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Shawarma Spiced Potato Bowl

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Shawarma Spiced Potato Bowl


  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 Tbsp ground coriander
  • 3 Tbsp ground tumeric
  • 2 tsp ground ginger
  • 3 Tbsp smoked paprika
  • 4 Tbsp ground cumin
  • 1 tsp ground cayenne
  • 1 tsp MSG optional
  • 2.2 lbs russet potatoes washed, sliced into ¼-inch pieces
  • ¼ cup olive oil
  • 2 Tbsp kosher salt

Tahini Dressing

  • 3 Tbsp fresh lemon juice
  • 2 Tbsp water
  • 2 Tbsp tahini
  • 1 clove garlic finely chopped
  • 1 tsp sea salt
  • tsp ground cayenne

Cucumber Salad

  • 2 cups cherry tomatoes halved
  • ¼ cup extra virgin olive oil
  • 2 tsp sea salt
  • 1 tsp black pepper freshly ground
  • 2 cups English cucumbers diced ½-inch
  • ½ cup red onion diced ½-inch
  • ½ cup fresh mint chopped
  • ¼ cup fresh dill chopped


  • To prepare the shawarma spiced potatoes, mix all the spices together in a small bowl until well incorporated. Set aside while you slice the potatoes. Slice the potatoes into ¼-inch slices and drizzle them with olive oil. Season the potatoes generously with the shawarma spice. Preheat oven to 375°F. Arrange the potatoes in an even layer on a silicon-lined baking sheet. Roast the potatoes for 20-25 minutes or until golden and crisp. The potatoes may need a flip in the oven about halfway through the cooking process. Keep warm until ready to serve.
  • To make the tahini dressing, combine the lemon juice, water, tahini, garlic, salt, and cayenne in a small bowl and stir until well combined.
  • To make the cucumber salad, place the halved cherry tomatoes in a medium bowl and toss with olive oil. Season with salt and pepper. Allow the tomatoes to marinate for about 5-10 minutes, then add the cucumbers and red onions and toss to combine. Right before serving, add the fresh herbs to the tomatoes and cucumbers.
  • To assembly the dish, arrange the potatoes in a nice layer in the serving bowl. Drizzle the potatoes with the tahini dressing and top them with the cucumber salad.