Chicken Shawarma Pita Pizza Recipe

Introduction

Chicken Shawarma Pita Pizza is a flavorful twist on traditional pizza, combining the spices of Middle Eastern shawarma with the convenience of pita bread. This quick and satisfying dish is perfect for a weeknight dinner or casual gathering.

Ingredients

• 1 pound boneless skinless chicken thighs (thinly sliced)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 4 garlic cloves (minced)
• 1 teaspoon salt
• 1 teaspoon paprika
• ½ teaspoon cardamom
• ½ teaspoon cumin
• ¼ teaspoon cinnamon
• ⅛ teaspoon crushed red pepper
• 4 pita breads
• 1 ½ cups shredded mozzarella cheese
• 2 roma tomatoes (sliced)
• ½ red onion (thinly sliced)
• 2 ounces pickled sliced banana peppers
• ½ cup tahini sauce
• Chopped parsley

Instructions

1. Step 1: In a large bowl, whisk together olive oil, lemon juice, garlic, salt, paprika, cardamom, cumin, cinnamon, and crushed red pepper to create the marinade.
2. Step 2: Add the sliced chicken to the marinade and stir well to coat evenly. Cover and refrigerate for at least one hour or up to 24 hours for best flavor.
3. Step 3: Heat a large skillet over medium-high heat and cook the marinated chicken, stirring occasionally, until fully cooked, about 15 minutes.
4. Step 4: Preheat the oven to 350°F. Line two baking sheets with parchment paper and place two pita breads on each. Sprinkle mozzarella cheese evenly over the pitas. Bake until the bread is lightly toasted and cheese melted, about 5 minutes.
5. Step 5: Top each pita with the cooked chicken, sliced tomatoes, red onions, and banana peppers. Drizzle with tahini sauce and sprinkle with chopped parsley.
6. Step 6: Cut the pita pizzas into quarters and serve immediately while warm.

Tips & Variations

• For a spicier kick, increase the crushed red pepper or add a dash of cayenne powder to the marinade.
• Substitute mozzarella with a blend of mozzarella and feta for a tangy flavor contrast.
• Use whole wheat or gluten-free pita breads to suit dietary preferences.
• Marinate the chicken overnight to deepen the shawarma flavor.

Storage

Store leftover chicken shawarma pita pizzas in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5–7 minutes or in a skillet over medium heat until warmed through and the pita is crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs tend to stay juicier and more flavorful when cooked with the marinade.

Is tahini sauce necessary?

While tahini sauce adds an authentic Middle Eastern flavor, you can substitute it with garlic sauce or even a simple yogurt sauce if preferred.

Chicken Shawarma Pita Pizza Recipe

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★★★★★

4.6 from 142 reviews

This Chicken Shawarma Pita Pizza combines the bold, aromatic flavors of traditional Middle Eastern shawarma with the comforting ease of pizza. Tender, marinated chicken thighs are cooked in a skillet, then layered on warm pita breads with melted mozzarella cheese, fresh tomatoes, red onions, pickled banana peppers, and a drizzle of creamy tahini sauce, creating a delicious fusion dish perfect for a quick weeknight meal or casual gathering.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes (including minimum marination time)
• Yield: 4 pita pizzas (serves 4) 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Marinade and Chicken

• 1 pound boneless skinless chicken thighs, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon paprika
• ½ teaspoon cardamom
• ½ teaspoon cumin
• ¼ teaspoon cinnamon
• ⅛ teaspoon crushed red pepper

Pizza Ingredients

• 4 pita breads
• 1 ½ cups shredded mozzarella cheese
• 2 roma tomatoes, sliced
• ½ red onion, thinly sliced
• 2 ounces pickled sliced banana peppers
• ½ cup tahini sauce
• Chopped parsley, for garnish

Instructions

1. Prepare the marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, paprika, cardamom, cumin, cinnamon, and crushed red pepper until well combined.
2. Marinate the chicken: Add the thinly sliced chicken thighs into the marinade, stirring thoroughly to coat each piece evenly. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours to allow flavors to deepen.
3. Cook the chicken: Heat a large cast iron skillet over medium-high heat and add the marinated chicken. Cook, stirring occasionally, until the chicken is fully cooked through and slightly browned, about 15 minutes.
4. Prepare the pita pizzas: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Place two pita breads on each baking sheet and evenly sprinkle shredded mozzarella cheese over each pita.
5. Bake the pitas: Bake the pita breads in the preheated oven for approximately 5 minutes, or until the bread is lightly toasted and the cheese is melted and bubbly.
6. Add toppings: Remove the baked pita pizzas from the oven. Layer the cooked chicken shawarma evenly over the melted cheese, then top with sliced tomatoes, red onions, and pickled banana peppers. Drizzle tahini sauce generously over each pita.
7. Garnish and serve: Sprinkle chopped fresh parsley over the top for a burst of color and fresh flavor. Cut each pita pizza into fourths and serve immediately while warm.

Notes

• Marinating the chicken overnight will result in deeper, more flavorful meat.
• For a spicier kick, add extra crushed red pepper or a pinch of cayenne to the marinade.
• Use fresh pita breads for the best texture; avoid thick or overly dense varieties.
• Tahini sauce can be substituted with garlic sauce or a yogurt-based sauce if preferred.
• To make it gluten-free, substitute pita with gluten-free flatbreads.

Keywords: Chicken Shawarma, Pita Pizza, Middle Eastern Pizza, Shawarma Recipe, Easy Dinner, Skillet Chicken, Tahini Sauce, Quick Weeknight Meal