Wednesday, April 6, 2016

Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce

Chicken Shawarma, where have you been all my life?  I'd never even heard of you when I stumbled across you on one of my favorite food blogs.

This plate is amazing!!!  I was really leery of it because I don't care for soggy fries.  But somehow this just works.  It's a wonderful combination of flavors, textures, and colors.

It's a one-plate meal with all of the components able to be made ahead so it goes together very quickly and easily.  I cut this recipe in half for the two of us and there were no leftovers.


For the Chicken:
juice of 1/2 lemon
1/4 cup EVOO, divided
1 tsp cumin
1 tsp paprika
1/2 tsp dried turmeric
1/2 tsp allspice
pinch cinnamon
pinch cayenne pepper
3 cloves garlic, smashed then peeled
1 lb chicken breasts, cut into bite-sized strips
1 1/2 lbs 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 (don't seed if using pickling tomatoes)
1/4 small red onion, minced
1/4 cup packed parsley, chopped
1/4 tsp dried oregano
juice of 1/2-1 lemon

For the Garlic Sauce:
1/2 cup mayo
2 Tbsp lemon juice
3 cloves garlic, smashed

Add lemon juice, 2 Tbsp EVOO, 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 fridge.

Slice potatoes into fries.  Can be cut cup to 12 hours ahead of time, store completely submerged in a glass bowl of water in the fridge, then drain and pat very dry with kitchen towels.

Preheat oven to 400F then line a baking sheet with foil and spray lightly with nonstick spray.  Spread chicken out on the baking sheet then bake for 6-10 minutes, or until cooked through, flipping and/or stirring halfway through.  Remove, cover with foiil to keep warm.

Turn heat up to 425F then line another baking sheet with foil and spray lightly with nonstick spray.  Add potatoes to baking sheet then drizzle with remaining 2 Tbsp EVOO and season generously with S&P.  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 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 (both of these steps 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 them serve immediately.

See the recipe source for step-by-step instructions and more photos: Recipe Source:

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