Ever since I tried loaded fries at a restaurant, I knew that I had to make them myself. But as I’m committed to healthy cooking, I knew I had to make some adjustments.
Enter, Mediterranean Loaded Fries: Oven-baked fries. Shredded Shawarma. Unlimited toppings. Perfect for a weeknight dinner or a show-stopping appetizer, and good for you too.
Slice potatoes in half, then in thin wedges.
Toss potatoes with olive oil and seasonings.
Bake at 400 degrees Fahrenheit for about half an hour.
Warm olive oil and garlic in the bottom of a sauté pan. Add chicken nuggets and brown. Then, season with shawarma seasoning to cover the chicken and mix. Add more shawarma seasoning if desired, and continue cooking until chicken is cooked through, about six to eight minutes.
Once chicken has cooled off, shred it if desired. You can put on gloves and do it by hand, or you can use two forks.
Slice onions in half, then in very thin half-moons.
Sauté them in a little bit of olive oil over a low flame until soft and golden.
Combine all ingredients. Chill in the fridge until you are ready to serve.
Tahini gives this slaw the same creamy texture as mayo!
Chop the vegetables.
Drizzle with lemon juice, olive oil, salt, and pepper.
This makes a tiny salad, but you don’t need much for these fries. Feel free to cut up more veggies and make it bigger if you’d like.
Combine all ingredients.
I assemble my fries in the following order: fries, shawarma, cabbage slaw, sautéed onion, Israeli salad, lime, fresh parsley, hard-boiled eggs, and then the pesto.
Feel free to experiment and add in your favorites. I think that olives, eggplant, and radishes would also be awesome in this dish.