dinner · middle_eastern
Rotterdam Chicken Shawarma Kapsalon with Crisped Fries & Gouda
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Instructions
1
Cut yellow potatoes into 1/4-inch matchstick fries, tossing with 1 tablespoon olive oil, half the smoked paprika, and half the salt.
2
Heat a large nonstick skillet over medium-high heat, add the seasoned potatoes in a single layer, and cook for 8 minutes until golden.
3
While potatoes sear, slice chicken thighs into strips and toss with cumin, remaining paprika, minced garlic, and remaining salt.
4
In a small bowl, whisk mayonnaise, remaining minced garlic, and fresh lemon juice together with a splash of water until smooth.
5
Transfer the crisped potatoes to a plate, return skillet to high heat with remaining olive oil, and sear chicken for 5 minutes.
6
Spread the crisped potatoes across the bottom of the skillet, top evenly with seared chicken, and scatter shredded Gouda over top.
7
Cover skillet with lid, reduce heat to low, and cook for 2 minutes until the cheese is completely melted and bubbly.
8
While cheese melts, finely shred the romaine lettuce heart and dice the fresh tomato and cucumber into small bite-sized pieces.
9
Remove lid, crown with crunchy lettuce, tomato, and cucumber, then drizzle generously with creamy garlic sauce and ribbons of sriracha.
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