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Shawarma Potato Bowls

Shawarma Loaded Roasted Potato Bowls take everything I love about a shawarma wrap but with crispy golden potatoes instead—and you don’t miss the bread at all. Juicy spiced chicken, crunchy lettuce, tangy pickles, and creamy garlic sauce come together with a drizzle of pomegranate molasses for the perfect bite.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Yields2 to 3
Print Recipe Pin Recipe
Servings2 to 3

Ingredients

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 

MAKE THE CHICKEN

  1. In a bowl, combine olive oil, lemon juice, garlic, and all the spices to make the marinade.
  2. Add the chicken thighs and coat well. If you have the time, cover and marinate for at least 30 minutes or up to overnight.
  3. Heat a skillet or grill pan over medium-high heat and cook the chicken for 5 to 6 minutes per side until golden brown and cooked through.
  4. Let rest for a few minutes, then chop into bite-sized chunks.

MAKE THE POTATOES

  1. Peel the potatoes and cut them into small, even chunks.
  2. Toss the potatoes with oil, cornstarch, salt, and black pepper until well coated.
  3. For the air fryer, cook at 400°F for 20 to 25 minutes, shaking halfway through, until crispy and golden.
  4. For the oven, roast at 425°F for 35 to 40 minutes on a parchment-lined baking sheet, flipping halfway through, until crispy and golden.

MAKE THE GARLIC SAUCE

  1. In a bowl, whisk together mayonnaise, sour cream or yogurt, garlic, sugar, lemon juice, black pepper, and water.
  2. Mix until smooth and creamy, then adjust seasoning to taste.

ASSEMBLY

  1. Add a base of crispy roasted potatoes to each bowl.
  2. Layer shredded lettuce over the potatoes.
  3. Add the chopped shawarma chicken on top.
  4. Sprinkle on chopped pickles.
  5. Finish with a drizzle of garlic sauce and pomegranate molasses.

Notes

Q: What’s the best order to cook everything?
A: Start by marinating the chicken so the flavors have time to soak in. Next, make the garlic sauce and set it aside. Prep the potatoes and pop them in the air fryer or oven, and while they’re cooking, sear the chicken so everything is ready to assemble at the same time.
Q: Can I use chicken breast instead of thighs?
A: Yes! Chicken thighs stay juicier, but chicken breast works too—just don’t overcook it so it doesn’t dry out.
Q: Do I have to peel the potatoes?
A: Not at all. Peeling gives them a smoother texture, but leaving the skin on adds extra crispiness and flavor.
Q: Can I make this ahead of time?
A: You can prep the chicken and sauce in advance, but the potatoes are best enjoyed fresh out of the oven or air fryer. If reheating, pop them back in the oven or air fryer to crisp up again.
Q: Where can I buy pomegranate molasses and what does it taste like?
A: You can usually find it at Middle Eastern or Mediterranean grocery stores, and many larger supermarkets carry it too. It has a tangy, slightly sweet flavor that adds the perfect finishing touch to savory dishes.
Q: Is this recipe spicy?
A: No, it’s not spicy at all! If you like heat, you can add a pinch of cayenne pepper to the chicken marinade or drizzle hot sauce on top.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!