Shawarma Chicken Loaded Fries (Print Version)
# Ingredients:
→ Chicken Shawarma
01 -
14 ounces chicken breast, boneless and skinless
02 -
½ teaspoon salt (skip if your shawarma mix already has salt)
03 -
1 tablespoon olive oil
04 -
2 teaspoons white vinegar
05 -
2 teaspoons shawarma spice blend (grab from store or make at home)
→ Garlic Sauce
06 -
3 cloves garlic
07 -
Tiny bit of kosher salt
08 -
1 cup mayonnaise
09 -
1 ½ teaspoons lemon juice, freshly squeezed
→ Assembly
10 -
1 (20-ounce) bag Alexia® Waffle Cut Fries with Seasoning (or any waffle fries you like)
11 -
⅓ cup sweet onions, chopped small
12 -
⅓ cup tomatoes, cut into small cubes
13 -
⅓ cup small pickles (cornichons), chopped up
14 -
2 tablespoons fresh parsley, finely cut
# Instructions:
01 -
Mix the shawarma spice blend, salt (don't add if your blend's already salty), white vinegar, and olive oil in a bowl. Stir everything until it's fully blended. Put the chicken in and flip it around so both sides get coated. Let it sit for at least 15 minutes at room temp, or for stronger flavor, cover and stick it in the fridge for up to 12 hours.
02 -
Set your oven rack in the middle and heat to 425°F. While it warms up, let's make the sauce. Chop up the garlic and sprinkle a bit of kosher salt on it. Using your knife's flat side, mash and drag the garlic on your board until you get a smooth mush. You can also use a mortar and pestle if you want. Mix this garlic paste in a small bowl with the mayo and lemon juice until everything's smooth. Cover and chill until you're ready to use it.
03 -
Put parchment paper on a big baking sheet. Spread out the frozen waffle fries so they don't overlap. Cook them for 28-33 minutes until they're crispy and golden. You might want to turn them over halfway for even browning.
04 -
While your fries are cooking, warm up a cast-iron pan on medium-high heat. Add a little oil to the hot pan. Take the chicken out of its marinade and cook it for 8-12 minutes, flipping once, until it's fully cooked and hits 165°F inside. Put the cooked chicken on a plate and let it rest about 5 minutes before cutting it into small chunks. You can also grill the chicken if you'd rather.
05 -
When the fries are done, take them out but leave them on the baking sheet. Pile on the diced chicken, onions, tomatoes, and pickles. Drizzle lots of garlic sauce over everything and sprinkle with parsley. Serve it right away while it's hot.
# Notes:
01 -
You can share this tray meal as a starter or enjoy it as your main dish.
02 -
Want to mix your own shawarma spices? Combine 1 tsp each of cumin, paprika, turmeric, garlic powder with 1/2 tsp each of cinnamon, coriander, and 1/4 tsp cayenne for heat.
03 -
You can make the garlic sauce up to 3 days early and keep it in the fridge in a sealed container.