Chicken shawarma pittas

Chicken shawarma pittas


1 person made this

About this recipe: Spicy chicken, caramelised onions and peppers served in warm pitta breads and topped with a quick yoghurt tahini sauce. Cook the chicken on the bbq or under the grill.

Jessica Rae

Serves: 4 

  • For the spice paste
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cardamom
  • 1 tablespoon chilli powder
  • 1 tablespoon steak seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1 lemon, juiced, divided
  • 1 large clove garlic, minced
  • 5 tablespoons extra-virgin olive oil, divided
  • 4 skinless, boneless chicken breasts
  • Fillings
  • 1 large onion, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • salt and ground black pepper to taste
  • For the yoghurt sauce
  • 300g Greek yogurt
  • 60g tahini
  • 1 teaspoon extra-virgin olive oil
  • To serve
  • 4 pitta breads

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Preheat barbecue for high heat; lightly oil the grate.
  2. Whisk together the coriander, cumin, cardamom, chilli powder, steak seasoning, paprika and turmeric in a bowl; whisk in juice of 1/2 lemon, garlic and 3 tablespoons olive oil to form a paste. Coat the chicken breasts with the spice paste.
  3. Cook chicken breasts on the preheated barbecue until juices run clear and chicken is no longer pink in the centre, about 6 minutes per side. Transfer chicken to a plate and cool for 1 to 2 minutes; slice thinly.
  4. Heat 2 tablespoons olive oil in a large pan over medium-high heat. Stir onion and peppers into the hot olive oil; season with salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
  5. Stir together Greek yogurt, tahini, juice of remaining 1/2 lemon and remaining 1 teaspoon olive oil in a bowl until smooth; season with salt.
  6. Place pittas on the barbecue until heated through and lightly charred on the outside, about 1 minute per side. To assemble each sandwich, place some sliced chicken on each pitta; top with some of the pepper and onion mixture and a good dollop of yogurt tahini sauce.

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