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    Home > Recipes > Easy recipes

    Sheet Pan Chicken Shawarma

    May 25, 2017 by bobbiskozykitchen 38 Comments

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    This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you.

    Embark on a flavor-filled adventure with this incredible Sheet Pan Chicken Shawarma recipe. Immerse yourself in Middle Eastern delights without leaving home. Experience the convenience of a one-pan meal bursting with aromatic spices, tender chicken, and a heavenly yogurt sauce. Get ready to indulge in every delectable bite and enjoy a culinary journey like no other.

    Delicious Sheet Pan Chicken Shawarma wrapped in a pita and topped with raita, held by a hand. The pita is filled with flavorful marinated chicken, accompanied by a refreshing yogurt sauce. The meal is wrapped in foil. In the background, a sheet pan is visible with the remaining ingredients from the recipe.

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    We are finally in our new place, yay! But we are surrounded by towering stacks of unpacked boxes, boo! And was eager to escape the monotony of take-out and delivery meals. The solution? This Sheet Pan Chicken Shawarma—a recipe I couldn't wait to make for my family. Say goodbye to boring dinners and hello to a flavorful feast with minimal cleanup. Let me share the story of how this recipe came to be and the sheer delight it brings. Get ready to savor every mouthwatering bite and experience a culinary journey you won't forget.

    But before we dive into the tantalizing details, let me rewind a bit and set the scene. You see, our new place is a charming fixer-upper straight out of the '70s. It oozes character and holds so much potential. However, it seems the '70s oven designers had a thing for downsizing. Picture an Easy Bake oven on steroids—comically compact. As luck would have it, my dreams of a Sheet Pan Chicken Shawarma extravaganza had to be temporarily shelved because my trusty sheet pan would not fit into the oven!

    But fear not! I refused to let a toy oven dash my culinary aspirations. Ever resourceful, I struck a deal with my generous son and daughter-in-law to use their oven for this epic cooking mission. As an added bonus, my daughter-in-law was thrilled to learn the recipe. Sheet pan meals, I assured her, are the perfect gateway to becoming a kitchen maestro. She raised an eyebrow at the seemingly long ingredient list, but I quickly reassured her that it was a piece of cake. Just a sprinkle of spices, a little chopping, and a well-deserved marinade session in the fridge.

    Now, here's the secret ingredient that brings everything to life—yogurt. Yup, both the marinade and the tantalizing yogurt sauce (riata) owe their magic to this creamy goodness. Not only does yogurt tenderize the chicken and steak to perfection, keeping them juicy and oh-so-tender, but it also avoids the overpowering tang that lemon marinades can sometimes deliver. Trust me, nobody wants a puckered-up face while trying to enjoy a delightful meal. Instead, yogurt's lactic acid lends a milder touch, so you won't end up with mushy, over-marinated meat.

    While I busied myself prepping the ingredients and popping that glorious sheet pan into the oven, the irresistible aroma started to dance around the kitchen, luring everyone back from their temporary beer-run distractions on the deck.

    With bated breath, they gathered 'round as the timer reached its grand finale. The collective gasps of anticipation filled the air, and I had to playfully fend off a few eager hands—after all, as a food blogger, we must capture the perfect photo before digging in. And let me tell you, this Sheet Pan Chicken Shawarma surpassed even my wildest expectations.

    Picture-perfect and bursting with flavor, it earned rave reviews from my daughter-in-law, an aficionado of our local Indian joint. She declared it as good as anything she'd ever tasted there. Pride swelled within me—so much so that my son couldn't resist snapping a quick picture to share with his whole social circle.

    In no time, requests for the recipe and offers for delivery started pouring in. As flattered as I was, I politely declined the delivery requests. But hey, if anyone was willing to lend their oven and do the dishes, I'd gladly whip up this delectable meal for them. After all, it's not just about the food—it's about the joy and togetherness that cooking brings.

    So, are you ready to embark on this flavor-filled adventure? Buckle up and get ready to tantalize your taste buds with the aromatic spices, tender chicken, and heavenly yogurt sauce of Sheet Pan Chicken Shawarma. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is sure to impress. Gather your ingredients, preheat your oven (hopefully bigger than my '70s relic), and let's bring the flavors of the Middle East to your dinner table.

