Pita with chicken shawarma

Name: Pita con pollo shawarma
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 600 g di cosce di pollo disossate a striscioline; 1 cucchiaino di cannella; 1 cucchiaino di curcuma; 1 cucchiaino di cumino; 1 cucchiaino di paprika; 1 cucchiaino di coriandolo in polvere; Succo di 1 limone, olio extravergine, sale; 4 pane pita; 3 cucchiai tahini; succo di limone; aglio; acqua; sale; Lattuga, pomodori, cipolla rossa per servire; Prezzemolo fresco

Pita con pollo shawarma

Pita stuffed with spiced chicken, crunchy vegetables and lemon tahini sauce.

35 min

4 servings

Easy

Chicken shawarma pita is a one-dish meal A complete dish, designed for a casual lunch or dinner, combining flavorful meat, soft bread, fresh vegetables, and a creamy sauce. The chicken, cut into thin strips, acquires a warm and intense flavor profile thanks to the combination of cinnamon, turmeric, cumin, paprika, and coriander. Quick cooking over high heat It enhances the marinade and creates a golden surface, while the inside remains juicy if the meat is carefully checked at the right time. Lettuce, tomatoes, and red onion add freshness and a crunchy contrast; parsley complements the filling with a hint of green. Tahini, thinned with lemon, garlic, and water, binds the ingredients together with a velvety texture and a pleasant acidity. This recipe is considered a traditional dish.

Instructions

Voice reading

3 steps · natural Italian voice

Marinate the chicken

Mix cinnamon, turmeric, cumin, paprika and coriander with lemon juice, a drizzle of olive oil and salt. Add the chicken strips, massage them to evenly distribute the seasoning, and let them marinate for at least 30 minutes: the surface should be well-seasoned and fragrant.

Brown the meat

Heat one skillet capacious over high heat Cook the chicken for 6-8 minutes, stirring occasionally. Stop cooking when the strips are golden brown, fully cooked through, and coated with a spicy crust; the aroma should be intense, with no burnt flavor.

Prepare and fill the pitas

Combine tahini, lemon juice, grated garlic, and salt. Add the water. tablespoon at a time, stirring until smooth. Heat the pitas and fill them with chicken, lettuce, tomatoes, red onion, parsley, and plenty of tahini.

Chef's Tips

The editorial team recommends cooking the chicken over high heat without overlapping the strips, so the spices form a golden crust without losing moisture.