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Spiced Chicken Shawarma Loaded Fries

Chicken Shawarma Loaded Fries: spiced chicken, garlic sauce & Middle Eastern street food in a crispy fries bowl.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1
Course: Dinner
Cuisine: British
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 1.1 pounds boneless, skinless chicken thighs or breasts thinly sliced into strips
  • 3 tablespoons fat-free Greek yogurt
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon Organic Cayenne Pepper Powder Adjust to taste
  • 1/2 lemon juice of half a lemon
  • Salt and black pepper to taste
  • 1/4 red onion finely diced
  • 1 handful cherry tomatoes quartered
  • 1 spring onion sliced
  • freshly chopped cilantro
  • chips oven-cooked or air fried. To air fry: chop potatoes into chip shapes and sprinkle with a tablespoon of olive oil, pinch of salt and pepper, then add straight into the air fryer tray and cook until golden
  • 1 clove garlic minced
  • 4 tablespoons fat-free Greek yogurt
  • 1 pinch salt and pepper

Method
 

  1. In a bowl, combine the yoghurt, lemon juice, minced garlic, cumin, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Mix well to create the marinade.
  2. Add the sliced chicken to the marinade, ensuring each piece is coated evenly. Cover the bowl with cling film or place the mixture in a zip-top bag. Refrigerate and marinate for at least 1 hour, or preferably overnight, to allow the flavours to develop.
  3. Preheat the air fryer to 190°C.
  4. Place the marinated chicken slices in a single layer in the air fryer basket. Cook for about 10-12 minutes, flipping the chicken halfway through, until the chicken is cooked through and slightly crispy on the edges.
  5. Heat a frying pan over medium-high heat. Add a bit of oil to the pan.
  6. Once the pan is hot, add the marinated chicken slices in a single layer. Cook for about 5-7 minutes per side, or until the chicken is cooked through and has a nice char on the edges.
  7. Add the chips to your plate
  8. Slice the chicken into small chunks and add on top
  9. Top with the tomatoes, onion, spring onion, coriander and garlic sauce

Nutrition

Calories: 420kcalProtein: 32gFat: 16gCholesterol: 110mgSodium: 580mgFiber: 3gSugar: 5g

Notes

Marinating Time: I’ve found that letting the chicken marinate overnight makes a world of difference.
The flavors really sink in and the meat turns out so much more tender and aromatic.
Chicken Choice: Boneless, skinless thighs are my go-to here.
They stay juicy and forgiving even if you cook them a bit longer, while breasts can dry out more easily.
Air Fryer Tip: If you’re using an air fryer, don’t overcrowd the basket.
I always cook in batches to get that nice crispy edge on every piece of chicken.
Stovetop Variation: When I cook on the stovetop, I use a cast iron skillet.
It gives the chicken a beautiful char and smoky flavor that reminds me of street food.
Garlic Sauce Secret: For the garlic sauce, I sometimes add a squeeze of lemon and a tiny bit of water to thin it out.
It makes it drizzle perfectly over the loaded fries.
Make Ahead: You can prep the marinade and chop the toppings a day ahead.
Just keep the garlic sauce in the fridge and give it a stir before serving.
Storage: Leftovers keep well in an airtight container for up to two days.
Reheat the chicken in a hot skillet to bring back some crispiness, but the fries are best fresh.

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