Pocket Shawarma Recipe

[Janae Chebret]

Eversince I moved back in with my parents my cooking schedule has gone for a toss. While I was the queen of my kitchen when I lived with my husband, here, my Mum is. Her utensils, kitchen appliances, and moreover, the arrangement, organization, and timetable. In the initial days, I kinda went crazy, especially with the pangs of separation from my soldier husband.

Today marks three and a half months without him and it sucks. Big time! How in a matter of minutes our fate changed. While I miss him like crazy, I am also grateful that I am at least home with my family and not being put up in an SF accommodation aka Separated Family housing. Hmmph!

Why this background of a story you may ask. These bread pockets are one of the first snacks I made in Mum's kitchen. My family loved them to bits and we also sent across to our extended family who lives next door which includes my little niece and nephew. Needless to say, the kiddos went gaga over it!

5. To prepare the filling, marinate ground or finely chopped boneless chicken with salt, pepper, and red chili flakes.

6. Shallow fry in oil and remove once done. Shred the chicken.

7. In a bowl, take cup each of finely chopped green capsicum, tomatoes, grated cabbage, carrots, and shredded chicken.

8. Add cup Mayo and mix well.

9. To make the pocket, prepare bread circles as mentioned in steps 1-4.

10. Dip the circles in a beaten egg.

11. Coat these circles in breadcrumbs.

12. Deep fry in hot oil. They'll puff up and remove once it turns golden brown.

13. Slice the bread disc in half to obtain pockets.

14. Add a spoonful of filling and serve immediately.

Namaste! I'm Shalini, the blogger behind Something's Cooking(since 2014). I share only our best, family approved recipes with YOU because I've tried and tested every recipe published on this blog. You can find easy Keto, low-carb recipes, and authentic Indian recipes including South Indian (Kerala) foods. You can rest assured that Indian cooking will be made easy. Thanks for stopping by! I'm so happy you're here.

Hey there, I'm Shalini, food blogger and aspiring YouTuber. I live in the beautiful land of India and in my blog you can find authentic Indian recipes. I'm a Keto enthusiast and here you will also find ketogenic diet recipes for beginners.

This easy, healthy homemade chicken shawarma is a huge fan-favorite around here, for good reason! The secret is in the simple shawarma spice mixture, which makes all the difference. My step-by-step tutorial and video show you exactly how to make this delicious chicken! Serve it in pita pockets with tahini sauce and this lazy salad, and call it dinner!

I grew up in Port Said, Egypt, where the streets are filled with small stands and joints selling delicious, super fragrant Middle Eastern foods. Fresh fried falafel. Bowls of Mujadara (lentils and rice) or Koshari. Skewers of Kabobs. And yes, shawarma, both beef and chicken options.

The true Middle Eastern way to serve chicken shawarma is in pita pockets or wraps with heaps of veggies and a good deal of sauce. I like the idea of loaded pita pockets. And for the veggies, peppery arugula and my simple 3-ingredient Mediterranean salad.

Pocket Shawarma is a mini shawarma pocket loaded with veggies, juicy grilled chicken and a chilly mayo dip! Shawarma is an Arabic street food which is a fav from kids to adults! Homemade one is a healthier version with way more delicious than the restaurant/fast food!

We have plans every day this weekend, which is a little unusual for us but we are very excited about them all, since they include things like road tripping to Ottawa, spending time with friends, visiting one my favourite spas, watching fireworks and eating the leftovers of these Grilled Chicken Shawarma Pita Pockets.

The chicken shawarma spices is what transforms the simple grilled chicken breast to the flavor-packed Middle Eastern chicken shawarma. Already-mixed shawarma spices are available in Mediterranean, and Middle Eastern isles of your local grocery stores, and online. But you can also mix your own at home with spices like paprika, ground cumin, coriander, turmeric and nutmeg (see recipe for details).

I am looking so forward to trying your delicious looking recipe, Liliya! It looks so fresh and healthy, not to mention appetizing! Thanks for sharing your recipe for Grilled Chicken Shawarma Pitas. I will use gluten-free pitas to make this dish completely gluten-free for some family members. They will be so very happy! ?

