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Chicken Shawarma Pocket, Mini Shawarma Pocket
This recipe features delicious mini chicken shawarma pockets, perfect for a flavorful meal or appetizer. Marinated chicken is cooked to perfection and nestled inside soft, homemade pocket bread with a creamy garlic sauce and fresh vegetables. Ideal for a quick weeknight dinner or a special gathering, these pockets are packed with authentic Middle Eastern flavors.
#Chicken
#Shawarma
#Middle Eastern
#Pocket Bread
#Dinner
#Snack
#Ramadan Recipe
#Street Food
#Mediterranean
Close-up of a filled Chicken Shawarma Pocket, showing tender chicken and fresh veggies peeking out.
Recipe Information
45m
Prep Time
25m
Cook Time
1h 10m
Total Time
4
Servings
Medium
Middle Eastern
English
Nutrition (per serving)
450
Calories
35g
Protein
40g
Carbs
18g
Fat
A plate of perfectly golden-brown mini shawarma pockets, ready to be served.
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Cross-section of a Chicken Shawarma Pocket, revealing layers of ingredients and sauce.
Instructions
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- Prepare the chicken marinade: In a bowl, combine yogurt, 1 tablespoon lemon juice, 1 tablespoon olive oil, half of the minced garlic, grated ginger, shawarma spice blend, salt, and black pepper. Mix well.5m
Preview5mPreviewPrepare the chicken marinade: In a bowl, combine yogurt, 1 tablespoon lemon juice, 1 tablespoon olive oil, half of the minced garlic, grated ginger, shawarma spice blend, salt, and black pepper. Mix well. - Add the thinly sliced chicken breast to the marinade. Toss to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, to allow the flavors to develop.30m
Preview30mPreviewAdd the thinly sliced chicken breast to the marinade. Toss to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, to allow the flavors to develop. - While the chicken marinates, prepare the pocket bread dough. In a small bowl, dissolve yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy. In a large bowl, combine flour and a pinch of salt. Pour in the yeast mixture and 2 tablespoons of olive oil. Mix until a shaggy dough forms.15m
Preview15mPreviewWhile the chicken marinates, prepare the pocket bread dough. In a small bowl, dissolve yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy. In a large bowl, combine flour and a pinch of salt. Pour in the yeast mixture and 2 tablespoons of olive oil. Mix until a shaggy dough forms. - Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a clean cloth, and let rise in a warm place for 45-60 minutes, or until doubled in size.1h
Preview1hPreviewKnead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a clean cloth, and let rise in a warm place for 45-60 minutes, or until doubled in size. - Prepare the garlic sauce: In a small bowl, combine mayonnaise, the remaining minced garlic, 1 tablespoon lemon juice, and a pinch of salt and pepper. Mix until smooth. Taste and adjust seasoning as needed.5m
Preview5mPreviewPrepare the garlic sauce: In a small bowl, combine mayonnaise, the remaining minced garlic, 1 tablespoon lemon juice, and a pinch of salt and pepper. Mix until smooth. Taste and adjust seasoning as needed. - Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.7m
Preview7mPreviewHeat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. - Once the dough has risen, punch it down and divide into 8-10 equal pieces. Roll each piece into a small ball, then flatten into an oval or round shape (about 4-5 inches in diameter).10m
Preview10mPreviewOnce the dough has risen, punch it down and divide into 8-10 equal pieces. Roll each piece into a small ball, then flatten into an oval or round shape (about 4-5 inches in diameter). - Heat a non-stick pan or griddle over medium heat. Cook each pocket bread for 1-2 minutes per side, until puffed up and lightly golden brown. The bread should form a pocket in the middle. Set aside to cool slightly.10m
Preview10mPreviewHeat a non-stick pan or griddle over medium heat. Cook each pocket bread for 1-2 minutes per side, until puffed up and lightly golden brown. The bread should form a pocket in the middle. Set aside to cool slightly. - To assemble, carefully open each pocket bread. Fill with a spoonful of garlic sauce, shredded lettuce, diced tomatoes, cucumbers, red onion, pickles (if using), and a generous portion of the cooked chicken shawarma. Serve immediately.10m
Preview10mPreviewTo assemble, carefully open each pocket bread. Fill with a spoonful of garlic sauce, shredded lettuce, diced tomatoes, cucumbers, red onion, pickles (if using), and a generous portion of the cooked chicken shawarma. Serve immediately.
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