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Street food inspired Roasted Turmeric Chicken Pitas with Garlic Lemon Tahini. Homemade, Middle Eastern inspired chicken stuffed inside fresh pitas with all the “extras”. Delicious garlic lemon tahini sauce, spicy harissa, and all of the desired toppings you love. This loaded pita is SO GOOD and makes for a fun, delicious, and different weeknight dinner. Serve each pita with homemade fries for a meal that everyone will truly love.

overhead photo of Roasted Turmeric Chicken Pita with Garlicky Lemon Tahini

Guys, I figured out how to make Wednesdays more fun. Mid weekdays can drag on and on, but I love having a dinner like these pitas planned. They feel fresh, different, and exciting, right?

As with a lot of my recipes these days, this was yet another request from my brother, Creighton. When he’s back home In Cleveland, he loves to get chicken or lamb shawarma from his favorite middle eastern spots in town. Sometimes he’ll get a Shawarma bowl, but his favorite is the Shawarma wrap. So when I asked him for some recipe suggestions the other day, this was at the top of his list.

Never one to turn down a street food inspired recipe, I jumped on the opportunity to try to create my own simpler version using ingredients that people might just have on hand. And here we are!

I have to say, I’m pretty excited. Not only is this simple to put together, but it’s just one of those recipes that’s really good. Hoping it’s going to be on repeat for many of you!

prep photo of Roasted Turmeric Chicken and Garlicky Lemon Tahini

The Inspiration.

Shawarma is one of the most popular middle eastern street foods you’ll come across. As well as one of the most well-loved…especially by my oldest brother. Traditionally, Shawarma is made with roasted meat cut into thin slices. Originally lamb was used, but it’s now often made with chicken, beef, or pork. The meat is seasoned with spices, marinated, and then roasted vertically, rotisserie-style. It’s usually served inside a pita, or on a plate with hummus. 

The thing that’s so incredible about shawarma is that when it’s served up in a pita, it’s also served with multiple toppings and sauces. It’s a little “build your own” in that way. Simply pick and choose what you want your pita stuffed with. After some reading, it seems that everyone has different preferences…just order (or make) them to your liking. 

Usually, there are shredded lettuce, tomatoes, pickled red onions, creamy tahini and or white sauce, and multiple hot sauces…either red or green zhug and harissa. I also read about a mango sauce called Amba, in Eden Grinshpan’s Eating Out Loud, which sounds truly like an incredible addition. Apparently, you can now buy it at Trader Joe’s? Has anyone seen it?

Anyway, you can really do up a street-style pita. I think that’s why I loved creating my take on a street-style pita so much. It’s just fun, delicious food.

overhead prep photo of Roasted Turmeric Chicken

Here are the details.

It seems everyone has their own seasoning blend when it comes to Shawarma and each is slightly different. This is just my take. I love to use a good amount of paprika, and lots of cumin. Then some cardamon, turmeric, and a tiny pinch of cinnamon.

This mix gets tossed with the chicken and a splash of lemon juice. Then let the chicken sit for a bit to really soak up the wonderful spices.

While the chicken is resting, I usually make up a batch of fries to serve alongside.

Traditionally shawarma meat is roasted vertically, like you would a rotisserie chicken. But since my variation is being made at home, I roasted mine in the oven until it got a slight char. ‘Tis delicious. Again, this is not traditional, just a little bit easier.

Roasted Turmeric Chicken Pita with Garlicky Lemon Tahini | halfbakedharvest.com

Now onto the toppings or “stuff-ins”.

You know what really makes a good stuffed pita…all of the sauces. Of course.

As with shawarma, you can pick and choose your toppings/sauces. I used a bit of spicy harissa and then a garlic lemon tahini sauce. The tahini is just a simple mix of tahini, lemon, and garlic. I add a squeeze of dijon mustard for flavor and creaminess, but that’s just my variation.

We all LOVE this sauce.

Then just stuff the chicken inside a warmed pita or naan and add every last topping. SO DELICIOUS.

These Roasted Turmeric Chicken Pitas are so good, so full of flavor, and layered with texture. Not to mention, they’re just a fun way to switch up your average weeknight dinner.

Also, the leftovers? They’re really delicious the next day when piled onto a salad or served up with leftover fries and hummus. Great if you want to double the recipe and have some prepped for the week ahead!

The perfect any night of the week pita dinner!

overhead photo of Roasted Turmeric Chicken Pita in hand

Looking for other easy dinners? Here are some favorites:

Easy Greek Sheet Pan Chicken and Potatoes

30 Minute Spicy Indian Butter Chicken

Roasted Chicken Gyros with Tzatziki and Feta Fries

Lastly, if you make these Roasted Turmeric Chicken Pitas with Garlic Lemon Tahini be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Roasted Turmeric Chicken Pitas with Garlic Lemon Tahini

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Calories Per Serving: 524 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Garlicky Lemon Tahini

Instructions

  • 1. In a bowl, combine the olive oil, chicken, paprika, cumin, cardamom, turmeric, cinnamon, cayenne, lemon, garlic, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.
    2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edge. *Watch closely!
    3. Meanwhile, make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.
    4. To assemble, stuff/spread each pita with tahini, then lettuce, and cucumber. Add the chicken, red onion, avocado, and parsley. Drizzle over more tahini and harissa (recipe in notes).

Notes

Spiced Harissa Sauce: combine 1/3 cup harissa, 1 tablespoon toasted sesame oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon turmeric, and a pinch of salt 

Roasted Turmeric Chicken Pita with Garlicky Lemon Tahini | halfbakedharvest.com

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Comments

  1. 5 stars
    Loved everything about this. Super easy to make, has great flavor, and makes excellent leftovers. Definitely going in my regular meal rotation.

  2. 5 stars
    Such a delicious recipe! Will be adding this to our menu rotation:) the lemon tahini sauce is the perfect addition to this!

  3. Super delicious flavors. Like a couple other comments, mine chicken was a bit dry after the cooking time. I’m going to attempt it in the air fryer next time to get the crisp, without the length of time! I also added a yogurt based sauce on top (and the tahini inside). So good! Thank you.

    1. Hey Kendra,
      Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! Let me know how it turns out in the air fryer. xTieghan

    2. I’m looking forward to making this! I was just wondering if you think the chicken could be put on skewers and barbecued? Thanks!

      1. Hey Lucy,
        Sure, I think that would also work well here! I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan

    1. Hey Brooke,
      You certainly could, but for this recipe I prefer the oven to get a nice crisp on the chicken. I hope you love the recipe, please let me know if you give it a try! xTieghan

  4. 5 stars
    Loved this recipe! We really like trying simple things in new and tasty ways and this hit the spot. Also made a double batch for lunches and was perfect! Simple, delicious, different. I love how all of your recipes give a delicious new spin to favorites, all about it!

    1. Hey Nichole,
      Happy Friday!! I am so excited that this recipe was enjoyed, I appreciate you giving it a try!! xTieghan

  5. 4 stars
    I absolutely loved the flavor of the chicken, although I think I overcooked it a bit. I had such a hard time finding harissa sauce and the one I did find was not very good. I liked the tahini sauce but kept thinking it was too tahini heavy. Maybe next time I will use a little less or balance out with some Greek yogurt. Overall it was tasty and different than anything I’ve really made before.

  6. 5 stars
    I love so many of your recipes and this is one of my new favorites! The tahini sauce is outrageous and I have been putting it on absolutely everything. The chicken was so tasty, it was hard not to eat it all before it was time to put everything together. Thanks for sharing such a great recipe, I can’t wait to make it again but with homemade pita instead of store bought!

