Chicken Shawarma Fries

I first encountered shawarma fries at a small Middle Eastern fusion restaurant in the city, and I was instantly obsessed. The way they combined the comfort of loaded fries with the complex, aromatic flavors of shawarma was genius. I spent weeks perfecting my own version at home, experimenting with different spice ratios and sauce combinations. What I love most about this recipe is how it captures that same magic I experienced at that restaurant. The chicken is marinated with a blend of warm spices – paprika, cumin, and garlic – that creates this incredibly fragrant coating. When you cook it, your kitchen fills with the most amazing aroma. The fries serve as the perfect base, crispy on the outside and fluffy inside, providing the ideal canvas for all these bold flavors. The garlic sauce is absolutely crucial – it's creamy, tangy, and ties everything together. Those bright pink pickled turnips aren't just for color; they add this essential tangy crunch that cuts through the richness. Every component plays its part in creating a dish that's so much more than the sum of its parts.

Why I love this recipe

I love this recipe because it takes me back to the streets of Beirut without leaving my kitchen. There's something incredibly satisfying about creating layers of flavor and texture in one dish. The contrast between the crispy, hot fries and the cool, creamy garlic sauce is perfection. I appreciate how forgiving this recipe is – you can adjust the spice level, swap the chicken for beef or lamb, or even make it vegetarian with roasted vegetables. It's also fantastic for entertaining because you can prep most components ahead of time and just assemble when ready to serve. What really makes me return to this recipe again and again is the reaction I get from people. There's always this moment of silence when they take their first bite, followed by an enthusiastic declaration that these are the best loaded fries they've ever had. It bridges cultures beautifully, introducing people to Middle Eastern flavors in a familiar, approachable format. Plus, it's genuinely fun to make and even more fun to eat.

What You Need From Your Kitchen

• Chicken Thighs: Slice thin and marinate with shawarma spices for authentic flavor
• French Fries: Use frozen fries and bake until golden and crispy as the base
• Shawarma Spice Blend: Coat the chicken thoroughly for aromatic Middle Eastern flavor
• Garlic Sauce (Toum): Drizzle generously over the loaded fries for creamy richness
• Pickled Turnips: Dice and scatter on top for tangy crunch and vibrant color
• Fresh Parsley: Chop finely and sprinkle as final garnish for freshness
• Tomatoes: Dice fresh tomatoes to add juicy brightness to each bite

Let's Make These Together

Marinate the Chicken

Start by slicing your chicken thighs into thin strips so they cook quickly and absorb maximum flavor. In a large mixing bowl, combine the chicken with your shawarma spice blend, olive oil, paprika, cumin, salt, and pepper. Use your hands to massage the spices into every piece of chicken, ensuring complete coverage. This is where the magic begins – those aromatic spices will transform ordinary chicken into something extraordinary. If you have time, let this marinate in the refrigerator for a few hours or overnight, but even 15 minutes will infuse great flavor.

Bake the Fries

Preheat your oven according to your frozen fries package instructions. Spread the fries in a single layer on a large baking sheet – this is crucial for crispiness, so don't overcrowd them. If needed, use two baking sheets. Slide them into the hot oven and let them bake until they're golden brown and perfectly crispy, flipping them halfway through cooking. The goal is fries that are crunchy on the outside and fluffy on the inside, providing the perfect foundation for all your delicious toppings.

Cook the Shawarma Chicken

Heat your remaining olive oil in a large skillet over medium-high heat until it shimmers. Working in batches if necessary to avoid overcrowding, add your marinated chicken in a single layer. Let it cook undisturbed for 4-5 minutes to develop that beautiful golden-brown crust with slight char marks. Flip and cook the other side until the chicken is cooked through and reaches an internal temperature of 165°F. The chicken should be tender, juicy, and beautifully caramelized with all those spices creating an irresistible crust.

Prepare Fresh Toppings

While everything cooks, prepare your fresh toppings. Dice those vibrant pink pickled turnips into small, bite-sized cubes. Finely chop your fresh parsley until it's almost feathery – this will distribute better over the fries. Dice your tomatoes and red onion into small pieces as well. Having everything prepped and ready means you can assemble quickly while the fries are still at peak crispiness.

Assemble and Serve

This is the fun part! Transfer your piping hot, crispy fries to a large serving platter or divide among individual plates. Immediately distribute the cooked shawarma chicken evenly over the fries. Now drizzle that creamy garlic sauce generously in a zigzag pattern – don't be shy with it! Scatter your diced pickled turnips, fresh tomatoes, and red onion across the top, creating a colorful mosaic. Finish with a generous shower of fresh chopped parsley. The contrast of colors is stunning, and every layer adds its own flavor dimension. Serve immediately and watch as everyone digs in!

