Lemony Chicken Shawarma with Crispy Potatoes
- Yield: 4-5 1x
Ingredients
Shawarma Marinade
2 lbs chicken thighs, boneless, skinless, sliced into 1-inch strips
3 Tbsp olive oil
4 cloves garlic, grated
1 lemon, zested and juiced
2 tsp kosher salt
2 tsp smoked paprika
2 tsp cumin
2 tsp coriander
1 tsp turmeric
1 tsp cinnamon
1/2 tsp cayenne (optional)
For the Quick Pickled Onions and Cucumbers
2 Persian or mini cucumbers, thinly sliced
1/2 small red onion, very thinly sliced
1/4 cup white vinegar or apple cider vinegar
1 1/2 tsp sugar or honey
1 tsp kosher salt
2 Tbsp warm water
Crispy Potatoes
2 Yukon Gold or russet potatoes, cut into wedges
3 Tbsp olive oil
2 tsp kosher salt
1 tsp smoked paprika
1 tsp cumin
1 tsp garlic powder
1/2 tsp sumac
Lemony Garlic Yogurt Sauce
1 cup Greek yogurt or labneh
3 garlic cloves, grated
Juice of 1/2 lemon
1 Tbsp olive oil
Pinch kosher salt
Optional to Serve With
Fresh parsley
Pita bread
Hummus
Instructions
Marinate the Chicken
In a large bowl, combine olive oil, lemon zest and juice, garlic, salt, and all spices. Add chicken thighs and toss until fully coated. Marinate for 30 minutes (overnight if you’re feeling ambitious and responsible).
Make the Quick Pickled Onions and Cucumbers
In a medium bowl or jar, whisk together vinegar, sugar, salt, and warm water until the sugar and salt are dissolved.
Add sliced cucumbers and red onion. Toss gently to coat.
Let sit at room temperature for 10-30 minutes, stirring once or twice.
Refrigerate until ready to use.
Prep the Potatoes
Heat oven to 450°F. Toss potato wedges with olive oil, salt, spices, pepper, and sumac if using. (If you want the simplest route, you can also buy a bag of frozen potato wedges and cook them according to package instructions!)
Roast the Potatoes First
Spread potatoes on a large sheet tray coated in oil, cut-side down. Roast for 25 minutes to give them a head start on crispiness.
Add the Chicken
Remove the tray from the oven, flip the potato wedges, and nestle the marinated chicken among the potatoes. Return to oven and roast for 25 minutes until the chicken is cooked through.
Optional but recommended: Broil for 2-3 minutes at the end for extra char and drama.
Make the Sauce
While everything roasts, stir together all yogurt sauce ingredients until smooth. Chill until ready to serve!
Finish & Serve
Sprinkle the tray with fresh herbs and a final squeeze of lemon. Serve with warm pita and plenty of sauce for dipping and general joy.