  7. 5 stars
    So tasty! I love how flavorful & moist the chicken is! Whenever I make chicken it usually ends up dry & rubbery…lol! Not this time! Thanks for the help!

  8. 5 stars
    This is so good! Both sauces are amazing and super flavorful and really bring the dish together. Love how simple and quick it is to make too!

    1. Hey Alexis,
      So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week🌟 xTieghan

  9. 5 stars
    Made these last night with home made pitas. SO good!! These will be part of the regular rotation around here ❤️

    1. Hey Suzanne,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter 🌷Tieghan

  10. 5 stars
    Made these tonight, and OMG they were absolutely AMAZING! This recipe is a new staple in our weekly dinners!

  11. 5 stars
    Oh mama was this good! Used thighs, and made it just as written except somehow I don’t have cardamom. Made some quick-pickled red onions and used spinach & chopped cucumber as our salad. Whole Foods has a harissa mayo that I used. And that tahini sauce is DIVINE. Can’t wait to make this as a casual dinner for friends. I will probably have to triple the recipe because my husband and I devoured all of this. Thank you for sharing!

    1. Hey Bethany,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  12. Making for family on Tuesday. Cant wait!! What is in the bottom of your sheet pan? Can I use parchment paper?

    1. Hey Kim,
      I do not line my baking sheets with anything, but you can if you like to. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  13. Hi there! When buying Harissa, do you buy paste, the spice or a jar of the sauce prepare. I’ve never tried it so I’m not sure how to follow the recipe in the notes. Thanks! 🙂

    1. Hey Megan,
      I like to buy Harissa paste. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  14. 5 stars
    This is amazing! I made it for my family dinner which they loved and then ate it everyday myself for lunch! Looking up the recipe to make it for lunch again this week! Yum!

  15. Ok Writing down the ingredients to make this right now. Looks yummy. My question is I am from Cleveland and now I’m curious as to your brothers favorite spots? He sounds like an expert and I need to know.🙏🏻 Love your gorgeous feed on both your Instagram and your blog.

    1. Hey Beth,
      I hope you love the recipe, he loves Joe’s Deli in Rocky River! Let me know how it turns out! xTieghan

  16. This was amazing !!! I doubled the recipe and there is NOTHING left. My son and husband LOVED it.

    Thank you for all your amazing recipes.

    I have both your cookbooks and just LOVING them !!!

    1. Hey Michelle,
      I am delighted that this recipe was enjoyed, thanks so much for making it! Happy Friday💕 xTieghan

  17. 5 stars
    That tahini sauce is dreamy! Added a touch of curry powder to the chicken, delicious! My go to dinner from now on!

    1. Hey Diana,
      Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan

  18. 4 stars
    Delicious recipe! We eliminated the paprika as were not a fan and it was a hit. Also added radish into the pita as an extra crunch. This recipe was so simple and delicious!!!

  19. 5 stars
    My blender completely broke while I was making the dressing BUT, it turned out even better because the chicken marinated over night. It smelled amazing the night off and even more the day after. I used my immersion blender the next night (I may have forgotten I had one oops) and it came out perfectly. Everything was so freaking delicious! I have never cooked so much, so regularly, until I found your site and cookbooks. Never a bad recipe. Fun fact, our microwave turned into a smoker the SAME DAY. Talk about bad luck! The food turning out so well was the best way to end the week of electronic death in our house.

    1. Hey Tracy,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

    1. Hey Hannah,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

  20. 5 stars
    This recipe was absolutely delicious! Adding a small amount of red pepper hummus on the pitas before stuffing them made this recipe even better. It was really good! I cut up the onions and cucumbers in small pieces and made some cauliflower tabbouleh to serve along with the stuffed pitas. Amazing! Will be making this on a regular basis.

    1. Hey Natasha,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

  21. I tried soya based vegan chicken istead and it worked out well! It was really delicious, thank you for the awesome recipes!

