Your roasted chicken never had it so good! With the unpassable combination of creamy yogurt sauce and distinctive assembly of middle-eastern inspired seasoning, you and your family will want to dive right in!



Yogurt Sauce:

  • 1 cup plain whole-milk Greek yogurt
  • 1 garlic clove, minced
  • 1 tsp lemon zest
  • 2 tsp fresh lemon juice
  • Salt and freshly ground pepper

Shawarma Spice Blend:

  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground turmeric
  • Pinch of cayenne pepper

To Prepare:

  • 2 Tbsp unsalted butter or ghee
  • 1 Tbsp olive oil
  • 1 roasted chicken, chicken removed and shredded (about 4 cups)
  • 1 tsp lemon juice


  • 1 small red onion halved, thinly sliced
  • 1 large cucumber sliced into matchsticks
  • 1 medium carrot peeled, cut into matchsticks
  • 4 radishes trimmed, thinly sliced
  • 1 Tbsp plus 2 tsp red wine vinegar
  • 1/2 cup mixed fresh herbs, torn (mint leaves, cilantro, parsley etc)

To serve:

  • 1 cup greens such as spring mix or baby greens
  • 6 pitas with pockets warmed
  • Hot sauce for serving



  • Begin by preparing the yogurt sauce.  Simply mix together the yogurt, garlic, lemon zest and lemon juice in a medium bowl.  Add salt and pepper to taste.  Set aside.  If making ahead, cover and refrigerate.
  • For the shawarma spice blend, simply mix all of the spices in a small bowl.  Set aside.
  • Heat your oil and butter (or ghee) in a 12 inch skillet.  When the butter melts, add the spice mix.  Stir and cook for about 30 seconds.  Toss in the cooked, shredded chicken and mix until well-coated.  Remove from pan into a large bowl.  Add 1 tsp lemon juice and mix.
  • Add your sliced vegetables to a large bowl.  Stir in the vinegar and toss with your fresh herbs.  Set aside.
  • Cut six 10-inch squares of aluminum foil and six 10-inch squares of parchment paper. Set aside. If you want to avoid aluminum foil, just use the parchment paper.
  • It’s time to prepare the sandwiches!
    • Cut off about 1″ off the top of each pita. You can stuff it back inside the pita easily working it down to the bottom.
    • Spread your yogurt sauce inside each pita.  Take your time and be sure not to tear the sides.
    • Add a small handful of greens.  Top with your chicken and vegetables, doing your best to keep contents in the center.
    • Take a piece of foil and lay a piece of parchment on top (or just parchment paper).  Lay the pita on the parchment with a bit of the pita hanging off the wrap.  Fold in the edges of the pita.  While holding it secure, wrap up the pita firmly to hold it’s shape.
    • Serve with hot sauce and and extra yogurt sauce!

If you’re making these ahead, just wrap the pita tightly and entirely and refrigerate until eating.  Enjoy!