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Loaded Chicken Shawarma Fries

Loaded Chicken Shawarma Fries

Enjoy a comforting plate of Loaded Chicken Shawarma Fries, featuring crispy fries and succulent chicken with a flavorful shawarma spice blend.
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Prep Time 25 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: EVENING DINNERS
Cuisine: Middle Eastern
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lb chicken thighs (boneless) Choose thighs for extra tenderness and flavor.
  • 2 tablespoon olive oil Keeps the chicken juicy and helps spices stick.
  • 1 tablespoon shawarma spice blend A fragrant mix for authentic flavor.
For the Fries
  • 24 oz frozen fries Opt for crinkle-cut or steak fries.
For the Toppings
  • 1 cup Greek yogurt Creamy base or healthier alternative to sour cream.
  • garlic sauce Drizzle generously for flavor.

Equipment

  • Oven
  • Skillet
  • mixing bowl
  • Baking Sheet
  • Meat Thermometer

Method
 

How to Make Loaded Chicken Shawarma Fries
  1. Marinate the chicken: In a bowl, combine the boneless chicken thighs with olive oil and shawarma spice blend. Let it sit for at least 25 minutes.
  2. Cook the fries: Preheat your oven to 425°F. Bake or fry the frozen fries until crispy and golden, about 20-25 minutes.
  3. Sauté the chicken: Heat a skillet over medium heat and add the marinated chicken. Cook until golden brown and fully cooked, about 6-8 minutes per side.
  4. Slice the chicken: Let the cooked chicken rest for a few minutes, then slice it into strips.
  5. Assemble the dish: Pile the crispy fries on a serving platter and top them with the sliced chicken. Drizzle with garlic sauce and add favorite toppings.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 65gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 3mg

Notes

For added freshness, sprinkle with fresh parsley or cilantro. Store in an airtight container in the fridge for up to 3 days.

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