Full Ingredients

Yogurt-Marinated Chicken

• 1 1/2 lb boneless, skinless chicken thighs
• 3/4 cup plain Greek yogurt
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp paprika (smoked or sweet)
• 1 1/2 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4–1/2 tsp cayenne pepper (to taste)
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Quick Pickled Cucumbers

• 2 cups thinly sliced Persian or Kirby cucumbers
• 1/2 cup water
• 1/3 cup white vinegar or apple cider vinegar
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• Pinch red pepper flakes (optional)

Garlicky Tahini Sauce

• 1/3 cup tahini
• 2 tbsp fresh lemon juice
• 1 small garlic clove, finely grated
• 1 tbsp olive oil
• 1/4 tsp ground cumin
• 1/4 tsp kosher salt
• 3–6 tbsp ice-cold water (to thin)

To Serve

• 4 large pitas (or 8 small)
• 2 cups shredded crisp lettuce (romaine or iceberg)
• 2 medium tomatoes, thinly sliced
• 1/2 small red onion, very thinly sliced
• 2 tbsp chopped fresh parsley
• Optional: pinch of sumac or Aleppo pepper for finishing

Step-by-Step Instructions

Step 1: Make the marinade and marinate the chicken

In a large bowl, whisk the yogurt, lemon juice, olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, and pepper until smooth. Add the chicken thighs and turn to coat thoroughly, massaging the marinade into every surface. Cover and refrigerate for at least 30 minutes and up to 24 hours. The yogurt tenderizes while the spices soak in, so longer marinating equals deeper flavor.

Step 2: Quick pickle the cucumbers

In a medium bowl, whisk the water, vinegar, sugar, salt, and red pepper flakes until dissolved. Add the sliced cucumbers, press to submerge, and let sit at room temperature for 15–30 minutes, tossing once or twice. They’ll turn crisp-tangy and bright, perfect for balancing the rich, spiced chicken.

Step 3: Stir together the garlicky tahini sauce

In a small bowl, whisk the tahini, lemon juice, grated garlic, olive oil, cumin, and salt. It may seize and thicken—add ice-cold water 1 tablespoon at a time, whisking until the sauce turns pale and silky, with a spoonable yet drizzly consistency. Taste and adjust salt or lemon to your liking. Cover and chill.

Step 4: Roast and char the chicken

Preheat the oven to 450°F. Line a rimmed sheet pan with foil and lightly oil it. Remove excess marinade from the chicken (don’t scrape completely clean) and arrange thighs in a single layer. Roast for 18–22 minutes, until an instant-read thermometer in the thickest piece reads 165°F. For classic shawarma char, switch to broil and cook 2–3 minutes more, watching closely. Transfer chicken to a cutting board and rest 5 minutes to keep it juicy.

Step 5: Warm pitas and prep veggies

While the chicken roasts, warm pitas directly on the oven rack for 2–3 minutes or in a dry skillet until soft and pliable. Keep them wrapped in a clean towel. Shred the lettuce, slice the tomatoes and red onion, and chop the parsley. Drain the cucumbers from their brine.

Step 6: Slice the chicken and capture the juices

Thinly slice the rested chicken against the grain. Tip any pan juices back over the sliced meat and toss—those spiced drippings are flavor gold and will keep the chicken glossy and moist inside the pita.

Step 7: Assemble the shawarma pitas

Spread a spoonful of tahini sauce inside each warm pita. Layer in sliced chicken, shredded lettuce, tomato, quick pickles, and red onion. Drizzle with more tahini sauce and finish with parsley (and a sprinkle of sumac or Aleppo pepper if you like). Fold and enjoy immediately.

Pro Tips

• Use thighs for juiciness; if using breasts, pound to even thickness and reduce roast time to 14–18 minutes.
• For extra char, preheat a cast-iron skillet and sear sliced roasted chicken for 1–2 minutes before assembling.
• Thin tahini with ice-cold water for the creamiest, lightest texture; it should ribbon off a spoon.
• Warm pitas are essential—heat until soft and steamy so they don’t tear when filled.
• Marinate up to 24 hours for maximum flavor; even 30 minutes makes a big difference.

Variations

• Grill it: Cook marinated thighs over medium-high heat (400–450°F) 5–7 minutes per side to 165°F for smoky notes.
• Spicy harissa: Add 1–2 tbsp harissa to the marinade or whisk into the tahini sauce.
• Vegetarian swap: Roast 1 lb thick-sliced portobellos or 1 1/2 lb cauliflower florets with the same spices at 450°F for 18–22 minutes.

Storage & Make-Ahead

Marinate chicken up to 24 hours ahead. The tahini sauce keeps 5–7 days refrigerated; stir and thin with water as needed. Quick pickles keep 1 week in the fridge. Cooked chicken stores 3–4 days refrigerated or up to 2 months frozen; reheat gently in a skillet with a splash of water to keep it tender. Warm pitas just before serving for best texture.

Nutrition (per serving)

Approximate: 640 calories; 35 g protein; 45 g carbohydrates; 28 g fat; 4 g fiber; 950 mg sodium. Values will vary based on pita size and sauce amount.