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When it comes to satisfying meals that combine diverse flavors and textures, Mini Chicken Shawarma Pita Pizzas stand out as a remarkable culinary creation. This dish artfully blends the rich spices and savory essence of Middle Eastern shawarma with the beloved concept of pizza, resulting in a meal that is both familiar and exciting. The idea of using pita bread as a base adds a fun twist, transforming traditional pizza into a portable, bite-sized delight that is perfect for lunch, dinner, or even a casual gathering with friends and family.

Mini Chicken Shawarma Pita Pizzas

Discover the delicious fusion of flavors with Mini Chicken Shawarma Pita Pizzas! These bite-sized pizzas feature whole wheat pita as a healthy base, topped with juicy marinated chicken thighs, and vibrant fresh vegetables. The creamy yogurt-tahini sauce adds a delightful finish, making them perfect for any meal or gathering. Quick to prepare and customizable, they're a fantastic option for both adventurous eaters and picky palates. Enjoy a fun and satisfying meal that's sure to impress!
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Ingredients
  

2 large whole wheat pita breads

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup shredded mozzarella cheese

½ cup plain Greek yogurt

2 tablespoons tahini sauce

1 small cucumber, diced

1 medium tomato, diced

¼ red onion, finely chopped

Fresh parsley, chopped for garnish

Lemon wedges, for serving

Instructions
 

Marinate the Chicken: In a mixing bowl, whisk together the olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, salt, and pepper to create a marinade. Add the chicken thighs to the bowl and ensure they are well coated with the marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, or overnight for deeper flavor.

    Cook the Chicken: Preheat your grill or a stovetop skillet to medium-high heat. Cook the marinated chicken thighs for approximately 6-8 minutes on each side, until fully cooked and charred on the outside. Once done, remove the chicken from the heat, allow it to rest for a few minutes, and then slice it into thin strips.

      Prepare the Pita Bases: While the chicken is grilling, preheat your oven to 425°F (220°C). Arrange the whole wheat pita breads on a baking sheet.

        Assemble the Pizzas: Evenly distribute the shredded mozzarella cheese over each pita bread. Top with the sliced chicken shawarma, ensuring an even coverage across each pita.

          Bake: Place the baking sheet into the preheated oven. Bake for 8-10 minutes, or until the cheese has melted and is bubbly.

            Make the Topping Sauce: In a small bowl, combine the Greek yogurt and tahini sauce. Add a squeeze of fresh lemon juice and a pinch of salt to enhance the flavor. Stir until well mixed.

              Add Fresh Ingredients: After removing the pizzas from the oven, generously top them with diced cucumbers, tomatoes, and finely chopped red onions. Drizzle the yogurt-tahini sauce over the top for added creaminess.

                Garnish and Serve: Sprinkle chopped parsley over each pizza to add freshness and flavor. Serve immediately with lemon wedges on the side for squeezing over your pizzas as desired.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4