Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce

Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce are a party on a platter! Full of delicious, fresh and bold flavors.

Greetings, everybody, I hope you had a wonderful weekend! We kept things low key around here. Watched basketball all day Friday, watched basketball all day Saturday and, you guessed it, watched basketball all day Sunday! Normally this sort of weekend would have me pulling my hair out but all three Iowa teams made it through the first round and, at the time of this writing, two are possibly moving forward towards the third. We’re definitely white knuckling it over here!

I also snuck away with my Mom on Saturday to look at wallpaper samples. I know, I know – 1993 called and wants their home decor trend back, but I’m this close to pulling the trigger on a wallpaper accent wall in the garage door entryway. It’s a narrow hallway with a powder room, coat closet and basement door, so it’s low risk as far as visibility is concerned, and I think it would add a pop of interesting pattern and color in our otherwise entirely taupe painted house. What are your thoughts on wallpaper – yay or nay? I’m learning that if you call it “wall covering” it’s a little more socially acceptable. Will keep you posted.

In other news, I could hardly wait for today to come so I could share the recipe for Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce with you! I don’t know about you, but March Madness would cause a whole lot less madness if I could stuff my face with a platter of this deliciousness while listening to all those shoe squeaks!

Check this out – homemade french fries topped with chopped Chicken Shawarma (chicken marinated in warm spices like turmeric, allspice, paprika, cumin, and a pinch of cinnamon then baked,) fresh Mediterranean Salsa, homemade garlic sauce, and a drizzle or 500 of hot sauce, served up hot and fragrant. This is a french fry platter that’s going to leave you feeling light and satisfied instead of greasy and weighed down. I LOVE this flavor combination!!

If you’re looking at the words “Chicken Shawarma” right now and feeling unsure, don’t be. Chicken Shawarma is a Middle Eastern dish that might sound unfamiliar, but the at-home preparation couldn’t be easier. Like I said, marinate sliced chicken breasts in spice cupboard staples plus a squeeze of lemon juice and a few garlic cloves, then bake and chop. Couldn’t be simpler, and the flavors will bring a new taste experience to your kitchen.

The first time I had Chicken Shawarma was just a few months ago and I’ve made it three or four times at home since then, including this fun, french fry platter. The dish I’d been served at the Middle Eastern restaurant we visited came with a dreamy garlic sauce that I’ve been trying, extremely unsuccessfully I might add, to recreate but I’m happy to report I finally found the magic combo and it is unbelievable. You’ll be drenching every single square inch of french fry with it! Paired with a fresh and crunchy Mediterranean salsa, and tangy dollops of hot sauce, you will be craving this dish until you finally cave and make it!

Start by marinating the chicken, which you can do 1 hour or up to 12 hours before cooking. The ingredient list might look a little long, but I already had all these spices on hand, and I bet you have the majority too! To a large Ziplock baggie add the juice of 1/2 lemon, 2 Tablespoons extra virgin olive oil, 3 smashed cloves garlic, 1 teaspoon each cumin and paprika, 1/2 teaspoon each dried turmeric and allspice, plus pinches of cinnamon and cayenne pepper, and salt to taste.

Next slice 1lb chicken breasts, about 2 large chicken breasts, into 5-6 pieces each, add to the Ziplock bag, then squish to evenly coat and stash in the refrigerator.

When it’s time to eat, spread the chicken out on a foil-lined, nonstick-sprayed baking sheet then bake for 12-15 minutes at 400 degrees, flipping halfway through. Once the chicken is cool enough to handle, cut it into thin slices then wrap in foil to keep warm. Chicken Shawarma = done! Told you it was easy!

While the chicken is baking, cut 1-1/2lbs Russet potatoes (about 2 large potatoes,) into fry shapes, then spread onto another foil-lined, nonstick-sprayed baking sheet. Drizzle with 2 Tablespoons extra virgin olive oil and a generous amount of salt and pepper then toss with your fingertips to evenly coat. Turn the heat up to 425 then roast the potatoes for 25-30 minutes, stirring halfway through.

While the potatoes are crisping, make the two Chicken Shawarma Fry toppers aka total scene stealers. Fresh Mediterranean Salsa starring chopped tomatoes, cucumbers, parsley, garlic, and lemon juice, and a four-ingredient garlic sauce that’s as easy as it is insanely delicious!

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Of course you could always serve the chicken over rice with the salsa, garlic sauce, and hot sauce, though I think the french fry platter is a fun way to change things up. It’s a great way to introduce little ones to new flavors too. Your children/new flavor-adverse spouse/roomies might not recognize Chicken Shawarma, but I bet they recognize french fries! This dish was a home run with Lincoln – I just chopped everything up and added it to a bowl calling it “French Fry Bowls”. However you make it, enjoy!