Chicken Shawarma Arabi with Garlic Mayonnaise and Crispy Potato Wedges

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Chicken Shawarma Arabi with Garlic Mayonnaise and Crispy Potato Wedges AI-generated image
50 minTotal time
MediumDifficulty
650kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • plain yogurt An equal amount of plain, unsweetened kefir
  • ground coriander An equal amount of ground cumin; the flavor will be more earthy
  • lemon juice An equal amount of white wine vinegar

Nutrition per serving

Estimated values for 1 serving, 650 kcal

Protein31 g
Carbohydrates37 g
Fat40 g

Fiber 4 g · Sugar 3 g · Sodium 780 mg

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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.

Arab

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.

Tips for Chicken Shawarma Arabi with Garlic Mayonnaise and Crispy Potato Wedges

  • The chicken is ready when the thickest pieces are opaque throughout, with browned edges and no raw-looking center.
  • Avoid crowding the skillet; too many pieces at once can steam the chicken instead of giving it a lightly charred surface.
  • For crisp wedges, leave space between them on the tray; crowded wedges tend to soften rather than brown.

Drink pairing

A crisp, dry rosé
Its refreshing acidity and light fruit complement the warmly spiced chicken and creamy garlic mayonnaise without overwhelming the meal.

0% option: Sparkling water with lemon

Storage

Refrigerate chicken and wedges in a covered container within 2 hours and use within 3–4 days. Keep the garlic mayonnaise covered and chilled; reheat chicken and wedges until steaming hot.

Frequently asked questions

How can I tell when the chicken is done?
The thickest pieces should be opaque all the way through, with no raw-looking center; browned or lightly charred edges are fine.

Can I prepare anything ahead?
The chicken can marinate, covered in the refrigerator, for up to 24 hours. The garlic mayonnaise can also be mixed ahead and kept covered and chilled.

Why did my potato wedges turn out soft?
They may have been crowded on the tray or cut unevenly. Give them space and keep the pieces similar in size for more even browning.
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