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Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce are a celebration on a platter! Full of delicious, sparkling and formidable flavors.
Ingredients
SERVES 4-6
juice of 1/2 lemon
1/4 cup extra virgin olive oil, divided
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon dried turmeric
1/2 teaspoon allspice
cinnamon pinch
pinch cayenne pepper
salt
3 cloves garlic, smashed then peeled
1lb chicken breasts, cut into 5 or 6 strips
1-1 / 2lbs russet potatoes (about 2 large potatoes)
hot sauce
For the Mediterranean Salsa:
2 vine-ripened tomatoes, seeded then chopped
1 small cucumber, peeled, seeded then chopped
1/4 small red onion, minced
1 clove garlic, minced
1/4 cup packed parsley, chopped
1/4 teaspoon dried oregano
salt and pepper
juice of 1/2 - 1 lemon
For the Garlic Sauce:
1/2 cup mayonnaise (I like Hellman’s EVOO mayo)
2 tablespoons lemon juice
3 cloves garlic, smashed
salt
Directions
Add lemon juice, 2 Tablespoons extra virgin olive oil, spices, and smashed garlic cloves to a large Ziplock bag then squish to combine. Add chicken, squish to coat, then marinate for 1 hour or up to 12 hours in the refrigerator.
Slice potatoes into fries. Can be cut up to 12 hours ahead of time - store completely submerged in a glass bowl of water in the refrigerator, then drain and pat very dry with kitchen towels.
Preheat oven to 400 degrees then line a baking sheet with foil and spray lightly with nonstick spray. Spread the chicken out on baking sheet then bake for 12-15 minutes, or until cooked through, flipping halfway through. Remove to a cutting board then thinly slice once cool enough to handle. Cover with foil to keep warm.
Turn heat up to 425 degrees then line another baking sheet with foil and spray lightly with nonstick spray. Add potatoes to the baking sheet then drizzle with the remaining 2 Tablespoons extra virgin olive oil and season generously with salt and pepper. Toss with your fingers to coat then spread potatoes out evenly and bake for 25-30 minutes, or until golden brown, stirring halfway through.
Meanwhile, combine all ingredients for Mediterranean Salsa in a bowl then stir to combine and set aside. Add all ingredients for Garlic Sauce into a food processor or blender then process until very smooth (can be done ahead of time.)
Scoop fries onto a serving platter or plates then top with chicken, Mediterranean Salsa, Garlic Sauce, and hot sauce, and then serve.
Notes
You will need 2 lemons total for this entire recipe.
SERVES 4-6
juice of 1/2 lemon
1/4 cup extra virgin olive oil, divided
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon dried turmeric
1/2 teaspoon allspice
cinnamon pinch
pinch cayenne pepper
salt
3 cloves garlic, smashed then peeled
1lb chicken breasts, cut into 5 or 6 strips
1-1 / 2lbs russet potatoes (about 2 large potatoes)
hot sauce
For the Mediterranean Salsa:
2 vine-ripened tomatoes, seeded then chopped
1 small cucumber, peeled, seeded then chopped
1/4 small red onion, minced
1 clove garlic, minced
1/4 cup packed parsley, chopped
1/4 teaspoon dried oregano
salt and pepper
juice of 1/2 - 1 lemon
For the Garlic Sauce:
1/2 cup mayonnaise (I like Hellman’s EVOO mayo)
2 tablespoons lemon juice
3 cloves garlic, smashed
salt
Directions
Add lemon juice, 2 Tablespoons extra virgin olive oil, spices, and smashed garlic cloves to a large Ziplock bag then squish to combine. Add chicken, squish to coat, then marinate for 1 hour or up to 12 hours in the refrigerator.
Slice potatoes into fries. Can be cut up to 12 hours ahead of time - store completely submerged in a glass bowl of water in the refrigerator, then drain and pat very dry with kitchen towels.
Preheat oven to 400 degrees then line a baking sheet with foil and spray lightly with nonstick spray. Spread the chicken out on baking sheet then bake for 12-15 minutes, or until cooked through, flipping halfway through. Remove to a cutting board then thinly slice once cool enough to handle. Cover with foil to keep warm.
Turn heat up to 425 degrees then line another baking sheet with foil and spray lightly with nonstick spray. Add potatoes to the baking sheet then drizzle with the remaining 2 Tablespoons extra virgin olive oil and season generously with salt and pepper. Toss with your fingers to coat then spread potatoes out evenly and bake for 25-30 minutes, or until golden brown, stirring halfway through.
Meanwhile, combine all ingredients for Mediterranean Salsa in a bowl then stir to combine and set aside. Add all ingredients for Garlic Sauce into a food processor or blender then process until very smooth (can be done ahead of time.)
Scoop fries onto a serving platter or plates then top with chicken, Mediterranean Salsa, Garlic Sauce, and hot sauce, and then serve.
Notes
You will need 2 lemons total for this entire recipe.
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