It was one of those evenings when I really didn’t feel like ordering shawarma, but I still had a craving for something hearty and colorful. I rummaged through the fridge and pantry, gathered what I could find, and made a homemade shawarma just the way I wanted. It turned out to be quite a rich combination – fried potatoes, chicken with sautéed vegetables, and a fresh salad, all piled together, perfect for wrapping in a flatbread or eating straight from the plate.
Quick Info
Total Time: approximately 45 minutes
Preparation Time: 15-20 minutes
Cooking Time: 25-30 minutes
Servings: 3-4
Difficulty: easy to medium
Recipe Type: homemade shawarma, perfect for a quick meal or when craving fast food made at home
Ingredients
Fried Potatoes:
5 large potatoes
Warm Filling:
1 onion
1 bell pepper
200 g pitted olives
1 small can of mushrooms (about 200 g)
3 pieces of chicken breast (about 450-500 g in total)
Salt
Pepper
Salad:
Half a head of iceberg lettuce
2-3 tomatoes
Half a cucumber
100 g fresh cheese
1 small can of corn (about 140 g drained)
2 tablespoons of salad dressing (any type you prefer)
Instructions
1. Peel the potatoes and cut them for frying, either in the classic way or a bit thicker, as you prefer. Fry them in hot oil, just like regular fried potatoes. While they’re frying, you can take care of the rest.
2. Heat a large skillet. Chop the onion and sauté it in a tablespoon of oil. Let it soften a bit, then add the sliced bell pepper.
3. Once the vegetables have softened, add the drained mushrooms and olives. Cut the chicken breast into cubes or strips, depending on your preference, and add it to the skillet with the vegetables. Cook everything together, stirring occasionally, until the chicken is thoroughly cooked and the vegetables are completely softened. Finally, season with salt and pepper to taste.
4. For the salad, slice the iceberg lettuce into thin strips, chop the tomatoes into bite-sized pieces, and slice or quarter the cucumber. Mix them in a bowl with the drained corn and the cheese cut into cubes or crumbled by hand. Add the dressing, mix briefly without overdoing it.
5. When the potatoes are ready, remove them onto a paper towel to drain excess oil.
6. Finally, plate a bit of everything: a layer of fried potatoes, some of the warm chicken and vegetable mixture on the side or on top, and the fresh salad alongside. Everyone can combine as they wish, either directly on the plate or in flatbread, if you have some at home.
Why I Make This Recipe Often
It’s the kind of recipe you can adjust based on what you have in the fridge. It’s quick and filling, doesn’t require any special technique, and the ingredients are easy to find at any time. Plus, there’s no complicated step, just a bit of organization.
Tips and Variations
Tips
Don’t add salt to the potatoes while they’re still in the skillet; do it after you take them out onto the paper, so they stay crispy.
You can use boneless chicken breast or even leftover cold roast if you have some.
The vegetable mixture can also be made with leftover peppers of various colors, not just the classic bell pepper.
Substitutions
Fresh cheese can be replaced with low-fat telemea cheese or even mozzarella if you want a different texture.
You can omit the olives if you don’t like them, or use only green or only black ones – whatever you have.
The chicken breast can be swapped for turkey or, if needed, a plant-based option like smoked tofu.
Variations
If you have flatbreads on hand, you can roll everything up like a classic shawarma.
You can add pickles if you like, or a spoonful of yogurt on top.
The salad dressing can be any kind of sauce (ranch, yogurt with herbs, or even a spoonful of light mayonnaise).
Serving Ideas
Everyone can put whatever they want on their plate, depending on how hungry they are.
If you have guests, leave all the ingredients separately on the table, and everyone can make their own portion as they prefer.
Frequently Asked Questions
Can I use frozen potatoes instead of fresh ones?
Yes, if you're in a hurry, you can use frozen fries. Just cook them according to the instructions, and they work just as well.
Can I use another type of meat instead of chicken breast?
You can also use boneless thighs, turkey, or even pork if that’s what you have. Cook them the same way until they are well done.
What dressing works best for the shawarma salad?
Any classic salad dressing works: plain yogurt, garlic dressing, vinaigrette, or light mayonnaise. The flavor mainly comes from the other ingredients.
Can I skip the cheese?
Yes, you can omit the cheese if you don’t have any or prefer not to use dairy. You can add more vegetables instead.
Is this recipe suitable for vegetarians?
If you replace the chicken breast with a plant-based product (tofu, chickpeas), the recipe can easily be adapted for vegetarians.
Nutritional Values
Estimation for a medium serving (out of 4):
Calories: approximately 550-600 kcal
Protein: 28-32 g
Carbohydrates: 65-70 g (from potatoes, salad, vegetables)
Fats: 20-25 g (from frying and dressing)
Values may vary depending on the dressing and type of cheese used. The serving has a good amount of protein and fiber, especially from the chicken breast and vegetables. The fat content depends largely on how much oil remains on the potatoes and what dressing you choose.
Storage and Reheating
Fried potatoes do not stay crispy in the fridge, but if there are leftovers, they can be quickly reheated in a skillet or oven. The warm chicken and vegetable mixture lasts in the fridge for 1-2 days in a sealed container. The salad should ideally be made fresh – it gets soggy if kept overnight. It’s best to prepare only as much as you can eat right away. If you have leftover ingredients, you can store them separately and combine them when you want to use them again.
