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!
Now, 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. Chicken breasts are marinated in everyday spices plus lemon and fresh garlic, then baked and chopped. Couldn’t be simpler, plus the flavors will bring a new taste experience to your kitchen.
We then take things a step further by topping homemade french fries with the chopped Chicken Shawarma then adding lots of fresh Mediterranean Salsa and 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!
Let’s circle back to this dreamy garlic sauce for a moment because I’d been trying, extremely unsuccessfully I might add, to recreate one we recently tried at a local Middle Eastern restaurant, and I’m happy to report I finally found the magic combo. It is unbelievable and I promise you 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!
How 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, and a four-ingredient garlic sauce that’s as easy as it is insanely delicious!
More Easy Family Favorite Recipes:
- Cheeseburger Quesadillas
- Thai Sticky Chicken Fingers
- Skillet Tater Tot Casserole
- BBQ Cheddar Mini Meatloaves
- One Pot Chicken and Rice
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Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce
Description
Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce are a party on a platter! Full of delicious, fresh and bold flavors.
Ingredients
- 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
- pinch cinnamon
- 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)
- 1 - 2 teaspoons 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 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.
- 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 (start with 1 teaspoon lemon juice then add more if desired) 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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!
Dan 09.01.2018
I only made the garlic sauce and its to die for! Thanks
Carol 07.05.2018
This was fantastic! The best chicken shawarma recipe I’ve found!
Kristin 07.12.2018
Music to my ears – thank you so much for your feedback, Carol!
Friday Favorites 2.23 - Christinas Adventures 02.23.2018
[…] Chicken shawarma fries with Mediterranean salsa: Another one of our favorites! We made this when my sister and her husband came over for dinner this week. We use sweet potato fries instead of cutting my own fries, and I cooked the chicken ahead of time (I’ve used a crock pot other weeks). Then we topped with Tzatziki sauce and it was SO good! The kids like theirs “deconstructed”, but we eat it all piled up like the recipe suggests. […]
Friday Favorites 2.8 - Christinas Adventures 02.09.2018
[…] Chicken Shawarma with Mediterranean salsa and garlic sauce (recipe from Iowa Girl Eats) […]
Emily 11.26.2017
These are one of our favorite dinners!! We do cheat a little and use Kroger Shawarma sauce. We add feta cheese to the top and it is delicious! Everyone in our house loves it!
Kristin 12.02.2017
Hey, a little shortcut never hurt anyone!! So glad you all love it, Emily!
10 Delicious Loaded French Fries To Try Before You Die - Buzz And Gossip 12.28.2016
[…] Recipe here. […]
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[…] French fries […]
Birdy 09.16.2016
How it Tastes as compared to the Spit Roasted One ?
Chicken Breasts With Gorgonzola Tomato Salsa - Get Recipe Gallery 06.27.2016
[…] Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce […]
Friday Favorites | A Tasty Life 04.08.2016
[…] Platter of Food:  Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce. So maybe you could convince me to watch the Masters on Sunday if this was sitting in front of […]
Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce | The Cookin' Chemist 03.31.2016
[…] Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce Adapted from Iowa Girl Eats […]
Pamela Shapiro 03.28.2016
You kicked this one out of the park. FABULOUS. Made it last night and can not wait to make it again! And soooooo easy!
Kristin 03.30.2016
Ahh, I’m so glad to hear it! Thanks for the great feedback!
Alicia Lawrence 03.28.2016
YUMMMM! I absolutely love recipes that I can season ahead of time, toss in the fridge and then easily make when I get home from a tiring work day. Awesome recipe, Kristin!!
Ash 03.25.2016
This meal was seriously DELICIOUS! I saw your post earlier this week and couldn’t wait for Friday to roll around so that I had time to make it. It’s a great combination of satisfying + healthy! This will be a repeat recipe :)
Patricia Miller 03.24.2016
I can’t wait to try this! I’m wondering – if I make just the chicken shawarma (without the fries), would you have any recommendations as to what to serve it with? Rice?
Kristin 03.24.2016
Yep! Jasmine or basmati rice would be delicious. :)
Lauren Gaskill | Making Life Sweet 03.24.2016
I’m seriously running to the store right now to get the ingredients I need for this because I NEED to make this! So delicious dear! Hope you are having a fabulous week! XOXO
James Lane 03.23.2016
This looks like an awesome recipe! As far as wall coverings go, one can never go wrong with traditional tapastries.
Meal Plan – Week 3 | The Cookin' Chemist 03.23.2016
[…] Chicken Shawarma Fries with Mediterranean Salsa with Garlic Sauce from Iowa Girl Eats. Not 100% sure if I’ll make this over fries or over rice, but it looks great! After looking at last week’s Friday Favorites, I seem to be on a fries kick. […]
Morgan 03.22.2016
Made the chicken for dinner tonight and it was delicious! I didn’t read the recipe all the way through (shame on me!) and cut my chicken much smaller before marinating so I decided to make mine on the stovetop. It was totally enjoyable and meant I didn’t have to turn on the oven. I put the chicken over some rice that I made with carrots, celery and onion. Just delicious!
inna 03.22.2016
Hello! This recipe looks wonderful. Do you think sweet potatoes would be a good instead of regular potatoes?