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featured image for the post, an angled straight on shot of the finished recipe

Loaded Chicken Shawarma Sweet Potato Fries

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


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



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
  • 1/4 teaspoon cayenne
  • 1/8 teaspoon cloves
  • 1/2 teaspoon sea salt
  • 2 garlic cloves, minced
  • 1 pound (454 grams) boneless skinless chicken breasts, thinly sliced

Baked Sweet Potato Fries

  • 1 1/2 pounds (680 grams) sweet potatoes, peeled and cut into matchsticks
  • 2 tablespoons extra virgin olive oil 
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper

Tomato Cucumber Salsa

  • 1 pint cherry tomatoes, chopped
  • 1 cup finely chopped cucumber
  • 1/4 cup parsley, finely chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup finely diced red onion
  • 1/4 teaspoon sea salt

Lemon Tahini Sauce

  • 1/4 cup tahini
  • 1/2 cup Greek yogurt
  • 1/4 cup freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon sea salt
  • Black pepper to taste

Additional Toppings

  • Sliced Kalamata olives
  • Crumbled feta


  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! 


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

Keywords: loaded chicken shawarma sweet potato fries recipe