A quick and flavorful shawarma recipe with baked chicken, crispy potatoes, and creamy garlic sauce — perfect for a satisfying meal at home.
Cut the chicken breasts into strips.
Season with salt, pepper, sweet paprika, oregano, and optional hot paprika.
Add 2 tablespoons of olive oil and the crushed garlic.
Mix well and let rest while preparing the potatoes.
Peel, wash, and cut the potatoes into wedges or strips.
Season with salt, pepper, breadcrumbs, olive oil, and turmeric.
Mix until evenly coated.
Line a baking tray with parchment paper.
Place the chicken on one half and the potatoes on the other, ensuring they don’t overlap.
Bake in a preheated oven at 200°C until golden and cooked through.
In a bowl, mix chopped shallot, parsley, salt, pepper, and olive oil.
Stir well and set aside.
Grate 2 garlic cloves and mix with oil until creamy.
Add sour cream and dill; stir to combine.
Serve the baked chicken and potatoes with shallot salad and garlic sauce.
Enjoy warm, wrapped in pita or as a plate meal.
