“This is my go-to savory snack plate at the moment - a deconstructed chicken shawarma savory plate. All the elements to the plate are nodding to one of my favorite dishes right now, a chicken shawarma wrap. Crispy McCain Craft Beer-Battered Fries bring that irresistible crunch, paired with juicy olive oil–marinated tomatoes, tangy pickled peppers and cauliflower, and a vibrant beet yogurt sauce that ties it all together.”
Prepare the McCain Craft Beer Battered Fries according to package instructions until crispy and golden. Lightly salt and set aside.
Make the chicken shawarma kebabs: Toss chicken, peppers, and onions with olive oil, shawarma seasoning, and salt. Skewer and cook (grill or pan) until chicken is fully cooked and slightly charred.
Marinate the tomatoes:Mix tomatoes with olive oil, salt, and red pepper flakes. Let sit while everything else cooks.
Prepare the beet yogurt sauce: Combine yogurt, beet, lemon juice, and salt. Mix until smooth and vibrant.
Pickle the cauliflower: Bring vinegar, water, salt, and sugar to a simmer. Pour over cauliflower and let sit for at least 15–20 minutes.
Assemble the plate: Start with a generous bed of crispy McCain Craft Beer Battered Fries. Top with chicken shawarma kebabs, marinated tomatoes, pickled cauliflower, and pepperoncini. Finish with a drizzle (or dollops) of beet yogurt sauce.
2–4
30 mins
10
