These Loaded Chicken Shawarma Fries are drizzled with garlic sauce and topped with pickled turnips, tomatoes, red onions and parsley.
How to make this recipe
- Toss chicken with all ingredients under the shawarma heading. Let chicken marinate for 10-15 min then bake in oven.
Bake crinkle cut fries on a parchment lined baking sheet for 10 min per side.
While fries are baking, prepare veggies and garlic sauce.
Mix mayo, lemon juice and garlic together in a medium-sized bowl to make creamy garlic sauce.
Remove fries from oven and top with chicken, turnips, tomatoes, red onion, parsley and drizzle with garlic sauce.
Serve and enjoy!
Ingredients and substitutions
- Crinkle cut fries – use any frozen bag of fries that you like. Though the frozen bag of fries is to limit cook time, feel free to make your own homemade fries as well.
- Red vine tomatoes – any other variety of tomato that is finely diced will also work.
- Pickled turnips – a great replacement for pickled turnips is pickled cabbage.
- Parsley – use fresh parsley to garnish. Feel free to garnish with store-bought or homemade tabbouleh.
- Red onion – red onion is recommended but white onion will also work well.
Easy garlic sauce
- Light mayo – Greek yogurt or sour cream are great replacements for light mayo
- Lemon juice – use bottled or fresh lemon juice for this sauce.
- Garlic – use fresh or jarred minced garlic. Fresh garlic will be filled with more flavour.
- Chicken breasts – chicken thighs will also work well in place of chicken breasts and may be a juicier cut of meat.
- Turmeric – dry mustard or mustard powder can be used in place of turmeric for a similar flavour and colour.
- Cinnamon – nutmeg or allspice can be used in place of cinnamon.
- Nutmeg – mace, cinnamon or allspice can all replace nutmeg.
- Coriander – use cumin, garam masala or curry powder to replace coriander.
- Cumin – ground coriander, garam masala or caraway seeds can be used to replace cumin.
- Smoked paprika – chili powder, regular paprka mixed with cumin or liquid smoke can replace smoked paprika.
- Salt & pepper (to taste)
- Lemon juice – use fresh or bottled lemon juice for this recipe. In a pinch use lime juice.
- Olive oil – any neutral oil can be used to replace olive oil. Some options are canola oil, vegetable oil, or sunflower oil.
- Garlic – use fresh or jarred minced garlic.
Storing and reheating
The leftover chicken can be stored in a meal prep container in the refrigerator and used within 3-4 days. Once you're ready to reassemble your next serving of these delicious fries, you can reheat it in the microwave for 1-2 minutes. You also have the freedom to enjoy any leftover chicken on its own or in another dish.
If you're looking to create another plate of these delicious fries, you can reheat the fries by placing them back in a 350 F oven for 5-10 minutes or so. Then, add your reheated chicken. Once the chicken and fries are assembled, add your toppings and then drizzle the creamy garlic sauce overtop. Enjoy!
Freezing the chicken
Feel free to freeze any leftover cooked chicken that you may have from this dish! It's a great way to easily prepare these fries in advance, or have chicken on hand for a different meal.
To freeze the chicken, place it to an airtight glass container or freezer bag once the chicken has cooled down to room temperature. Cooked chicken can be kept in the freezer for up to 3 months. The night before you're ready to assemble your fries, transfer your chicken to the fridge and defrost overnight. After it has defrosted, microwave them for a couple of minutes before adding to your fries.
Before microwaving, make sure to sprinkle water over the chicken to ensure it doesn't dry out!
More loaded fries recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this recipe into leftovers
- Freeze the chicken in this recipe in glass microwave-safe bowls up to 3 months
Loaded Chicken Shawarma Fries
- 1 bag crinkle cut fries or your favourite variety of oven fries
- 2 vine tomatoes deseeded and diced
- 1 cup chopped pickled turnips or pickled red cabbage
- 1 cup chopped fresh parsley
- 1/2 cup diced red onion
Easy garlic sauce
- 1/2 cup light mayo
- 1 tsp lemon juice
- 4 cloves garlic minced
- 1 lb chicken breasts cut into 1 inch pieces
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 4 cloves garlic minced
- Preheat oven to 425 F.
- In a small, glass, oven-safe dish toss chicken with all ingredients under the shawarma heading. Let marinate for 10-15 min then bake in oven for 20 min. If you're in a rush and want to cook the chicken while the fries are baking, skip the oven step and cook them in a large frying pan over med-high heat for 10-15 min until cooked through.
- Remove chicken from oven (if applicable) and preheat oven to 450 F. Bake crinkle cut fries on a parchment lined baking sheet for 10 min per side.
- In the meantime, prepare veggies and garlic sauce.
- Mix mayo, lemon juice and garlic together in a medium-sized bowl. If you want extra creamy garlic sauce, be sure to puree in a personal blender or Magic bullet.
- Remove fries from oven and top with chicken, turnips, tomatoes, red onion, parsley and drizzle with garlic sauce. Enjoy!