Loaded Chicken Shawarma Fries

These Loaded Chicken Shawarma Fries are topped with lots of fresh veggies and drizzled with a creamy homemade garlic sauce.

I absolutely LOVE loaded fries, especially for a fun Friday night dinner and these Chicken Shawarma Fries are elite. It’s also a great way to use up leftover ingredients in your fridge.

Why you’ll love this recipe

• Big Flavour, Minimal Effort: Loaded with warm spices plus crisp, tangy and creamy toppings, yet so simple to throw together.
• Perfect for weeknights or a crowd: Easy enough for busy nights, but fun and impressive for guests. Let everyone load their fries just how they like them.

Ingredients and substitutions

• Crinkle cut fries – Use any frozen oven fries you love, or make homemade baked fries.

Chicken shawarma

• Chicken breasts – Boneless, skinless chicken thighs are a juicier option.
• Shawarma spice blend – Use store-bought or easily make your own.
• Lemon juice – Fresh or bottled; lime juice works if needed.
• Garlic – Fresh or jarred both work.
• Olive oil – Swap with any neutral cooking oil.

Sumac onions

• Red onion – White or yellow onion will work just as well.
• Sumac – Optional, but recommended for that classic tangy flavour. A squeeze of lemon can add brightness if you don’t have it.
• Olive oil – Swap with any neutral cooking oil.

Fresh toppings

• Tomato – Swap for cherry or grape tomatoes, finely chopped.
• Cucumber – English cucumber works best, but mini cucumbers are great too.
• Pickled turnips – Substitute with pickled red cabbage for a similar tangy bite.
• Fresh parsley – To garnish, but skip if you’re not a fan.

Garlic sauce

• Avocado oil – Substitute with sunflower or another neutral oil.
• Soy milk – A must because others may not emulsify the same way. In a pinch sub the oil and soy for mayo.
• Lemon juice – Fresh or bottled both work.
• Garlic – Fresh garlic gives the best flavour, but jarred minced garlic works in a pinch.
• Honey – Maple syrup can be used instead.

How to make chicken shawarma fries

Step 1: Cook the fries

Add frozen fries to a lined baking sheet and bake as directed.

Step 2: Marinate the chicken

Mix the marinade and marinate the chicken.

Step 3: Prep the veggies

Chop all the fresh toppings and set aside.

Step 4: Make the garlic sauce

Mix the ingredients for the garlic sauce and set aside.

Step 5: Cook the chicken

Sauté the marinated chicken until fully cooked.

Step 6: Cook the onions

Sauté the onions with sumac until softened.

Step 7: Assemble and serve

Top the fries with chicken shawarma, sumac onions, veggies and garlic sauce and enjoy!

Frequently asked questions

What is shawarma?

Shawarma is a popular Middle Eastern dish made of meat (like lamb, pork or chicken) that’s marinated in a blend of delicious spices then thinly sliced. It’s a popular street food that’s most often served in a wrap, on fries or on a bed of rice.

What is in shawarma seasoning?

It’s typically made with a mix of turmeric, cumin, paprika, coriander, nutmeg, chili powder and cinnamon. You can buy it at the grocery store, but it’s honestly so easy to make your own homemade shawarma seasoning.

Is the garlic sauce dairy-free?

Yes! This whole recipe and my homemade garlic sauce is dairy free. I use soy milk and I know it may seem like an odd ingredient to use for the garlic sauce but TRUST ME it helps the oil emulsify and turn into the creamiest, most delicious sauce.

Storing and reheating

Storing: Store leftover cooked chicken in an airtight container in the refrigerator for up to 4 days. For best results, store the chicken, fries, and toppings separately and assemble fresh when ready to eat.

Reheating: Reheat the chicken in the microwave for 1–2 minutes, sprinkling a little water overtop first to prevent it from drying out. Reheat the fries in the oven or air fryer or cook a fresh batch.

Freezing: I only recommend freezing the cooked chicken. Freeze in an airtight container or freezer bag for up to 3 months.

Defrosting and reheating: Defrost in the chicken overnight in the fridge then reheat when needed.