Chicken shawarma bowls with crispy potatoes: A hearty sheet pan meal that comes together in a flash

These hearty bowls are a wonderful way to enjoy chicken shawarma in warmer weather. Thanks to a generous smear of hummus, crispy spiced potatoes and a bright, tangy salad, every bite is packed with an array of flavours and textures. Plus, they come together quickly on busy nights since the chicken and potatoes cook together on the same sheet pan.

Ingredients

Chicken:

• Juice of 1 lemon
• 2 tbsp olive oil
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp allspice
• 1 tsp cinnamon
• ½ tsp ground cloves
• ½ tsp cardamom
• ¼ tsp cayenne pepper
• 1 tsp kosher salt
• 750 g boneless skinless chicken thighs, cut into ½-inch strips

Potatoes:

• 650 g (approx. 6 small) yellow potatoes, peeled and diced into small cubes
• 2 tbsp olive oil
• 2 tsp paprika
• ½ tsp kosher salt
• ½ tsp coriander powder
• ¼ tsp chili flakes, or more to taste

Salad:

• 2 cups loosely packed arugula
• 2 small Persian cucumbers, sliced
• 4 radishes, thinly sliced
• ½ red onion, thinly sliced
• 1 tsp sumac
• Juice of ½ lemon
• ¼ tsp salt
• 2 cups hummus

Preparation

Heat an oven to 450 F. Line a large sheet pan with parchment paper and a ¼ cup olive oil, and place in the oven to preheat, about 15 minutes.

Meanwhile, in a large bowl, combine the lemon juice, olive oil, cumin, paprika, allspice, cinnamon, ground cloves, cardamom, cayenne pepper and salt, and mix until it becomes a thick paste. Place the chicken thighs in the marinade and mix until fully coated. Cover and chill in the fridge for 1 hour. (If you’re pressed for time, you can skip this step.)

In another bowl, combine the cubed potatoes with the olive oil, paprika, salt, coriander powder and chili flakes. Toss to coat.

Remove the sheet pan from the oven and carefully place the chicken on one half, spreading it out in a single layer. Add the cubed potatoes to the other side of the sheet pan. Place the pan in the oven and bake for 20 minutes.

Check to ensure the chicken is cooked through, then remove the chicken from the sheet pan and set aside on a plate.

Spread the potato cubes across the entire sheet pan, mixing them in with the chicken juices. Place the pan back in the oven, and cook until the potatoes are browned and crispy on the outside, around 10 to 15 minutes. 

When ready to eat, toss the arugula, cucumber, radish, red onions, sumac, lemon juice and salt in a bowl.

To serve, place a few tablespoons of hummus in each bowl and smear it into a circular shape with the back of a spoon. Divide the chicken and potatoes between the bowls, and top with a serving of salad.

Serves 4

Produced in collaboration with CBC Creator Network.