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
Combine lemon juice, 1 Tbsp. oil, garlic, cumin, salt, cinnamon, turmeric, and pepper in a medium bowl. Transfer half the mixture to another medium bowl. Add potatoes, bell pepper, and onion to one bowl; toss to coat. Add chicken to the second bowl; toss to coat. Cover both bowls and let marinate in the refrigerator for 30 minutes.
Meanwhile, preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and drizzle with the remaining 1 Tbsp. oil.
With a slotted spoon, transfer the vegetable mixture and the chicken to the prepared baking sheet (discard the marinade). Roast, stirring occasionally, until the chicken is cooked through and the potatoes are tender and lightly browned at the edges, 25 to 28 minutes. (Refrigerate half the chicken and half the vegetable mixture for another use; see Associated Recipes.) Garnish with parsley (or chives), if desired.