    But wait, there's more! Since originally posting this recipe, I've made a few tasty tweaks to fit my low-carb lifestyle. I now use my keto flatbread recipe in place of the pita and swap out baby potatoes for halved radishes, baby turnips, or rutabaga. You can also double the cauliflower. Feel free to customize it to your own dietary preferences and experiment with additional ingredients or variations.

    So, join me in recreating this mouthwatering Sheet Pan Chicken Shawarma, and let's make our kitchens the hub of deliciousness. Get ready to take a culinary journey without leaving the comfort of your home. Trust me, your taste buds will thank you!

    In This Post
    • 🥘Sheet Pan Chicken Shawarma Ingredients
    • Substitutions
    • 📖Variations
    • 🍽Equipment
    • Storage
    • 💭Top tip
    • FAQ about Sheet Pan Chicken Shawarma
    • Related Recipes
    • Pairing
    • Sheet Pan Chicken Shawarma
    • Food safety

    🥘Sheet Pan Chicken Shawarma Ingredients

    These are the ingredients necessary to make Sheet Pan Chicken Shawarma.

    All of the ingredients needed to make Sheet Pan Chicken Shawarma on a white background.
    • Boneless Skinless Chicken Thighs - chicken thighs are my favorite protein for this recipe, they are budget-friendly and very forgiving.
    • Baby Yukon Gold Potatoes - if you need to make this low-carb you can substitute cubed turnips, radish, rutabaga, or double the cauliflower.
    • Greek Yogurt - use a plain full-fat yogurt for the marinade and sauce.

    A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.

    Hint: For maximum flavor infusion, marinate the chicken in the refrigerator for at least 12 hours, or up to 24 hours. The longer the marination time, the more flavorful and tender the chicken will be.

    Substitutions

    • Protein - Instead of chicken thighs, you can use boneless skinless chicken breasts or even tofu for a vegetarian version. Adjust the cooking time accordingly based on the protein you choose.
    • Vegetables - Feel free to switch up the vegetables based on your preferences or what you have on hand. For example, I now use chopped turnips in place of the potatoes. You can swap whatever vegetables you prefer and work with your dietary needs. Cooking times may vary.
    • Spice - Customize the spice blend to suit your taste. If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether. You can also experiment with adding other spices like ground cinnamon, ginger, or cardamom for a unique twist.

    📖Variations

    • Mediterranean Twist - Add sliced black olives, roasted red peppers, and crumbled feta cheese to the tomato cucumber relish for a Mediterranean-inspired flavor. Serve the shawarma in a warm flatbread with a dollop of tzatziki sauce.
    • Spicy Kick - Increase the heat by adding extra cayenne pepper or a sprinkle of red pepper flakes to the marinade. You can also drizzle a spicy hot sauce over the assembled wraps for those who enjoy fiery flavors.
    • Fresh Herb Infusion - Incorporate fresh herbs like mint, cilantro, or dill into the yogurt sauce for a burst of freshness. Finely chop the herbs and mix them with the yogurt, garlic, lemon juice, salt, and pepper.

    🍽Equipment

    This is the equipment you will need to make Sheet Pan Chicken Shawarma.

    • Measuring cups & spoons
    • Medium mixing bowl
    • Small mixing bowl
    • Baking sheet
    • Tongs
    • Chef's knife

    Storage

    Refrigeration: Allow the cooked chicken and roasted vegetables to cool to room temperature before refrigerating. Place them in separate airtight containers or sealable plastic bags. You can keep the tomato cucumber relish, yogurt sauce, and feta cheese in separate containers as well. Refrigerate all the components within 2 hours of cooking. Leftovers can be refrigerated for up to 3-4 days.

    Regarding freezing, here are some considerations:

    1. Chicken: If you want to freeze the chicken separately cut it into bite-sized pieces. Place the chicken in a freezer-safe container or freezer bag. Make sure to squeeze out any excess air to prevent freezer burn. Frozen chicken can be stored for up to 2-3 months.
    2. Roasted Vegetables: Freezing the roasted vegetables is not recommended, as their texture may become mushy upon thawing.
    3. Relish, Yogurt Sauce, and Feta Cheese: These components can also be frozen separately. Transfer them to freezer-safe containers, leaving some space for expansion. They can be frozen for up to 2-3 months.

