Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce
Try this Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce recipe
Try this Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce recipe
- 1 clove garlic minced
- 1/4 teaspoon dried oregano
- 1 teaspoon paprika
- salt and pepper
- salt
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- hot sauce
- 1/2 teaspoon allspice
- pinch cayenne pepper
- pinch cinnamon
- juice of 1/2 lemon
- 1/4 cup extra virgin olive oil divided
- 1/2 teaspoon dried turmeric
- 3 cloves garlic smashed then peeled
- 1 lb chicken breasts cut into 5 or 6 strips
- 1-1/2 lbs russet potatoes (about 2 large potatoes)
- 2 vine-ripened tomatoes seeded then chopped
- 1 small cucumber peeled seeded then chopped
- 1/4 small red onion minced
- 1/4 cup packed parsley chopped
- juice of 1/2 - 1 lemon
- 1/2 cup mayonnaise (i like hellman’s evoo mayo)
- 3 cloves garlic smashed
- Carbohydrate 6.69949875086631 g
- Cholesterol 72.5747792 mg
- Fat 17.3069991866923 g
- Fiber 1.16710000617091 g
- Protein 24.64581228628 g
- Saturated Fat 3.98290644875022 g
- Serving Size 1 1 Serving (229g)
- Sodium 102.304504004369 mg
- Sugar 5.5323987446954 g
- Trans Fat 1.18482361189597 g
- Calories 280 calories
Step-by-step
- Add lemon juice, 2 Tablespoons extra virgin olive oil, spices, and smashed garlic cloves to a large Ziplock bag then squish to combine. Add chicken, squish to coat, then marinate for 1 hour or up to 12 hours in the refrigerator.
- Slice potatoes into fries. Can be cut up to 12 hours ahead of time - store completely submerged in a glass bowl of water in the refrigerator, then drain and pat very dry with kitchen towels.
- Preheat oven to 400 degrees then line a baking sheet with foil and spray lightly with nonstick spray. Spread chicken out on baking sheet then bake for 12-15 minutes, or until cooked through, flipping halfway through. Remove to a cutting board then thinly slice once cool enough to handle. Cover with foil to keep warm.
- Turn heat up to 425 degrees then line another baking sheet with foil and spray lightly with nonstick spray. Add potatoes to baking sheet then drizzle with remaining 2 Tablespoons extra virgin olive oil and season generously with salt and pepper. Toss with your fingers to coat then spread potatoes out evenly and bake for 25-30 minutes, or until golden brown, stirring halfway through.
- Meanwhile, combine all ingredients for Mediterranean Salsa in a bowl then stir to combine and set aside. Add all ingredients for Garlic Sauce into a food processor or blender then process until very smooth (can be done ahead of time.)
- Scoop fries onto a serving platter or plates then top with chicken, Mediterranean Salsa, Garlic Sauce, and hot sauce, and then serve.
A list of ingredients fails to reveal how acid chemically restructures meat. Lemon juice contains citric acid that denatures proteins in chicken breast strips during a one-to-twelve-hour marinating window, while the surrounding olive oil carries fat-soluble aromatic compounds from cumin, turmeric, and cinnamon directly to the muscle fibers. Russet potatoes require different thermal mechanics than poultry; starch gelatinizes best when potatoes bake at 425 degrees Fahrenheit after soaking in cold water to remove surface sugars that cause premature burning.
Balancing the Components
Building this dish successfully relies on temperature contrasting and moisture management. The baked fries need a golden exterior to withstand the heavy payload of toppings without turning soggy. Seed tomatoes and cucumbers thoroughly before dicing to prevent excess water from diluting the salsa. Emulsifying the garlic sauce in a food processor incorporates air into the oil and mayonnaise base, creating a stable emulsion that clings to the hot ingredients.
- Pat sliced potatoes thoroughly dry with kitchen towels before applying oil to ensure crispiness.
- Flip the chicken strips at the seven-minute mark during the 400-degree bake to promote even browning.
- Stir the Mediterranean salsa just before serving so salt does not draw out unwanted vegetable water.
