Chicken Shawarma Arabi with Garlic Mayonnaise and Crispy Potato Wedges

A flavorful Middle Eastern-inspired chicken shawarma served with creamy garlic mayonnaise and crispy golden potato wedges on the side, perfect for a satisfying and aromatic meal.

Steps

1. In a bowl, combine minced garlic, cumin, coriander, paprika, turmeric, cinnamon, yogurt, olive oil, salt, and pepper. 2. Add chicken thighs to the marinade and coat well. Let it marinate for at least 30 minutes. 3. Preheat oven to 220°C (430°F). Cut the potato into wedges. 4. Toss potato wedges with olive oil, salt, and pepper. Spread on a baking tray and bake for 25-30 minutes until crispy. 5. In a small bowl, mix mayonnaise, minced garlic, and lemon juice to make garlic mayonnaise. Set aside. 6. Heat a skillet over medium heat. Cook marinated chicken for 5-7 minutes on each side until cooked through and slightly charred. 7. Let chicken rest for a few minutes, then slice thinly. 8. Serve sliced chicken shawarma with garlic mayonnaise on the side and crispy potato wedges.

150g boneless chicken thighs 1 garlic clove, minced 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp paprika 1/4 tsp turmeric 1/4 tsp cinnamon 1 tbsp plain yogurt 1 tbsp olive oil Salt and pepper to taste 1 medium potato 2 tbsp mayonnaise 1 small garlic clove, minced 1 tsp lemon juice 1 tbsp olive oil (for potatoes) Pinch of salt and pepper (for potatoes)