    💭Top tip

    When roasting the vegetables and chicken on the sheet pan, toss the potatoes (or turnips) and cauliflower halfway through cooking to ensure even browning and doneness. This helps to achieve perfectly cooked and caramelized vegetables, along with juicy and tender chicken.

    Ingredients for a Sheet Pan Chicken Shawarma sandwich on a metal baking sheet with an open face Sheet Pan Chicken Shawarma sandwich on foil to the side.

    FAQ about Sheet Pan Chicken Shawarma

    Can I use chicken breasts instead of chicken thighs in this recipe?

    Absolutely! You can substitute chicken breasts for chicken thighs in this recipe. Just ensure you check their internal temp early to prevent overcooking, as they tend to cook faster than thighs. You can pull the chicken and leave the vegetables to cook if needed.

    Can I make this recipe vegetarian or vegan?

    Yes! For a vegetarian version, you can replace the chicken with tofu or your favorite meat substitute. To make it vegan, use plant-based yogurt and omit any dairy-based ingredients. The marinade and flavors will still infuse beautifully, creating a delicious plant-based Shawarma experience.

    Can I grill the Sheet Pan Chicken Shawarma instead of baking it?

    Yes! If you prefer a smoky, charred flavor, you can grill the marinated chicken and vegetables on a preheated grill. Cook the chicken and vegetables until they are fully cooked and have grill marks, ensuring the chicken reaches an internal temperature of 165 degrees Fahrenheit for food safety. You can use a grill basket to keep the vegetables from falling through the grill grates.

    Delicious Sheet Pan Chicken Shawarma wrapped in a pita and topped with raita, held by a hand. The pita is filled with flavorful marinated chicken, accompanied by a refreshing yogurt sauce. The meal is wrapped in foil. In the background, a sheet pan is visible with the remaining ingredients from the recipe.

    Related Recipes

    Looking for other recipes like this? Try these:

    • Sheet Pan Steak with Broccoli and Radishes
    • Sheet Pan Steak Fajitas
    • Keto Sheet Pan Bacon Wrapped BBQ Pork Tenderloin
    • Keto Sheet Pan Chicken Parmesan
    • Keto Sheet Pan Hibachi Beef & Vegetables
    • Sriracha Shrimp and Broccoli Sheet Pan Meal

    Pairing

    These are my favorite dishes to serve with Sheet Pan Chicken Shawarma:

    • Mediterranean Cauliflower Salad
    • Tzatziki Sauce
    • Keto Hummus
    • Keto Flatbreads
    Delicious Sheet Pan Chicken Shawarma wrapped in a pita and topped with raita, held by a hand. The pita is filled with flavorful marinated chicken, accompanied by a refreshing yogurt sauce.

    Sheet Pan Chicken Shawarma

    Embark on a flavor-filled adventure with this incredible Sheet Pan Chicken Shawarma recipe. Immerse yourself in Middle Eastern delights without leaving home. Experience the convenience of a one-pan meal bursting with aromatic spices, tender chicken, and a heavenly yogurt sauce.
    5 from 1 vote
    Print Recipe Pin Recipe
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    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Inactive 12 hours hrs
    Course Main Dish
    Cuisine Middle Eastern
    Servings 8
    Calories 300 kcal

    Equipment

    • measuring cups and spoons
    • medium mixing bowl
    • small mixing bowl
    • tongs
    • Baking sheet
    • chef's knife

    Ingredients
      

    • 2 lbs boneless skinless chicken thighs

    For the Marinade

    • 1/2 cup plain Greek yogurt
    • 1/4 cup Avocado or olive oil
    • 1 tbsp ground cumin
    • 1 tbsp ground coriander
    • 2 tsp smoked paprika
    • 1 tbsp ground turmeric
    • 1/4 tsp ground allspice
    • 1/4 tsp cayenne pepper
    • 4 cloves garlic smashed
    • 2 lemons zested and juiced
    • 1 1/2 tsp pink salt

