Tasty Shawarma Loaded Fries

Golden crunchy waffle fries make the best base for juicy spiced chicken shawarma in this tasty Middle Eastern comfort food twist. You'll love how each mouthful delivers waves of flavor from the aromatic meat to the fresh crunchy veggies and zesty pickled cornichons. The star of the show is definitely the homemade garlic sauce that brings everything together with its smooth, bold taste that'll have you reaching for seconds.

My buddy from the Middle East almost tumbled off her seat when I brought these out at our last get-together. Between happy munches, she told me they reminded her of the late-night street snacks from when she was little, but somehow tastier. Mixing familiar comfort food with surprising global flavors makes something really special that pleases both food adventurers and picky eaters at once.

Superior Ingredients

• Chicken breast: Makes a clean protein base that soaks up shawarma spices wonderfully
• Shawarma seasoning: Fragrant spice mix gives you that genuine Middle Eastern taste
• Waffle cut fries: Special pattern creates more spots for grabbing all those yummy toppings
• Fresh garlic: Gives a zingy kick to the creamy sauce that makes this dish pop
• Mayonnaise: Makes a smooth, creamy sauce foundation that tames the garlic punch
• Fresh vegetables: Add crisp freshness against the rich elements
• Cornichons: Small pickles bring tangy pops that cut through the richness

I found out by testing that letting chicken sit in marinade overnight makes it way more flavorful. My first try with just a quick 15-minute soak was decent, but getting the chicken ready a day ahead turned it into something amazing. The extra time lets spices soak deep into the meat, giving you that real shawarma taste in every bite.

Flawless Methods

Mix marinade:

Stir shawarma seasoning with salt, vinegar and olive oil in a bowl until everything's well blended.

Get chicken ready:

Cover chicken completely with spice mix, making sure every bit touches the marinade for even flavor.

Let it sit:

Wrap marinated chicken and stick it in the fridge anywhere from fifteen minutes to twelve hours, knowing longer means stronger flavor.

Make garlic paste:

Chop fresh garlic super fine, then add salt and smash with your knife until you get a smooth paste.

Start the sauce:

Mix mayonnaise with lemon juice in a small bowl, stirring until it's smooth and a bit thinner.

Add garlic:

Put the garlic paste into the mayo mixture, mixing well so it spreads throughout the sauce.

Chill sauce:

Cover your garlic sauce and keep it in the fridge until you're ready to eat, so the flavors can mix together nicely.

Cook fries:

Spread frozen waffle fries out on a baking sheet, leaving gaps between them so they get extra crispy.

Fry chicken:

Get a pan hot until oil starts to shimmer, then add your marinated chicken pieces without crowding them.

Brown it up:

Let chicken cook until it's golden outside but still juicy inside, about four minutes on each side.

Let meat cool:

Give cooked chicken five minutes to rest before cutting it into small pieces so it stays juicy.

Fix up toppings:

Cut onions, tomatoes, cornichons and parsley into similar sized chunks so they mix well together.

Build your dish:

Put crispy fries on a serving plate, then top with chicken chunks, fresh veggies and pickles in a way that looks good.

Top it off:

Pour plenty of garlic sauce all over your platter, then sprinkle fresh parsley on top for a pop of color.

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I learned the hard way that putting too many fries close together on the baking sheet makes them soggy instead of crispy. My first batch had fries packed too tightly, which turned them steamy rather than crunchy. Now I always use two pans if needed, keeping good space between each fry to get that essential crunch that holds up all the toppings.

Tasty Presentation

Put everything on a big platter with extra garlic sauce on the side for dipping, or split into separate bowls so everyone can fix their own portion.

Smart Twists

Try marinated flank steak for a beef version, swap in sweet potato fries, or throw on some crumbled feta for extra tang.

Leftover Tips

Keep leftover parts in different containers to maintain crispness. Warm up chicken in a pan and make fresh fries when you're ready to eat again.

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I came up with these shawarma fries when I was hungry late one night for both comfort food and something with international flair. Putting them together made something even tastier than either one alone, showing that respecting tradition while trying new things leads to the most delicious meals.

Frequently Asked Questions

→ Can I use chicken thighs instead of chicken breast for this recipe?

Definitely! Boneless skinless thighs work great in this dish and usually give you more flavor and juiciness. They might need a bit more time in the oven - cook them until they reach 165°F inside. You might want to cut away extra fat before you add the marinade.

→ What's a good substitute for cornichons if I can't find them?

If cornichons aren't available at your store, try chopped dill pickles or sliced gherkins instead. You just need something with that sharp, pickled taste that cuts through the rich garlic dip and works well with the seasoned chicken.

→ Can I make my own shawarma seasoning blend?

For sure! To mix up your own shawarma spices at home, put together 1 teaspoon each of cumin powder, paprika, turmeric, and garlic powder with 1/2 teaspoon each of ground cinnamon and coriander, plus 1/4 teaspoon of cayenne for heat. Add some salt if you want. You can always tweak it to match your taste.

→ What can I use instead of waffle fries?

Waffle fries are great because they catch all the toppings really well, but you can swap them for any type of fries you like or have on hand. Thick-cut fries, skinny fries, crinkle fries, or even sweet potato fries all taste amazing. If you want fewer carbs, try roasted cauliflower pieces or make it into a salad with lettuce on the bottom.

→ How can I make the garlic sauce less intense?

To tone down the garlic kick, try cooking the garlic cloves first. Just wrap the unpeeled cloves in foil with a little olive oil drizzled on top and bake at 400°F for about 20-30 minutes until they get soft and golden. This makes the flavor milder and adds a bit of sweetness too.

→ Can I prepare components of this dish ahead of time?

Absolutely! You can soak the chicken in marinade up to 12 hours before cooking, and you can make the garlic dip up to 3 days early and keep it in the fridge in a sealed container. You can also chop all the veggies a few hours ahead. Just cook your fries and chicken right before you put everything together so they stay nice and crispy.