Chicken shawarma and Greek salad with homemade pita


Chicken shawarma is a dish that has become increasingly popular in recent years. It's a flavorful and filling meal that can be enjoyed any time of day. Pairing chicken shawarma with fresh Greek salad, creamy tzatziki sauce, and homemade pita bread takes the dish to the next level of mouthwatering goodness. The combination of the tender, spiced chicken, crisp vegetables in the salad, tangy and cooling tzatziki sauce, and fluffy pita bread creates a symphony of flavors and textures that will leave you satisfied and nourished.
The best part of this recipe is how easy it is to prepare with just a little bit of planning. You can have a delicious meal ready without breaking a sweat or wasting a minute.
1. While your chicken is getting marinated in the fridge, make the dough and set aside to rise. You can also make tzatziki sauce and prepare the pit now.
2. Bake the chicken and while it's cooking, make tzatziki sauce if you haven't done so already, the Greek salad and roll out the pitas.
3. While the cooked chicken is resting, preheat the oven to 450°F and bake the pita bread.
The key to a delicious shawarma is in the seasoning. You'll need a mix of spices, including cumin, coriander, paprika, oregano and garlic. Combine the spices mix with Greek yogurt, olive oil, lemon juice and zest, salt and pepper. Rub the chicken on both sides with the spice mix and marinate it for at least an hour, or even overnight, for maximum flavor.
Prepare the pit by trimming the ends of the onion or potato, leaving the thick middle portion intact, and ensuring it's stable on the baking sheet. Next, insert two long skewers into the onion, and thread the marinated chicken onto the skewers in a layered fashion. Roast the chicken at 375°F for approximately 25-30 minutes or until the internal thermometer registers 165°F. After cooking, remove from the oven and allow it to rest for 5-10 minutes. This resting period will help the meat retain its juices and result in a more flavorful dish.
While the chicken is cooking, you can prepare the other components of the meal. Let's move on to tzatziki sauce. This creamy and tangy sauce is the perfect complement to the chicken shawarma. You'll need Greek yogurt, grated cucumber, minced garlic, chopped fresh dill and lemon juice. Mix or blend everything together and season with salt to taste.
Next, we have the Greek salad. This salad is simple yet delicious. You'll need some diced cucumbers, diced tomatoes, green pepper, thinly sliced red onion, chopped parsley, crumbled feta cheese, and Kalamata olives. Toss everything together in a bowl and drizzle with a simple dressing made with olive oil, lemon juice, sumac, dried oregano, grated garlic, salt and pepper.
Pita bread is soft, fluffy, and perfect for wrapping up your chicken shawarma. You'll need flour, yeast, salt, olive oil, maple syrup, and warm water. Mix everything together, knead the dough for a few minutes, cover with plastic wrap and let it rise for about 10 minutes. Divide the dough into six or ten equal pieces, shape each piece into a ball and leave to rest for another 10 minutes. Then, roll out the dough and cook the pita bread on a hot skillet or baking sheet until it's puffed up and lightly browned.
To assemble your chicken shawarma wrap, start with a warm pita bread and spread a generous spoonful of tzatziki sauce on it. Add some sliced chicken, Greek salad, and a little more tzatziki sauce. Roll it up and enjoy!
Chicken shawarma with Greek salad, tzatziki sauce, and homemade pita bread is not only a delicious and flavorful meal, but it can also be a nutritious choice when made with high-quality ingredients. The dish is packed with protein from the chicken, as well as fiber, vitamins, and minerals from the Greek salad. The tzatziki sauce is made with Greek yogurt, which is a good source of protein and calcium, and the homemade pita bread can be a healthier option than store-bought bread, as you have control over the ingredients. By using fresh, whole foods and limiting processed ingredients, you can enjoy a well-balanced and satisfying meal that is both tasty and nourishing for your body.
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 1026 kcal


