Crispy, golden fries loaded with juicy, spiced chicken shawarma. The perfect comfort food.
These chicken loaded fries are packed with bold Middle Eastern flavors, topped with classic kebab shop white and red sauces and finished with fresh coriander. A true take out treat and impossible to resist.
About This Chicken Shawarma Loaded Fries Recipe
This recipe uses your favorite store-bought fries (I don’t use homemade, so they stay extra crispy) piled high with juicy chicken shawarma. The recipe below shows you exactly how to prepare the chicken thighs and cook them to perfection.
Once cooked, the chicken is loaded onto the fries and finished with classic homemade red and white kebab shop sauces. It’s the perfect weekend sharer to enjoy with friends and guaranteed to impress.
Ingredients
Using the freshest ingredients in this chicken shawarma loaded Fries recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- Boneless chicken thighs
- French fries
- Olive Oil
- Greek yoghurt
- Garlic paste
- Hot pepper paste (optional or add 1tsp chili powder)
- Ground cumin
- Lemon juice
- Ground coriander
- Allspice
- Smoked paprika
- Turmeric
- Vegetable oil
- White kebab sauce (see in post for recipe)
- Red kebab sauce (see in post for recipe)
- Finely chopped coriander
See recipe card for quantities.
Instructions
You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.
- Step 1: Mix the ground spices, yoghurt, lemon juice, olive oil and hot pepper paste in a large mixing bowl.
- Step 2: Place the chicken in the bowl with the marinade and coat well. Leave to marinade for up 3 hours. If you'd prefer to leave it longer, skip adding the lemon juice until time for cooking.
- Step 3: Heat a pan with vegetable oil over a medium heat and cook the chicken for 5 minutes on each side (or until the chicken is cooked through).
- Step 4: Meanwhile, cook your fries your preferred way as per the packaging instructions or until golden and crisp. We used an air fryer but you can oven bake or deep fat fry.
- Step 5: Once the chicken is charred well on each side and cooked through, take off the heat.
- Step 6: Thinly shred your chicken using a sharp knife.
- Step 7: Plate up the fries and top with the chicken shawarma.
- Step 8: Finish off with a hearty portion of white kebab sauce before adding a layer of red (they look better this way). Sprinkle over some chopped coriander and enjoy!
Substitutions
- Chicken - Switch the chicken thighs for lamb, beef or even halloumi for a vegetarian option. Marinating is the same but the cooking process will be different for tender beef and lamb. Go for flank steak, skirt steak or sirloin tip for beef. For lamb, try a boneless leg of lamb or lamb shoulder (trimmed and sliced thinly)
- Fries - Use sweet potato fries, wedges or even tortilla chips for a twist.
- Sauce - Swap the red and white kebab sauces for garlic mayo, sriracha mayo or tzatziki to change up the flavour.
Variations
- Spicy - Add extra chilli flakes or fresh red chillies to the marinade and drizzle with sriracha or harissa for a fiery kick.
- Cheesy - Melt mozzarella or cheddar over the fries before topping with chicken.
If you love loaded potatoes, you might like to try these Smashed Potatoes or this Patatas Bravas recipe.
Equipment
Other than a non-stick frying pan and spatula for the chicken, you’ll just need your preferred method for cooking the fries. These can be oven-baked, deep-fried, or air-fried. We used an air fryer for this recipe and they came out perfectly crispy!
What about the sauce?
I loaded my loaded chicken shawarma fries with both a red and white kebab sauce you can make very easily by following the instructions below. You could also try Chipotle Mayo, or Pico-de-gallo for a Mexican twist!
White Kebab Sauce
230g (1 cup) Greek yoghurt
230g (1 cup) mayonnaise
½ teaspoon black pepper
4 garlic cloves, minced
1 teaspoon dried dill (optional)
1 teaspoon dried parsley (optional)
Juice of one lemon
Salt to taste
Place the mayonnaise and yoghurt in a mixing bowl and whisk until smooth. Add the remaining ingredients and add salt to taste. Keep in an air-tight jar or squeeze bottle in the fridge until required.
