Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce

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Does anyone else falter slightly when asked which food is their favorite? Please tell me I’m not alone here.

I feel like I like so many different flavors that it is hard for me to pick, although I will admit that Mediterranean is amongst my favorite. As long as we stay away from goat cheese. I just can’t do the “tang” and that flavor stays on anything it remotely touches on a plate. Goat feta/cheese = not for me. Cow feta = I could eat with a spoon.

I first talked about these Shawarma topped fries in my menu plan, but at the time, I wasn’t sure if I would serve this over fries or rice. I will admit I’m glad I went the fry route. Crispy skinned potatoes also are awesome. That said, I’m sure rice would work too and as long as you’re using a packet, would make this quicker for a weeknight meal.

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My recipe tips would be to be sure to cut the potatoes on the thinner side as this will allow for more crisping. I would also recommend spraying your foil with non-stick spray for the fries. Mine stuck to the foil a bit despite the olive oil (which was slightly disappointing as I lost the crispy sides on some of them). I also subbed some of the mayo out for plain Greek yogurt on the sauce, and it worked well for us.

Enjoy!

(Printable Recipe)

Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce
Adapted from Iowa Girl Eats

Ingredients:
1/2 lemon, juiced
1/4 cup extra virgin olive oil, divided
1 tsp. cumin
1 tsp. paprika
1/2 tsp. turmeric
1/2 tsp. allspice
pinch cinnamon
pinch cayenne pepper
salt
3 cloves garlic, minced
1 lb. thin boneless, skinless chicken breasts
1-1/2 lbs (2 large) Russet potatoes
salt and pepper
non-stick spray

For the Mediterranean Salsa:
2 vine-ripened tomatoes, seeded and chopped
1 medium cucumber, peeled and chopped
1/2 small red onion, chopped
1 clove garlic, minced
1/4 cup packed Parsley, chopped
1/4 tsp. dried oregano
1 lemon, juiced
Cavendar’s Greek Seasoning, to taste

For the Garlic Sauce:
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1/2 lemon, juiced
3 cloves garlic, minced
salt
water to desired consistency

Add 1/2 lemon juice, 2 tablespoons olive oil, spices, and garlic to a large ziplock bag. Squash to combine. Add the chicken and marinate in the refrigerator for at least 1 hour or up to 12 hours.

Preheat the oven to 400 degrees. Cover a baking sheet with foil and spray with non-stick spray. Lay the chicken in a single layer and bake for 12-15 minutes or until cooked through, flipping the chicken halfway through. Allow to set for 5-10 minutes prior to cutting into bite-sized pieces. Set aside

Increase the oven temperature to 425 degrees.Re-spray the foil with non-stick spray (or replace the foil). Slice the potatoes thinly into fries (can leave the skins on). Toss in a bowl with 1-2 tablespoons of olive oil and salt and pepper. Bake for 25-30 minutes or until crispy, stirring halfway through.

Meanwhile, combine all the ingredients for the salsa in a medium bowl. Stir to combine and set aside. Add all the ingredients for the garlic sauce in a bowl. Mix. Add water, a little bit at a time, until you reach your desired consistency.

Top the fries with the chicken, salsa, and garlic sauce. Serve.

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