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.
