Loaded Chicken Shawarma Fries

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.

Cover and marinate in the refrigerator for at least 30 minutes, or longer for more flavor.

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.

Season the sauce with salt, pepper, dried parsley, and optional MSG. Whisk until smooth. For easier application, transfer the sauce to a squeeze bottle.

When ready to cook, preheat your oven's broiler to high. Cook the frozen french fries according to the package directions.

Spread tallow or oil on a large sheet pan. Arrange the marinated chicken in a single, even layer.

Broil for 15-20 minutes, flipping the chicken halfway through, until it's cooked through and slightly charred on the edges.

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.

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.

To assemble, spread the crispy french fries on a large platter. Top with the chicken shawarma.

Drizzle with sriracha, then generously with the white garlic sauce.

Garnish with fresh chopped cilantro and serve immediately.