Description
These Chicken Shawarma Potato Bowls are a hearty and flavorful twist on the classic shawarma plate. Juicy marinated chicken thighs are paired with crispy roasted potatoes, creamy garlic sauce, and fresh toppings like lettuce, pickles, and a drizzle of pomegranate molasses for the perfect balance of savory, tangy, and refreshing flavors.
Ingredients
Scale
- 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)
Instructions
- In a bowl, whisk together olive oil, lemon juice, garlic, allspice, coriander, paprika, salt, sumac, black pepper, and turmeric. Add chicken thighs and coat well. Marinate for at least 1 hour or overnight.
- Preheat oven to 425°F (220°C). Peel and cut potatoes into wedges or cubes. Toss with neutral oil, cornstarch, salt, and black pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.
- Cook marinated chicken in a skillet over medium-high heat for 6–8 minutes per side, until fully cooked. Rest for 5 minutes, then slice into strips.
- For the garlic sauce, mix mayonnaise, sour cream or yogurt, garlic, sugar, lemon juice, black pepper, and water until smooth and creamy. Adjust consistency with more water if needed.
- Assemble the bowls: layer roasted potatoes as the base, top with sliced chicken, shredded lettuce, chopped pickles, and drizzle generously with garlic sauce and pomegranate molasses.
- Serve warm and enjoy!
Notes
- Marinate chicken overnight for deeper flavor.
- Russet potatoes work best for crispiness, but you can substitute with sweet potatoes.
- Adjust garlic in the sauce based on preference for intensity.
- These bowls are great for meal prep—store components separately and assemble before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 810mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 95mg
Keywords: chicken shawarma potato bowls, shawarma with garlic sauce, roasted potato shawarma, Middle Eastern chicken bowl