Chicken Shawarma Bowl
kitty
| November 22, 2022
SKIP TO RECIPE
There’s this place called Spitz. They’re known for their doner wraps, but I always used to go there for their fries. They make the most amazing fries. I’ll never understand how those fries are so perfect. You know the kind of fry where the outer crispy layer is somehow flakey? Like that. So they fry them perfectly, and as if that’s not enough, they then layer them with Mediterranean-style rotisserie meats, feta cheese, olives and chopped pepperoncinis, and a creamy zingy sauce. So good.
This dish is the Spitz-inspired, attainable, homemade version of that bowl of comforting street food. I’m not even going to claim it’s a copycat recipe because there is no way I’m making fries that good. So I’m very okay with just calling this an homage with a sprinkle of my own embellishments made from cultural staples I have on hand. It’s so customizable that you can build your bowl however you want and it will still taste amazing. Its base is simply oven-roasted chicken with shawarma-style spices served over zesty seasoned fries, then layered with fresh vegetables and drizzled with tzatziki and tahini sauces. It’s basically a chicken salad with fries as the green leafy bits. You can never go wrong with a nice hearty bowl of salad.
INGREDIENTS
For the Chicken
- 2 pounds chicken (breast or boneless skinless thighs)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Aleppo pepper
- ¼ teaspoon cayenne pepper
- 1 tablespoon lemon juice
For the Fries
- 4 large potatoes, cut into 1/4" fries
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Aleppo pepper
- ¼ teaspoon cayenne pepper
For the Tahini Sauce
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, crushed
- ¼ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 1 tablespoon water
For the Yogurt Sauce
- ¼ cup Greek yogurt
- 1 teaspoon fresh dill, chopped
- 1 teaspoon fresh parsley, chopped
- 1 Persian cucumber, chopped
- ½ small red onion, chopped
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon Aleppo pepper
- ¼ teaspoonblack pepper
- 1 tablespoon water
For the Toppings
- 1 Persian cucumber, chopped
- ½ small red onion, chopped
- 1 tomato, chopped
- Kalamata olives, roughly chopped
- Pepperoncini peppers, roughly chopped
- Crumbled feta cheese
- Fresh mint, chopped
- Fresh parsley, chopped
INSTRUCTIONS
- Preheat oven to 400° F.
- Season chicken evenly on both sides with olive oil and all spices and let sit for 30 minutes while you prepare the fries.
- Toss potatoes with olive oil and all the spices until evenly coated.
- Bake chicken on a rack over a baking sheet until cooked through, about 30 minutes.
- At the same time, bake fries on a parchment paper lined baking sheet for 25-30 minutes until tender and crisp, turning them over halfway through.
- Make tahini sauce by adding all ingredients in a blender until smooth and creamy.
- Combine all yogurt ingredients together in a medium bowl.
- Remove from oven and thinly slice chicken.
- Layer sliced chicken over bowl of fries, top with toppings and tahini and yogurt sauces.
