High-Protein Crispy Chicken Shawarma Pita

Shawarma draws its name from the Arabic for turning, echoing Levantine spit-roasted street food. Here, yogurt-marinated chicken thighs get a hot skillet sear with cumin and paprika, tucked into pita for a protein-packed dinner.

Serves 4 · 25 min prep · 15 min cook

Estimate for one serving

• 520 cal
• 48g protein
• 38g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 cup plain Greek yogurt
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 5 garlic cloves
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1.5 tsp salt
• 1/2 tsp black pepper
• 4 pita breads
• 1 medium cucumber
• 1 large tomato
• 1/2 red onion
• 1/4 cup chopped fresh parsley
• 3 tbsp tahini

Instructions

1. 1In a large bowl whisk Greek yogurt, lemon juice, olive oil, minced garlic, cumin, paprika, coriander, turmeric, cayenne, salt, and black pepper into a thick shawarma marinade.
2. 2Add the chicken thighs and turn until every surface is coated. Cover and marinate at least 20 minutes at room temperature or up to overnight in the fridge for deeper flavor.
3. 3Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Shake excess marinade from the chicken and place the pieces in the dry pan without crowding.
4. 4Cook the thighs 5 to 6 minutes per side until deeply browned, crisp at the edges, and the internal temperature hits 165°F. Transfer to a cutting board and rest 5 minutes.
5. 5While the chicken rests, warm the pita breads in a dry skillet or low oven until soft and pliable. Dice the cucumber and tomato and thinly slice the red onion.
6. 6Slice the rested chicken into thin strips against the grain so each bite stays juicy yet crispy.
7. 7Stir a spoonful of water into the tahini until it loosens into a pourable sauce; season lightly with salt and a squeeze of lemon if needed.
8. 8Open each warm pita and load with sliced chicken, cucumber, tomato, red onion, and a generous drizzle of tahini. Finish with chopped parsley.
9. 9Serve immediately as a high-protein dinner wrap. Extra chicken stores well for meal-prep lunches the next day.