Quick Info
Total Time: approximately 45 minutes
Preparation Time: 15-20 minutes
Cooking Time: 25-30 minutes
Servings: 3-4
Difficulty: easy to medium
Recipe Type: homemade shawarma, perfect for a quick meal or when craving fast food made at home
Ingredients
Fried Potatoes:
5 large potatoes
Warm Filling:
1 onion
1 bell pepper
200 g pitted olives
1 small can of mushrooms (about 200 g)
3 pieces of chicken breast (about 450-500 g in total)
Salt
Pepper
Salad:
Half a head of iceberg lettuce
2-3 tomatoes
Half a cucumber
100 g fresh cheese
1 small can of corn (about 140 g drained)
2 tablespoons of salad dressing (any type you prefer)
Instructions
1. Peel the potatoes and cut them for frying, either in the classic way or a bit thicker, as you prefer. Fry them in hot oil, just like regular fried potatoes. While they’re frying, you can take care of the rest.
2. Heat a large skillet. Chop the onion and sauté it in a tablespoon of oil. Let it soften a bit, then add the sliced bell pepper.
3. Once the vegetables have softened, add the drained mushrooms and olives. Cut the chicken breast into cubes or strips, depending on your preference, and add it to the skillet with the vegetables. Cook everything together, stirring occasionally, until the chicken is thoroughly cooked and the vegetables are completely softened. Finally, season with salt and pepper to taste.
4. For the salad, slice the iceberg lettuce into thin strips, chop the tomatoes into bite-sized pieces, and slice or quarter the cucumber. Mix them in a bowl with the drained corn and the cheese cut into cubes or crumbled by hand. Add the dressing, mix briefly without overdoing it.
5. When the potatoes are ready, remove them onto a paper towel to drain excess oil.
6. Finally, plate a bit of everything: a layer of fried potatoes, some of the warm chicken and vegetable mixture on the side or on top, and the fresh salad alongside. Everyone can combine as they wish, either directly on the plate or in flatbread, if you have some at home.
Why I Make This Recipe Often
It’s the kind of recipe you can adjust based on what you have in the fridge. It’s quick and filling, doesn’t require any special technique, and the ingredients are easy to find at any time. Plus, there’s no complicated step, just a bit of organization.
Tips and Variations
Tips
Don’t add salt to the potatoes while they’re still in the skillet; do it after you take them out onto the paper, so they stay crispy.
You can use boneless chicken breast or even leftover cold roast if you have some.
The vegetable mixture can also be made with leftover peppers of various colors, not just the classic bell pepper.
Substitutions
Fresh cheese can be replaced with low-fat telemea cheese or even mozzarella if you want a different texture.
You can omit the olives if you don’t like them, or use only green or only black ones – whatever you have.
The chicken breast can be swapped for turkey or, if needed, a plant-based option like smoked tofu.
Variations
If you have flatbreads on hand, you can roll everything up like a classic shawarma.
You can add pickles if you like, or a spoonful of yogurt on top.
The salad dressing can be any kind of sauce (ranch, yogurt with herbs, or even a spoonful of light mayonnaise).
Serving Ideas
Everyone can put whatever they want on their plate, depending on how hungry they are.
If you have guests, leave all the ingredients separately on the table, and everyone can make their own portion as they prefer.
Frequently Asked Questions
Can I use frozen potatoes instead of fresh ones?
Yes, if you're in a hurry, you can use frozen fries. Just cook them according to the instructions, and they work just as well.
Can I use another type of meat instead of chicken breast?
You can also use boneless thighs, turkey, or even pork if that’s what you have. Cook them the same way until they are well done.
What dressing works best for the shawarma salad?
Any classic salad dressing works: plain yogurt, garlic dressing, vinaigrette, or light mayonnaise. The flavor mainly comes from the other ingredients.
Can I skip the cheese?
Yes, you can omit the cheese if you don’t have any or prefer not to use dairy. You can add more vegetables instead.
Is this recipe suitable for vegetarians?
If you replace the chicken breast with a plant-based product (tofu, chickpeas), the recipe can easily be adapted for vegetarians.
Nutritional Values
Estimation for a medium serving (out of 4):
Calories: approximately 550-600 kcal
Protein: 28-32 g
Carbohydrates: 65-70 g (from potatoes, salad, vegetables)
Fats: 20-25 g (from frying and dressing)
Values may vary depending on the dressing and type of cheese used. The serving has a good amount of protein and fiber, especially from the chicken breast and vegetables. The fat content depends largely on how much oil remains on the potatoes and what dressing you choose.
Storage and Reheating
Fried potatoes do not stay crispy in the fridge, but if there are leftovers, they can be quickly reheated in a skillet or oven. The warm chicken and vegetable mixture lasts in the fridge for 1-2 days in a sealed container. The salad should ideally be made fresh – it gets soggy if kept overnight. It’s best to prepare only as much as you can eat right away. If you have leftover ingredients, you can store them separately and combine them when you want to use them again.