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)

Description

Chicken Shawarma Potato Bowls are a hearty, bread-free twist on classic shawarma, featuring golden crispy potatoes topped with juicy spiced chicken, creamy garlic sauce, tangy pickles, and a drizzle of pomegranate molasses. They’re flavorful, comforting, and perfect for dinner or meal prep.

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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Instructions

In a bowl, mix olive oil, lemon juice, garlic, and spices. Coat chicken and marinate for at least 30 minutes (or overnight).
Heat a skillet or grill pan over medium-high. Cook chicken 5–6 minutes per side until golden and cooked through. Rest, then chop into bite-sized pieces.
Peel and cube 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, flipping halfway.
Whisk together mayonnaise, sour cream or yogurt, garlic, sugar, lemon juice, pepper, and water until smooth. Adjust seasoning.
Assemble bowls: add potatoes as base, top with lettuce, chicken, pickles, garlic sauce, and a drizzle of pomegranate molasses. Serve immediately.

Notes

Cut potatoes into fries or wedges for a shawarma-loaded fries version.
Swap potatoes with rice, quinoa, or cauliflower rice for variety.
Add roasted peppers, zucchini, or eggplant for extra vegetables.
Spice it up with chili flakes or hot sauce.
Replace garlic sauce with tahini sauce for a nutty twist.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Roasting, Grilling, Air Frying
Cuisine: Middle Eastern Fusion

Nutrition

Serving Size: 1 bowl
Calories: 620
Sugar: 6g
Sodium: 920mg
Fat: 34g
Saturated Fat: 7g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 6g
Protein: 28g
Cholesterol: 120mg