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Shawarma-Style Chicken Kebab Pita Pockets

Great for: Easy weeknight dinner for you and your family and meal prep for lunches to go.

Ingredients (serves 3–4)
  • 1 bag of Frozen halal marinated chicken kebabs (skewers)
  • 1 red onion, sliced
  • 1 bell pepper, sliced
  • Olive oil
  • Salt
  • Black pepper
  • 1 tsp cumin
  • 1 tsp paprika
  • Pita or flatbread
  • Shredded lettuce
  • Sliced tomatoes
 
Garlic Tahini Sauce:
  • ¼ cup tahini
  • Juice of 1 lemon
  • 1 small garlic clove, grated
  • Warm water (to thin)
  • Salt
Step 1 — Roast kebabs & vegetables (from frozen)
  • Preheat the oven to 425°F (220°C).
  • Toss onion and bell pepper with olive oil, salt, pepper, cumin, and paprika on a sheet pan.
  • Lay frozen chicken kebabs on top.
  • Roast 22–28 minutes, flipping halfway, until browned and cooked through (juices run clear).
Step 2 — Make the tahini sauce
  • Whisk tahini, lemon, garlic, salt, and enough warm water to make a drizzleable sauce.
Step 3 — Warm the pita
  • Warm pita in the oven for 2–3 minutes.
Step 4 — Putting it all together
  • Remove chicken from skewers and tuck into pita with roasted veggies, lettuce, tomatoes, and a generous drizzle of tahini sauce.
Optional add-ons:
  • Pickled turnips or onions
  • Hummus
  • Chili sauce
  • Feta cheese