Ingredients

Scale

Chicken Shawarma

1 lb (450 g) chicken thighs or breasts, sliced

2 tbsp olive oil

2 tbsp lemon juice

2 cloves garlic, minced

1 tsp paprika

1 tsp cumin

1 tsp coriander

½ tsp turmeric

½ tsp chili powder (optional)

½ tsp ground black pepper

½ tsp salt

Pinch cinnamon (optional — authentic and delicious)

Fries

28–32 oz frozen fries or homemade fries

1 tbsp olive oil (if baking)

Salt, to taste

Garlic Yogurt Sauce

¾ cup Greek yogurt

1–2 cloves garlic, finely grated

1 tbsp lemon juice

1 tbsp olive oil

Pinch salt

(Optional) 1 tbsp tahini for extra richness

Toppings (optional but great)

½ cup diced tomatoes

½ cup diced cucumber

¼ small red onion, thinly sliced

2 tbsp chopped parsley

Crumbled feta (optional)

Lemon wedges

Instructions

Marinate the Chicken

Mix olive oil, lemon juice, garlic, and all spices.
Toss chicken in marinade and let rest 15–30 minutes (or up to 4 hours in fridge).

Cook the Fries

Oven: Bake according to package directions until crispy (usually 20–25 minutes).
Air fryer: 180°C / 360°F for 15–18 minutes, shaking halfway.

Season with salt when done.

Cook the Chicken

Heat a skillet over medium-high.
Cook chicken 6–8 minutes, stirring, until browned and cooked through.
Let rest 2 minutes, then slice if needed.

Make Garlic Yogurt Sauce

Whisk yogurt, garlic, lemon juice, olive oil, and salt until smooth.
Thin with a tiny splash of water if needed.

Assemble

Spread fries on a platter.
Pile shawarma chicken on top.
Add tomatoes, cucumbers, onion, parsley, and feta.
Drizzle generously with garlic yogurt sauce.

Finish with a squeeze of lemon.

Notes

Chicken thighs = juicier, more authentic.

Add pickled red onions or pickles for tang.

Want heat? Drizzle chili oil or hot sauce.

Meal-prep: cook chicken ahead; assemble fresh.

Prep Time: 20
Cook Time: 30

Nutrition

Calories: 640