Olive oil-soaked pan-fried fresh pita bread topped with spicy zhug ground chicken seasoned with fresh parsley, shallots, garlic, and baharat seasoning. Then, it is topped with a crispy baby spinach salad tossed in a tangy, crunchy date pecan pomegranate vinaigrette, making it the best chicken pita sandwich with a twist.
Table of Contents
Jump to:
- Generously Seasoned To Perfection
- Spicy Zhug Chicken Pita Sandwich
- A Salad That Balances It All Out
- The Original Fork
- Tips to Keep Pita Fresh and Soft
- What is Zhug? Let’s Break It Down
- What’s in Baharat Seasoning?
- Ingredients with Steps
- Instructions
- Substitutions
- Variations
- Equipment
- Storage
- Cooking Tip
- Frequently Asked Questions
- Pollotarian Recipes
- Quick and Easy Recipes
- 📖 Recipe
- Subscribe to My YouTube Channel
- Have a Comment or Question?
Generously Seasoned To Perfection
Take your taste buds on a trip to the Middle East with this Spicy Zhug Chicken Pita Sandwich served with a bright and bold Spinach Date Salad. We’re talking crispy pan-fried pita, tender zhug-seasoned chicken, and a sweet, tangy salad that hits all the right points.
Spicy Zhug Chicken Pita Sandwich
This sandwich starts with pita bread kissed by hot olive oil in a skillet until it’s golden and crisp. Then comes the star of the show: juicy ground chicken seasoned with zhug—a fiery Yemeni green sauce made with fresh parsley, garlic, shallots, and Baharat spice. The flavor? Deep, warm, herbaceous, and just the right kind of spicy.
It's All About the Spices
Baharat, which means spices in Arabic, is a traditional Middle Eastern blend that brings together warming spices like paprika, black pepper, cumin, coriander, cinnamon, cloves, cardamom, and nutmeg. Every sprinkle layers in complexity. It’s that “I can’t stop eating this” flavor.
And the Sauce
The zhug isn’t shy either. It’s packed with heat from fresh chilies (like jalapeño or serrano), loaded with fresh herbs, and rounded out with cumin, cardamom, lemon juice, and olive oil. Whether you like it chunky or smooth, it adds a bold kick and herby brightness that takes the chicken to another level.
A Salad That Balances It All Out
On the side (or stuffed inside, if that’s how you like it), you’ve got a crunchy baby spinach salad with a homemade vinaigrette. We’re talking dates and pecans swirled with pomegranate molasses for that sweet, nutty tang. It’s the kind of salad that doesn’t feel like a sidekick—it’s a co-star. And when it mingles with the heat of the zhug chicken? Chef’s kiss...muah!
Every Bite is a Flavor Bombastic
The beauty of this dish is in the contrast—crispy pita, spicy chicken, fresh greens, and the sweet acidity from the salad. It’s got crunch, heat, tang, and richness. A full-on gourmet moment in sandwich form. You can eat it open-faced or fold it up like a taco; it’s satisfying, balanced, and wildly craveable.
The Original Fork
Pita bread has been a staple for thousands of years, tracing its origins back to Jordan and Syria. Made with just flour, water, yeast, and salt, pita is known for its signature puffed-up pocket—thanks to a blast of steam during high-heat baking.
Originally used to scoop up dips or wrap up meats and vegetables, pita became the edible utensil of choice long before forks hit the scene. As it traveled across borders, pita evolved into sandwich bread, pizza base, and even crispy chips in the Western world. Simple, nourishing, and versatile—it’s the kind of bread that brings cultures together!
Tips to Keep Pita Fresh and Soft
Nothing’s worse than a dry, stiff pita. Here’s how to keep it fresh:
- To reheat: Let thaw at room temp or microwave for 20 seconds. For that just-baked feel, warm in the oven at 350°F for 10 minutes or toast briefly in a hot skillet.
- Short-term: Wrap tightly in plastic wrap or a resealable bag and leave at room temp for 2–3 days.
- Long-term: Wrap each pita in foil, stash them in a freezer-safe bag, and freeze for up to 3 months.