    For the Relish

    • 1 large cucumber seeded and chopped
    • 3 roma tomatoes seeded and chopped
    • 1 lemon juiced
    • 1/2 red onion chopped
    • 1/4 cup fresh flat-leaf parsley chopped
    • 1 tbsp Avocado or olive oil

    For the Yogurt Sauce

    • 1 cup plain Greek yogurt
    • 2 cloves garlic minced
    • 1/2 lemon juiced
    • pink salt to taste
    • cracked black pepper to taste

    For the Vegetables

    • 1 1/2 lbs baby Yukon potatoes halved *See Notes for keto subsitutes
    • 1 head cauliflower cut into florets
    • 2 tbsp Avocado or olive oil
    • 1 tsp ground cumin
    • pink salt to taste

    To Serve (opetiona)

    • 8 pita rounds *See Notes for keto and whole food subsitutes
    • hummus Omit for keto and use homemade for whole food
    • 1 cup feta cheese crumbles
    • lemon wedges
    Get Recipe Ingredients

    Instructions
     

    • For the Chicken
    • Place the yogurt, oil, cumin, coriander, paprika, turmeric, allspice, cayenne pepper, garlic, lemon zest and the juice from 2 of the lemons, and 2 teaspoons salt in a large zip-top plastic bag. Add the chicken, seal the bag and use your hands to make sure the chicken is well coated with the marinade. Refrigerated, for 12 to 24 hours.

    For the Relish

    • In a medium bowl, combine the cucumber, tomato, lemon juice, red onion, parsley, and olive oil. Season with salt and pepper and stir to combine. Cover and place in the refrigerator.

    For the Yogurt Sauce

    • Combine all of the sauce ingredients in a small bowl, cover and refrigerate.

    To Cook

    • Preheat the oven to 425 degrees F.
    • In a small bowl toss the vegetables with the olive oil, cumin, and salt.
    • Scatter the vegetables on the baking sheet and roast for 20 minutes, then toss the potatoes and cauliflower with tongs to ensure they’re cooking evenly, nestle the chicken thighs into the vegetables, and return the pan to the oven for 20 minutes more until chicken and vegetables are cooked through (chicken should reach an internal temperature of 165 degrees). Allow the chicken to rest 5 minutes, then cut into bite-sized pieces.

    To Serve

    • To make the wraps, warm the pita rounds (or flatbread) in the microwave for about 30 seconds, then spread some hummus over each one, spoon about 2 or 3 tablespoons of relish, add the chicken shawarma, drizzle with yogurt sauce, top with feta cheese, and serve.

    Notes

    Substitute radishes, turnips, or rutabaga for the potatoes or double the cauliflower. You can also use low-carb veggies like bell pepper or broccoli. Removing the potatoes lowers the carb count by over 10 carbs.
    You can make these keto flatbreads in place of pita rounds or you can use store bought keto pita bread or make lettuce wraps.
    Options for serving are not included in the nutritional info.

    Disclaimer

    Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.

    Nutrition

    Calories: 300kcalCarbohydrates: 24gProtein: 28gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 109mgSodium: 141mgPotassium: 1045mgFiber: 5gSugar: 5gVitamin A: 415IUVitamin C: 70mgCalcium: 84mgIron: 2mg
    Keyword chicken, easy, easy recipes, gluten-free, Keto, keto recipes, Low Carb, main dish, One Pan
    Tried this recipe?Let us know how it was!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with a high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    If you like this recipe please leave a comment!

    If you make this recipe, take a photo and share it on Instagram with the hashtag #BobbisKozyKtchn I love to see what you make. You might even make it into our newsletter!!

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    Reader Interactions

    Comments

    1. hal bloss

      May 25, 2017 at 8:13 am

      this seems easy, tasty & i love the idea of using the greek yogurt - i recently tried making chicken salad with it too & loved it so this was perfect timing seeing this recipe!

      Reply
    2. Tessa

      May 25, 2017 at 8:52 am

      Love this!!! This looks so easy and perfect for summer!!! Will definitely have to try this recipe out!!! Great post!!!

