Dinner

Chicken Shawarma Pita Pizza Recipe

Name: Chicken Shawarma Pita Pizza Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
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 flakes; 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

ByThomas Greene December 11, 2025December 11, 2025

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Introduction

This Chicken Shawarma Pita Pizza combines the bold, aromatic flavors of Middle Eastern shawarma with the convenience of a quick pizza. It’s a perfect meal for when you want something satisfying, flavorful, and easy to prepare.

A flat, round pita bread serves as the base layer, its light beige color slightly toasted with soft texture. On top, there are several slices of fresh, red tomato arranged evenly around the center. Over the tomatoes, thin strips of cooked chicken with a golden-brown, slightly charred look are spread generously. Mixed among the chicken are thin slices of purple onion and light green pepper, adding a crisp texture. The whole dish is sprinkled with chopped green herbs giving a fresh touch. Light white sauce is drizzled over the top, adding creaminess and contrast. The pita rests on a white marbled surface, with a small clear bowl of green herbs and a white bowl with a spoon and light beige sauce nearby. photo taken with an iphone --ar 4:5 --v 7

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 cup 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

Step 1: In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, paprika, cardamom, cumin, cinnamon, and crushed red pepper to create the marinade.
Step 2: Add the thinly sliced chicken thighs to the marinade and stir to coat evenly. Cover and refrigerate for at least 1 hour or up to 24 hours for best flavor.
Step 3: Heat a large cast iron skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until fully cooked, about 15 minutes.
Step 4: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and place two pita breads on each. Sprinkle each pita with shredded mozzarella cheese.
Step 5: Bake the pitas for about 5 minutes, or until the bread is lightly toasted and the cheese has melted.
Step 6: Top the melted cheese with the cooked chicken shawarma, tomato slices, red onion, and pickled banana peppers. Drizzle with tahini sauce and sprinkle with chopped parsley.
Step 7: Cut each pita pizza into quarters and serve immediately while warm.

Tips & Variations

For extra char flavor, grill the marinated chicken instead of cooking in a skillet.
Swap mozzarella for feta cheese for a tangier variation.
Add a squeeze of fresh lemon juice over the finished pizza for extra brightness.
Use whole wheat pita for a nuttier taste and added fiber.

Storage

Store any leftover pita pizzas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 350°F for 5–7 minutes to keep the crust crisp and the toppings warm.

How to Serve

A white plate holds four triangular flatbread slices topped with several layers. The base is a light beige flatbread with a soft texture. On top, there are red tomato slices arranged evenly, followed by golden-brown grilled chicken pieces scattered across each slice. Thin slices of purple onion and yellow pepper rings add color and texture above the chicken. The flatbread is drizzled with a creamy white sauce and sprinkled with finely chopped green herbs. One slice is held by a woman's hand at the edge of the plate. The plate sits on a white marbled texture surface with a small glass bowl of chopped herbs and a bowl of white sauce nearby. A green and white checkered cloth is partially visible below the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs offer more juiciness and flavor. If using breasts, slice them thinly and avoid overcooking to prevent dryness.

Is tahini sauce necessary?

While tahini sauce adds a creamy, nutty element that complements the shawarma flavors, you can substitute it with plain yogurt or a garlic sauce if preferred.