  • 1 Blender or grater


  • 1 onion peeled and halved
  • 2 lbs boneless skinless chicken thighs


  • 1/4 cup olive oil
  • 1/2 cup Greek yogurt
  • 1 lemon, zest and juice
  • 4 cloves garlic minced
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp coriander
  • 2 tsp salt
  • 1 tsp black pepper


  • 1 cup Greek yogurt
  • 1/3 cucumber grated
  • 1 clove garlic minced
  • 2 TBSP lemon juice
  • 1 tsp dill
  • 1/2 tsp salt


  • 1/4 cup olive oil
  • 1 TBSP lemon juice
  • 1 cup tomatoes diced
  • 1 cup cucumbers diced
  • 1/2 cup green pepper diced
  • 2 TBSP pitted kalamata olives sliced
  • 1/3 cup red onion diced
  • 2 TBSP parsley
  • 1/3 cup crumbled feta
  • 1 clove garlic minced
  • 1 TBSP sumac
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Optional serving suggestions

  • pita bread optional
  • lettuce leaves optional
  • rice optional

Pita bread

  • 1 ¼ cup water
  • 1 TBSP olive oil
  • 3 cups flour of your choice gluten-free or regular or my flour mix
  • 1 tsp maple syrup
  • 1 tsp dried yeast rapid-rise
  • 1 tsp salt


Marinate the chicken

  • Combine all the ingredients and mix well. Spread evenly over chicken on both sides, cover with plastic wrap and refrigerate for at least an hour or overnight.

Cook the shawarma

  • Trim the ends of the onion or potato, ensuring the thick middle section is stable on the baking sheet. Insert two long skewers into the onion and layer the marinated chicken down the skewers. Place the skewers in the oven and roast the chicken at 375°F for approximately 25-30 minutes or until the internal temperature reaches 165°F as measured by a thermometer. After cooking, remove the chicken from the oven and allow it to rest for 5-10 minutes. This crucial resting time will help the chicken retain its juices, resulting in a more succulent and flavorful meal.

Pita bread

  • Combine flour, yeast, salt, water, maple syrup and olive oil. Mix to form uniformed dough and let sit for 15 minutes to rise. Divide the dough into six or ten equal pieces, depending whether you want large or small pita breads. Shape each piece into a ball, cover with oiled plastic wrap and leave to rest for about 10 minutes. Preheat the oven to 450 F and heat three baking sheets in the oven. Flatten each ball slightly, roll into a round shape of about 1/4 inches thickness and leave to rest for 10 minutes. Place pitas on the heated baking sheets and bake for about 5 minutes, until puffed and slightly golden. Transfer to wire racks to cool.

Tzatziki sauce

  • Blend together Greek yogurt, cucumber, garlic, lemon juice, dill and salt.

Make the Greek salad

  • Combine diced cucumbers and tomatoes, thinly sliced red onion, crumbled feta cheese, green pepper, chopped parsley, grated garlic and Kalamata olives. Whisk together olive oil, lemon juice, dried oregano, sumac, salt and pepper. Drizzle the dressing over the salad and toss gently to ensure that the flavors are evenly distributed. Set aside for 10 minutes for the flavors to combine.

Putting it all together

  • Slice the chicken off the pit. Spread a generous spoonful of tzatziki sauce over the warm pita. Add some sliced chicken, Greek salad, and a little more tzatziki sauce on top. Roll it up and enjoy!
  • If you prefer to skip the pita bread, you can still enjoy this meal by serving the chicken shawarma with a side of rice or wrapping it in crisp lettuce leaves for a low-carb option. Get creative, and enjoy this flavorful dish in a way that works best for you!


Serving: 1servingCalories: 1026kcalCarbohydrates: 88gProtein: 65gFat: 45gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 27gTrans Fat: 0.05gCholesterol: 230mgSodium: 3065mgPotassium: 1133mgFiber: 6gSugar: 8gVitamin A: 995IUVitamin C: 36mgCalcium: 247mgIron: 8mg
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