Grilled Chicken Shawarma + Golden Butter Fries + Garlic Sauce

• 2 pounds boneless skinless chicken breasts or thighs, cut into bite size chunks
• 1/4 cup plus 3 tablespoons extra virgin olive oil
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1/2 teaspoon ground turmeric
• 4 cloves garlic, minced
• juice and zest of 1 lemon
• 1/2 teaspoon crushed red pepper flakes
• kosher salt and black pepper

Golden Fries:

• 4 russet potatoes, cut into ¼-inch-thick matchsticks
• 3 tbs extra virgin olive oil
• 1 tsp ground turmeric
• 1/4-1/2 tsp cayenne pepper
• 4 cloves garlic, skin on and smashed
• 1 tsp kosher salt

Other:

• garlic sauce
• english cucumbers, sliced and cut in half, optional
• cherry tomatoes, halved, optional
• feta cheese, cubed, optional
• red onions, diced, optional
• pitas, optional

Directions:

Chicken:

1. In a bowl, combine the chicken, 1/4 cup olive oil, the paprika, cumin, turmeric, garlic, lemon juice, lemon zest, crushed red pepper, and 1 tsp. of salt. Toss to coat.
2. Marinate for 15 minutes or up to overnight in the fridge.
3. Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken pieces and bell pepper (if using) on. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. Alternately, you can roast the chicken at 400 degrees for 15-20 minutes.
4. If serving with pitas, add chicken to a pita, top with garlic sauce, cucumbers, tomatoes, red onions, and feta.

Fries:

1. Preheat the oven to 425 degrees F. Place the potatoes on a large baking sheet and toss with olive oil, turmeric, cayenne, smashed garlic cloves and a large pinch of salt.
2. Spread the fries in an even layer. Do not overcrowd the pan, if needed, divide the fries between 2 baking sheets.
3. Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15 minutes more. You want the potatoes to be tender, yet crispy.