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.

Chop the vegetables.

Drizzle with lemon juice, olive oil, salt, and pepper.

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.