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Homemade Grilled Chicken Shawarma with Golden Butter Fries and Garlic Sauce. recipe photo
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Grilled Chicken Shawarma with Golden Butter Fries and Garlic Sauce.

Tender, spiced grilled chicken shawarma served with turmeric‑kissed butter fries and a tangy garlic yogurt sauce.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • 2 pounds boneless skinless chicken breasts or thighs cut into bite-size chunks
  • 1/4 cup extra virgin olive oil for the chicken marinade
  • 3 tablespoons extra virgin olive oil additional, for herb oil
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground turmeric
  • 6 cloves garlic grated, for the marinade
  • 1 lemon juice and zest of
  • 1/2 teaspoon crushed red pepper flakes
  • kosher salt to taste
  • black pepper to taste
  • 4 shallots halved
  • 1 cup plain Greek yogurt or avocado mayo for garlic sauce
  • 1/2 cup mixed herbs such as mint and dill, chopped
  • 4 russet potatoes cut into 1/4-inch-thick matchsticks
  • 1 teaspoon ground turmeric for the fries
  • 1/4-1/2 teaspoon cayenne pepper
  • 4 cloves garlic skin on and smashed, for roasting with fries
  • 2 tablespoons salted butter

Instructions

  • In a large bowl combine the chicken chunks, 1/4 cup olive oil, smoked paprika, ground cumin, 1/2 teaspoon turmeric, grated garlic (6 cloves), lemon juice and zest, crushed red pepper flakes, and a generous pinch of kosher salt and some black pepper; toss to coat and marinate at least 15 minutes or up to overnight in the refrigerator.
  • While the chicken marinates, preheat the oven to 425°F (220°C) and arrange a rack in the center.
  • Toss the matchstick potatoes with the 3 tablespoons olive oil, 1 teaspoon turmeric, cayenne (1/4–1/2 teaspoon), the smashed garlic cloves, and a large pinch of kosher salt on a large baking sheet; spread in a single layer without overcrowding (use two sheets if needed).
  • Bake the fries 15–20 minutes, flip or shake the pan, then bake another 15 minutes; add the 2 tablespoons salted butter, toss to coat, and return to the oven 5 minutes more until tender and crispy.
  • Make the garlic sauce by combining the yogurt (or avocado mayo), 2 cloves grated garlic, 2–3 tablespoons lemon juice, and a pinch of salt; taste and adjust lemon or salt as desired.
  • Heat your grill, grill pan, or skillet to medium-high. Thread the marinated chicken onto skewers and grill, turning occasionally, until lightly charred and cooked through, about 10–12 minutes total.
  • Grill the halved shallots alongside the chicken for 2–3 minutes per side until tender and slightly charred. Alternatively, roast the chicken at 400°F (200°C) for 20–30 minutes if not grilling.
  • In a small bowl combine the remaining 3 tablespoons olive oil, the chopped mixed herbs, and a pinch of salt to make the herb oil; toss with the grilled shallots.
  • Serve the chicken topped with garlic sauce and drizzled with herb oil and the shallots, alongside the golden butter fries and warmed naan if desired.

Equipment

  • Mixing Bowls
  • Baking Sheet
  • grill, grill pan, or skillet
  • Skewers
  • Knife
  • Cutting Board
  • Measuring Spoons and Cups

Notes

  • You can use roasted garlic cloves from the fries in the garlic sauce for a milder, sweeter garlic flavor.
  • Marinate the chicken longer for deeper flavor.
  • Do not overcrowd the baking sheet so the fries become crispy.
  • Substitute avocado mayo for yogurt if you prefer a dairy-free sauce.
  • Grill shallots until just charred for best texture.