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chicken shawarma pita with tomato cucumber salad and tzatziki
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Chicken Shawarma Pita with Tomato-Cucumber Salad & Tzatziki

A vibrant Mediterranean-inspired wrap featuring spiced chicken shawarma, fresh tomato-cucumber salad, and creamy tzatziki, all served in warm pita bread. Perfect for a quick weeknight dinner or casual gathering. Bold spices, fresh herbs, and a touch of lemon make this dish bright and satisfying.
Course Dinner, Main Course
Cuisine Mediterranean
Keyword Chicken Shawarma, Easy Dinner,, mediterranean, Pita Wrap, Tomato-Cucumber Salad, tzatziki, Weeknight Meal
Prep Time 15 minutes
Cook Time 25 minutes
marinating time 5 hours
Total Time 5 hours 40 minutes
Servings 4
Calories 552kcal

Equipment

  • Mixing bowls (small and medium)
  • Ziploc bag or large bowl for marinating
  • Measuring spoons
  • Knife and cutting board
  • Pan or grill
  • Oven (optional)
  • Grater (for cucumber in tzatziki)
  • Spoon or spatula for mixing

Ingredients

Chicken & Marinade:

  • 1½ lbs boneless skinless chicken thighs
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • ½ tbsp ground cardamom
  • ½ tbsp smoked paprika
  • ¼ tsp allspice
  • ¼ tsp ground cinnamon
  • ½ tsp ground turmeric
  • ½ tsp cayenne pepper adjust to taste
  • 2 tsp kosher salt
  • ¼ tsp black pepper
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 3 cloves garlic minced

Tomato-Cucumber Salad:

  • 1 cup diced cucumber Persian or English
  • 1 cup diced cherry or heirloom tomatoes
  • ½ cup diced red onion
  • 1 heaping tbsp chopped fresh mint
  • ½ tsp kosher salt
  • Squeeze of fresh lemon juice
  • 1 –2 tbsp extra virgin olive oil EVOO

Tzatziki:

  • 1 cup full-fat Greek yogurt
  • 1 cucumber peeled and grated
  • 2 cloves garlic minced
  • 2 tbsp fresh lemon juice
  • 1 tsp fresh dill chopped
  • Salt and black pepper to taste

Other:

  • Warm pita bread

Instructions

Marinate the Chicken

  • In a small bowl, whisk together lemon juice, olive oil, garlic, and 3 tbsp of the spice mix.
  • Place chicken in a bowl or Ziploc bag and toss with marinade to coat.
  • Refrigerate for 5–6 hours.

Make the Tomato-Cucumber Salad

  • In a medium bowl, combine cucumber, tomatoes, red onion, and mint.
  • Drizzle with EVOO and lemon juice, season with salt, and toss gently. Set aside.

Make the Tzatziki

  • Grate cucumber and squeeze out excess water if needed.
  • Mix with Greek yogurt, garlic, lemon juice, dill, salt, and pepper. Chill until ready to serve.

Cook the Chicken

  • Heat a pan or grill over medium-high heat. Sear chicken 3–4 minutes per side until golden brown.
  • Optional: finish in a 350°F oven for 15–20 minutes until internal temperature reaches 165°F.
  • Let chicken rest 5 minutes, then slice thinly.

Assemble the Pita Wraps

  • Warm pita bread.
  • Spread a generous layer of tzatziki.
  • Add sliced chicken.
  • Top with tomato-cucumber salad.
  • Optional: garnish with extra fresh herbs. Fold or roll and serve immediately.

Nutrition

Calories: 552kcal | Carbohydrates: 13g | Protein: 35g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 1614mg | Potassium: 788mg | Fiber: 3g | Sugar: 5g | Vitamin A: 968IU | Vitamin C: 21mg | Calcium: 133mg | Iron: 4mg