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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.
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!
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.Â
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.Â
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.
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.
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!
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
Servings: 4
Calories Per Serving: 799 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound boneless skinless, chicken breasts (or thighs) cut into bite-size pieces
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons smoked or sweet paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cardamom
- ½ teaspoon ground turmeric
- â…› teaspoon ground cinnamon
- 1/4- ½ teaspoon cayenne pepper
- juice from half a lemon
- 4 garlic cloves finely, chopped or grated
- kosher salt black pepper
- 4 fresh naan or pitas, warmed
- pickled red onion, lettuce, cucumbers, and parsley, for serving
Garlicky Lemon Tahini
- 1/2 cup tahini
- 1 tablespoon dijon mustard
- 1 clove garlic, grated
- juice of 1 lemon
- 1 teaspoon honey
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 saltÂ
Amazing!
Thanks Elena! xTieghan
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….
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
Made this last night and it was amazing! The entire family who is picky devoured it! YUM! That Tahini sauce is the BOMB!
Hey Staci,
Thanks a bunch for giving the recipe a try, I am so glad it was enjoyed! xTieghan
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!!
Hey Nicole,
Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan
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!
Hey Amanda,
Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan
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!
Hey Kara,
Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan
Where is the fry recipe? Ahh.
Hey Brittni,
You can follow this recipe for the fries:
https://www.halfbakedharvest.com/chicken-meatball-pita-bowls/#bo-recipe
Let me know if you have any other questions! xTieghan
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!?
Hey Becca,
Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan
One of the best recipes I’ve ever made! Also made my own homemade pita using a different recipe. Puts restaurant shawarma to shame!?
Hey Becca,
Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan
Made last night. Both husband and I enjoyed very much and will be making again!
Hey Rochelle,
Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan
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 🙂
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
Where is the receipe for the Home Made Pitas? Am I missing a link?
Thanks Tieghan, everything you make is fabulous
Hey Fidelma,
The pita recipe is located in Eden’s cookbook: https://shopstyle.it/l/br1Kg
Please let me know if you have any other questions! xTieghan
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 🙂
Wow! Thank you so very much for sharing:) xTieghan
Made this last night and it was SO good! Rivals many shawarma spots near me. I will reduce the oil next time.
Hey Vanessa,
Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan
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.
Hey Beverly,
Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan