Up Beet Kitchen

  • Recipe Index
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » All Recipes » Supper Recipes

    Loaded Chicken Shawarma Sweet Potato Fries

    Published: Jul 16, 2023 by Allison · This post may contain affiliate links · 1 Comment

    • Share
    • Tweet
    ↓ Jump to Recipe

    These loaded chicken shawarma sweet potato fries with tomato cucumber salsa, olives, feta, and lemon tahini sauce are the perfect summer meal.

    This image has an empty alt attribute; its file name is chicken-sweet-potato-shawarma-fries-recipe-1-1.jpg

    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!

    straight on angled photo of the sweet potato chicken shawarma fries on a blue platter

    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.

    straight on photo of the shawarma spiced roasted chicken on a baking sheet

    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.

    Want to save this post?

    Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!

    overhead shot of the sweet potato fries arranged on a cookie sheet prior to cooking
    overhead photo of the baked sweet potato fries on a cookie sheet

    step 4: make the toppings

    Make a tomato cucumber salsa with cherry tomatoes, cucumber, parsley, red onion, lemon juice, salt, and pepper.

    overhead shot of tomato cucumber salsa in a white bowl

    Finally, whip up a simple lemon tahini sauce with tahini, Greek yogurt, lemon juice, garlic, salt, and pepper.

    overhead shot of the lemon tahini sauce on a light pink backdrop

    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!

    close up straight on shot of the sweet potato fries with shawarma chicken on the light blue platter

    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!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    featured image for the post, an angled straight on shot of the finished recipe

    Loaded Chicken Shawarma Sweet Potato Fries


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Allison
    • Total Time: 1 hour 10 minutes
    • Yield: 4 servings 1x
    Print Recipe
    Pin Recipe

    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

    Scale

    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

    1. 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. 
    2. 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. 
    3. 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.
    4. Make the toppings: For the salsa, combine the cherry tomatoes, cucumber, parsley, red onion, lemon juice, and salt in a bowl. Toss to combine. 

    5. 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. 

    6. 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

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Daniela says

      August 16, 2023 at 6:51 pm

      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.

      Reply
    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

    More about me

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Latest Posts

    • featured image for the post, overhead photo of the salad in a large wooden bowl
      Bacon and Green Pea Tortellini Pasta Salad
    • featured image for the post, a row of protein bars on a sheet of parchment
      Brownie Protein Bars
    • featured image for post, a photo of the tofu in a bowl with sweet potato, avocado, and quinoa
      Chili Lime Tofu
    • featured image for the post, an overhead photo of the sauce in a ramekin
      Greek Yogurt Chipotle Sauce

    Footer

    back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact