Shawarma Fries with Garlic Sauce

Name: Shawarma Fries with Garlic Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat, patted dry; ¼ cup (60 g) plain whole-milk yogurt; 2 tbsp (30 ml) fresh lemon juice; 2 tbsp (30 ml) olive oil; 3 cloves (9 g) garlic cloves, minced; 2 tsp (4 g) ground cumin; 1 tsp (2 g) ground coriander; 2 tsp (5 g) sweet paprika; ½ tsp (1 g) ground turmeric; ½ tsp (1 g) ground allspice; ¼ tsp (½ g) ground cinnamon; 1½ tsp (5 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) neutral oil such as vegetable or canola; 2 lb (900 g) russet potatoes, scrubbed, unpeeled, cut into ½-inch (1.25 cm) sticks; 1 tbsp (8 g) cornstarch; 3 tbsp (45 ml) olive oil; 1 tsp (4 g) kosher salt; ½ tsp (1½ g) garlic powder; ½ cup (115 g) mayonnaise; ¼ cup (60 g) plain Greek yogurt; 2 cloves (6 g) garlic cloves, finely grated to a paste; 1 tbsp (15 ml) fresh lemon juice; ¼ tsp (1 g) kosher salt; 3 tbsp (45 g) tahini, well stirred; 3 tbsp (45 ml) cold water, plus more as needed; 1 tbsp (15 ml) fresh lemon juice; ¼ tsp (1 g) kosher salt; ½ cup (75 g) dill pickles, cut into ¼-inch (6 mm) dice; 1 medium (120 g) medium ripe tomato, seeded and cut into ¼-inch (6 mm) dice

From the MyKitchenBank Kitchen

Crisp oven-baked fries piled with yogurt-marinated chicken shawarma seared in a hot skillet, then drizzled with punchy garlic sauce and nutty tahini sauce and finished with pickles, tomato and sumac onions.

Prep: 40 min
Cook: 40 min
Wait: 1 hr 5 min
Total: 2 hr 25 min
Makes: 4 generous servings (one large sheet pan of loaded fries)

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Ingredients

4 servings

For the chicken shawarma
1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat, patted dry
¼ cup (60 g) plain whole-milk yogurt
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) olive oil
3 cloves (9 g) garlic cloves, minced
2 tsp (4 g) ground cumin
1 tsp (2 g) ground coriander
2 tsp (5 g) sweet paprika
½ tsp (1 g) ground turmeric
½ tsp (1 g) ground allspice
¼ tsp (0.5 g) ground cinnamon
1½ tsp (5 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) neutral oil such as vegetable or canola
For the fries
2 lb (900 g) russet potatoes, scrubbed, unpeeled, cut into ½-inch (1.25 cm) sticks
1 tbsp (8 g) cornstarch
3 tbsp (45 ml) olive oil
1 tsp (4 g) kosher salt
½ tsp (1.5 g) garlic powder
For the garlic sauce
½ cup (115 g) mayonnaise
¼ cup (60 g) plain Greek yogurt
2 cloves (6 g) garlic cloves, finely grated to a paste
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1 g) kosher salt
For the tahini sauce
3 tbsp (45 g) tahini, well stirred
3 tbsp (45 ml) cold water, plus more as needed
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1 g) kosher salt
For the toppings
½ cup (75 g) dill pickles, cut into ¼-inch (6 mm) dice
1 medium (120 g) medium ripe tomato, seeded and cut into ¼-inch (6 mm) dice
¼ small (40 g) red onion, very thinly sliced
1 tsp (2 g) ground sumac
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped
hot sauce or chili sauce, to taste, for serving (optional)

Equipment (9)

2 rimmed baking sheets, about 18×13 inches (46×33 cm)
Parchment paper
12-inch (30 cm) cast-iron or heavy skillet
Large bowl for the marinade
Large bowl for soaking the potatoes
2 small bowls for the sauces
Fine grater (Microplane)
Instant-read thermometer
Clean kitchen towels

Steps

Before you start

Plan on 1 hour for the chicken to marinate. The potatoes can be cut and soaked during that time.
Place an oven rack in the upper third and one in the lower third, but do not preheat until step 4.
Use a fine grater (such as a Microplane) for the garlic in the sauce. Large pieces of raw garlic taste harsh.
The fries and chicken finish at about the same time. Read steps 5 and 6 first so you can start the chicken while the fries are in the oven.

