Shawarma-Spiced Chicken Pitas with Golden Raisins and Pickled Onion

Pita pockets have been making portable food possible for centuries and this version is a modern twist on a classic. Our shawarma-spiced chicken is sautéed with plump golden raisins and tucked into warm pita bread with seasoned cucumber, quick-pickled red onion and a tangy lemon cream sauce. It’s a flavor-packed meal that comes together in minutes.

Serve these pitas with a side of crunchy blue corn chips for dipping into any extra sauce. Whether you’re on the go or staying in, this dish is sure to satisfy your craving for something savory and slightly sweet.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and thinly slice half the red onion. Quarter the lemon. Trim and quarter the mini cucumber lengthwise, then cut crosswise into ¼-inch-thick pieces. In a small microwave-safe bowl, combine the sliced onion, juice from half the lemon and a pinch of salt. Cover with plastic wrap and microwave until softened, 30-40 seconds. Uncover, stir and set aside to pickle. Transfer the cucumber to another small bowl and season lightly with salt and pepper.
2. Heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Add the chopped chicken breast, ketchup, golden raisins, shawarma spice blend, a big pinch of salt and pepper. Cook, breaking up the meat into pieces, until cooked through, 4-6 minutes.
3. Meanwhile, wrap the pitas in damp paper towels and microwave until warm and pliable, 30-40 seconds. Halve the pitas and gently pull apart to create pockets. In a third small bowl, combine the mayonnaise, sour cream and juice from one lemon wedge. Taste and season with salt and pepper.
4. Fill the pita halves with the chicken mixture. Top with seasoned cucumber, white sauce, pickled onion (drained) and hot sauce to taste. Divide pitas between plates and serve with tortilla chips and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use ground beef instead of chicken?

Yes, ground beef works well in this recipe. Cook it the same way as the chicken.

How do I make the pita pockets easier to open?

Warm the pitas in the microwave with damp paper towels to make them pliable, then halve them one at a time.

Can I prepare the pickled onion ahead of time?

Yes, you can make the pickled onion up to a day in advance and store it in the refrigerator.