Grilled Chicken Shawarma with Golden Butter Fries and Garlic Sauce
Delicious and aromatic chicken shawarma paired with crispy golden fries and a creamy garlic sauce.
Equipment
- 1 Pressure Cooker to cook chicken and fries
Ingredients
Ingredients
- 2 pounds Chicken boneless skinless breasts or thighs, chopped bite-size
- ¼ cup plus 3 tablespoons Olive Oil extra virgin
- 1 tablespoon Smoked paprika
- 2 teaspoons Ground cumin
- ½ teaspoon Ground turmeric
- 6 cloves Garlic grated plus 4 more cloves smashed
- 1 Lemon zest and juice
- ½ teaspoon Crushed red pepper flakes
- Kosher salt and black pepper to taste
- 4 Shallots halved
- 1 cup Plain Greek yogurt or avocado mayo for garlic sauce
- ½ cup Mixed herbs such as mint and dill, chopped
- 4 Russet potatoes cut into ¼-inch-thick matchsticks
- 3 tablespoons Extra virgin olive oil for fries
- 1 teaspoon Ground turmeric for fries
- ¼-1/2 teaspoon Cayenne pepper for fries
- 4 cloves Garlic skin on and smashed for fries
- Kosher salt to taste
- 2 tablespoons Salted butter
Instructions
Instructions
- In a bowl, combine the chicken, ¼ cup olive oil, the paprika, cumin, turmeric, 4 cloves garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of salt. Toss to coat. Marinate for 15 minutes or up to overnight in the fridge.
- Preheat the oven to 425 degrees F. Place the potatoes on a large baking sheet and toss with olive oil, turmeric, cayenne, smashed garlic cloves and a large pinch of salt. Spread the fries in an even layer. Bake for 15-20 minutes, then flip and bake for 15 minutes more. Add the butter, toss, and return to the oven for another 5 minutes.
- To make the garlic sauce, combine the yogurt, 2 cloves grated garlic, and 2-3 tablespoons lemon juice. Season with salt to taste.
- Set your grill to medium-high heat. Thread the chicken pieces on skewers. Grill until lightly charred and cooked through, about 10 to 12 minutes total.
- In a bowl, combine the remaining olive oil, mixed herbs, and a pinch of salt. Toss in the grilled shallots. Serve chicken topped with garlic sauce and herb oil, with fries on the side.
Notes
Serve hot with naan bread for a complete meal.