These Loaded Chicken Shawarma Fries are a flavor-packed, easy-to-make dish topped with fresh veggies and drizzled with a creamy homemade garlic sauce. Perfect for weeknight dinners, casual meals, or sharing with friends!
Servings: 6 | Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min | Calories: 514 kcal
Ingredients
Fries & Veggies
- 1 bag crinkle cut fries (or your favorite 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 small red onion, sliced
- 1 tbsp olive oil
- 1/2 tsp sumac (optional)
Garlic Sauce
- 1/4 cup avocado 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 olive oil
- 1 tbsp lemon juice
- 1 tbsp shawarma seasoning
- 1/2 tsp salt & 1/2 tsp black pepper
- 2 cloves garlic, minced
Instructions
- Bake the fries: Preheat oven to 425°F. Bake fries on a parchment-lined sheet for 12 minutes per side, or according to package instructions.
- Marinate the chicken: Mix chicken with olive oil, lemon juice, garlic, salt, pepper, and shawarma seasoning. Marinate for 10–15 minutes or up to 2 days.
- Prepare the garlic sauce: Blend all garlic sauce ingredients until smooth. Optional: pour into a Ziploc bag, snip a corner, and use to drizzle fries.
- Cook the chicken: Heat a skillet over medium-high heat and sauté chicken for 7–8 minutes until fully cooked.
- Cook the onions: In a separate skillet, heat olive oil and sauté red onion with sumac and salt for 7–8 minutes until softened.
- Assemble the fries: Remove fries from the oven and top with cooked chicken, sautéed onions, pickled turnips/cabbage, diced tomatoes, cucumber, and parsley. Drizzle with garlic sauce or serve on the side.
- Serve and enjoy!