Description
Loaded Chicken Shawarma Fries combine crispy oven-baked fries topped with flavorful marinated chicken shawarma, sumac-spiced onions, fresh veggies, pickled turnips or cabbage, and a creamy garlic sauce. This vibrant and satisfying dish is perfect for sharing and bursting with Middle Eastern flavors.
Ingredients
Scale
Fries and Veggies
- 1 bag crinkle cut fries or your favourite variety of oven fries
- 1 tomato deseeded and diced
- 1/2 cucumber diced
- 1/2 cup pickled turnips or pickled red cabbage chopped
- 1/4 cup fresh parsley chopped
Sumac Onions
- 1 tbsp olive oil
- 1 small red onion sliced
- 1/2 tsp sumac (optional)
- Salt to taste
Garlic Sauce
- 1/4 cup avocado oil or sunflower oil
- 2 tbsp soy milk
- 1/2 tsp lemon juice
- 1 clove garlic minced
- 1/4 tsp honey
- 1/8 tsp salt
Chicken Shawarma
- 1 lb chicken breasts cut into 1 inch pieces
- 1 tbsp lemon juice
- 1 tbsp shawarma spice blend
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic minced
Instructions
- Preheat and Bake Fries: Preheat the oven to 425 F. Arrange the frozen crinkle cut fries on a parchment-lined baking sheet and bake for about 12 minutes per side, or according to package instructions, until crispy and golden.
- Marinate Chicken: While the fries bake, combine chicken pieces with lemon juice, shawarma spice blend, salt, pepper, and minced garlic. Let the chicken marinate for 10-15 minutes, or up to 2 days in the refrigerator for deeper flavor.
- Prepare Veggies and Garlic Sauce: Dice the tomato, cucumber, and parsley. In a blender, combine avocado or sunflower oil, soy milk, lemon juice, minced garlic, honey, and salt. Blend until smooth and creamy. Optionally, transfer the sauce to a ziplock bag and cut a small hole in the corner to drizzle later.
- Cook Chicken: Heat a medium skillet over medium-high heat. Sauté the marinated chicken for 7-8 minutes, or until fully cooked and slightly browned.
- Sauté Sumac Onions: In a separate skillet, heat olive oil over medium-high heat. Add sliced red onions, sumac, and salt. Cook for 7-8 minutes until the onions soften and become fragrant.
- Assemble the Loaded Fries: Remove the fries from the oven. Top them with the cooked chicken, sautéed sumac onions, pickled turnips or cabbage, diced tomatoes, cucumbers, and fresh parsley. Drizzle generously with the creamy garlic sauce or serve it on the side. Serve immediately and enjoy!
Notes
- If you can’t find store-bought pickled turnips, try making your own using a reliable homemade recipe.
- Soy milk is essential in the garlic sauce to help emulsify the oil and create a creamy texture.
- Marinate the chicken up to 2 days ahead to intensify the shawarma flavors.
- Store all components separately in the fridge for up to 4 days and reheat as needed in the microwave.
- Leftover chicken can be frozen up to 3 months; defrost overnight in the fridge and reheat with a bit of water for best results.