    1. Hey Reni,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan

  22. 4 stars
    very tasty! My house loved them. However, the cardamom and cayenne came through very strong — I’ll use less or omit them next time.

    1. Hey Annie,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan

  23. 5 stars
    I made this tonight and it was incredible! Literally tasted better than something I’d get at a restaurant. Instead of the tahini sauce, I actually blended up some avocado for guacamole and I used a leftover jalapeno-cilantro-lime sauce I got from one of your salmon recipes. So good!

    I’ve gotten into cooking during the quarantine and have had so much fun trying out all your recipes. Thanks for sharing, I always look forward to seeing what you’re cooking!

    1. Hey Christina,
      I am so thrilled this recipe was a hit, thanks a lot for giving it a try!! xTieghan

  24. 5 stars
    This was so delicious. The seasoning for the chicken was really flavorful and the sauce was super good too. Made with your oven roasted fries…it was a hit!

  25. 5 stars
    This was so good! I didn’t have the harissa sauce, but I bet that was good because I love spice! Thanks!

  26. 5 stars
    Tieghan – the layers of flavor in the meat and the tahini dip are amazing. What a fun dish and fun to make – delicious!

  27. 5 stars
    Hi Tieghan – this bread is delicious and easy to put together. Another great recipe!!! Thank you – Lee Mc

  28. Hi, I followed your Garlicky lemon tahini recipe to a T and as I added the fresh lemon juice the sauce became thicker and thicker to a very firm paste. Not smooth and creamy, it seemed the more lemon juice I added to thin it the thicker the sauce became, as I stired it eventually came into a peanut butter like very firm ball.
    Help, what happened ? Love your recipes but mine is not a sauce….

    1. Hey Julie,
      So sorry to hear this. Did you make the sauce in a food processor? I am worried too much lemon could have caused this result. Next time, you can slowly add cold water to help thin it out. I hope this helps! xTieghan

  29. 5 stars
    Made this last night and it was amazing! The entire family who is picky devoured it! YUM! That Tahini sauce is the BOMB!

  30. 5 stars
    Wow HOW is this not rated higher!! The chicken flavor was phenomenal and was so well complemented by the harissa mixture, tahini dressing and red onions. My boyfriend’s high bar for including this in our holy grail recipe box was easily achieved with this dish. Thank you!!

    1. Hey Nicole,
      Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan

  31. 5 stars
    The spices on the chicken are fantastic. This recipe has now replaced one that I’ve used for a few years, it’s that good!

    1. Hey Amanda,
      Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan

  32. 5 stars
    This recipe is delicious!! Even without the harissa sauce. I made this along with half baked harvest pitas and what a treat! I actually made it again the next day because I kept thinking about it and craving it. The spices all compliment each other so well. Definitely will be making this again and again!

    1. Hey Kara,
      Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan

  33. 5 stars
    One of the best recipes I’ve made! Made my own pita using a different recipe – everything about it was amazing! Puts restaurant shawarma to shame!🤤

    1. Hey Becca,
      Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan

  34. 5 stars
    One of the best recipes I’ve ever made! Also made my own homemade pita using a different recipe. Puts restaurant shawarma to shame!🤤

    1. Hey Becca,
      Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan

    1. Hey Rochelle,
      Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan

  35. Is there any substitute you would recommend for Dijon mustard for someone who hates mustard? Does this make or break the sauce or can the recipe live without it? I’ve been trying to find a substitute for mustard/Dijon online for awhile now but the only things I can find are different types of mustard.
    TIA 🙂

    1. Hey Kat,
      I would just skip the mustard. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  36. Where is the receipe for the Home Made Pitas? Am I missing a link?

    Thanks Tieghan, everything you make is fabulous

  37. Hi Tiegen,

    I loved this recipe – easy and very tasty weeknight dinner. I added Amba to mine tonight but then I smear Amba on just about anything Middle Eastern that’s wrapped in pita bread. Here’s the Amba recipe I use, it’s cobbled together from a couple recipes I learnt in Israel. I hope you try this – it’s worth the effort.

