Chicken Shawarma with Sweet Potato Mash, Chickpeas & Garlic Yoghurt

Servings

4 servings

Quick Stats

55 mins (plus marinating) • 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 Mash

• 1200g sweet potato, peeled and chopped
• 40g butter
• 60ml milk
• 1 tsp salt
• 0.5 tsp black pepper

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

1. 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).
2. Roast crispy chickpeas:
   Preheat oven to 200°C fan-forced. 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.
3. Boil the sweet potato:
   Put the sweet potato in a large pot of cold salted water, bring to the boil and simmer 15-20 minutes until very tender. Drain well and let it steam dry in the pot for a couple of minutes.
4. Make the mash:
   Add the butter and a small splash of milk and mash until smooth, adding a little more milk only if needed. Season with salt and pepper and keep warm with the lid on.
5. 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.
6. Cook broccoli:
   Toss broccoli or broccolini with olive oil, garlic powder, salt and pepper. Roast 15-20 minutes until charred and tender.
7. 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.
8. Assemble:
   Spread the sweet potato mash in the bowl first, then add shawarma chicken, crispy chickpeas and broccoli. Drizzle garlic yoghurt and finish with herbs and toasted nuts/seeds.

Plating Order

Sweet potato mash → 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 the mash, chicken, and chickpeas separate; add yoghurt and crunchy toppings fresh when serving.

Related Recipes

• Spiced Beef Meatball Bowl — another spiced, layered bowl.
• Halal Chicken Over Rice — spiced chicken over rice with a creamy white sauce.
• Crispy Skin Salmon with Sweet Potato Mash — another protein served on sweet potato mash.