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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.
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
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.
Watch the How-To Reel
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
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
This post was originally published on February 24, 2021
Instead of chicken what fish would you recommend?
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
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!
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
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.
Hey Lori,
Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! The pita recipe is in Eden’s cookbook:
https://shopstyle.it/l/br1Kg
Have a fantastic weekend! xTieghan
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?
Hey Kam,
Here is the recipe for my pickled veggies, I think radishes or turnips would also be great! Also, I have. a few hummus recipes!
https://fett-weg.today/quick-pickled-veggies/%3C/a%3E%3Cbr /> https://fett-weg.today/?s=hummus
Let me know if you have any other questions! xTieghan
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!
Hey Natalie,
I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Happy Friday! xTieghan
These look so amazing… vegetarian possibilities instead of chicken?
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
Looks delicious. I can’t find the pita recipe ? Thank you
Hey Keri,
The pita recipe is located in Eden’s cookbook, I will link it here:
https://shopstyle.it/l/br1Kg
Please let me know if you have any other questions! xTieghan
Any recommendations on accommodating a sesame allergy? I used to love how much tahini you used in your recipes until my son became allergic!
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
I made this last night subbing cauliflower for chicken – it was SO SO good.
Hey there,
I am so glad the recipe was enjoyed, thank you for making it! xTieghan
It would be nice if you added the metric measurements!
Hey Emmeli,
Yes! I will add those! xTieghan
This looks really good! Have you tried any GF pita substitutes?
Thanks Sarah! Sorry I haven’t but you could certainly try using GF flour! I hope you love the recipe:) xTieghan
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!
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
My tahini sauce isn’t as white and creamy, any suggestions?
Hey Amanda,
Try mixing it up, otherwise it should become creamy in the food processor with the other ingredients. I hope this helps! xTieghan
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!
Hey Heidi,
I am so glad the recipe was enjoyed, thank you for making it! xTieghan
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.
Hey Julie,
I am so glad the recipe was enjoyed, thank you for making it! xTieghan