    Ingredients
    4 firm unripened mangoes – I prefer Ataulfo (sometimes called Champagne) mangoes but you can use whatever is available
    3 Tbsp. kosher salt
    3 Tbsp. safflower or a flavor neutral oil like vegetable oil
    6 cloves garlic, finely minced
    1 medium Fresno chili, seeded and diced fine, or to taste
    2 tsp mustard seeds
    1 Tbsp. ground turmeric
    2 tsp ground fenugreek (I get mine from Savory Spice Shop)
    2 tsp ground coriander
    2 tsp ground cumin
    Pinch of cayenne, or to taste
    3 Tbsp. brown sugar, or to taste (or substitute with your preferred sweetener)
    1 cup water
    ½ cup palm or rice vinegar (white wine vinegar is a decent substitute)
    Directions
    1. Peel and dice the mango into small cubes (say 1/4″) and toss the mangoes with kosher salt in a large non-reactive bowl.
    2. Cover the bowl with plastic wrap (don’t use aluminum foil) and refrigerate for 1 day.
    3. Take the cured mangoes out of the fridge and bring to room temperature
    4. Heat oil to a large pot or deep sauté pan over medium-low heat.
    5.Add the mustard seeds to the oil, and when they begin to make popping sounds (about 1-2 minutes) add the garlic and diced Fresno chili. Sauté until softened and fragrant about 2-3 minutes. Be careful not to let this burn
    6.Add the remaining spices: turmeric, fenugreek, coriander, cumin, and cayenne. Stir and sauté for an additional minute until fragrant. Again, be careful not to let this burn
    7. Add the mango, brown sugar, and water to the pot. Stir, increase the heat, and bring the liquid up to a simmer.
    8. Simmer for 5-6 minutes, or until the mango has softened and the liquid has slightly reduced. Turn off the heat and add the vinegar to the mango mixture. Taste and adjust to your liking by adding more vinegar, sugar, salt, or spices if needed.
    9. Using an immersion blender or blender, purée the mango to the desired consistency. Note that the sauce will thicken slightly as it cools.
    10. Once cooled, transfer the Amba to a jar and refrigerate. Amba keeps well in the fridge for about 2-3 weeks or you can preserve them for the long winter months when you crave a ray of sunshine in your sandwich 🙂

    1. Hey Vanessa,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

  38. 4 stars
    Chicken was delicious, used boneless thighs. Next time I will cut back on the cayenne pepper. Tahini was delicious. The spiced harissa was too spicy for me, not needed since the chicken is very seasoned. Great recipe – will make again.

    1. Hey Beverly,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

    1. Hey Anne,
      I think a mild white fish like cod would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  39. Hi Tieghan!
    I have made many of your recipes and my family and I love them! I made this recipe tonight but I am afraid that the tahini I bought (Unsweetened Tahini by Once Again) which was the only one available at our local supermarket in our small rural town must have not been right because the taste was so bitter and truthfully unpleasant. But I would love to try it again, what brand of tahini do you prefer? Thanks so much!

    1. Hey Lilliana,
      Thanks for trying the recipe, so sorry to hear about the tahini. I really like Whole Foods brand tahini or I also like to order from Thrive Market. I hope this helps for next time. xTieghan

  40. I made a version of this tonight. I put the spice mixture on chicken thighs and baked them in the oven. I broiled them for the last few minutes to crisp up the skin. The spice mixture was DELICIOUS! I think it’s the cardamom that made it so yummy. .I’m definitely going to use it again! Where is the pita recipe?
    Have you ever bought Cava brand Harissa? It’s also at whole foods. Its much thicker than the brand that you use. I’m debating trying that brand next time even though I love Cava.

  41. Hi do you have a recipe for the pickled onions and also there is another pickled item they put in the Mediterranean Pita. I think it’s some kind of radish but if you have that recipe that would be great. Also do you have a hummus recipe?