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Switch Things Up

The first time I made these fries, I was looking for a way to use up some leftover shawarma-spiced chicken I had marinated the night before. I figured, why not pile it on some crispy fries? The moment I added that first drizzle of garlic sauce and saw those vibrant pink pickled turnips against the golden fries, I knew I'd created something special. My family devoured the entire batch in minutes, fighting over the crispiest fries and the pieces with the most toppings. Now, whenever I mention making these, everyone suddenly appears in the kitchen. I've experimented with different toppings – sometimes adding a sprinkle of sumac, other times finishing with a squeeze of lemon – but the classic combination remains unbeatable. The best discovery? These fries taste even better when you let all the toppings mingle together for a minute, allowing the garlic sauce to seep down into the crispy layers.

Perfect Pairings

These loaded fries pair beautifully with a crisp, cold beverage like mint lemonade or ayran (a traditional Middle Eastern yogurt drink). For a complete meal, serve alongside a fresh fattoush salad or tabbouleh to balance the richness. If you want to make it a feast, add some hummus and warm pita bread on the side. The tangy, fresh flavors of Middle Eastern salads complement the rich, savory fries perfectly. For a heartier spread, include some baba ganoush or muhammara for dipping extra fries.

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Frequently Asked Questions

→ Can I use chicken breast instead of thighs?

Yes, absolutely! Chicken breast works well in this recipe, though it tends to be slightly drier than thighs. To keep breast meat juicy, be careful not to overcook it – remove from heat as soon as it reaches 165°F internal temperature. You can also pound the chicken breast to an even thickness before slicing to ensure more even cooking. Thighs are recommended because they're more forgiving and stay juicier, but breast is a perfectly acceptable substitute if that's what you prefer or have on hand.

→ What if I can't find pickled turnips?

Pickled turnips are traditionally used for their tangy flavor and vibrant pink color, but you have several options if you can't find them. You can make your own by pickling turnips with beets in a vinegar brine – it takes a few days but is quite simple. Alternatively, substitute with other pickled vegetables like pickled red cabbage, pickled radishes, or even pickled red onions. In a pinch, a squeeze of lemon juice and some fresh cucumber can provide the tangy, fresh contrast you're looking for, though you'll miss that signature pink color.

→ Can I make this recipe ahead of time?

Yes, with some strategic planning! You can marinate the chicken up to 24 hours in advance and store it covered in the refrigerator. The garlic sauce can be made several days ahead and refrigerated. You can also prep all your vegetable toppings and store them separately in airtight containers. However, the actual assembly should be done just before serving to keep the fries crispy. If you must prepare everything in advance, consider keeping the components separate and reheating the fries in a hot oven or air fryer right before assembling to restore their crispiness.

→ How do I make or where do I find garlic sauce (toum)?

Authentic toum (Lebanese garlic sauce) can be found in Middle Eastern grocery stores or specialty markets, often in the refrigerated section. To make it at home, you'll need garlic cloves, neutral oil, lemon juice, and salt – blend them together slowly while the oil emulsifies into a thick, white, fluffy sauce (similar to making mayonnaise). It requires patience as you add the oil very slowly. If you're short on time, you can make a quick substitute by mixing mayonnaise with minced garlic, lemon juice, and a pinch of salt, though this won't be quite as authentic or as light as true toum.

→ Can I make this vegetarian or vegan?

Absolutely! For a vegetarian version, replace the chicken with roasted cauliflower florets, chickpeas, or sliced portobello mushrooms, all seasoned with the same shawarma spice blend. Roast them until caramelized and slightly crispy. For a fully vegan version, ensure your fries are cooked in vegetable oil (not animal fat) and use authentic toum (garlic sauce) which is naturally vegan, or make a vegan aioli using vegan mayo. You can also add roasted eggplant or bell peppers for additional substance. The same assembly method applies – you'll still get that amazing combination of flavors and textures!

→ What's the best way to reheat leftovers?

Unfortunately, loaded fries don't reheat well as a complete dish because the fries lose their crispiness. The best approach is to store components separately if you anticipate leftovers. Keep the chicken, sauce, and toppings in separate airtight containers in the refrigerator for up to 3 days. When ready to eat, make fresh fries (or reheat plain fries in an air fryer or hot oven at 400°F for 5-7 minutes until crispy), then top with reheated chicken and fresh toppings. If you must reheat assembled leftovers, use an oven at 350°F for about 10 minutes, but expect the fries to be softer rather than crispy.

Conclusion

These Loaded Chicken Shawarma Fries are the perfect fusion of Middle Eastern flavors and Western comfort food. They're incredibly versatile – serve them as an appetizer for a crowd, a satisfying dinner, or even as party food that'll have everyone coming back for seconds. The combination of crispy fries, spiced chicken, creamy garlic sauce, and tangy pickled vegetables creates an explosion of flavors and textures in every bite. What makes this recipe truly special is how it transforms simple ingredients into something extraordinary, and how easily you can customize it to your preferences.