Given my love of bread, my freezer is packed full of different bread and bread-like items. English muffins, naan, bagels, and pita round out the supply of bread I keep stashed. It's a handy supply for when I don't know what to cook. I love making pita. It's a little effort but there's a certain joy in watching the pita puff up while baking (it's the little things.) This chickpea shawarma pita is my ideal lunch. Full of good protein and is such a warm meal thanks to the spices. As mentioned in the last shawarma recipe I posted, the spice list is long but they are all handy to have in your cupboard for future meals.

The roasted chickpeas are at the heart of this meal. The seasoning is full of flavor and the chickpeas are great when used in a few ways (like served over millet). I really like how handy this recipe is for lunch (especially because you can roast the chickpeas ahead of time.) A few other options include:

Chickpeas are my favorite lunch staple. They can stand in for many items in many forms. One of my favorite items is the chickpea salad sandwich. Not only quite, it's filling and can be made in big batches.

This meal sounds so flavourful and nourishing ? At my last workplace a group of us often went to a local restaurant for shawarma and since I left I've been truly missing those lunches! Making this version at home will almost get me as close to the original, I just need to turn it into a dinner-with-friends get-together to complete the experience ?

Thank you for sharing the recipe, I love making pita, so now I have another great reason to get my hands in some dough!

A vegetarian food blog that's healthy, delicious and looks so yummy? Hells to the yeah. I am definitely going to be making this one night, as I and my partner are on a low-carb diet and we've been looking for good recipes that even my housemate would like (he's very fussy, and it drives me bonkers that a 30-something year old doesn't like eggplant, cucumber, zucchini, mushrooms, beans on their own, corn, and a whole bunch of other food). All of the food that he likes are carb-loaded which makes it very hard on us since I have to cook for all three of us.

Thank you so much for reposting this recipe. I made it last winter and had forgotten about it, but after seeing the recipe again I made it last night. It was one of the best meals we've had recently and it was so easy to make! Thank you for your wonderful recipes!

The chickpeas are amazing! Taste more Indian than Middle Eastern in my opinion, LOVE THE! Super easy recipe That's delish!

I didn't do the pita part, but out would be amazing I'm sure.

You nailed it Naturally Ella ?

I simply cannot stop drooling over this. I make pita of flat breads 4 times a week and I eat chickpeas all day everyday. This is exactly what I need in my lunch life right now. I have everything I need for this and am totally going to make this tomorrow! Thanks so much for sharing. Your recipes are divine!

Love it!!! I use 1Tbsp coconut oil, and the rest H2O when making the spice paste, comes out GREAT!?????

Thank you so much for this wondeful, tasty, Arabic-Indian hybrid chickpea recipe...major YUM!

This recipe has become such a staple in our house. It's a fantastic weeknight dinner or terrific made-ahead for lunches. I find when I'm short on one of the spices, it always turns out just fine - the overall combination of spice and warmth works with different notes and proportions. Thank you so much for sharing this marvelous dish!

I also opted for chicken thighs this time around, which are a whole lot fattier and juicier than turkey breasts. Since this marinade included a lot of lemon juice, I opted to go for a relatively short marinating time of just a few hours in order to keep the acidity from rendering the meat mushy.

Compiling a recipe for the blog tends to be painstakingly slow because I always have to keep washing my hands and then snapping photos after each step. My cats have become fond of making the process even slower by getting in the way, so I decided to start publicly shaming them in my posts when they're being a nuisances (and it's in no way because they're adorable and awesome). Here's George Michael testing my patience as I try to get the standard "meat-in-marinade" shot.

That was then combined with tahini paste and lemon juice and pulsed in a food processor until smooth. I then kept the processor running and added in water, a tablespoon at a time, until the sauce reached a consistancy where it could easily come out of a squeeze bottle. The end sauce did not have the harsh sesame flavor that some tahinis exhibit, and instead had a very smooth, lightly roasted profile backed by a bright citrus component that made it taste like it would actually be perfect with the earthy spice of the shawarma.

I said one of my minimal toppings I liked on my shawarma was salad, but really, Israeli salad adds a lot by itself. That's because this salad is comprised of diced tomatoes, cucumber, red pepper, and red onion with a simple dressing of lemon juice, olive oil, and za'atar. So it's a singular topping, but really packs in a lot of vegetables that otherwise could be added one-by-one.

Once grilled and shortly rested, I sliced the shawarma into the common thin strips. My wife had actually ordered a shawarma at a local restaurant the day before I cooked this and it came in big chicken chunks, which led her to believe she was given souvlaki or some other kebab instead of shawarma, so I think shape and size definitely matter here.

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