Chicken Shawarma Potato Bowls

Name: Chicken Shawarma Potato Bowls with Garlic Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 2 tbsp olive oil; 1 tbsp sumac; 1 tsp salt; 1 tsp allspice; 1 tsp cumin; 1 tsp paprika; 1 tsp turmeric; 1 tsp black pepper; 1/2 lemon, juiced; 3 cloves garlic, minced; 3 large russet potatoes; 2 tbsp olive oil, for potatoes; 1 tbsp cornstarch; salt and pepper, to taste for potatoes; 1/2 cup mayonnaise; 1/4 cup sour cream; 3 cloves garlic; 1 tsp sugar; 1/2 tsp black pepper; 1 tbsp lemon juice; 1-2 tbsp water, to thin; 1 head romaine lettuce, shredded; 1/2 cup dill pickles, sliced; Pomegranate molasses, for drizzling

Chicken Shawarma Potato Bowls deconstruct the classic shawarma into a customizable bowl format with crispy roasted potatoes, sumac and allspice-spiced chicken thighs, and tangy pomegranate molasses. This Middle Eastern-inspired dish balances warm spices with fresh toppings and creamy garlic sauce for a complete one-bowl meal.

🌍Middle Eastern 🏷️Chicken shawarma 🏷️Potato bowl 🏷️Gluten-free 🏷️Dinner Comfort food

🏷️

-0:00

moribyanonTikTok

Total

50 min

Servings

2

Difficulty

Easy

Est. Cost

$43–$71

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

2 lbs boneless, skinless chicken thighs
2 tbsp olive oil
1 tbsp sumac
1 tsp salt
1 tsp allspice
1 tsp cumin
1 tsp paprika
1 tsp turmeric
1 tsp black pepper
1/2 lemon, juiced
3 cloves garlic, minced
3 large russet potatoes
2 tbsp olive oil, for potatoes
1 tbsp cornstarch
salt and pepper, to taste for potatoes
1/2 cup mayonnaise
1/4 cup sour cream
3 cloves garlic
1 tsp sugar
1/2 tsp black pepper
1 tbsp lemon juice
1-2 tbsp water, to thin
1 head romaine lettuce, shredded
1/2 cup dill pickles, sliced
Pomegranate molasses, for drizzlingoptional

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Instructions

1
In a large bowl, combine chicken thighs with olive oil, sumac, salt, allspice, cumin, paprika, turmeric, black pepper, lemon juice, and minced garlic. Mix thoroughly to coat the chicken and set aside to marinate.
2
Peel the potatoes and chop them into small, bite-sized cubes.
3
In another bowl, toss the potato cubes with olive oil, salt, black pepper, and cornstarch until evenly coated.
4
Spread the potatoes in a single layer on a baking sheet or air fryer tray. Roast until golden brown and crispy.
5
To make the garlic sauce, combine mayonnaise, sour cream, garlic cloves, sugar, black pepper, lemon juice, and water in a blender. Blend until smooth.
6
Heat a large skillet over medium-high heat. Cook the marinated chicken thighs for 4-6 minutes per side, until a deep sear forms and the chicken is cooked through.
7
Transfer the cooked chicken to a cutting board and chop it into small, bite-sized pieces.
8
To assemble the bowls, start with a base of the crispy roasted potatoes.
9
Top the potatoes with shredded lettuce, the chopped chicken shawarma, and sliced pickles.
10
Drizzle generously with the white garlic sauce and finish with a drizzle of pomegranate molasses. Enjoy immediately.

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Tips & Notes

Pro tips

Pat chicken thighs dry and leave them uncovered on the baking sheet for the last 5 minutes to maximize browning and crisping of the skin edges.
Toss potatoes with oil and spices 15 minutes before roasting; this allows the seasonings to adhere better and the potatoes to caramelize evenly.
Make the garlic sauce while proteins roast to save time; it keeps refrigerated for up to 5 days and doubles as a spread or dip.
Cut potatoes into 1-inch cubes for faster, crispier results; larger pieces will be fluffy inside but may not crisp on all sides.

Substitutions

Boneless, skinless chicken thighs → bone-in, skin-on thighs (adds richness; increase roasting time by 5-10 minutes)
Sumac → additional 1/2 tsp paprika plus 1/4 tsp lemon zest (loses tartness but maintains warmth)
Pomegranate molasses → reduced pomegranate juice or balsamic reduction (different but complementary acidity)

Storage & make-ahead

Store cooked chicken and potatoes in separate airtight containers for up to 3 days; reheat at 350°F for 8-10 minutes. Assemble bowls fresh to keep lettuce and pickles crisp.

Common Questions

Can I use chicken breasts instead of thighs?

Chicken thighs are preferred because they stay moist during roasting. Breasts will work but may dry out; reduce cooking time to 25-30 minutes and check for 165°F internal temperature.

What can I use if I don't have pomegranate molasses?

Mix 2 tbsp pomegranate juice with 1 tbsp lemon juice and reduce in a small pan for 2-3 minutes, or substitute with a drizzle of balsamic vinegar.

Can I make this ahead?

Roast the potatoes and chicken up to 2 days ahead and refrigerate separately. Reheat at 350°F for 10 minutes. Assemble bowls fresh with lettuce, pickles, and sauce just before serving.

Is this gluten-free?

Yes, all core ingredients are naturally gluten-free. Verify that any store-bought garlic sauce or pomegranate molasses is certified gluten-free if needed.

How do I know when the chicken is done?

Roast until the internal temperature reaches 165°F at the thickest part. Chicken thighs typically take 35-40 minutes at 425°F and should be golden brown at the edges.