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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.
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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.
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.
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
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
- ⅛ 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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Refreshing and good on a hot day! Thanks
Hey Craig,
Happy Monday!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! xxT
The tahini sauce is to die for. Thanks for the recipe!
Hi Nicole,
Perfect!! I love to hear that this recipe was a hit and appreciate you giving it a try! xxTieghan
Do you use Harissa in spice form or paste? I am having trouble finding it. Thanks!
Hi Beth,
For this recipe, you will want to use harissa paste:) Try checking Amazon, that’s usually my go to if I can’t find it at my local grocery store!! Please let me know if you have any other questions! xTieghan
This was a hit with the whole family. I left out the cinnamon based on the comments and just threw the marinated chicken breasts on the grill to free up time/kitchen space to make the homemade naan. I forgot to add water to the tahini mix, but it was great as a paste. I topped with tomato, green onion and feta. Next time I might add some hummus and/or a little mint.
Hey Jen,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan
I used Penzies Balti seasoning on the chicken in addition to the recipe. Omg! The house smells so good and my wife is totally fine with the Tumeric in the recipe
Winner winner Teighan !
Hey Craig,
Happy Monday!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! xxT
One of my go-to recipes on rotation especially for a quick weeknight meal. I use chicken thighs so it’s never dried out and flavors are amazing. I cheat and use Whole Foods tzatziki sauce and garlic naan. Can’t rave enough about this recipe!
Hey Tracy,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan
These were excellent! We used garlic naan and followed another commenter in adding some red pepper hummus to the mix. The various flavors and textures were so good together! AND it was pretty low prep time! WIN-WIN! Thanks, Tieghan!
Hey Kate,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
Can this be cooked in an air fryer?
Hi there,
Are you wanting to cook the chicken in the air fryer? I’m sure that would be just fine for you to do. Let me know if you give the recipe a try, I hope you love it! xTieghan
This was just ok in our book – the chicken dried out, and the cinnamon threw off the spice combination.
Hi Pam,
Sorry to hear this recipe was not enjoyed, thanks for giving it a try! xTieghan
I cooked this in a hot cast iron and finished it in the broiler, added some pickled carrots and kalamata olives to the toppings and it was a hit!
Hey Jane,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
Positively LOVED this recipe. So, I decided on a 24 hour marinade with organic chicken & spices and it will on regular rotation. for sure. What is truly exciting, I always ordered a shawarma bowl for lunch, but I no longer. Tieghan’s marinade was out of this world fantastic, Thank you…
Hi Millette,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
So so good! Love all the combination of flavors – the chicken is well seasoned and the pickled red onions, fresh parsley and smoky tahini sauce combine all the flavors you need to pack a punch! It’s both light and indulgent at the same time! This is staying on my list!
Hey Amy,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
So good! Just made this and my family loved it! Great meal for kids because the toppings are customizable. The marinated chicken is do flavorful and the sauce is great. I skipped the broiling step because I was using chicken breasts and I didn’t want them to get too dry – maybe next time because this us a keeper!
Hey Vicki,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Loved everything about this. Super easy to make, has great flavor, and makes excellent leftovers. Definitely going in my regular meal rotation.
Hey Lauren,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Such a delicious recipe! Will be adding this to our menu rotation:) the lemon tahini sauce is the perfect addition to this!
Hey Anna,
Happy Sunday! Thanks a bunch for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
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.
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
I’m looking forward to making this! I was just wondering if you think the chicken could be put on skewers and barbecued? Thanks!
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