Description
This Quick Chicken Shawarma and Sweet Potato Bowls recipe combines tender ground chicken seasoned with Middle Eastern spices, roasted sweet potatoes, and fresh toppings like pickled red onion and herbs. Served with warm pita or naan and a tangy Greek yogurt sauce, these flavorful bowls come together in just 30 minutes, making for a delicious and satisfying weeknight meal.
Ingredients
Scale
Roasted Sweet Potatoes
- 4 sweet potatoes, cut into matchsticks
- Salt and pepper, to taste
- 2 tablespoons olive oil
Chicken Shawarma
- 1 1/2 pounds ground chicken
- 2 shallots, chopped
- 6 cloves garlic, chopped
- 1 tablespoon sweet or smoked paprika
- 1 tablespoon ground cumin
- 1/2 teaspoon ground turmeric
- Chili flakes or cayenne pepper, to taste
- 2 tablespoons olive oil
- Salt, to taste
- 1/2 cup water
Additional Ingredients
- 6 fresh pitas or naan, warmed
- 2 cups cooked rice
- Pickled red onion, for serving
- Lettuce, for serving
- Fresh herbs (dill or parsley), chopped, for serving
Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1/3 cup crumbled feta
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill or parsley, chopped
- Salt, to taste
Instructions
- Roast the Sweet Potatoes: Preheat the oven to 425°F (220°C). On a large baking sheet, toss the sweet potato matchsticks with 2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread them out in a single layer and roast for about 20 minutes, or until the sweet potatoes are crisp on the outside and tender inside, stirring once halfway through for even cooking.
- Cook the Chicken Shawarma: While the potatoes roast, heat a large skillet over medium heat. Add the ground chicken and chopped shallots, breaking up the meat with a spatula. Cook until the chicken is browned and cooked through, about 5 minutes. Then add 2 tablespoons olive oil, chopped garlic, sweet or smoked paprika, ground cumin, turmeric, chili flakes, and salt to taste. Stir to combine and pour in 1/2 cup water. Continue cooking for 2 to 5 minutes, stirring occasionally, until the water has evaporated and the spices infuse the meat.
- Prepare the Yogurt Sauce: In a small bowl, combine the plain Greek yogurt, crumbled feta, lemon juice, fresh chopped dill or parsley, and a pinch of salt. Mix well to create a creamy, tangy sauce that complements the shawarma bowls.
- Assemble the Bowls: Warm the fresh pitas or naan bread. To assemble, place some rice in the bottom of each bowl or plate. Top with a generous spoonful of the spiced chicken shawarma, followed by the roasted sweet potatoes. Add pickled red onions, fresh lettuce, and sprinkle with chopped herbs. Drizzle the prepared yogurt sauce over the top. Serve immediately while warm.
Notes
- You can substitute ground turkey or beef for the ground chicken, but adjust cooking times accordingly.
- For a vegetarian option, replace the ground chicken with seasoned roasted chickpeas or lentils.
- Use smoked paprika for a deeper smoky flavor or sweet paprika for milder warmth.
- Pickled red onions can be made quickly by soaking thinly sliced onions in vinegar, sugar, and salt for at least 30 minutes.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