What is Zhug? Let’s Break It Down
Zhug (aka skhug) is Yemen’s spicy green gold. Think: garlic, herbs, citrus, and fresh chilies blended into a vibrant paste. It’s one of those condiments that makes everything taste better—sandwiches, grilled meat, roasted veggies, you name it. It’s got heat, but it’s also zesty, earthy, and incredibly fragrant.
Beyond its bold taste, zhug is traditionally believed to help with congestion and boost immunity—basically, your new favorite functional flavor boost.
What’s in Baharat Seasoning?
Baharat is one of those spice blends where each family might have their own recipe, but here’s the typical lineup:
- Paprika
- Black pepper
- Cumin
- Coriander
- Cinnamon
- Cloves
- Cardamom
- Nutmeg (and sometimes turmeric or allspice)
It’s warm, sweet, slightly smoky, and perfect for seasoning everything from meats and stews to rice and roasted vegetables. Make your own at home and adjust the blend to your taste—just go easy on the clove and cardamom if you're new to them.
Let this zhug chicken pita sandwich be your gateway to experimenting with bold Middle Eastern-inspired flavors at home. It’s easy to put together, big on taste, and will leave you wondering why you haven’t zhug-ed everything in your kitchen yet.
Ready to zhug it up?
More Middle Eastern-Inspired Recipes
- Spicy Falafel Pita Sandwich & Lemon Tahini Dressing
- Spicy Chicken Pitas with Arugula Feta Pomegranate Salad
- Fresh Zhug and Feta Cheese Chunky Hummus
- Quick and Easy Lean Baharat Spiced Bean and Lamb Stew
- Zhug Feta Hummus Chicken Wrap
Ingredients with Steps
Begin by making the aromatics by chopping the raw garlic and flat-leaf parsley in the food processor. Add it to a mixing bowl with the ground chicken and season with zhug (zhoug sauce), baharat seasoning, kosher salt, and ground black pepper.
Halve the pita bread and spread the chicken mixture on them. Heat olive oil in a cast iron skillet and cook chicken pitas chicken side down for 5 minutes each. Prepare the dressing by whisking pomegranate molasses, apple cider vinegar, lemon zest, lemon juice, olive oil, chopped Medjool dates, and whole roasted and salted pecans.
Combine the baby spinach salad with the dressing and place it on the pita sandwich. Garnish with chopped parsley and serve.
See the chicken pita sandwich recipe card for quantities below.
Instructions
Follow the instructions and cooking tips below using the step-by-step picture guide.
For convenience, the food processor was used to chop the garlic and parsley finely.
The garlic parsley mixture is chopped fine to mix evenly with the zhug to marinate the meat quicker.
My Rating: ⭐⭐⭐⭐⭐
Purchased: 07/14/23
Update: 08/19/24
My Review: The KitchenAid 3.5 Cup Food Chopper is a must-have in the kitchen at a great price. It’s compact, powerful, and lightweight, making meal prep easier without taking up much space. I love its one-touch operation, perfect for quickly chopping, mixing, and puréeing. Plus, it's easy to clean. Watch me use it for my Spicy Tomato Farro Risotto and Chili Herb Crusted Rainbow Trout recipes. This chopper is essential, especially if you love cooking with lots of gadgets like me!
I suggest putting on gloves or using clean gloves to combine the meat mixture well.
Baharat will give this ground chicken mixture a smokey touch.
Combine all of the ingredients well before spreading onto the pita.
Place your hand on top of the pita when gently cutting the pitas open wtih a serrated bread knife to prevent tearing.
Using pita pockets helps split this pita into two pieces since the middle is filled with air.
Spread the chicken mixture all the way to the edges since the meat will shrink when cooking.
Gently press the pitas into the hot oil to cook evenly.
Then, flip the pita to warm up the bread side.
