🍗 Chicken Shawarma with Sweet Potato Puree, Chickpeas & Garlic Yoghurt

Name: Chicken Shawarma with Sweet Potato Puree, Chickpeas & Garlic Yoghurt
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Middle Eastern

Sweet potato puree topped with shawarma-spiced chicken, crispy chickpeas, charred greens and a punchy garlic yoghurt sauce.

This is a proper meal-prep plate that still feels restaurant-level. Build it with pickled onion, herbs and toasted nuts for crunch and freshness.

Chicken shawarma bowl with sweet potato puree and crispy chickpeas

Servings

4 servings

Quick Stats

⏱ 40–50 mins • 💪 High Protein • 🍽 Base: 4 servings

Ingredients

Chicken Shawarma

800g chicken thighs (boneless, skinless)
3 tbsp olive oil
5 cloves garlic, minced
1 large lemon (juice + zest)
2 tsp ground cumin
2 tsp smoked paprika
2 tsp ground coriander
1 tsp turmeric
1 tsp cinnamon
1 tsp chilli flakes (optional)
1 tsp salt
1 tsp black pepper

Sweet Potato Puree

1200g sweet potato, peeled and chopped
3 tbsp olive oil
3 cloves garlic
1 tsp ground cumin
1 tsp ground coriander
0.5 tsp smoked paprika
0.5 tsp cinnamon
0.5 lemon (juice)
100g Greek yoghurt (optional)
0.4 cup chicken stock or water (to loosen)

Crispy Spiced Chickpeas

2 x 400g cans chickpeas (about 480g drained)
1 tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
0.5 tsp garlic powder

Vegetables

400g broccoli or broccolini
1 tbsp olive oil
1 tsp garlic powder
1 lemon (to finish)

Garlic Yoghurt Sauce

250g Greek yoghurt
2 cloves garlic, finely grated
1 tbsp lemon juice
1 tbsp olive oil
2 tbsp mint or parsley, chopped

Optional Toppings

1 red onion, thinly sliced (pickle if you like)
0.5 cup fresh parsley or coriander
2 tbsp toasted pepitas or almonds

Method

Marinate the chicken:
Slice chicken thighs into bite-sized pieces. Mix olive oil, garlic, lemon zest and juice, cumin, paprika, coriander, turmeric, cinnamon, chilli flakes, salt and pepper. Coat chicken and marinate for 30 minutes minimum (overnight best).
Roast the sweet potato:
Preheat oven to 200°C fan-forced. Toss sweet potato and garlic with olive oil, cumin, coriander, smoked paprika, cinnamon, salt and pepper. Roast 30-40 minutes until soft and caramelised.
Roast crispy chickpeas:
Drain/rinse chickpeas and pat dry well. Toss with olive oil, cumin, smoked paprika, garlic powder, salt and pepper. Roast 25-30 minutes, shaking halfway, until crisp.
Blend the puree:
Add roasted sweet potato and garlic to a blender with Greek yoghurt, lemon juice and a splash of stock/water. Blend smooth. Keep it thick enough to hold shape on the plate.
Cook chicken shawarma:
Heat a large pan over medium-high heat with a little oil. Cook chicken in batches 5-7 minutes until caramelised and cooked through.
Cook broccoli:
Toss broccoli or broccolini with olive oil, garlic powder, salt and pepper. Roast 15-20 minutes until charred and tender.
Mix garlic yoghurt:
Combine Greek yoghurt, garlic, lemon juice, olive oil, herbs and salt. Add a splash of water if you want a drizzle texture.
Assemble:
Plate sweet potato puree first, then add shawarma chicken, crispy chickpeas and broccoli. Drizzle garlic yoghurt and finish with herbs and toasted nuts/seeds.

Plating Order

Sweet potato puree → shawarma chicken → crispy chickpeas → charred broccoli → garlic yoghurt → herbs.

Approx Nutrition (per serve)

Protein: 45-50g
Calories: 650-750 kcal
High in: vitamin A, fibre, potassium, iron, zinc

Swaps & Additions

Pickled onion (optional): Quick-pickle thinly sliced red onion in lemon juice or vinegar for extra tang.
Extra crunch: Add toasted almonds, pepitas, or crispy shallots.
Greens swap: Use broccolini, green beans, or roast cauliflower.
Sauce options: Add tahini drizzle or chilli oil alongside garlic yoghurt.
Meal prep: Keep puree, chicken, and chickpeas separate; add yoghurt and crunchy toppings fresh when serving.