Chicken Shawarma Pockets

Pita bread sandwiches stuffed with lettuce, spicy juicy chicken and topped with dill yogurt.

Course Main Course, Snack

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 12 hours 30 minutes

Servings 2

Author Ritu

Ingredients:

  • 2 loaves pita bread
  • 1 cup lettuce - chopped
  • 2 chicken thighs or 400g boneless and skinless
  • 2 tbsp olive oil
  • 1 1/2 tbsp lime juice
  • 2 cloves garlic - minced
  • 1/2 tsp cumin/ zeera powder
  • 1/2 tsp red chilli powder/ lal mirch
  • 1/4 tsp black pepper/ kali mirch
  • 1/2 tsp salt
  • 1/8 tsp turmeric powder/ haldi
  • 2 tbsp cilantro/ dhania patti - chopped(optional)

For Yogurt Dil Sauce :

  • 1 cup yogurt
  • 1 tbsp dill leaves/ shoa patta - chopped
  • 1/2 clove garlic - minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp lime juice

Instructions:

  1. Wash the chicken thighs and place them on a paper towel to soak excess moisture.
  2. Take all the ingredients in a bowl to prepare the marinade- garlic, cumin powder, red chili powder, salt, turmeric , black pepper, cilantro, 1 tbsp olive oil and lemon juice. mix the marinade well with a spoon.
  3. Apply the marinade to the chicken well on both sides and marinate for at least 12 hours in the refrigerator.
  4. Prepare the yogurt dill sauce for the sandwich by combining and mixing all the ingredients in a bowl and then chill in the refrigerator for a few hours before ready to use.
  5. Heat a non stick pan on medium flame and add 1 tbsp oil.
  6. Add the chicken thighs. do not add extra remaining marinade from the bowl. keep it aside 
  7. increase flame to high and cook the chicken for 4 mins. turn the thighs and cook the opposite side for 3 mins. (both the sides should develop a golden brown color)
  8. place the chicken thighs on a plate and let it cool slightly before you can handle. 
  9. cut the chicken thighs with a knife into thin strips. the chicken thighs will have slight pink color in the middle but its okay because the thighs are not fully cooked yet.
  10. Now add 1/2 cup water to the remaining marinade in the bowl and mix well.
  11. Pour the marinade water back into the same pan in which you cooked chicken and switch on the gas. let it come to a boil on high flame.
  12. Now add the chicken strips. cover and cook for 8 to 10 mins stirring in between. 
  13. Chicken should be soft yet cooked. Do not over dry the mixture. little bit of water is helpful to keep the chicken moist.
  14. Take out the chicken into a bowl and start preparing your sandwich.
  15. If desired you can reheat pita bread in pre heated oven at the lowest setting for 3 mins before you make your sandwich. (this step is optional)
  16. Cut each pita bread into two with a knife and create pockets to stuff the chicken.
  17. First add lettuce on a layer, then add chicken strips. finally top with yogurt dill sauce.
  18. Serve chicken pita pockets with tomato or cucumber slices.

Key Points:

  • You can cook chicken a day ahead. just microwave it before making your sandwich.
  • Stuffed pita bread cannot be reheated.
  • If u want to reheat then its better to stuff pita bread just with chicken and keep lettuce and yogurt sauce on different containers.

MAKE IT, EAT IT, ENJOY IT.