[cooked-sharing]
Combine the spices, garlic and lemon zest and juice in a small dish
Add in the olive oil and mix until the spices are blended
Place the chicken thighs in a plastic bag and pour in the marinade, make sure the marinade coats each piece of the chicken thoroughly
Place in the refrigerator and marinade at least 2 hours and up to overnight
Remove the chicken from the refrigerator 30mins before cooking to allow it to come to room temp
Heat 2 tablespoons olive oil in a large skillet over med/high flame
Cook the chicken 6 minutes per side for a total of 12 minutes (do not disturb the chicken until you are ready to flip)
Allow the chicken to rest for 3 mins before slicing
Cut the potatoes into 3/4inch thick strips
Bring a large pot of water to a boil
Add the potatoes to the boiling water and boil for 5 mins
Strain the potatoes and make sure all of the excess water has dried
Add the par boiled potatoes to a parchment lined baking sheet
Place the baking sheet in the freezer and freeze for at least 30mins and up to overnight (the longer they freeze the crispier they are)
Add the avocado oil to a large pot and heat until the oil reaches 350 degrees (this takes about 10 mins on high heat)
Add half of the frozen potatoes to the oil and fry for about 8-10mins until golden brown
Remove from the oil and transfer to a paper towel lined plate
Salt immediately with Kosher salt to taste
Repeat with the second batch
Add the diced, cucumber, tomatoes, onion and parsley to a large bowl
Mix the dressing by combining the lemon zest, lemon juice and olive oil to a small bowl
Whisk the dressing until emulsified and season with salt and pepper to taste
Toss in the dressing and refrigerate until ready to serve
To plate, spread a layer of the Tzatziki onto the bottom of a platter, add the sliced Shawarma Chicken, fries and Israeli Salad. Top with fresh parsley.
Ingredients
Directions
Combine the spices, garlic and lemon zest and juice in a small dish
Add in the olive oil and mix until the spices are blended
Place the chicken thighs in a plastic bag and pour in the marinade, make sure the marinade coats each piece of the chicken thoroughly
Place in the refrigerator and marinade at least 2 hours and up to overnight
Remove the chicken from the refrigerator 30mins before cooking to allow it to come to room temp
Heat 2 tablespoons olive oil in a large skillet over med/high flame
Cook the chicken 6 minutes per side for a total of 12 minutes (do not disturb the chicken until you are ready to flip)
Allow the chicken to rest for 3 mins before slicing
Cut the potatoes into 3/4inch thick strips
Bring a large pot of water to a boil
Add the potatoes to the boiling water and boil for 5 mins
Strain the potatoes and make sure all of the excess water has dried
Add the par boiled potatoes to a parchment lined baking sheet
Place the baking sheet in the freezer and freeze for at least 30mins and up to overnight (the longer they freeze the crispier they are)
Add the avocado oil to a large pot and heat until the oil reaches 350 degrees (this takes about 10 mins on high heat)
Add half of the frozen potatoes to the oil and fry for about 8-10mins until golden brown
Remove from the oil and transfer to a paper towel lined plate
Salt immediately with Kosher salt to taste
Repeat with the second batch
Add the diced, cucumber, tomatoes, onion and parsley to a large bowl
Mix the dressing by combining the lemon zest, lemon juice and olive oil to a small bowl
Whisk the dressing until emulsified and season with salt and pepper to taste
Toss in the dressing and refrigerate until ready to serve
To plate, spread a layer of the Tzatziki onto the bottom of a platter, add the sliced Shawarma Chicken, fries and Israeli Salad. Top with fresh parsley.