Chicken Shawarma Loaded Fries

Crispy golden waffle fries provide the perfect foundation for tender spiced chicken shawarma in this Middle Eastern inspired comfort food creation. Every bite delivers layers of flavor from aromatic seasoned meat to crunchy fresh vegetables and tangy pickled cornichons. The crowning glory comes from creamy homemade garlic sauce that ties everything together with its rich, punchy flavor that keeps you coming back for more.

My Middle Eastern friend nearly fell out of her chair when I served these at our last gathering. Between enthusiastic bites, she declared they reminded her of late night street food from her childhood, but somehow even better. The combination of familiar comfort food with unexpected international flavors creates something truly special that satisfies both adventurous and traditional palates simultaneously.

Quality Components

• Chicken breast: Creates lean protein foundation that absorbs shawarma spices beautifully
• Shawarma seasoning: Aromatic spice blend provides authentic Middle Eastern flavor profile
• Waffle cut fries: Unique shape provides superior surface area for capturing toppings
• Fresh garlic: Forms pungent backbone of creamy sauce that defines this dish
• Mayonnaise: Creates rich, velvety sauce base that balances garlic intensity
• Fresh vegetables: Provide bright contrast to rich components
• Cornichons: Tiny pickles deliver tangy bursts that cut through richness

I discovered through experimentation that allowing chicken to marinate overnight creates significantly more flavorful results. My first attempt with just fifteen minutes of marinating time was good, but preparing the chicken a day ahead transformed it into something extraordinary. The extended time allows spices to penetrate deeply into the meat, creating authentic shawarma flavor throughout each piece.

Perfect Preparation

Create marinade:

Combine shawarma seasoning with salt, vinegar and olive oil in medium bowl, whisking until fully incorporated.

Prepare chicken:

Coat chicken thoroughly in spice mixture, ensuring every surface contacts marinade for even flavor distribution.

Rest properly:

Cover marinated chicken and refrigerate between fifteen minutes and twelve hours, with longer time yielding more intense flavor.

Prepare garlic paste:

Mince fresh garlic cloves finely, then sprinkle with salt and mash with side of knife until smooth paste forms.

Create sauce base:

Combine mayonnaise with lemon juice in small bowl, whisking until completely smooth and slightly thinned.

Incorporate garlic:

Fold prepared garlic paste into mayonnaise mixture, stirring thoroughly to distribute evenly throughout sauce.

Rest sauce:

Cover garlic sauce and refrigerate until serving time, allowing flavors to meld and develop fully.

Bake fries:

Arrange frozen waffle fries in single layer on sheet pan, ensuring space between pieces for maximum crispness.

Cook chicken:

Heat skillet until oil shimmers, then add marinated chicken pieces without overcrowding pan.

Develop color:

Cook chicken until golden exterior forms while maintaining juicy interior, approximately four minutes per side.

Rest meat:

Allow cooked chicken to rest five minutes before cutting into bite sized pieces to retain moisture.

Prepare toppings:

Chop onions, tomatoes, cornichons and parsley into similar sized pieces for balanced distribution.

Assemble strategically:

Layer crispy fries on serving platter, topping with diced chicken, fresh vegetables and pickles in visually appealing arrangement.

Finish perfectly:

Drizzle generous portion of garlic sauce over entire platter, then sprinkle with fresh parsley for bright color contrast.

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I learned through disappointing trial and error that crowding fries on the baking sheet creates soggy rather than crispy results. My first attempt placed too many fries too close together, resulting in steamed rather than baked texture. Now I always use two sheet pans if necessary, maintaining proper spacing between each fry for that essential crispy exterior that supports the toppings properly.

Serving Suggestions

Serve family style on a large platter with extra garlic sauce for dipping, or divide into individual bowls for personalized portions.

Clever Variations

Use marinated flank steak for beef shawarma variation, swap waffle fries for sweet potato fries, or add crumbled feta cheese for extra tanginess.

Storage Solutions

Store leftover components separately to maintain crispness. Reheat chicken in a skillet and prepare fresh fries when ready to serve.

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The inspiration for these shawarma fries came from late night cravings for both comfort food and international flavors. Combining them created something even better than either component alone, proving that honoring tradition while embracing innovation leads to the most satisfying dishes.

Frequently Asked Questions

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

Yes, boneless skinless chicken thighs work wonderfully in this recipe and often provide more flavor and tenderness. The cooking time might be slightly longer - aim for an internal temperature of 165°F. You may also want to trim excess fat before marinating.

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

If you can't find cornichons (small French pickles), you can substitute with diced dill pickles or sliced gherkins. The key is to include something with that tangy, briny flavor that balances the richness of the garlic sauce and complements the spiced chicken.

→ Can I make my own shawarma seasoning blend?

Absolutely! For a simple homemade shawarma seasoning, combine 1 teaspoon each of ground cumin, paprika, turmeric, and garlic powder with 1/2 teaspoon each of ground cinnamon and coriander, plus 1/4 teaspoon of cayenne pepper (adjust to your heat preference). Add a pinch of salt if desired.

→ What can I use instead of waffle fries?

While waffle fries hold toppings particularly well, you can substitute with any style of french fries you prefer - steak fries, shoestring, crinkle-cut, or even sweet potato fries all work great. For a lower-carb option, try roasted cauliflower florets or a bed of lettuce for a shawarma salad.

→ How can I make the garlic sauce less intense?

To reduce the intensity of the garlic flavor, try roasting the garlic cloves before making them into a paste. Wrap unpeeled garlic in foil with a drizzle of olive oil and roast at 400°F for about 20-30 minutes until soft and golden. This mellows the flavor while adding a subtle sweetness.

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

Yes! You can marinate the chicken up to 12 hours in advance, and the garlic sauce can be prepared up to 3 days ahead (stored in an airtight container in the refrigerator). The chopped vegetables can also be prepped a few hours before. Just cook the fries and chicken fresh before assembly for the best texture.