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Oven-Roasted Chicken Shawarma Pitas

Food Safety Tips

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Preparation Time: 15 min

Cooking Time: 35 mi + 1 hour marinating

Serves: 6

Infused with the flavors of Arabian street food. 


4 boneless, skinless chicken breasts (8 oz. each)

1 bottle PRIVATE SELECTION Shawarma Marinade, divided 

1/2 cup plain Greek yogurt 

2 Tbsp. freshly squeezed lemon juice

2 garlic cloves, minced

1/2 tsp. salt 

2 Tbsp. finely chopped, fresh dill

3 pita rounds, halved

1 jar PRIVATE SELECTION Garden Zesty Garlic Chip Pickles, roughly chopped, for serving


1. In a plastic storage bag, combined chicken with half of the shawarma marinade.  Place in refrigerator for at least 1 hour.


2. In a small bowl, whisk together Greek yogurt, lemon juice, garlic, salt and dill.  Refrigerate until ready to use. 


3. Preheat oven to 350 degrees.  Transfer chicken to a baking dish, discarding used marinade.  Roast chicken for 25-30 minutes, until it reaches a safe internal temperature of 165 degrees F. 


4. Roughly chop the chicken and transfer to a large bowl.  Then warm the other half of the shawarma marinade and toss with the chicken until combined. 


5. Stuff pitas with the chicken pieces.  Serve with a drizzle of the Greek yogurt mixture and a generous sprinkle of chopped pickles.  Refrigerate any leftovers.  

Food Safety Tips

  • Always wash hands before and after handling food.
  • Don't cross-contaminate; keep raw meat, poultry, fish, and their juices away from other food.
  • After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
  • Cook all meats & poultry to the minimum internal temperatures as recommended by the USDA (raw beef, pork, lamb and veal steaks, chops, and roasts to 145 °F, raw ground beef, pork, lamb, and veal to 160 °F, poultry to 165 °F)

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