  42. 5 stars
    WOW WOW WOW. Oh my gosh I didn’t want this meal to end! Both sauces were superb and the chicken was so flavorful. Pickled Red Onions and toppings were perfect. This will become a regular meal in my rotation!

    1. Hey Sue,
      I think cauliflower would be a great substitute here! I hope you love the recipe, let me know if you have any questions! xTieghan

  43. Any recommendations on accommodating a sesame allergy? I used to love how much tahini you used in your recipes until my son became allergic!

    1. Hey Anni,
      I would use greek yogurt or mayo in place of the tahini. I hope you enjoy the recipe, let me know how it turns out. xTieghan

  44. To make this vegetarian, what would you recommend for a meat substitute? Chickpeas, tofu, or something else? Thank you! I can’t wait to try!

    1. Hey Emma,
      I think cauliflower would work really well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Amanda,
      Try mixing it up, otherwise it should become creamy in the food processor with the other ingredients. I hope this helps! xTieghan

  45. 5 stars
    I love all of your recipes-but this was “the best meal of the pandemic” said my 20 year old. Delicious. I doubled it-and even then, the 6 of gobbled all but about 3 bites. Next time I’m tripling the recipe!

  46. 5 stars
    This was absolutely delicious! So easy and takes practically no time. Full of flavor and a little heat. I served it on warm Naan with lettuce, avocado and red onion. I think chopped tomatoes would be a good addition too. The tahini sauce was amazing as well. Packed in a pita I think this would be a great sandwich to take for dinner on the beach. Definitely adding this to the dinner rotation.

  47. 5 stars
    Made this tonight, it was so yummy!! Grilled the chicken since it was nice and warm here. Also used naan bread because why not! Thank you for another great recipe!

  48. 5 stars
    Made this tonight! My (self professed foodie) better half said “that was delicious!” more than once!!! LOL I’d say it is another keeper for me!
    thanks so much!

  49. LOVE LOVE LOVE shawarma! I live in Detroit so we are always down for this kind of treat 🙂 We also love a traditional garlic sauce and pickles in ours – YUM!! I’ll definitely be making this with your homemade naan 😀

  50. Yay! Trying this tonight – your blog is one of the few where I don’t hit “skip to recipe” – I love the stories behind the menu! 🙂

  51. Question on the Harissa sauce. Harissa comes in dry spice and jarred sauce. Is the jarred sauce what you are using here? Then adding to it?

    1. Hey Toni,
      Yes, I used harissa sauce here! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  52. 5 stars
    This looks amazing and I can’t wait to make it! Question: where did you get your pitas? I have trouble finding any in stores that aren’t thin and dry.

    Thx!

  53. Every morning when I’m checking a few websites I follow, I’ll always go “Let’s see what she’s cooking today” before going to your blog. This morning I legit said out loud “OOH yes. This looks exactly like what I want to eat!” lol. So I guess I know what I’m making this weekend 😉 I made the most recent recipe you shared with turmeric chicken and it was SO GOOD. My mother in law ate dinner with us and had me send her the recipe that night!

  54. What kind of harissa do you buy? We don’t have it in stores out here and so far the ones I’ve bought online are very bland and boring. Thanks!!

    1. Hey Amanda,
      I usually purchase my harissa from Whole Foods. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Cam,
      Sorry about that! You want to add the olive oil with the spices in step 1. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  55. These look great! Can I ask which Middle Eastern spot in Cleveland? That’s where I am and always could use a new spot to try!

    1. Hey Erika,
      He said Joe’s Deli in Rocky River. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Bri,
      Honestly, I have never worked with seitan, but yes I would go ahead and follow the recipe as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  56. will be making this soon with few subs i never had turmeric chicken pitas as am a vegan will dm you if i make ths and let you know how it goes Thanks Ramya