Grilled Chicken Shawarma Pitas
Cuisine: Middle Eastern
Author: Rachel Hanawalt
Prep time: 1 hour
Cook time: 10 mins
Total time: 1 hour 10 mins
Learn the secret to recreating this amazing, restaurant-quality Middle Eastern favorite right in your own kitchen!
  • 1½ lb boneless, skinless chicken thighs
  • 1½ Tbsp olive oil
  • 1 Tbsp honey
  • 1 clove minced garlic
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp ground allspice
  • ½ tsp turmeric
  • ⅛ tsp ground cinnamon
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ⅛ C small diced red onion
  • 1 C chopped cucumber
  • 1 C chopped tomato
  • 4 pitas
  • 1 batch of my Lebanese Garlic Sauce*
  1. In a mixing bowl combine the olive oil, honey, garlic, cumin, paprika, allspice, turmeric, cinnamon, salt, and pepper. Cut the boneless, skinless chicken thighs into bite-sized cubes and mix the chicken into the spice mixture. Allow the chicken an hour or two to marinate for best results.
  2. While the chicken is marinating, use the time to chop the vegetables and make my recipe for Lebanese Garlic Sauce.
  3. When the chicken has had enough time to marinate, thread the pieces onto wood or metal skewers and grill over direct medium heat, turning every few minutes until they reach an internal temperature of 175ºF, about 10-12 minutes. If using wooden skewers, soak them in water for at least an hour before use to keep them from burning on the grill.
  4. To assemble the shawarma pitas, first spread a layer of Lebanese Garlic Sauce over the pitas, next add a layer of the chicken, and finally top with the chopped veggies. To make the pitas easier to eat, consider wrapping the bottom halves in parchment paper or aluminum foil. Serve immediately.
*You can find the recipe for my Lebanese Garlic Sauce at:
Recipe by Simple Seasonal at