Sheet Pan Chicken Shawarma Fries with Garlic Sauce
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The most delicious Chicken Shawarma Fries! Crispy waffle fries topped with chicken shawarma, chopped tomatoes, onions, cornichons, and a 3-ingredient garlic sauce! So addicting you could make a meal out of them!
This recipe is sponsored by our friends over at Alexia. We’re using their high-quality Seasoned Waffle Fries to make this delicious Chicken Shawarma Fries Recipe.
Is there anyone that doesn’t love loaded fries?
Especially if they’re loaded with chicken seasoned with shawarma spices, topped with chopped cornichons, sweet onions, ripe tomatoes, and a homemade garlic sauce that has – count them – 3-ingredients!
Chicken shawarma fries are great to enjoy while watching a movie or sports, hanging out on the back porch, or even as munchies for game night. And if you’re anything like my husband, you’d be more than happy to make a meal out of them!
What do you need to make street-cart chicken shawarma fries at home?
- Chicken: I like to use boneless, skinless chicken breasts for this recipe. However, chicken tenders or even boneless, skinless chicken thighs would work well.
- Oil: oil, vinegar, and seasonings are used to make the shawarma marinade for the chicken.
- Vinegar: a bit of vinegar helps tenderize and flavor the chicken.
- Shawarma seasoning: I prefer to use my homemade shawarma seasoning, but you could also use a store-bought seasoning. Shawarma seasoning is available in most mainstream grocery stores these days, and you can even purchase it online.
- Garlic: a few cloves of garlic are used to make the garlic sauce.
- Mayonnaise: mayo is the base of the garlic sauce. We’ll use garlic and lemon juice for flavorings.
- Lemon juice: just a hint of lemon juice really brightens and elevates the garlic sauce
- Alexia Seasoned Waffle Cut Fries: I used 1 whole bag and prepared them according to package directions.
- Toppings: for the toppings, I like to use chopped tomatoes, sweet onions, cornichons, and fresh parsley. Of course, you could also use Kalamata olives, crumbled feta cheese, chopped Persian cucumbers, or even pickled red onions or middle eastern pickled turnips. The topping possibilities are truly endless!
How to make the best chicken shawarma fries at home!
- Marinate the chicken. Add the seasoning, salt, vinegar, and olive oil to a medium bowl and stir to combine. Add the chicken and flip so that both sides are evenly coated. Allow the chicken to marinate for at least 15 minutes, or wrap it up and refrigerate for up to 12 hours. I like to remove the chicken 15 minutes before cooking it.
- Make the sauce and preheat the oven. You’ll want to preheat the oven to 425oF. While the oven is preheating, mince the garlic and sprinkle it with a pinch of salt. Continue mincing the garlic until it turns into tiny pieces. Then, use the side of your blade to smash down the garlic. It should be almost paste-like. You could also do this using a mortar and pestle. Once the garlic is completely pulverized, whisk it together in a bowl with the lemon juice and mayonnaise until smooth. Or once the garlic is minced, you can throw everything into a small food processor. Be sure to work the garlic with a blade or mortar and pestle first, though. I find that the food processor can never quite turn it into a paste. If you use the food processor method, I suggest using the ‘pulse’ setting, as the mayo can sometimes split or become too runny if processed for too long. For this reason, I prefer to use the bowl and whisk method – it’s the safest! Pop the fries onto an 11×17 baking sheet and bake the fries until crispy and golden.
- Cook the chicken and chop those toppings! While the fries are baking, heat a cast-iron skillet over medium-high heat. Drizzle with a little oil and cook the chicken, flipping halfway until cooked through. Remove the chicken to a plate and allow for it to cool for several minutes before dicing. You want to also prep the onions, tomato, cornichons, and parsley at this point.
- Assemble and enjoy! When the fries are done, remove them from the oven, top with diced chicken, onions, tomatoes, and cornichons. Drizzle the prepared garlic sauce all over and top with chopped parsley before serving.
FAQs about chicken shawarma fries:
- I’m not a big fan of chicken. Can I use something else? This would work well with beef too! I suggest using flank or skirt steak and allowing the meat to marinate for at least 20 (or ideally overnight.)
- Can I use another variety of waffle fries? You can! Alexia also makes sweet potato waffle fries which would work equally well here.
- I can’t find shawarma seasoning. What can I use instead? Shawarma seasoning is just a combination of spices, such as allspice, ground cloves, ground nutmeg, cardamom, and oregano (amongst others.) You can find a homemade version of the seasoning here.
- Can I grill the chicken instead of cooking it in a pan? Yes, absolutely! In fact, I think the chicken would be even better that way!
- Can I use less garlic in the garlic sauce? You can! Just cut the garlic back to ½-2 cloves if you aren’t a fan.
I hope you’ll make these chicken shawarma fries at home and share them with loved ones!
A big thank you to our friends over at Alexia for sponsoring this post! We love working with companies that make good, wholesome products! As always, all opinions expressed are my own.
- 14 ounces boneless, skinless chicken breast
- ½ teaspoon salt
- 1 tablespoon olive oil
- 2 teaspoons white vinegar
- 2 teaspoons shawarma seasoning (homemade or store-bought)
- 3 cloves garlic
- Pinch of kosher salt
- 1 cup mayonnaise
- 1 ½ teaspoon lemon juice
- 1 (20-ounce) bag Alexia® Seasoned Waffle Cut Fries
- ⅓ cup chopped sweet onions
- ⅓ cup chopped tomatoes
- ⅓ cup chopped cornichons
- 2 tablespoons chopped parsley
- MARINATE: Add the shawarma seasoning, salt, (omit if your seasoning contains salt) vinegar, and olive oil to a medium bowl and stir to combine. Add the chicken breasts, flipping so that both sides are coated in the marinade. Allow the chicken to marinate at room temperature for at least 15 minutes or up to 12 hours, covered in the refrigerator.
- SAUCE: Position a rack in the center of the oven and preheat the oven to 425oF. While the oven is preheating, make the garlic sauce. Mince the garlic, sprinkle with a tiny pinch of salt, and use the side of your blade to smash the garlic. Continue mincing until it turns into a paste. You could also do this using a mortar and pestle. Once the garlic is a paste, whisk it together in a bowl with lemon juice and mayonnaise. Alternately, you can also do this in a small food processor but be sure to use the ‘pulse’ setting so as to not over-whip the mayo, causing it to split. Cover the garlic sauce and place it in the refrigerator until ready to use. When the oven has preheated, arrange the waffle fries on a large rimmed baking sheet lined with parchment paper. Bake the waffle fries for 28-33 minutes or until golden and crispy.
- COOK THE CHICKEN: While the fries are baking, heat a cast-iron skillet over medium-high heat. Drizzle with a little oil and cook the chicken breast for 8-12 minutes, flipping halfway through until the chicken reaches an internal temperature of 165oF. Remove the chicken to a plate and allow it to rest for at least 5 minutes before dicing. Alternately, you can grill the chicken.
- ASSEMBLE: When the fries are done, remove them from the oven. Top the fries with the diced chicken, onions, tomatoes, and cornichons. Drizzle the prepared garlic sauce all over and top with chopped parsley before serving!
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