Chicken shawarma bowls with rice and garlic potatoes

COOK IT AT HOME

Chicken shawarma bowls with rice and garlic potatoes

Roasting seasoned chicken thighs on a wide tray is a practical way to make a full shawarma-style dinner at home. It does not reproduce a rotating spit, but slicing the cooked thighs gives juicy pieces with browned edges. The rice, potatoes, salad, garlic sauce and bread are all included here so the recipe finishes as a meal rather than just a protein preparation.

Makes

4 bowls

Prep

30 minutes

Cook

40 minutes

Additional time

2–12 hours refrigerated marinating; 5 minutes chicken resting

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 1½ lb boneless skinless chicken thighs
• 5 tablespoons olive oil, divided
• 4 tablespoons lemon juice, divided
• 5 garlic cloves, minced, divided
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• ¼ teaspoon ground cinnamon
• 1½ teaspoons fine salt, divided
• ¼ teaspoon black pepper
• 1 cup long-grain white rice, rinsed
• 1¾ cups water
• ¼ teaspoon turmeric
• 1 lb potatoes, cut into ¾-inch cubes
• 4 cups chopped lettuce
• 1 cucumber, diced
• 2 tomatoes, diced
• ¼ cup chopped parsley
• ½ cup prepared garlic sauce (toum)
• 4 pita breads

Step-by-step method

1. Mix chicken with 1 tablespoon oil, 1 tablespoon lemon juice, 3 garlic cloves, cumin, paprika, coriander, cinnamon, ½ teaspoon salt and pepper. Cover and refrigerate 2–12 hours.
2. Heat oven to 425°F. Toss potatoes with 2 tablespoons oil and ¼ teaspoon salt. Roast in one layer for 30–40 minutes, turning halfway and adding remaining garlic for the final 5 minutes.
3. Arrange chicken on a separate rimmed tray without overlapping. Roast 20–25 minutes, or until the thickest thigh reaches 165°F. Use a clean board and let rest 5 minutes before slicing into thin strips. Discard raw marinade.
4. Combine rice, water, turmeric and ¼ teaspoon salt in a covered saucepan. Bring to a boil, reduce to low and cook 15–18 minutes or according to the rice package, then rest covered off heat 10 minutes.
5. Mix lettuce, cucumber, tomatoes and parsley. Whisk remaining 2 tablespoons oil and 3 tablespoons lemon juice with remaining ½ teaspoon salt; toss with salad only when the hot food is ready.
6. Warm pita in a dry skillet. Divide rice, garlic potatoes and salad among four bowls, add sliced chicken and 2 tablespoons toum per serving. Spoon any fully cooked tray juices over chicken, keeping them away from the salad if you want it crisp.

Helpful tips & substitutions

• Use two trays so potatoes do not sit in chicken juices and lose their crisp edges.
• Boneless breast can be used, but check earlier to prevent drying and still reach 165°F.
• Prepared toum gives a convenient garlic sauce; keep it refrigerated until plating.

Storage & make-ahead

Refrigerate meat, rice and potatoes in separate shallow containers within 2 hours, or within 1 hour when the temperature is above 90°F. Use within 3–4 days and reheat hot components to 165°F. Keep salad and cold sauces separate; dressed salad is best eaten the same day.

How to serve it

Offer pickled cucumbers on the side for a tangy bite.