Chicken Shawarma Fries with Mediterranean Salsa and Garlic Sauce

• Gluten free

• Meat

  • 5 cut into strips 1lb chicken breasts

• Produce

  • 1 Cucumber, small
  • 7 cloves Garlic
  • 1 Lemon, Juice of
  • 1/4 tsp Oregano, dried
  • 1/4 cup Parsley, packed
  • 1/4 Red onion, small
  • 1 1/2 lbs Russet potatoes
  • 2 Vine-ripened tomatoes

• Condiments

  • 1 Hot sauce
  • 2 tbsp Lemon juice
  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1/2 tsp Allspice
  • 1 pinch Cayenne pepper
  • 1 pinch Cinnamon
  • 1 tsp Paprika
  • 2 Salt
  • 1 Salt and pepper
  • 1/2 tsp Turmeric, dried

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin

Found on iowagirleats.com

Description

Ingredients

• juice of 1/2 lemon
• 1/4 cup extra virgin olive oil, divided
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried turmeric
• 1/2 teaspoon allspice
• pinch cinnamon
• pinch cayenne pepper
• salt
• 3 cloves garlic, smashed then peeled
• 1lb chicken breasts, cut into 5 or 6 strips
• 1-1/2lbs russet potatoes (about 2 large potatoes)
• hot sauce
• 2 vine-ripened tomatoes, seeded then chopped
• 1 small cucumber, peeled, seeded then chopped
• 1/4 small red onion, minced
• 1 clove garlic, minced
• 1/4 cup packed parsley, chopped
• 1/4 teaspoon dried oregano
• salt and pepper
• juice of 1/2 - 1 lemon
• 1/2 cup mayonnaise (I like Hellman’s EVOO mayo)
• 2 Tablespoons lemon juice
• 3 cloves garlic, smashed
• salt

Directions

• Add lemon juice, 2 Tablespoons extra virgin olive oil, spices, and smashed garlic cloves to a large Ziplock bag then squish to combine. Add chicken, squish to coat, then marinate for 1 hour or up to 12 hours in the refrigerator. Slice potatoes into fries. Can be cut up to 12 hours ahead of time - store completely submerged in a glass bowl of water in the refrigerator, then drain and pat very dry with kitchen towels. Preheat oven to 400 degrees then line a baking sheet with foil and spray lightly with nonstick spray. Spread chicken out on baking sheet then bake for 12-15 minutes, or until cooked through, flipping halfway through. Remove to a cutting board then thinly slice once cool enough to handle. Cover with foil to keep warm. Turn heat up to 425 degrees then line another baking sheet with foil and spray lightly with nonstick spray. Add potatoes to baking sheet then drizzle with remaining 2 Tablespoons extra virgin olive oil and season generously with salt and pepper. Toss with your fingers to coat then spread potatoes out evenly and bake for 25-30 minutes, or until golden brown, stirring halfway through. Meanwhile, combine all ingredients for Mediterranean Salsa in a bowl then stir to combine and set aside. Add all ingredients for Garlic Sauce into a food processor or blender then process until very smooth (can be done ahead of time.) Scoop fries onto a serving platter or plates then top with chicken, Mediterranean Salsa, Garlic Sauce, and hot sauce, and then serve.