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!
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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.
- 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
- 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
- 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 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.
- 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!