Liven up dinner tonight with Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce! This fresh and zesty meal is full of craveable textures and flavors, served in an exciting way.
“This was FANTASTIC!! I appreciate that I could prep everything ahead of time. My only regret is that I didn’t double it. I will be adding this to our meal rotation!”
Is dinner getting boring? Switch things up with Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce!
This bright and festive platter of food is packed with tongue-tingling flavor. It couldn’t be simpler to make, plus the seasonings and spices will bring a new taste experience to your kitchen.
Chicken Shawarma Fries
Chicken Shawarma is a Middle Eastern dish that combines herbs and spices, plus lemon and fresh garlic to season chicken which is baked then chopped.
We take things a step further by topping homemade french fries with the chopped Chicken Shawarma then adding scoops of fresh Mediterranean Salsa plus a drizzle (read: POUR) of homemade garlic sauce.
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!
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Pin ItHow to Make Chicken Shawarma
Start by marinating the chicken, which you can do 1 hour or up to 12 hours before cooking.
To a large Ziplock baggie add fresh lemon juice, extra virgin olive oil, garlic cloves, cumin, paprika, turmeric, allspice, plus cinnamon, cayenne pepper, and salt to taste.
Next slice chicken breasts into 5-6 pieces each then add to a Ziplock bag and squish to evenly coat.
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 into thin slices then wrap in foil to keep warm.
Chicken Shawarma = done! Told you it was easy!
How to Make Homemade French Fries
While the chicken is baking, cut Russet potatoes into fries then spread onto another foil-lined, nonstick-sprayed baking sheet. Drizzle with 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.
- Garlic Sauce: mayonnaise thinned out with lemon juice and a ton of fresh garlic.
Of course you could always serve the chicken over rice with the fresh salsa and garlic 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! ;)
I hope you feel inspired to try a new dish and flavor combination in your kitchen tonight. Enjoy!
More Easy Family Favorite Recipes
- Cheeseburger Quesadillas
- Thai Sticky Chicken Fingers
- Skillet Tater Tot Casserole
- BBQ Cheddar Mini Meatloaves
- One Pot Chicken and Rice
Equipment
Ingredients
- 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
- pinch cinnamon
- pinch cayenne pepper
- salt
- 3 cloves garlic, smashed then peeled
- 2 chicken breasts, ~1lb, each sliced into 5 or 6 strips
- 1-1/2 lbs russet potatoes, ~2 large potatoes
- hot sauce, I like Lola's
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
- 1/2 lemon
For the Garlic Sauce:
- 1/2 cup mayonnaise, I like Hellman’s EVOO mayo
- 1 – 2 Tablespoons fresh lemon juice
- 2 teaspoons pressed or microplaned fresh garlic, from ~4 cloves garlic
- 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 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 baking sheet then drizzle with 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.
For the Mediterranean Salsa:
- Combine all ingredients in a mixing bowl then stir to combine and set aside. Can be made a day ahead of time.
For the Garlic Sauce:
- Combine all ingredients in a small mixing bowl then stir to combine and set aside. Can be made up to 5 days ahead of time.
Assembly:
- 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I love this recipe and now that I’ve seen it again, I’ll have to make it some time this week.
I’m so glad to hear it, Amy! I hope it’s just as big of a hit the second time around. :)