1
Marinate the chicken
- In a large bowl, whisk the yogurt, 2 tbsp lemon juice, 2 tbsp olive oil, minced garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, 1½ tsp salt and the pepper into a thick, evenly colored paste.
- Add the chicken thighs and turn until every piece is fully coated.
- Cover and refrigerate for at least 1 hour and up to 8 hours.
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Ready when: Chicken is evenly coated in a thick, orange-gold paste with no dry spots
Tip: Don't marinate longer than 8 hours. The acid in the yogurt and lemon can turn the meat mushy.
2
Cut and soak potatoes
- While the chicken marinates, cut the potatoes lengthwise into ½-inch (1.25 cm) thick sticks, keeping them as even as possible so they cook at the same rate.
- Put them in a large bowl, cover with cold water and soak for 30 minutes (this runs during the chicken's marinating time).
- Drain well.
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Ready when: Water turns cloudy from released starch
Tip: Soaking removes surface starch, which is the key to crisp fries instead of soft, pale ones.
3
Make sauces and toppings
- Garlic sauce: stir together the mayonnaise, Greek yogurt, grated garlic, 1 tbsp lemon juice and ¼ tsp salt until smooth.
- Tahini sauce: whisk the tahini, 3 tbsp cold water, 1 tbsp lemon juice and ¼ tsp salt.
- It will seize and look thick at first, then turn smooth and pale.
- Whisk in more water 1 tsp at a time until it falls from the whisk in a ribbon.
- Toppings: toss the red onion with the sumac and a pinch of salt in a small bowl.
- Keep the pickles, tomato and parsley ready.
- Refrigerate the sauces until serving.
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Ready when: Garlic sauce is smooth and spoonable. Tahini sauce is smooth, pale and pourable.
Tip: If the tahini sauce looks grainy or split, keep whisking in water a teaspoon at a time. It will come back together.
4
Dry and season potatoesOven 450°F / 230°C
- Position oven racks in the upper and lower thirds and preheat the oven to 450°F (230°C).
- Line two rimmed baking sheets with parchment.
- Drain the potatoes and dry them completely with clean towels, pressing firmly.
- Put them in a dry bowl, sprinkle with the cornstarch and toss until no white powder is visible.
- Add 3 tbsp olive oil, 1 tsp salt and the garlic powder and toss to coat.
- Spread the potatoes in a single layer across the two pans with space between them.
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Ready when: Potatoes feel dry to the touch with a thin, even coating of oil
Tip: Overcrowded pans steam the fries. Use both pans and don't let the sticks overlap.
5
Bake the friesOven 450°F / 230°C
- Bake at 450°F (230°C) for 20 minutes.
- Remove the pans, flip the fries with a thin spatula and swap the pans' rack positions.
- Return to the oven and bake 15 to 20 minutes more.
- Start the chicken (next step) when the fries have about 12 minutes left.
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Ready when: Fries are deep golden with browned, crisp edges and a fluffy center when you break one open
Tip: Keep the oven on after the fries are done if you want to hold them for a few minutes. Don't cover them or they will steam and soften.
6
Pan-fry the chicken
- Heat a 12-inch (30 cm) cast-iron skillet over medium-high heat for 2 minutes.
- Add 1 tbsp neutral oil and swirl.
- Lift the chicken from the marinade, letting excess drip off, and lay the thighs in the pan without crowding (cook in two batches if needed).
- Cook without moving for 5 to 6 minutes until deeply browned and releasing easily, then flip and cook 5 to 6 minutes more.
- Cook until an instant-read thermometer in the thickest part reads 175°F (80°C).
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Ready when: Both sides are dark brown with charred edges and the thickest part reads at least 165°F (74°C), ideally 175°F (80°C) for tender thighs
Tip: Lower the heat to medium if the marinade begins to burn black rather than brown.
7
Rest and slice chicken
- Transfer the chicken to a cutting board and rest for 5 minutes so the juices settle.
- Slice across the grain into thin strips, ¼ inch (6 mm) wide, then toss any juices from the board over the strips.
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Ready when: Slices are juicy and no pink remains in the center
Tip: Slicing immediately lets the juices run out onto the board, leaving dry meat.
8
Assemble and serve
- Pile the hot fries on a large platter or leave them on one of the sheet pans.
- Scatter the sliced chicken over the top.
- Drizzle with garlic sauce and tahini sauce, then top with the pickles, tomato, sumac onions and parsley.
- Serve immediately with hot sauce if you like.
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Ready when: Fries are still crisp and steaming under the toppings
Tip: Add the sauces right before serving. They soften the fries within about 10 minutes.

Good to know

Tips

Cut the potatoes into sticks of the same thickness so they all crisp at the same time.
Dry the potatoes thoroughly after soaking. Any surface water steams the fries instead of crisping them.
Grate the garlic to a paste for the sauce, and let the sauce sit for 15 minutes in the fridge so the raw garlic mellows slightly.
For more charred shawarma edges, finish the sliced chicken in a hot dry skillet for 1 minute.

Make ahead

"The chicken can marinate up to 8 hours ahead. The garlic and tahini sauces can be made up to 3 days ahead and refrigerated (whisk in a little water to loosen the tahini sauce). The toppings can be prepped 1 day ahead. Bake the fries and cook the chicken just before serving."

Storage & reheating

"Store leftover chicken, fries and sauces separately in airtight containers. Chicken keeps 3 days in the fridge and fries 2 days. Sauces keep 3 days in the fridge. Cooked chicken freezes up to 2 months. Don't freeze the fries or sauces. Reheat the chicken in a skillet over medium heat for 3 to 4 minutes until steaming hot (165°F/74°C). Re-crisp the fries on a sheet pan in a 425°F (220°C) oven for 8 to 10 minutes. Don't leave assembled fries at room temperature for more than 2 hours."

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts, sliced in half horizontally. Cook to 165°F (74°C) and not beyond, since breast meat dries out faster. Expect 4 to 5 minutes per side.
russet potatoes → Yukon Gold potatoes. They give a creamier interior and slightly less crunch. Bake the same time.
plain Greek yogurt → sour cream or extra mayonnaise. Sour cream gives a tangier sauce. Extra mayo gives a richer, thicker one.
ground sumac → 1 tsp lemon juice plus a pinch of lemon zest. Gives similar tartness, though sumac has a fruitier flavor.