This recipe doesn’t need a big introduction. It is possibly the most temping shawarma ever. 😛 Grilled chicken, crispy sweet potato fries and all the toppings you could need to build your ultimate wrap, this is as satisfying a meal as you can get. I hope you enjoy this as much as my family did!
Chicken Shawarma with Crispy Sweet Potato Fries on Naan
Ingredients
- 6 boneless, skinless chicken breasts cut into bite-size pieces
- 1 Tablespoon honey
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- juice of one lemon
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 sweet potatoes, cut into thin wedges
- 2 Tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- salt and pepper
- 4 fresh naan
- 2 cups parsley, chopped
- A handful of fresh cilantro
- 1 cup cherry tomatoes, halved
- 2 cucumbers, sliced
- 1 avocado, sliced
- 6 Tablespoons greek yoghurt or hummus
Directions
- In a large bowl, combine all ingredients for the chicken marinade and toss to combine. Seal and chill for about an hour.
- Preheat the oven to 425 degrees F.
- Place the sweet potatoes on a large baking sheet and drizzle with olive oil, paprika, garlic powder, salt and pepper. Toss gently with hands to coat evenly.
- Bake fries for 20 minutes, flip, and bake for about 15-20 more minutes, until crispy but tender. Add tomatoes to the pan about 5 minutes before the fries are done, to soften.
- Set a skillet to med-high heat and thread chicken through skewers. Grill chicken until lightly charred and cooked thoroughly, turning throughout for a total of about 12 minutes. Transfer skewers to plate.
- To assemble shawarma, spread each piece of naan with your choice of hummus, greek yoghurt or sour cream. Top with fresh parsley and cilantro, tomatoes, cucumbers, sweet potato fries, sliced avocado and chicken skewers. Enjoy!! –