Chicken Shawarma Fries with Garlic Aioli & Salsa
Tasty potato dish with a Mediterranean flair



  • 4russet potatoes peeled and sliced into strips

  • ·olive oil

  • ·salt


  • 2boneless chicken thighs cut into strips

  • ·juice of 1/2 lemon

  • 3 Tbspolive oil

  • 1 tspeach cumin, & paprika

  • 1/2 tspeach salt, turmeric, allspice and cinnamon

  • 4 clovegarlic minced


  • 3/4 cmayo

  • 2 Tbsplemon juice

  • 4 clovegarlic minced

  • ·salt


  • 2 mediumroma tomatoes chopped

  • 1 smallcucumber peeled and small diced

  • 1/4red onion small dice

  • 1/4 cparsley chopped

  • ·salt and pepper

  • ·juice of 1/2 lemon

  • 1 Tbspsugar

How to Make Chicken Shawarma Fries with Garlic Aioli & Salsa

  1. Place the peeled sliced potatoes in water and let set for at least an hour before cooking.
  2. For the chicken
    Mix all ingredients together and place in a large zip lock bag. Add the chicken and let marinate at least 1 hour or up to 12.

  3. For the garlic aioli
    Mix all ingredients together and place in fridge to let flavors marry

  4. For the salsa
    Mix all ingredients together and set in fridge for flavors to marry.

  5. To make the dish
    Remove the potatoes from the water and dry. Add some olive oil and salt to a bowl. Add the potatoes and rub the oil and salt mixture all over. Line a baking sheet with tin foil and spray the foil then line the foil with the potatoes. Place in preheated 450 degree oven and let roast for 25 minutes or until browned. You could also put these in air fryer. Cook at 400 degrees for 20 minutes.

  6. Add a little oil to a skillet and add the marinated chicken and cook until chicken is no longer pink, about 5 minutes.
  7. To assemble the dish. Place the potatoes on the plate. Top with chicken then drizzle the garlic aioli over top and finish with salsa


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