Description
Loaded Chicken Shawarma Fries combine crispy oven-baked crinkle cut fries topped with flavorful chicken shawarma, sautéed sumac onions, fresh vegetables, pickled turnips, and a creamy garlic sauce made with soy milk. This Middle Eastern-inspired dish is perfect for a hearty lunch or dinner, packing layers of bold flavors and textures.
Ingredients
Scale
Fries and Toppings
- 1 bag crinkle cut fries or your favourite variety of oven fries
- 1 tomato, deseeded and diced
- 1/2 cucumber, diced
- 1/2 cup pickled turnips or pickled red cabbage, chopped
- 1/4 cup fresh parsley, chopped
Sumac Onions
- 1 tbsp olive oil
- 1 small red onion, sliced
- 1/2 tsp sumac (optional)
Garlic Sauce
- 1/4 cup avocado oil or sunflower oil
- 2 tbsp soy milk
- 1/2 tsp lemon juice
- 1 clove garlic, minced
- 1/4 tsp honey
- 1/8 tsp salt
Chicken Shawarma
- 1 lb chicken breasts, cut into 1 inch pieces
- 1 tbsp lemon juice
- 1 tbsp shawarma spice blend
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, minced
Instructions
- Preheat and bake fries: Preheat your oven to 425 F. Place frozen crinkle cut fries on a parchment-lined baking sheet. Bake for about 12 minutes per side or follow package instructions until crispy and golden.
- Marinate chicken: In a bowl, combine chicken pieces with lemon juice, shawarma spice blend, salt, pepper, and minced garlic. Mix well and marinate for 10-15 minutes or up to 2 days to enhance flavor.
- Prepare veggies and garlic sauce: Dice the tomato and cucumber, and chop pickled turnips or cabbage and parsley. In a blender, combine avocado or sunflower oil, soy milk, lemon juice, minced garlic, honey, and salt. Blend until creamy and emulsified. For easy drizzling, you can transfer the sauce to a ziplock bag, cut a small hole, and use as a piping bag.
- Cook chicken: Heat a medium-sized skillet over medium-high heat. Add marinated chicken and sauté for 7-8 minutes until fully cooked and browned.
- Sauté sumac onions: In a separate skillet, heat olive oil over medium-high heat. Add sliced red onions, sumac, and salt to taste. Cook for 7-8 minutes until onions are softened and fragrant.
- Assemble loaded fries: Remove fries from oven and transfer to a serving plate. Top evenly with cooked chicken, sautéed sumac onions, pickled turnips or cabbage, diced tomatoes, cucumbers, and fresh parsley. Drizzle garlic sauce over the top or serve it on the side. Serve immediately and enjoy!
Notes
- If you can’t find store-bought pickled turnips, try making your own with this favorite recipe: https://dinnerthendessert.com/pickled-turnips/.
- Soy milk is essential in the garlic sauce as it helps emulsify the oil, creating a creamy texture.
- Marinate the chicken in the shawarma seasoning for up to 2 days to deeply infuse the flavors.
- Store all components separately in the refrigerator for up to 4 days; reheat the chicken and fries in the microwave before serving.
- Freeze any leftover cooked chicken for up to 3 months. Defrost overnight in the fridge and reheat with a sprinkle of water in the microwave for 1-2 minutes to maintain juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
