Chicken Shawarma Pita Pizza Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookedbycleo.com/chicken-shawarma-pita-pizza-recipe/