Red Kebab Sauce
3 red bird’s eye chillies
400g tinned (1 canned) chopped tomatoes
3 – 4 garlic cloves, crushed
1 tablespoon tomato paste
½ teaspoon black pepper
Juice of one lemon or 1 tablespoon white vinegar
Salt to taste
Place all of the ingredient up to and including the lemon juice/vinegar in a blender and blend until smooth. Taste it and add salt to taste. Store in the fridge in an air-tight jar or squeeze bottle until needed.
Serving Size (Serves 4)
This recipe is written to serve 4. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding a handful extra fries and an extra piece of chicken. Make it yours, enjoy the process, and don’t stress about being exact.
Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.
Storage
Fridge: Allow your chicken shawarma to cool completely, then store in an airtight container for up to 3 days. Flavors often develop even more after a night in the fridge. Only cook the fries fresh at the time of serving.
Freezer: Portion and freeze the chicken shawarma for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.
Top Tip
You can purchase ready-made red and white kebab sauces from the store, but making your own is definitely worth it. It’s quick, easy, and adds a fresh, homemade touch that takes your loaded fries to the next level!
FAQ
Yes! You can marinate the chicken up to 24 hours in advance for maximum flavor. Be sure to leave out the lemon juice if marinating for more than 3 hours. Once cooked, it reheats well in a hot pan or air fryer.
Skinny Fries, straight-cut or crinkle-cut fries work best because they hold the toppings well, but you can also use sweet potato fries, wedges, or even curly fries.
Make sure the fries are extra crispy before adding toppings. Cooking them in an air fryer or deep fryer helps and always layer the chicken and sauces right before serving.
Related
Looking for other recipes like this? Try these:
Recipe
Chicken Shawarma Loaded Fries
Ingredients
- 1lb (500g) Boneless chicken thighs
- 2lb (900g) french fries
- 1 tablespoon greek yoghurt
- 1 tablespoon garlic paste
- 1 tablespoon hot pepper paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon allspice
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- 1 tablespoon lemon juice
- Pinch of salt & pepper
- 1 tablespoon olive oil
- vegetable oil
- 5 tablespoon white kebab sauce (see notes for recipe)
- 3 tablespoon red kebab sauce (see notes for recipe)
- small handful finely chopped coriander
Instructions
- Start by preparing the white and red kebab sauce. It's so easy. Simply mix the ingredients together in a bowl (see notes for recipe)
- For the shawarma, Mix the ground spices, salt & pepper, yoghurt, lemon juice, olive oil and hot pepper paste in a large mixing bowl. Place the chicken in the bowl with the marinade and coat well. Leave to marinade for up 3 hours. If you'd prefer to leave it longer, skip adding the lemon juice until time for cooking.
- Cook your fries your preferred way as per the packaging instructions or until golden and crisp. We used an air fryer but you can oven bake or deep fat fry.
- Heat a pan with vegetable oil over a medium heat and cook the chicken for 5 minutes on each side (or until the chicken is cooked through). Once the chicken is charred well on each side and cooked through, transfer to a chopping board and thinly shred your chicken using a sharp knife.
- Plate up the fries and top with the chicken shawarma. Finish off with a hearty portion of white kebab sauce before adding a layer of red (they look better this way). Sprinkle over some chopped coriander and enjoy!
Notes
White Kebab Sauce
230g (1 cup) Greek yoghurt, 230g (1 cup) mayonnaise, ½ teaspoon black pepper, 4 garlic cloves - minced, 1 teaspoon dried dill (optional, )1 teaspoon dried parsley (optional), Juice of one lemon, Salt to taste
Place the mayonnaise and yoghurt in a mixing bowl and whisk until smooth. Add the remaining ingredients and add salt to taste. Keep in an air-tight jar or squeeze bottle in the fridge until required.
Red Kebab Sauce
3 red bird’s eye chillies,400g tinned (canned) chopped tomatoes, 3 – 4 garlic cloves, crushed, 1 tablespoon tomato paste, ½ teaspoon black pepper, Juice of one lemon or 1 tablespoon white vinegar, Salt to taste
Place all of the ingredient up to and including the lemon juice/vinegar in a blender and blend until smooth. Taste it and add salt to taste. Store in the fridge in an air-tight jar or squeeze bottle until needed.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1097Total Fat: 56gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 166mgSodium: 1473mgCarbohydrates: 107gFiber: 11gSugar: 7gProtein: 43g
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