Can I use chicken breasts instead of thighs?

Yes, but thighs stay more moist during broiling. If using breasts, reduce cooking time and monitor closely to avoid drying out.

What can I substitute for harissa paste?

Use sriracha, gochujang, or a mix of hot pepper flakes with tomato paste and oil. Adjust to taste.

How long can I marinate the chicken?

Up to 24 hours in the refrigerator. Overnight is ideal for maximum flavor absorption.

Can I make the sauces ahead?

Yes. Both sauces keep refrigerated for up to 5 days. Combine garlic sauce ingredients and drizzle harissa sauce fresh before serving.

Is this recipe scalable for a crowd?

Yes. Double or triple the marinade and chicken; broil in batches if needed. Sauces scale proportionally.

Loaded Chicken Shawarma Fries with Garlic Sauce

Name: Loaded Chicken Shawarma Fries with Garlic Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 1/2 cup plain full-fat yogurt; 1 tbsp garlic paste; 1 tbsp hot pepper paste (e.g. harissa); 1 lemon, juiced; 1 tbsp neutral oil; 2 tbsp shawarma seasoning; salt, to taste; 1/2 cup sour cream; 1/2 cup mayonnaise; 1 tbsp garlic paste or toum (for sauce); black pepper, to taste; 1 tsp dried parsley; 1/4 tsp MSG (optional); 1 (2 lb) bag frozen french fries; 1 tbsp tallow or oil (for cooking chicken); 1 natural charcoal briquette (optional, for smoking); 1 tbsp olive oil (optional, for smoking); Sriracha or other red chili sauce, for drizzling; 1/4 cup fresh cilantro, chopped

CookOSBeta

Loaded Chicken Shawarma Fries with Garlic Sauce | CookOS

Ingredients

2 lbs boneless, skinless chicken thighs
1/2 cup plain full-fat yogurt
1 tbsp garlic paste
1 tbsp hot pepper paste (e.g. harissa)
1 lemon, juiced
1 tbsp neutral oil
2 tbsp shawarma seasoning
salt, to taste
1/2 cup sour cream
1/2 cup mayonnaise
1 tbsp garlic paste or toum (for sauce)
black pepper, to taste
1 tsp dried parsley
1/4 tsp MSG (optional)optional
1 (2 lb) bag frozen french fries
1 tbsp tallow or oil (for cooking chicken)
1 natural charcoal briquette (optional, for smoking)optional
1 tbsp olive oil (optional, for smoking)optional
Sriracha or other red chili sauce, for drizzlingoptional
1/4 cup fresh cilantro, chopped

20 Ingredients

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Instructions

1
In a large bowl, combine the thinly sliced chicken thighs, yogurt, garlic paste, hot pepper paste, juice of half a lemon, neutral oil, and shawarma seasoning. Add salt to taste and mix thoroughly until the chicken is fully coated.
2
Cover and marinate in the refrigerator for at least 30 minutes, or longer for more flavor.
3
While the chicken marinates, prepare the white sauce. In a separate bowl, combine the sour cream, mayonnaise, garlic paste (or toum), and the juice of the other half of the lemon.
4
Season the sauce with salt, pepper, dried parsley, and optional MSG. Whisk until smooth. For easier application, transfer the sauce to a squeeze bottle.
5
When ready to cook, preheat your oven's broiler to high. Cook the frozen french fries according to the package directions.
6
Spread tallow or oil on a large sheet pan. Arrange the marinated chicken in a single, even layer.
7
Broil for 15-20 minutes, flipping the chicken halfway through, until it's cooked through and slightly charred on the edges.
8
For an optional smoky flavor, create a small well in the center of the cooked chicken. Place a small bowl made of aluminum foil in the well and add a tablespoon of olive oil.
9
Using tongs, carefully place a hot, lit natural charcoal briquette into the oil. It will begin to smoke immediately. Cover the pan with a lid or more foil and let it smoke for 5-10 minutes.
10
To assemble, spread the crispy french fries on a large platter. Top with the chicken shawarma.
11
Drizzle with sriracha, then generously with the white garlic sauce.
12
Garnish with fresh chopped cilantro and serve immediately.