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Chicken Shawarma Pita with Lemon Yogurt Sauce

In need of a quick lunch? Try this chicken shawarma pita with lemon yogurt sauce recipe. It's so flavorful but doesn't take a lot of time to put together!
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Course: Main Course
Cuisine: American, Mediterranean
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinating Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 280kcal
Author: Megan


For the Chicken:

  • 2 tbsp fresh lemon juice
  • 1 tsp curry powder
  • 2 tsp olive oil
  • 3/4 tsp salt
  • 1/2 tsp ground cumin
  • 3 garlic cloves (minced)
  • 1 lb boneless skinless chicken thighs (cut into bite sized pieces)

For the Lemon Yogurt Sauce:

  • 1/2 cup plain greek yogurt
  • 2 tsp lemon juice

For Pita Sandwich:

  • 2 gluten free pita bread (cut in half)
  • 1/2 cup spinach
  • 1/4 cup feta crumbles


  • In a large bowl, combine 2 tbsp fresh lemon juice, curry powder, olive oil, salt, cumin and garlic. Mix well.
  • Toss the chicken pieces in the sauce and coat well.
  • Allow the chicken to sit in the mixture for 20 minutes at room temperature.
  • In the meantime, to prepare sauce, in a small bowl mix together 1/2 cup greek yogurt with 2 teaspoons of fresh lemon juice, depending on your tastes. Set aside.
  • Heat a large skillet on medium and coat the pan with olive oil or cooking spray.
  • Cook the chicken in the pan, about 3-4 minutes per side, or until thoroughly cooked through. Remove from the heat.
  • To assemble pitas, take a pita pocket and slather the inside with the yogurt sauce.
  • Then some of the spinach and feta crumbles.
  • Add some pieces of chicken and then add more spinach and feta (It took me all week to perfect this arrangement).


Calories: 280kcal | Carbohydrates: 18g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 117mg | Sodium: 804mg | Potassium: 376mg | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 5.6mg | Calcium: 116mg | Iron: 1.8mg
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