My Rating: ⭐⭐⭐⭐⭐
My Review: The Lodge 15-Inch Cast Iron Skillet with the signature teardrop handle is the perfect skillet to take you from stovetop to grill to campfire without skipping a beat. Its large size makes it ideal for everything from cooking a whole pizza with a crispy crust to whipping up a bunch of tacos or pancakes for a crowd at breakfast. The pre-seasoned surface gives it that unbeatable nonstick performance and rich flavor you can only get from cast iron. Whether you’re cooking indoors or outside, this skillet is built to last a lifetime. Just make sure you know how to care for it—check out my cast iron care guide to keep yours in top shape!
Use a whisk to blend the dressing by hand, and add the oil slowly while doing so.
Then, you can let the pecans and dates soak in the vinaigrette.
Season the dressing with salt and pepper before serving.
Right before serving, add the spinach to the dressing to prevent wilting.
Plate up each pita at a time.
Hold the first pita in a U shape and rest the second pita against it.
Substitutions
Dairy-Free
- This chicken pita sandwich recipe is already dairy-free!
Gluten-Free
- Pita - Try almond flour-based flatbread as a gluten-free alternative to traditional pita bread. It offers a nutty flavor and tender texture suitable for sandwich wraps. However, many versions of gluten-free pita are made from almond flour, coconut, chickpea, tapioca, or rice flour. You might have to try several to find your favorite one.
Vegetarian
- Ground Chicken - Plant-based substitutes for ground chicken include textured vegetable protein (TVP), tempeh, finely chopped mushrooms, lentils, and walnuts. All of these offer a variety of textures and flavors suitable for mimicking minced chicken in recipes. You can make it yourself or use store-bought plant-based ground meat.
Convenience
- Ground Chicken - If you already have whole chicken, chicken breast, and/or chicken thighs, you can cut the meat into chunks and blend it using your food processor.
- Baharat Seasoning - Try to make this blend using your home spices. Combine a ratio of 50% ground nutmeg, ground black pepper, and smoked paprika; 40% ground cumin, coriander, cinnamon, cloves, and cinnamon; and 10% ground cardamom.
- Pita - Use flatbread or naan cut into 4-inch squares.
- Pomegranate Molasses - This syrup has a distinctive sweet-tart flavor; however, if you do not have it or can't find it, replace it with tamarind paste or balsamic glaze. If you are really committed, you can reduce pomegranate juice or cranberry juice to a syrup consistency by simmering.
- Medjool Dates - These have a distinctive taste, almost similar to caramel. You can try substituting them with dried cranberries.
- Baby Spinach - Substitute this with mixed greens for a delicate greens taste. High-water-content lettuce, like iceberg lettuce, will not work. You might get away with using romaine, but I suggest shredding it before combining it with the dressing.
- Fresh Flat-Leaf Parsley - If you like cilantro, you can replace the flat-leaf parsley with fresh cilantro, which will complete the dish since zhug is a spicy cilantro sauce.
Change Heat Level - Modify the chicken pita sandwich recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Onion Slices - Add thinly sliced red onions to the spinach salad for a nice crunch.
Equipment
- Large Cast Iron Skillet - Used to brown the chicken pitas. Cast iron skillets are a durable and versatile choice for any cooking method. They provide superior heat retention and even cooking and develop a natural non-stick surface over time. Additionally, they add beneficial iron to your dishes. To develop this recipe, I used my Lodge Cast Iron Skillet, a leader in cast iron that's been around since 1896!
- Bread Knife - This type of knife is used for its serrated edges, which cut and slice bread without tearing. It is great for separating the pitas into two.
- Silicone Spatula - Used to help spread the chicken mixture onto the pitas. Silicone spatulas are highly versatile, heat-resistant up to 600°F, non-stick friendly, and easy to clean, making them an ideal tool for mixing, scooping, and scraping without damaging cookware. Try the
- Off-Set Spatula - An offset spatula, with its angled blade, is perfect for lifting delicate pitas and flipping them easily.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, place the ground chicken pitas flat in a shallow 2-inch container to cool down quickly. Then, store them in an airtight container or resealable bag layered with parchment paper. Also, store the dressing and baby spinach separately. The meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place the pitas in the freezer in a labeled, airtight container or resealable bag.
