Chicken Shawarma Bowl

First, toss the sliced potatoes with 2 teaspoons olive oil in a large bowl until well coated. Then cook in a large sauté pan over medium-high heat until crisp, stirring occasionally (but not too often) to ensure even browning, about 15 minutes.Season with a pinch of sea salt, then transfer to a paper towel lined plate or wire rack to drain excess grease.

While the potatoes cook, prepare the rice and chicken marinade.Rice: Bring water to a boil in a small saucepan, then stir in the rice, cover, and lower the heat to a simmer. Cook until the rice has absorbed all the water, about 15 to 20 minutes.Chicken: Add the chicken to a bowl with 2 teaspoons olive oil, ½ lemon (juice only), and the shawarma seasoning. Mix by hand to coat the chicken well and set aside to marinate.

Once the potatoes are done, use the same pan to cook the peppers and onions. Heat 1 to 2 teaspoons oil in the pan before adding the peppers and onions, then sauté over medium heat until just softened, about 2 to 3 minutes. Season with ½ lemon (juice only) and a pinch of salt before removing from heat.

Finally, cook the chicken in a hot cast iron pan over high heat until cooked through, about 5 minutes or so, stirring occasionally. You should be able to see the change in color to know it's cooked.

To assemble: Add a serving of steamed rice to a bowl along with chicken, potatoes, and peppers and onions. Top with diced tomato and pickle relish, then drizzle with garlic aioli and hot sauce. Serve immediately and enjoy!