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Restaurants›The Kebab Shop | Mediterranean Cuisine›Kebab Fries, Chicken Shawarma Recipe

Kebab Fries, Chicken Shawarma Recipe

Name: The Kebab Shop | Mediterranean Cuisines Kebab Fries, Chicken Shawarma Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 1 lb boneless skinless chicken thighs; 0.25 cups plain yogurt; 1 tbs olive oil; 1 tbs lemon juice; 3 cloves garlic; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground paprika; 0.5 tsp ground turmeric; 0.25 tsp ground cinnamon; 0.5 tsp ground black pepper; 1 tsp salt; 3 pcs russet potatoes (medium); 0.5 cups vegetable oil (for frying) or olive oil for baking; 1 tsp garlic powder; 1 tsp smoked paprika; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp ground black pepper; 0.25 cups tahini (or garlic aioli); 0.25 cups plain yogurt or Greek yogurt; 1 tsp lemon juice (for sauce); 2 tbs fresh parsley, chopped; 2 tbs pickled jalapeños or sliced pickles; 0.25 cups red onion, thinly sliced (optional); 1 tsp toasted sesame seeds (optional)

Inspired by The Kebab Shop | Mediterranean Cuisine

Time1h

Serves3

Make Kebab Fries, Chicken Shawarma Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken Shawarma

1 lb boneless skinless chicken thighs

1/4 cups plain yogurt

1 tbs olive oil

1 tbs ReaLemon lemon juice

3 cloves Garlic

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground paprika

1/2 tsp Ground turmeric

1/4 tsp Ground cinnamon

1/2 tsp ground black pepper

1 tsp Celtic sea salt

Kebab Fries (Fries & Seasoning)

3 pcs russet potatoes (medium)

1/2 cups vegetable oil (for frying) or olive oil for baking

1 tsp Watkins garlic powder

1 tsp Smoked paprika

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp ground black pepper

Sauces & Garnish

1/4 cups tahini (or garlic aioli)

1/4 cups plain yogurt or Greek yogurt

1 tsp lemon juice (for sauce)

2 tbs Fresh parsley, chopped

2 tbs pickled jalapeños or sliced pickles

1/4 cups red onion, thinly sliced (optional)

1 tsp toasted sesame seeds (optional)

Method

Chicken Shawarma

Prep and marinate chicken

Trim excess fat from chicken thighs and slice into 1/2-inch strips. In a bowl combine yogurt, olive oil, lemon juice, minced garlic (press or finely mince), cumin, coriander, paprika, turmeric, cinnamon, black pepper and 1 tsp salt. Whisk until smooth.

Add the chicken strips to the marinade, toss to coat thoroughly. Cover and refrigerate at least 30 minutes and up to 4 hours (longer for more flavor). If short on time, 15 minutes still works.

Cook the chicken

Heat a large skillet over medium-high heat. Add 1 teaspoon oil if needed. Remove excess marinade from chicken with a slotted spoon and add chicken to the hot pan in a single layer (work in batches if necessary). Cook 3–4 minutes per side until well browned and cooked through (internal temp 165°F / 74°C). Transfer to a plate and let rest 3 minutes, then chop into bite-size pieces if strips are long.

Kebab Fries (Fries & Seasoning)

Prep the potatoes

Wash and scrub potatoes well. Cut into fries about 1/3–1/2 inch thick. Soak cut fries in cold water for 20–30 minutes to remove excess starch, which helps them crisp.

Dry and season

Drain the potatoes and pat completely dry with kitchen towels. Toss with 1/2 cup oil (or reserve oil for frying), garlic powder, smoked paprika, dried oregano, 1 tsp salt and 1/2 tsp black pepper until evenly coated.

Cook the fries (two options)

Oven-bake: Preheat oven to 425°F (220°C). Spread fries in a single layer on a parchment-lined baking sheet, not overcrowding. Bake 20–30 minutes, flipping halfway, until golden and crisp. Frying: Heat vegetable oil in a heavy pot to 350°F (175°C). Fry fries in batches 3–5 minutes until golden and crisp. Drain on paper towels and immediately season with a pinch more salt.

Sauces & Assembly

Make the sauce

In a small bowl mix tahini and yogurt until smooth. Add 1 tsp lemon juice and a pinch of salt. If too thick, thin with 1–2 tsp water. Taste and adjust acidity or salt.

Arrange: Place a mound of hot fries on a platter or individual plates. Top fries with the cooked shawarma chicken evenly distributed.

Finish and garnish: Drizzle tahini-yogurt sauce over the chicken and fries. Scatter chopped parsley, pickles or pickled jalapeños, and sliced red onion. Sprinkle toasted sesame seeds if using. Serve immediately so fries stay crisp.