You will love these chicken shawarma sandwiches with pita bread for lunch, dinner, or a quick and easy meal.

hanan

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
8 sandwiches
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a sheet pan with cooking spray.

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  • Heat olive oil over medium heat in a large skillet. Add chicken and cook until lightly browned, 3 to 4 minutes per side. Add onions, allspice, ginger, salt, and pepper. Cook until onions are soft and translucent and chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Add toasted almonds and mix well.

  • Place 1/4 cup chicken mixture inside of each pita bread round; pinch each sandwich closed.

  • Arrange sandwiches next to each other in the greased pan. Spray tops of each with more cooking spray.

  • Bake in the preheated oven until toasted, about 5 minutes.

Cook's Notes:

You can also use markouk bread or flat bread from any Middle Eastern store. Tortillas work well also. If you use markouk bread due to its size you will have to cut it before filling and wrapping the sandwiches.

You could also use an indoor grill machine to toast the sandwiches, like the Lean Mean Fat Grilling Machine(R).

Nutrition Facts

253 calories; protein 16.6g; carbohydrates 22.1g; fat 10.7g; cholesterol 34.6mg; sodium 202.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/23/2020
I really appreciated the cooking method, it was very simple and the pitas turned out delightfully toasted. Unfortunately, as written this was a super bland recipe. To fix the flavor after tasting the filling mixture, I looked up other shawarma recipes and ended up adding cumin, paprika, turmeric, cayenne, cinnamon, dry mustard powder, garlic, and tahini. I served with shredded lettuce, red bell pepper matchsticks, and sour cream though if I'd thought ahead I probably would have gone with cucumber, tomato, etc. Delicious after the many changes, but in the end the only thing that remained from the original recipe was the cooking method. Read More
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