Chicken Shawarma Pita Wraps with Dill Yogurt Sauce

by Sabrina Snyder

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18 Comments

4 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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Chicken Shawarma Pita Wraps with Dill Yogurt Sauce are a satisfying and flavorful meal! And it comes together in just 30 minutes! Try it soon!

This tasty Chicken pita will be a well loved summer favorite by all who try it! For other flavorful lunch ideas, try my Chicken Shawarma and my Armenian Garlic Rotisserie Chicken Pita Tacos!

Pita Wrap with chicken tomatoes and sauce
Bento box with chicken, vegetables, sauce, and pita
Angled bento box with chicken

Sabrina’s Chicken Shawarma Pita Wraps with Dill Yogurt Sauce Recipe

Chicken Shawarma Pita Wraps with Dill Yogurt Sauce may sound like they take a long time to make, but with just a few spices and a high heat oven they roast in just 20 minutes. Your lunchbox, picnic, or lunch party will be a total hit.

Recipe Card

Dinner, then Dessert

Chicken Shawarma Pita Wraps with Dill Yogurt Sauce Recipe

Chicken Shawarma Pita Wraps with Dill Yogurt Sauce are a satisfying and flavorful meal! And it comes together in just 30 minutes! Try it soon!
Yield 4 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine Greek
Author Sabrina Snyder
Pita Wrap with chicken tomatoes and sauce
PrintRate

Ingredients
 

Chicken and Onions:

  • 2 lemons , juiced
  • 2 tablespoons olive oil
  • 4  cloves garlic , minced
  • 1 teaspoon kosher salt
  • 1/2  teaspoon black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon  cinnamon
  • 1/4 teaspoon red pepper flakes
  • 2 pounds boneless skinless chicken thighs
  • 1 large red onion , peeled and cut into wedges
  • 1 tablespoon olive oil

Assembly:

  • 4 pitas
  • 2 roma tomatoes
  • 1 cucumber , chopped

Yogurt Sauce:

  • 1 cup Greek Yogurt
  • 2 tablespoons fresh dill , chopped
  • 3 cloves garlic , minced

Instructions

To cook the chicken:

  • Preheat your oven to 450 degrees.
  • To make the chicken add the lemon juice, 2 tablespoons of olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, red pepper flakes and chicken to a large bowl, then use tongs to combine and mix.
  • Carefully mix the onion wedges with the last tablespoon of olive oil.
  • On your sheet pan spread out the onion wedges and chicken thighs.
  • Put the sheet pan in the oven for 20-25 minutes, or until browned and cooked through.

To assemble the pitas:

  • On top of each pita add ¼ of the tomatoes, chicken, onions, cucumbers and yogurt sauce.

Nutrition

Calories: 605kcal | Carbohydrates: 47g | Protein: 56g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 218mg | Sodium: 1112mg | Potassium: 1059mg | Fiber: 5g | Sugar: 6g | Vitamin A: 941IU | Vitamin C: 39mg | Calcium: 183mg | Iron: 4mg

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Note from Sabrina

The yogurt sauce is a take on a tzatziki, but made easy by just using a few ingredients like yogurt, garlic and dill. By the time you’re ready to enjoy the meal at lunch the garlic flavor in the yogurt will be perfect.

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About this Recipe

These tasty pitas are topped with tomatoes, cucumbers, a dill-Greek yogurt sauce, chicken and delicious sweet red onions. Most Shawarma is made by layering meat on a large metal rod and spinning it near a source of high heat. To replicate that flavor as easily as possible I added the chicken to a sheet pan in a very hot oven to keep moisture while browning the outsides of the chicken without burning the spices. If I were to cook the chicken in a skillet the spices may turn bitter affecting the flavor. While your chicken is in the oven you have just enough time to get the rest of the pita components ready to go making this meal ready in less than 30 minutes from start to finish!

Ideas to Serve

  • Pair with Crispy Fries or roasted potatoes seasoned with garlic, paprika, and parsley for a restaurant style shawarma platter.
  • Serve alongside a simple Greek Rainbow Vegetable Salad for a fresh, colorful meal.
  • Add a mezze spread with Hummus, baba ganoush, olives, and warm pita chips for an easy appetizer or party dinner.
  • Offer pickled vegetables like Pickled Red Onions, turnips, or Cucumbers to add a bright, tangy contrast to the savory chicken and creamy yogurt sauce.

More Delicious Greek Recipes

collage of portioned ingredients for Chicken Shawarma Pita Wraps

Photos used in previous version of post:

wrap of Chicken Shawarma with veggies in background
collage of Chicken Shawarma
bento box with portioned ingredients for Chicken Shawarma
Chicken Shawarma Pita Wrap in white bowl

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. The marinade gets 2 tablespoons of oil. The additional tablespoon is for the onion wedges. So sorry for the confusion. I edited it to clarify 🙂 Thanks for letting me know.

      Reply

  5. Those look luscious, I can’t think of anything I’d enjoy more right now!

    Reply

  8. Oh my goodness…these look heavenly! These chicken wraps are perfect for a weekend brunch, supper, or watch party!

    Reply