Shawarma-Spiced Pita Chips

Covered in flavorful Middle Eastern spices, these pita chips pair perfectly with this cool broccoli dip.


  • 2 tablespoons ground coriander
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon paprika
  • Olive oil
  • 1/2 lemon, zested and juiced
  • 1 pint Fage Greek yogurt, 2 percent fat
  • 1 garlic clove, minced
  • 1 head of broccoli, with stem
  • Kosher salt, to taste


  1. Preheat oven to 375°F.
  2. Combine spices in a small bowl, making sure they are well mixed. Line a baking sheet with parchment paper. Using a sharp knife, cut through your stack of pita rounds to create 6 triangles.
  3. Place triangles in a large bowl and coat in olive oil. Season with shawarma spice blend and toss to coat. Lay triangles out on baking sheet, and bake for 15-20 minutes until crispy and golden. Transfer triangles to a rack and set aside to cool.
  4. Zest and juice your lemon, and mix into yogurt with garlic. Use a box grater to grate the broccoli stem. Mix broccoli stem into yogurt, season to taste.
  5. Transfer to a bowl and top with more broccoli shavings. Serve with pita chips.