Airtight Food Containers
I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tip
Cooking Ground Chicken - When cooking this ground chicken pita, it's essential to avoid overcooking to keep it tender and juicy. Chicken has less fat than other meats, such as beef, so it can quickly become dry if overcooked. To avoid this, use medium heat and cook the chicken for 5 to 7 minutes. Start by heating a little oil in a skillet to brown the chicken and cook it.
Frequently Asked Questions
Absolutely! While homemade zhug and Baharat bring fresh, bold flavor, high-quality store-bought versions are great time-savers. Just make sure to check the ingredients for freshness and avoid added preservatives when possible.
Look for fresh, thick pita bread that can handle a good pan-fry without falling apart. Avoid thin wraps or pocket pitas for this sandwich—they tend to tear more easily when crisped in olive oil.
Yes! You can substitute ground turkey, lamb, or even a plant-based ground meat alternative for a vegetarian version. Just keep the zhug and Baharat seasonings—they’re what really bring the flavor.
You can prep the ingredients a few hours in advance, but wait to toss the salad with the vinaigrette until right before serving to keep the spinach crisp and fresh.
Zhug is naturally spicy, thanks to hot peppers like jalapeños or serranos. To control the heat, start with fewer chilies and remove the seeds before blending. You can always add more later to dial up the fire!
Pollotarian Recipes
Looking for other pollotarian recipes like this? Try these:
- One-Pan Calabrian Chickpea Pasta Recipe | Fast & Flavorful
- Green Seasoning Recipe | Epis - Haitian Style
- Quick Spicy Potstickers | Chili Momo Tibetan Style
- Beituti Chicken Shawarma Rice Bowl | Quick and Easy
Quick and Easy Recipes
Looking for other quick and easy recipes like this? Try these:
- Air Fryer Chicken Shawarma | Quick with Beituti
- Quick Parsley Cucumber Tomato Feta Salad
- Marinated Sumac Onions | Easy and Quick
- Creamy Lemon Greek Yogurt Dressing | Easy 5-Minute
📖 Recipe
Spicy Chicken Pita Wrap
Ingredients
- 3 garlic cloves peeled
- ½ bunch flat-leaf parsley
- 1 pound ground chicken
- ¼ cup zhug zhoug or schug
- 1 tablespoon baharat seasoning
- kosher salt and ground black pepper
- 4 pita bread pocket style
- 6 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 teaspoon apple cider vinegar
- 1 lemon
- 3 pitted Medjool dates
- 8 whole roasted and salted pecans
- 5- ounce baby spinach
- chopped parsley for garnish, optional
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Aromatics: Blend or chop garlic and parsley finely by hand or with a food processor, then add to a mixing bowl.
- Season the Ground Chicken: Add the ground chicken, zhug, baharat seasoning, salt, and pepper to the bowl and combine everything well.
- Prepare the Pitas: Halve the pita bread horizontally by carefully cutting along the edges with a serrated bread knife. Note: Please look at the tutorial pictures for more details. Then, spread the mixture onto the open-face pita slices.
- Cook the Chicken Pitas: Heat a large cast iron skillet on medium-high with two tablespoons of olive oil. Once hot, lower to low-medium heat and brown the pitas chicken side for 5 minutes each. Keep the cooked pitas in a warm area.
- Note: If cooking two or more at a time, cook evenly by rotating them with a spatula 180 degrees halfway through cooking. While the pita cooks, make the dressing
- Prepare the Dressing: In a bowl, vigorously whisk together the pomegranate molasses, apple cider vinegar, lemon zest, and lemon juice while slowly adding three tablespoons of olive oil.
- Next, chop the dates and pecans into small chunks and add them to the dressing. Season with salt and pepper. Once all the pitas are cooked, begin to plate.
- Plate up the Chicken Pita Sandwiches: Combine the spinach with the dressing. Then, place one pita on the plate and topped with the spinach salad. Place the second pita and repeat, making show to lay them in a U shape next to each other.
- Add the leftover dressing if any over the sandwich and garnish with chopped parsley.
Video
Nutrition
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