Roasted Chicken Shawarma with Potatoes, Red Onions, and Garlic Dill Yogurt (Primal)

Roasted Chicken Shawarma

I’ve been meaning to make chicken shawarma for about a week now, but I kept forgetting to put the chicken in the marinade before leaving for the day!  I guess it was okay though–my chicken thighs were so frozen that they took until yesterday to thaw,  I finally remembered to make the marinade this morning and set it up.  Shawarma has one of my favorite flavors–lots of spices, all of which are pretty bold.  Then I decided to set up the potatoes and red onions with Lebanese seven spice.  Totally worth the one-week wait.

When I made THIS last week, I made it with a garlic lemon yogurt sauce.  Today I took the leftovers of that sauce, added a ton of fresh dill, and poured it over top of this chicken.  If you wanted to have this more traditionally, you’d cut it up and serve it over pita with tomatoes, cucumbers, and onions.  Or, just eat it as is.  Yumm-o!

Roasted Chicken Shawarma with Potatoes, Red Onions, and Garlic Dill Yogurt

Serves 4

1/3 C fresh lemon juice (2-3 lemons)

1/3 C olive oil

8 garlic cloves, minced

1 tsp salt

2 tsp pepper

2 tsp cumin

2 tsp paprika

1 tsp turmeric

1/4 tsp cinnamon

2 pounds chicken thighs

1 red onion, peeled and cut into large wedges

1.5 pounds yukon gold potatoes, cut in about a 1/2-1″ dice

1 tsp seven spice

For yogurt:

1/2 C plain, full-fat yogurt

zest and juice of one lemon

2 garlic cloves, finely minced

1/4 C fresh dill, chopped


1.- In small bowl, whisk lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, and cinnamon.  Place chicken in a large resealable bag, pour marinade over, seal, and chill at least 3 hours–up to 12 hours.

2.- Heat oven to 425.  Lightly grease a small baking dish.  Layer potatoes and onions.  Sprinkle with salt, pepper, and seven spice.  Remove chicken from bag and place directly on top of potato mixture, skin-side up.  Roast 40-50 minutes.  Let rest a couple  minutes.  If you want a crispier skin, pan-fry for a minute or so after removed from oven.  If not, this is optional.

3.- For yogurt: in small bowl, whisk together yogurt, lemon juice and zest, garlic, and dill.  Season as needed with salt and pepper.

Roasted Chicken with Potatoes, Arugula, and Garlic Yogurt (Primal)

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I don’t think I really need to type anything else, but I will.  I originally found this recipe on the NY Times food site, but I changed it to suit our taste preferences and make it primal.  This is seriously so flavorful.  It’s not following my Lebanese pattern, but I’ll make an exception for this.

Really.  That’s all I’m going to write today.

Roasted Chicken with Potatoes, Arugula, and Garlic Yogurt (Primal)

Serves 4

4 chicken thighs (bone-in, skin-on)

1.5 pounds potatoes, cut in 1/2″ slices, and then quartered

salt and pepper

1/4 C hot sauce (I use Frank’s Red Hot)

2 Tbsp olive oil

1 tsp cumin

1/2 tsp coriander

2 leeks (just white and light green), halved and sliced

zest and juice of one lemon (divided)

1/2 C plain, full-fat yogurt

2 garlic cloves, grated or run through a press

2-4 oz baby arugula

chopped dill


1.- Put potatoes in bottom of large baking dish and sprinkle with salt and pepper.  In a small bowl, whisk hot sauce, olive oil, cumin, and coriander.  Drizzle a couple tablespoons over the potatoes.

2.- Lay chicken, skin-side up on top of the potatoes.  Sprinkle chicken with salt and pepper.  Pour a tablespoon or two of hot sauce mixture over each piece of chicken.  If there’s any sauce left, drizzle some more over the potatoes.  Let set for at least 30 minutes (if setting for longer than 45 minutes, place the baking dish in the refrigerator–can stay at this point for up to 8 hours).

3.- Preheat oven to 425.  Roast chicken and potatoes for 20-25 minutes.  In small bowl, mix leeks, lemon zest, and 1 tablespoon of olive oil. Scatter over chicken and potatoes and roast for another 30 minutes.

4.- In small bowl, whisk yogurt, garlic, lemon juice, salt, and pepper.

5.- To serve: on plate, layer potatoes, a handful of baby arugula, a piece of chicken with leek mixture, a spoonful of garlic yogurt, and sprinkle with chopped dill.