Dinner recipe · from the recipe book

Shawarma-Spiced Chicken Thigh Pitas with Hummus

Name: Shawarma-Spiced Chicken Thigh Pitas with Hummus
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1¼ lb (600 g) Chicken thighs, boneless skinless, trimmed; 4 large pitas (256 g) Whole-wheat pita, halved; 1 can, drained (254 g) Chickpeas, canned, drained and rinsed; 3 tbsp (45 g) Tahini; ¼ cup (60 g) Lemon juice, divided; 3 cloves (9 g) Garlic, minced, divided; 3 tbsp (45 g) Water; 2 tbsp (30 g) Olive oil, divided; 2 tsp (4 g) Ground cumin; 1¾ tsp (4 g) Paprika (sweet or smoked); 1⅛ tsp (2 g) Ground coriander; ½ tsp (1 g) Ground cinnamon; ¾ tsp (2 g) Ground turmeric; ¾ tsp (4 g) Salt, divided; ½ tsp (1 g) Black pepper; 4 oz (120 g) Plain Greek yogurt, nonfat; ½ medium (8 in., 150 g) Cucumber, thinly sliced; 1½ medium (200 g) Tomatoes, sliced; ¼ cup chopped (40 g) Red onion, thinly sliced; 2½ tbsp chopped (10 g) Fresh parsley, chopped

Juicy, warmly spiced seared chicken thighs tucked into toasted pitas over creamy garlic-tahini hummus, with crisp cucumber, tomato and a tangy yogurt drizzle.

Skillet
50 min · 35 min hands-on
Serves 4

Over 60 g carbs
Protein 30 g+
Fiber 6 g+
Sat fat 4 g or less

Ingredients

1¼ lb600 gChicken thighs, boneless skinlesstrimmed
4 large pitas256 gWhole-wheat pitahalved
1 can, drained254 gChickpeas, canned, drained and rinsed
3 tbsp45 gTahini
¼ cup60 gLemon juicedivided
3 cloves9 gGarlicminced, divided
3 tbsp45 gWater
2 tbsp30 gOlive oildivided
2 tsp4 gGround cumin
1¾ tsp4 gPaprika (sweet or smoked)
1⅛ tsp2 gGround coriander
½ tsp1 gGround cinnamon
¾ tsp2 gGround turmeric
¾ tsp4 gSaltdivided
½ tsp1 gBlack pepper
4 oz120 gPlain Greek yogurt, nonfat
½ medium (8 in.)150 gCucumberthinly sliced
1½ medium200 gTomatoessliced
¼ cup chopped40 gRed onionthinly sliced
2½ tbsp chopped10 gFresh parsleychopped

Steps

Marinate first: in a bowl, stir together half the olive oil, half the lemon juice, two-thirds of the garlic, the cumin, paprika, coriander, cinnamon, turmeric, half the salt and the black pepper. Toss the chicken thighs in it and let sit 15 minutes.
Meanwhile make the hummus: in a food processor, blend the chickpeas, tahini, one-third of the remaining lemon juice (about a quarter of the total), the remaining garlic, the water and a quarter of the salt until smooth.
Make the yogurt drizzle: stir the greek yogurt with the rest of the lemon juice and the last quarter of the salt.
Heat the remaining olive oil in a large skillet over medium-high heat. Cook the chicken thighs 5 to 7 minutes per side until browned and 165°F (74°C) inside. Rest 5 minutes, then slice thinly.
Wipe the skillet and warm the pita halves over medium heat about 1 minute per side until soft and lightly toasted.
Spread the hummus inside each pita half, then fill with the sliced chicken, cucumber, tomato and red onion.
Spoon the yogurt drizzle over the filling, scatter with the parsley and serve hot.

Contains: Milk, Gluten, Sesame. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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Shawarma-Spiced Chicken Thigh Pitas with Hummus

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