Name: Chicken Shawarma Potato Bowls
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Middle Eastern Fusion
Ingredients: Chicken Shawarma: 1 lb boneless, skinless chicken thighs; 2 tbsp olive oil; 1 tbsp lemon juice; 2 tsp garlic, minced; ½ tbsp allspice; 1 tsp coriander; 1 ½ tsp paprika; 1 tsp salt (to taste); 1 tsp sumac; ½ tsp black pepper; ¼ tsp turmeric; Roasted Potatoes: 3 russet potatoes, peeled and cubed; 2 tbsp neutral oil; 1 tbsp cornstarch; ¾ tsp salt; ½ tsp black pepper; Garlic Sauce: ¾ cup mayonnaise; ⅓ cup sour cream or plain yogurt; 3–5 garlic cloves, minced; 1 tsp white sugar; Juice of ½ lemon; 1 tsp black pepper (to taste); 3 tbsp water; Toppings: Shredded lettuce; Chopped pickles; Pomegranate molasses (for drizzle)

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This Chicken Shawarma Potato Bowl is everything I love about a shawarma wrap, but with golden crispy potatoes as the base instead of bread. Juicy, spiced chicken pairs perfectly with crunchy lettuce, tangy pickles, creamy garlic sauce, and a drizzle of pomegranate molasses for a meal that’s hearty, flavorful, and unforgettable.

Chicken Shawarma Potato Bowls

Why You’ll Love This Recipe

I like how this recipe satisfies all the flavors of a shawarma wrap without the pita. The potatoes create a crispy base that holds up beautifully to the juicy chicken and rich toppings. I can prep the chicken and sauce ahead of time, making it easy to pull together quickly when I want a comforting dinner. The variety of textures—crispy potatoes, tender chicken, crunchy lettuce, and creamy sauce—make each bite exciting, and the pomegranate molasses adds that tangy-sweet finish I can’t resist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken shawarma

1 pound chicken thighs, boneless & skinless
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons garlic, minced
1/2 tablespoon allspice
1 teaspoon coriander
1 1/2 teaspoons paprika
1 teaspoon salt (to taste)
1 teaspoon sumac
1/2 teaspoon black pepper
1/4 teaspoon turmeric

roasted potatoes

3 russet potatoes
2 tablespoons neutral oil
1 tablespoon cornstarch
3/4 teaspoon salt
1/2 teaspoon black pepper

garlic sauce

3/4 cup mayonnaise
1/3 cup sour cream or plain yogurt
3 to 5 garlic cloves, minced
1 teaspoon white sugar
juice of 1/2 lemon
1 teaspoon black pepper (more to taste)
3 tablespoons water

toppings

shredded lettuce
chopped pickles
pomegranate molasses (for drizzle)

Directions

In a bowl, mix olive oil, lemon juice, garlic, and spices. Coat the chicken thighs and marinate for at least 30 minutes or overnight if possible.
Heat a skillet or grill pan over medium-high heat. Cook chicken for 5 to 6 minutes per side until golden and cooked through. Rest, then chop into bite-sized chunks.
Peel and cube the potatoes. Toss with oil, cornstarch, salt, and pepper.
- Air fryer: Cook at 400°F for 20–25 minutes, shaking halfway.
- Oven: Roast at 425°F for 35–40 minutes on a parchment-lined sheet, flipping halfway.
Whisk mayonnaise, sour cream or yogurt, garlic, sugar, lemon juice, pepper, and water until smooth. Adjust seasoning.
To assemble: Add potatoes as the base, layer shredded lettuce, top with chicken, sprinkle with pickles, and drizzle garlic sauce and pomegranate molasses.

Servings and timing

This recipe serves 2 to 3 people. Prep time is 20 minutes, cook time is 40 minutes, and total time is about 1 hour.

Variations

I sometimes cut the potatoes into fries or wedges for a shawarma-loaded fries version.
If I want a lighter option, I swap the potatoes for rice, quinoa, or cauliflower rice.
Adding roasted peppers, zucchini, or eggplant makes it even more colorful and filling.
To spice it up, I sprinkle chili flakes or drizzle hot sauce on top.
When I want a nutty flavor, I swap the garlic sauce for tahini sauce.

storage/reheating

I can marinate the chicken a day in advance and keep it in the fridge until ready to cook. The garlic sauce stores well for up to 4 days in an airtight container. Potatoes taste best fresh, but I reheat leftovers in the oven or air fryer to bring back their crispiness.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works fine. I just make sure not to overcook it so it doesn’t dry out.

Do I need to peel the potatoes?

Not necessarily. Leaving the skins on gives extra crispiness and flavor, while peeling makes the texture smoother.

Can I prepare this meal ahead of time?

Yes, I can prep the chicken and sauce in advance. The potatoes, however, are best cooked fresh, but leftovers can be reheated in the air fryer or oven.

What does pomegranate molasses taste like?

It has a tangy, slightly sweet flavor that ties all the components together beautifully. I usually find it at Middle Eastern grocery stores.

Is this recipe spicy?

No, it isn’t spicy. When I want heat, I add a pinch of cayenne pepper or hot sauce on top.

Conclusion

This Chicken Shawarma Potato Bowl is my go-to when I want the bold, comforting flavors of shawarma without bread. The crispy potatoes, juicy spiced chicken, creamy garlic sauce, and tangy toppings make it a complete meal that feels special every time I make it. It’s perfect for weeknight dinners, meal prep, or even a casual gathering with friends. Once I tried it, I couldn’t stop making it on repeat.