Chicken Shawarma with Potatoes
Cook once; eat thrice: this chicken shawarma recipe makes a satisfying single-serving dinner, plus extra chicken, potatoes, and onions that you can use later in the week.
Ingredients
- 2 tablespoons lemon juice
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground pepper
- 12 ounces yukon gold potatoes (2 medium), peeled and cut into 1/2-inch chunks
- 1 medium red bell pepper, sliced
- 1 small onion, thinly sliced
- 12 ounces boneless, skinless chicken thighs, trimmed
- chopped fresh parsley or chives for garnish