      Reply
    3. The Everyday Grace

      May 25, 2017 at 2:32 pm

      Oh, I LOVE chicken shawarma but I've never made my own. I cannot wait to try this! Thanks for the great recipe!

      Reply
    4. AmandaMarie

      May 25, 2017 at 5:36 pm

      This looks absolutely amazing! It looks easy enough for me to do! I will try it this weekend!

      Reply
    5. collegeceliackc

      May 25, 2017 at 5:50 pm

      This is making me DROOL! Those roasted veggies look ridiculously crispy!

      Reply
    6. Sharon

      May 25, 2017 at 6:21 pm

      Yum!!! That chicken looks so incredible in the pita. I need to make this ASAP!

      Reply
    7. Bobbi | Bobbi's Kozy Kitchen

      May 26, 2017 at 10:18 am

      Yay! I hope you get a chance to make this!

      Reply
    8. Bobbi | Bobbi's Kozy Kitchen

      May 26, 2017 at 10:18 am

      Thanks so much Tessa! I am so glad you like the recipe, it is soooo good!!

      Reply
    9. Bobbi | Bobbi's Kozy Kitchen

      May 26, 2017 at 10:19 am

      I love it too so that was why I was determined to make it at home. I think you will really like it 🙂

      Reply
    10. Bobbi | Bobbi's Kozy Kitchen

      May 26, 2017 at 10:19 am

      Awesome!! I hope you like it as much as we do 🙂

      Reply
    11. Bobbi | Bobbi's Kozy Kitchen

      May 26, 2017 at 10:20 am

      Thanks! Yes, I love just about any veggie roasted!

      Reply
    12. Bobbi | Bobbi's Kozy Kitchen

      May 26, 2017 at 10:20 am

      Yes yes yes you must Sharon!!

      Reply
    13. Unknown

      May 26, 2017 at 11:57 am

      Not only does this recipe look easy to make, as always your photography is out of the world!!

      Reply
    14. Anonymous

      May 26, 2017 at 12:10 pm

      Ive never had shawarma, but it looks so good. Adding this to my recipes to try.

      Reply
    15. Tiffany Meiter

      May 26, 2017 at 2:13 pm

      This looks amazing!! I will def have to try this. Its different.

      Reply
    16. Unknown

      May 26, 2017 at 3:50 pm

      Don't mind me... I'm just drooling all over my keyboard! this looks absolutely delicious! Can't wait to try!

      Reply
    17. Kuleigh

      May 26, 2017 at 3:59 pm

      You make this look so easy! My goal this summer is to cook the things we usually go out to eat and gyros are one of those things we crave!

      Reply
    18. Authentic Food Quest

      May 26, 2017 at 7:53 pm

      Ohhh, yummy!! This looks so easy and so delicious. The chicken...and the pita bread. Nice! I've never of making Chicken Shawarma at home. After reading this and your simple recipe...I have no more excuses!!

      Reply
    19. Bobbi | Bobbi's Kozy Kitchen

      May 27, 2017 at 10:35 am

      Thank you Brittany 🙂

      Reply
    20. Bobbi | Bobbi's Kozy Kitchen

      May 27, 2017 at 10:36 am

      Yay!! I think you will really like it!

      Reply
    21. Bobbi | Bobbi's Kozy Kitchen

      May 27, 2017 at 10:37 am

      Hehe I have had those drooling moments 😉 glad you like the recipe!

      Reply
    22. Bobbi | Bobbi's Kozy Kitchen

      May 27, 2017 at 10:37 am

      Did you see my post for Gyro Meatball Sandwiches? They are another family favorite 🙂

      Reply
    23. Bobbi | Bobbi's Kozy Kitchen

      May 27, 2017 at 10:39 am

      Thanks so much! I know what you mean about not thinking of making it at home. But we have a place in town that sells these sandwiches and I was determined to figure it out 😉 I think they are pretty ding dang good!

      Reply
    24. Charlene

      May 28, 2017 at 6:52 am

      This is such a delicious recipe! It makes me hungry suddenly !!!

