These loaded chicken shawarma sweet potato fries with tomato cucumber salsa, olives, feta, and lemon tahini sauce are the perfect summer meal.
Here is a new recipe with a few of my favourite things: sweet potatoes, juicy chicken baked in a marinade of olive oil, lemon, garlic, and shawarma spices, tomato cucumber salsa, and vibrant, creamy lemon tahini sauce.
This is the perfect casual summer meal! Turn it into an even more satisfying affair by loading everything into warm pita bread. It’s delicious!
how to make these healthy chicken shawarma fries
Find the detailed instructions in the recipe card.
step 1: marinate the chicken
For the most tender and flavourful chicken, thinly slice your chicken breasts and marinate them in a blend of olive oil, lemon juice, garlic, salt, shawarma spices (cumin, turmeric, coriander, smoked paprika, cloves, and cayenne), and salt, for at least 30 minutes and up to 2 hours.
step 2: cook the chicken
Once the chicken has marinated, transfer it onto a baking sheet and roast for 15 minutes at 425 F.
step 3: make sweet potato fries
Peel and cut the sweet potatoes into matchsticks. Place them on a baking sheet and toss with olive oil, salt, and pepper. Arrange them in an even layer and roast for 30 minutes at 425 F.
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step 4: make the toppings
Make a tomato cucumber salsa with cherry tomatoes, cucumber, parsley, red onion, lemon juice, salt, and pepper.
Finally, whip up a simple lemon tahini sauce with tahini, Greek yogurt, lemon juice, garlic, salt, and pepper.
step 5: assemble and serve
To assemble, arrange the sweet potato fries on a serving platter. Top with the shawarma-spiced chicken, tomato cucumber salsa, sliced Kalamata olives, feta, and tahini sauce.
Serve and enjoy!
other sweet potato recipes you might enjoy
- Egg, Pesto, and Sweet Potato Breakfast Burritos
- Sheet Pan Moroccan Chicken and Sweet Potato Fry Bowls
- Chipotle Chicken Ranch Sweet Potato Wraps
I hope that you love these loaded chicken shawarma fries! If you make them, leave a comment and rating below the post. You can also tag a photo on Instagram with @upbeet.kitchen and #upbeetkitchen. Feel free to follow along on Facebook and Pinterest, too! Finally, don’t forget to subscribe to my email list for more free recipes.
Enjoy!
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Loaded Chicken Shawarma Sweet Potato Fries
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
These loaded chicken shawarma sweet potato fries with tomato cucumber salsa, feta, and lemon tahini sauce are the perfect summer meal or appetizer.
Ingredients
Shawarma Spiced Chicken
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne
- ⅛ teaspoon cloves
- ½ teaspoon sea salt
- 2 garlic cloves, minced
- 1 pound (454 grams) boneless skinless chicken breasts, thinly sliced
Baked Sweet Potato Fries
- 1 ½ pounds (680 grams) sweet potatoes, peeled and cut into matchsticks
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper
Tomato Cucumber Salsa
- 1 pint cherry tomatoes, chopped
- 1 cup finely chopped cucumber
- ¼ cup parsley, finely chopped
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup finely diced red onion
- ¼ teaspoon sea salt
Lemon Tahini Sauce
- ¼ cup tahini
- ½ cup Greek yogurt
- ¼ cup freshly squeezed lemon juice
- 1 garlic clove, minced
- ¼ teaspoon sea salt
- Black pepper to taste
Additional Toppings
- Sliced Kalamata olives
- Crumbled feta
Instructions
- Marinate the chicken: In a bowl or glass container, whisk together the oil, lemon juice, spices, salt, and garlic. Add the thinly sliced chicken and toss to coat. Cover and marinate for at least 30 minutes, or up to 2 hours in the fridge.
- Cook the chicken: Once the chicken has marinated, transfer it onto a baking sheet and roast for 15 minutes at 425 F, or until an instant read thermometer inserted into it reads 165 F.
- Make the sweet potato fries: Arrange the sweet potatoes on one very large or two smaller baking sheets. Toss with the olive oil, salt, and pepper. Arrange in an even layer and roast for 25-30 minutes.
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Make the toppings: For the salsa, combine the cherry tomatoes, cucumber, parsley, red onion, lemon juice, and salt in a bowl. Toss to combine.
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Finally, to make the lemon tahini sauce, combine the ingredients in a bowl and whisk to combine, adding a couple of tablespoons of water if needed.
- To serve, arrange the sweet potato fries on a platter. Top with the chicken, tomato cucumber salsa, lemon tahini sauce, olives, and feta. Enjoy!
Notes
For a more filling meal, serve the fries, chicken, and toppings in pita or naan.
The lemon tahini sauce makes extra. Store it in an airtight container in the refrigerator for up to two weeks.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course, Appetizer
- Method: Bake
- Cuisine: Mediterranean
Daniela says
O.M.G. you have managed to wow me again… which is not easy to do lol
This is my new favorite recipe ! I had to tweak it a little because my hubs can’t have dairy so for anyone reading this I used Violife feta and for the tahini sauce I used CocoJune organic cultured yoghurt instead of greek yoghurt and it was still great.