Combine the spices, garlic and lemon zest and juice in a small dish
2
Add in the olive oil and mix until the spices are blended
3
Place the chicken thighs in a plastic bag and pour in the marinade, make sure the marinade coats each piece of the chicken thoroughly
4
Place in the refrigerator and marinade at least 2 hours and up to overnight
5
Remove the chicken from the refrigerator 30mins before cooking to allow it to come to room temp
6
Heat 2 tablespoons olive oil in a large skillet over med/high flame
7
Cook the chicken 6 minutes per side for a total of 12 minutes (do not disturb the chicken until you are ready to flip)
8
Allow the chicken to rest for 3 mins before slicing
French Fries
9
Cut the potatoes into 3/4inch thick strips
10
Bring a large pot of water to a boil
11
Add the potatoes to the boiling water and boil for 5 mins
12
Strain the potatoes and make sure all of the excess water has dried
13
Add the par boiled potatoes to a parchment lined baking sheet
14
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)
15
Add the avocado oil to a large pot and heat until the oil reaches 350 degrees (this takes about 10 mins on high heat)
16
Add half of the frozen potatoes to the oil and fry for about 8-10mins until golden brown
17
Remove from the oil and transfer to a paper towel lined plate
18
Salt immediately with Kosher salt to taste
19
Repeat with the second batch
Israeli Salad
20
Add the diced, cucumber, tomatoes, onion and parsley to a large bowl
21
Mix the dressing by combining the lemon zest, lemon juice and olive oil to a small bowl
22
Whisk the dressing until emulsified and season with salt and pepper to taste
23
Toss in the dressing and refrigerate until ready to serve
Shawarma Platter
24
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.
Combine the spices, garlic and lemon zest and juice in a small dish
2
Add in the olive oil and mix until the spices are blended
3
Place the chicken thighs in a plastic bag and pour in the marinade, make sure the marinade coats each piece of the chicken thoroughly
4
Place in the refrigerator and marinade at least 2 hours and up to overnight
5
Remove the chicken from the refrigerator 30mins before cooking to allow it to come to room temp
6
Heat 2 tablespoons olive oil in a large skillet over med/high flame
7
Cook the chicken 6 minutes per side for a total of 12 minutes (do not disturb the chicken until you are ready to flip)
8
Allow the chicken to rest for 3 mins before slicing
French Fries
9
Cut the potatoes into 3/4inch thick strips
10
Bring a large pot of water to a boil
11
Add the potatoes to the boiling water and boil for 5 mins
12
Strain the potatoes and make sure all of the excess water has dried
13
Add the par boiled potatoes to a parchment lined baking sheet
14
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)
15
Add the avocado oil to a large pot and heat until the oil reaches 350 degrees (this takes about 10 mins on high heat)
16
Add half of the frozen potatoes to the oil and fry for about 8-10mins until golden brown
17
Remove from the oil and transfer to a paper towel lined plate
18
Salt immediately with Kosher salt to taste
19
Repeat with the second batch
Israeli Salad
20
Add the diced, cucumber, tomatoes, onion and parsley to a large bowl
21
Mix the dressing by combining the lemon zest, lemon juice and olive oil to a small bowl
22
Whisk the dressing until emulsified and season with salt and pepper to taste
23
Toss in the dressing and refrigerate until ready to serve
Shawarma Platter
24
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.
