This Vegan Chicken Shawarma recipe will be your new favorite dish this spring and summer! The combination of spices, sauces, and fresh veggies packed into a convenient pita pocket make this perfect for serving friends and family at gatherings. Falafels aren’t the only vegan Middle Eastern or Mediterranean option anymore – shawarma just became vegan too! 

If you’ve never had chicken shawarma before, you’re missing out! Aromatic, spiced chicken wrapped in a warm pita or flatbread, and my favorite part: the garlic sauce. 

Shawarma, or sometimes known as döner, is characterized by its extremely flavorful meat thanks to a combination of ground spices like turmeric, cloves, coriander, garlic, and more. 

It’s one of those dishes that I never thought I’d ever be able to make at home, and certainly one I never thought I’d be able to have vegan!

Thankfully we’ve come so far with plant-based products that even the most meat-heavy, Middle Eastern dishes can easily be made vegan and pack the same exact punch of flavor. 

Here are all the ingredients you need to make the perfect pita pocket of your dreams: 

Vegan “Chicken” Shawarma Marinade

16 oz vegan chicken* 

1 tsp cumin

1 tsp coriander

1 tsp garlic powder

1 tsp smoked paprika

¼ tsp turmeric powder

¼ tsp ground cloves

¼ tsp cayenne pepper

Salt and pepper to taste

3 tbsp olive oil + more for sauteing 

1 whole lemon juiced

Pita and Filling Suggestions

2 pita bread cut in half

Tabbouleh (chopped cucumbers, tomatoes, parsley, lemon juice) 

Romaine lettuce chopped 

Hummus optional

Garlic sauce optional (Trader Joe’s)

Vegan tzatziki optional (Trader Joe’s)

First, marinate the “chicken.” The vegan chicken I use is from the brand No Evil Foods (Comrade Cluck), but brands like Gardein and Trader Joe’s have plant-based chicken options that would work just as well! You can even use oyster mushrooms if you’re not a fan of mock meats!

Add the vegan chicken strips to a large bowl, then add all the marinade ingredients. Toss to thoroughly coat the “chicken” in the spices, lemon juice, and oil. Cover the bowl and let it marinate in the fridge for at least 15 minutes.

Next prepare your pita and fillings while the vegan chicken marinates in the fridge. Prepare the pita pockets by lightly toasting it, then slicing it in half. 

For the veggies toppings, tabbouleh is by far my favorite compliment to this vegan chicken shawarma. However, if you’re in a pinch, any combination of chopped Persian cucumber, tomato, parsley, and romaine lettuce will work perfectly. 

Time to cook. Remove the vegan chicken from the fridge once it’s done marinating and ready to cook. Heat a small amount of oil on a large pan on medium heat, then throw in the “chicken.” Saute for about 10-15 minutes, until the vegan chicken is golden brown and crispy on the outside.

Finally, assemble the pita pocket! First, spread whatever sauces you like (garlic sauce, vegan tzatziki, hummus – yumm!!) into the pita pocket, then stuff it with the vegan chicken shawarma. Lastly, fill the rest with veggies or tabbouleh, and enjoy! 

Mediterranean/Middle Eastern cuisine is one of my top three favorites, so I can’t stop at shawarma. If you’re craving more Mediterranean food, make these vegan recipes next: 

• Vegan Kabob 
• Easy Baked Falafels
• Quinoa Tabbouleh