Chicken Shawarma 
with Tahini Yogurt Sauce

We tossed thinly sliced chicken breast in Middle Eastern spices before smothering it with a lemony tahini sauce in this wrap served over whole-wheat pita.

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Serve with our Vegetable Slaw.

Prep Time
25 min
Cook Time
15 min
40 min


  • 2 tbsp fresh lemon juice
  • 2 tbsp minced garlic
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • Sea salt and ground black pepper, 
to taste
  • 1 lb boneless, skinless chicken 
breasts, thinly sliced (TIP: To make thinly slicing the chicken as easy as possible, you may freeze it slightly beforehand.)
  • 4 6-inch whole-wheat pitas
  • romaine lettuce, for serving


  • 3/4 cup plain whole-milk yogurt
  • 1/4 cup tahini paste
  • 1 tbsp minced garlic
  • 2 tsp minced lemon zest, plus 1 tbsp fresh lemon juice
  • Sea salt, to taste


  1. Marinate chicken: In a large bowl, combine 2 tbsp lemon juice, 2 tbsp garlic, curry powder, cumin and olive oil; season with salt and pepper. Add chicken and toss to coat; let stand 20 to 30 minutes. (NOTE: Here, we marinate the chicken for 20 to 30 minutes, but if you want even more intense flavor, you can marinate it longer in the refrigerator.)
  2. Prepare sauce: In a medium bowl, whisk together all sauce ingredients. Refrigerate until ready to use.
  3. Preheat a grill to medium-
high and brush grate with oil. (NOTE: You can also make this recipe using a grill pan on the stove top.) Grill chicken until cooked through, about 2 minutes per side. Grill pitas until lightly toasted, about 1 minute per side. Assemble shawarma by spreading about 2 tbsp sauce on each pita; top with romaine, chicken and vegetable slaw.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 487
  • Carbohydrate Content 45 g
  • Cholesterol Content 69 mg
  • Fat Content 21 g
  • Fiber Content 7 g
  • Protein Content 34 g
  • Saturated Fat Content 4 g
  • Sodium Content 488 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g

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