Chicken Shawarma Loaded Fries (Print Version)
# Ingredients:
→ Chicken Shawarma
01 -
14 ounces boneless, skinless chicken breast
02 -
½ teaspoon salt (omit if your shawarma seasoning contains salt)
03 -
1 tablespoon olive oil
04 -
2 teaspoons white vinegar
05 -
2 teaspoons shawarma seasoning (homemade or store-bought)
→ Garlic Sauce
06 -
3 cloves garlic
07 -
Pinch of kosher salt
08 -
1 cup mayonnaise
09 -
1 ½ teaspoons fresh lemon juice
→ Assembly
10 -
1 (20-ounce) bag Alexia® Seasoned Waffle Cut Fries (or your preferred frozen waffle fries)
11 -
⅓ cup sweet onions, finely chopped
12 -
⅓ cup ripe tomatoes, diced
13 -
⅓ cup cornichons (small pickles), chopped
14 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
In a medium bowl, combine the shawarma seasoning, salt (omit if your seasoning already contains salt), white vinegar, and olive oil. Stir until well mixed. Add the chicken breasts to the bowl, turning to coat both sides evenly with the marinade. Allow the chicken to marinate at room temperature for at least 15 minutes, or cover and refrigerate for up to 12 hours for more flavor development.
02 -
Position a rack in the center of the oven and preheat to 425°F. While the oven is heating, prepare the garlic sauce. Mince the garlic cloves and sprinkle with a small pinch of kosher salt. Using the side of your knife blade, smash and drag the garlic across your cutting board until it forms a smooth paste. (Alternatively, use a mortar and pestle for this step.) Transfer the garlic paste to a small bowl and whisk together with the mayonnaise and lemon juice until smooth and well-combined. Cover and refrigerate until ready to serve.
03 -
Line a large rimmed baking sheet with parchment paper. Arrange the frozen waffle fries in a single layer on the prepared baking sheet. Bake for 28-33 minutes, or until the fries are golden brown and crispy. You may want to flip them halfway through for even cooking.
04 -
While the fries are baking, heat a cast-iron skillet over medium-high heat. Add a small drizzle of oil to the hot pan. Remove the chicken from the marinade and cook for 8-12 minutes, flipping halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F. Transfer the cooked chicken to a plate and let rest for at least 5 minutes before dicing into bite-sized pieces. (Alternatively, you can grill the chicken if preferred.)
05 -
When the fries are done, remove them from the oven but keep them on the baking sheet. Top the hot crispy fries with the diced chicken shawarma, chopped onions, diced tomatoes, and chopped cornichons. Drizzle generously with the prepared garlic sauce and sprinkle with fresh chopped parsley. Serve immediately while still warm.
# Notes:
01 -
This sheet pan meal is perfect for sharing as an appetizer or serving as a main dish.
02 -
For homemade shawarma seasoning, combine 1 tsp each of ground cumin, paprika, turmeric, garlic powder, 1/2 tsp each of ground cinnamon, coriander, and 1/4 tsp cayenne pepper.
03 -
The garlic sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator.