Build Your Own Pita Bar Recipe

Prepare chicken shawarma

If not already cooked, marinate 1 lb thinly sliced boneless chicken (thighs or breast) in 3/4 cup plain yogurt, 2 tbs lemon juice, 2 cloves minced garlic, 1 tbs ground cumin, 1 tbs ground coriander, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp cinnamon, 1 tsp salt and 1/2 tsp black pepper for at least 1 hour (or overnight). Cook in a hot skillet with 1 tbs olive oil over medium-high heat, 6–8 minutes, turning occasionally, until browned and cooked through. Let rest 5 minutes, then slice thinly or shred. Keep warm.

Prepare falafel (if not pre-made)

If making falafel from mix or scratch, form about 12 small patties/balls from prepared falafel batter and fry in 1/4" oil in a skillet or deep fry at 350°F (175°C) until deep golden, 3–4 minutes per side. Drain on paper towels and keep warm. Alternatively reheat store-bought falafel in a 375°F (190°C) oven for 6–8 minutes.

Warm pitas briefly in a dry skillet over medium heat, or wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes until pliable. Keep covered to stay warm.

If making hummus from scratch: blend 1 can (15 oz) drained chickpeas, 1/4 cup tahini, 2 tbs lemon juice, 1 clove garlic, 2 tbs olive oil and salt to taste until smooth, adding 1–2 tbs water if needed. Transfer to a bowl and finish with a drizzle of olive oil.

Prepare boychik (yogurt-garlic) sauce: mix 1 cup plain Greek yogurt, 1 clove minced garlic, 1–2 tbs lemon juice, 2 tbs olive oil and salt to taste until smooth. Chill until serving.

Prepare zhoug: blend 2 cups packed cilantro, 1 cup packed parsley, 2–3 green chilies (adjust heat), 2 cloves garlic, 2 tbs lemon juice, 1/2 tsp ground cumin, 1/2 tsp salt and 2–3 tbs olive oil until a loose, spoonable paste. Adjust oil or lemon so it’s pourable but chunky.

Make sumac pickled red onions: thinly slice 1 medium red onion and place in a jar with 1/2 cup red wine vinegar (or lemon juice + vinegar), 1/2 cup water, 1 tbs sugar, 1 tsp salt and 1 tbs sumac. Let sit at least 30 minutes (or refrigerate overnight). Drain before serving. Quantity above assumes 1 cup finished onions.

Make cucumber & tomato salad: dice 2 medium cucumbers and 3 medium tomatoes. Toss with 2 tbs olive oil, 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Stir in 1/4 cup chopped parsley or cilantro. Refrigerate until service.

Arrange assorted pickles on a small plate or bowl for the bar.

Set up the pita bar: place warm pitas in a basket or covered container. Spoon hummus into a shallow bowl; place boychik sauce and zhoug in separate bowls. Put warm chicken shawarma and falafel in serving dishes. Arrange sumac pickled onions, cucumber & tomato salad, pickles, chopped parsley/cilantro and a small dish of sumac on the table.

To build a pita: gently open a warm pita pocket or fold a flat pita. Spread 2–3 tbs hummus inside as a base. Add 3–4 oz chicken shawarma and/or 2–3 falafel pieces. Spoon 1–2 tbs boychik sauce and 1 tsp zhoug on top (adjust to taste). Add 2–3 tbs cucumber & tomato salad, 1–2 tbs sumac pickled onions and some pickles. Sprinkle a pinch of sumac and chopped parsley. Serve immediately.

Provide utensils, napkins and plates. Recommend guests customize with additional zhoug for heat or extra hummus for creaminess.