Chicken Shawarma Poutine

Name: Chicken Shawarma Poutine
Cuisine: Canadian
Ingredients: 2 full heads of garlic, peeled.; 2 full lemons, juiced.; 250ml extra virgin olive; fine sea salt; 3-4 large russet potatoes; 1-2 tbsp Garden Herb Rub; 2-3 tbsp Avocado Oil; Cheese curds (or mozzarella); Gravy of your preference (beef or chicken both work well); 1 package boneless skinless chicken thighs (or breasts if preferred); 2 tbsp avocado oil; 2 tbsp Frig That’s Good Everything Seasoning

@ptays_kitchen

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Cuisine

Canadian

Take your classic poutine and give it a Mediterranean twist with this easy and delicious Chicken Shawarma Poutine recipe. Our Street Shawarma seasoning and a spicy raw garlic sauce also known as "toum" give it a truly authentic taste that is a must-try.

Ingredients

Toum Sauce

2 full heads of garlic, peeled.
2 full lemons, juiced.
250ml extra virgin olive
fine sea salt

Poutine

3-4 large russet potatoes
1-2 tbsp Garden Herb Rub
2-3 tbsp Avocado Oil
Cheese curds (or mozzarella)
Gravy of your preference (beef or chicken both work well)

Shawarma Chicken

1 package boneless skinless chicken thighs (or breasts if preferred)
2 tbsp avocado oil
2 tbsp Frig That’s Good Everything Seasoning

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Directions

Coat your chicken thighs well in avocado oil and Shawarma Seasoning and marinate in the fridge for 1 to 24 hours.
To make Toum you must peel all your garlic cloves and blend them up in a food processor, blender or immersion blender.
Start with 1 tbsp lemon juice and blend. Scrape the sides and continue blending. Add in approx 2-3 tbsp of EVOO and continue blending and scrape the sides. Alternating between the rest of the lemon juice and oil, slowly add it all in while blending to fully emulsify your oil. You should have a creamy white consistency similar to mayonnaise. Season to taste with salt.
If using frozen french fries follow package instructions. If using homemade fries, preheat oven to 500°F.
Cut your potatoes into fries and soak in ice cold water for 10-20 minutes. Pat dry and drizzle with avocado oil and season with our Garden Herb Rub or your favourite french fry seasoning.
Bake at 500 for approx 30 minutes or until golden and crispy. Flipping halfway through.
Cook your chicken however you desire. BBQ, skewers, oven baked are all good options, even set directly under the broiler in the oven to get some charred crispy edges. If using thighs, cook to 170°F internal or breasts to 160°F internal.
While chicken and fries are cooking - it's time to make your gravy.
Assemble your poutine in the order of fries, cheese, piping hot gravy, chicken and finish it off with the garlic sauce.
Enjoy!