Name: Chicken Shawarma Potato Bowls
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

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.