Description

Chicken Shawarma and Sweet Potato Fries is a flavorful, balanced meal that combines tender, spiced chicken with crispy, sweet fries. Packed with savory spices and a tropical twist, this dish is perfect for a quick dinner or meal prep. With options to customize the spice level or protein, it’s both satisfying and nutritious.

Ingredients

For the Chicken Shawarma:

1 lb boneless, skinless chicken thighs (or breasts for a leaner option)

3 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground paprika

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon ground cinnamon

½ teaspoon ground allspice

Salt and pepper to taste

Juice of 1 lime

2 cloves garlic, minced

For the Sweet Potato Fries:

2 medium sweet potatoes, peeled and cut into fries

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon chopped fresh parsley (for garnish)

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Instructions

Marinate the Chicken: In a bowl, combine olive oil, cumin, paprika, coriander, turmeric, garlic powder, onion powder, cinnamon, allspice, salt, pepper, lime juice, and minced garlic. Add the chicken thighs and coat evenly with the marinade. Cover and refrigerate for at least 30 minutes (up to 4 hours).
Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6–7 minutes per side, until fully cooked and the internal temperature reaches 165°F (74°C). Alternatively, grill the chicken for a smoky flavor. Once cooked, let the chicken rest for a few minutes before slicing.
Prepare the Fries: Preheat your oven to 400°F (200°C). Toss the sweet potato fries in olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
Bake the Fries: Spread the sweet potato fries in a single layer on a baking sheet lined with parchment paper. Bake for 25–30 minutes, flipping halfway through, until the fries are golden and crispy on the outside and tender on the inside.
Garnish the Fries: Once baked, sprinkle the fries with chopped fresh parsley for added color and flavor.
Serve: Serve the chicken shawarma alongside the sweet potato fries. Optionally drizzle with garlic sauce or tahini for extra flavor, and enjoy!

Notes

Vegetarian Shawarma: Swap the chicken for roasted cauliflower or portobello mushrooms for a vegetarian version.
Spicy Shawarma: Add a pinch of cayenne pepper or chili flakes to the marinade for a spicy kick.
Sweet Potato Fries with a Twist: Add cinnamon and a drizzle of honey for a sweeter variation of fries.
Air Fryer Sweet Potato Fries: Cook the fries at 400°F for 15–20 minutes in an air fryer, flipping halfway through for a crispier texture.

Prep Time: 15min
Cook Time: 30min
Category: Main Course
Method: Grilling, Baking, Sautéing
Cuisine: Middle Eastern