      Reply
    25. Bobbi | Bobbi's Kozy Kitchen

      May 30, 2017 at 10:38 am

      Yay! I am so glad. Hehe my work here is done 🙂

      Reply
    26. Anonymous

      June 06, 2017 at 2:35 pm

      For someone who totally depends on recipes, this one is super frustrating. There are things in the ingredients list that never show up in the directions (just how much yogurt and for what?), things in the directions that aren't in the ingredients list (cinnamon?), and things in the pictures that aren't part of either (sliced lemons from heaven?). For all those of you who said this is great, which of them are you actually following??

      Reply
    27. Bobbi | Bobbi's Kozy Kitchen

      June 10, 2017 at 8:02 am

      I am sorry that the recipe was confusing. I try very hard to write recipes that are easy to follow. I broke each element down into sections, so if you look at the ingredients listed for each element there are amounts. 1/2 cup of yogurt for the marinade, 1 cup for the sauce. Thank you for letting me know about the cinnamon, it has been removed. The lemon wedges were garnish to echo the lemon juice and zest in the recipe, but not necessary. I have included them as an optional garnish. I hope that clears everything up.

      Reply
    28. Lynn Vining

      August 15, 2017 at 12:49 pm

      OMGeeeeeeeeeee! Bobbi,This looks amazing!!! I bet it smells amazing also!

      Reply
    29. Bobbi | Bobbi's Kozy Kitchen

      August 15, 2017 at 5:53 pm

      Thanks Lynn! Oh yes! It smells amazeballs! I love all of the spices in it 🙂

      Reply
    30. Saralyn

      May 12, 2018 at 6:21 am

      You list yogurt in the marinade ingredients, but don't say in the instructions when to add it. Does it go into the bag with all of the rest of the ingredients, or get added later?

      Reply
    31. Bobbi | Bobbi's Kozy Kitchen

      May 12, 2018 at 7:38 am

      Hi Saralyn, I am sorry I missed adding that. Yes it goes in with everything else for the marinade. I will fix that now!

      Reply
    32. Sara

      July 21, 2018 at 4:48 pm

      I just made this and the flavor of the chicken is out of this world! Thank you for this fabulous recipe!

      Reply
    33. Bobbi | Bobbi's Kozy Kitchen

      July 28, 2018 at 8:13 am

      Oh that makes me so happy Sara. I know my family loves it but it is nice to hear that other people do as well!

      Reply
    34. Suzette

      February 27, 2019 at 3:56 pm

      I'm interested in trying your recipe and have read through it a few times to be sure of the steps, etc.etc. Are the cauliflower and potatoes just a side dish? I see how to cook it but don't see what to do with it in the final directions for serving. Also, you mention hummus at the end but it's not in the list of ingredients. Do you have a recipe for hummus? Thanks.

      Reply
    35. Bobbi

      February 27, 2019 at 4:00 pm

      Hi Suzette, I am sorry if the directions were a bit confusing. Yes, the veggies are a side for the shawarma. You could chop them and put them in the pita but I like as much of the chicken as possible in there 🙂 You can use store bought hummus if you like. I have a few different hummus recipes on the blog but I do not have just a plain hummus. If you go to the top right and enter hummus in the search field you will see what I have available. I hope you enjoy!!

      Reply
    36. Unknown

      March 16, 2019 at 11:48 am

      Making this tonight....and my mouth is watering already.

      Reply
    37. The Adkins

      February 08, 2021 at 7:43 am

      So, I have a few things...first off, I lived in a Middle Eastern country for six years (UAE) and never heard of adding veggies like potatoes and cauliflower to a schwarma?! That said, most places did add French fries ( very crispy shoestring style). I’ll likely spend the rest of my time on this planet trying to make a schwarma like the one at Lulus hyper market ( especially the one in Al Ain). So I’m eager to,try this one in my quest. Also, this is a petty pet peeve...but it’s not wala , it’s viola! ?? off to cook now...

      Reply
      • Catherine

        October 23, 2023 at 9:40 am

        5 stars
        This has quickly become a family favorite! We chop the veggies quite small and add them in the pita with the chicken making sure everyone gets a healthy dose of both. My older daughter eats the leftover salad on it's own when dinner is over and my younger loves the yogurt sauce. 😊

        Reply
    5 from 1 vote

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