Chicken Shawarma Stuffed Pitas with Cucumber Salad

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 4 pitas
• 1 cucumber, diced
• 1/2 cup red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 3 tbsp plain yogurt
• 1 tbsp lemon juice

Steps

1. 1 In a bowl, mix chicken with 1 tbsp olive oil, cumin, paprika, turmeric, coriander, and cayenne. Marinate for at least 15 minutes.
2. 2 Heat remaining 1 tbsp olive oil in a skillet over medium heat. Cook chicken until browned and cooked through.
3. 3 For the salad, mix cucumber, red onion, parsley, mint, yogurt, and lemon juice in a bowl.
4. 4 Warm pitas in a dry skillet for about 30 seconds per side.
5. 5 Stuff each pita with chicken and top with cucumber salad.
6. 6 Serve immediately.

Equipment

• skillet
• mixing bowl

Variations

• Substitute chicken with beef or lamb for a different flavor profile.
• Add sliced tomatoes to the cucumber salad for extra freshness.

Substitutions

• Use Greek yogurt instead of plain for a thicker salad dressing.
• If fresh herbs are unavailable, use 1 tsp dried mint and parsley.

Pairings

• Warm pita bread on the side
• A zesty lemon-tahini sauce

Nutrition

Tips

• For extra flavor, marinate the chicken for up to 4 hours in the fridge.
• If you prefer, you can grill or broil the chicken for a smoky flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat pitas separately to maintain crispness.

Freezing: Does not freeze well due to the pitas and cucumber becoming soggy upon thawing.

Serving Suggestions

• Serve with a side of hummus or a simple green salad.

FAQ