Lunch 🤖 AI Generated

Lamb Shawarma Fries | Middle Eastern Fat Switch

Crispy oven-baked fries loaded with tender spiced lamb shawarma and a creamy garlic sauce that tastes indulgent but saves 40% calories. This Middle Eastern street-food favorite gets a smart nutritional upgrade without sacrificing the smoky, savory depth you crave.

25m

Prep Time

35m

Cook Time

Servings

372

Calories

24g

Protein

🛒 Ingredients

✓ 800g russet potatoes, cut into 1/4-inch batons
✓ 1 tsp olive oil for baking spray
✓ 1 tsp sea salt
✓ 1/2 tsp black pepper
✓ 1/2 tsp smoked paprika
✓ 280g lamb leg, thinly sliced (1/4-inch)
✓ 2 tbsp tomato paste
✓ 3/4 cup 0% fat Greek yogurt
✓ 2 tbsp tahini (sesame paste)
✓ 3 cloves garlic, minced
✓ 2 tbsp lemon juice
✓ 1 tsp cumin
✓ 1/2 tsp coriander
✓ 1/4 tsp cayenne pepper
✓ Salt to taste

👨‍🍳 Instructions

1. Prepare and soak potatoes: Cut russet potatoes into uniform 1/4-inch batons. Soak in cold water for 15 minutes to remove excess starch, which helps them crisp in the oven. Drain and pat completely dry with paper towels.

2. Season and bake fries: Toss dried fries with 1 tsp olive oil, salt, black pepper, and smoked paprika. Spread on two parchment-lined baking sheets in a single layer. Bake at 220°C (425°F) for 28–32 minutes, stirring halfway through, until golden and crispy at edges.

3. Prepare shawarma spice blend: In a small bowl, combine cumin, coriander, paprika, cinnamon, turmeric, and clove. Set aside for immediate use.

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4. Marinate lamb: In a medium bowl, mix the spice blend with lemon juice and 2 tbsp olive oil. Add thinly sliced lamb leg and tomato paste, tossing to coat evenly. Let marinate for 12–15 minutes at room temperature while fries bake.

5. Sear lamb shawarma: Heat a non-stick skillet or cast-iron pan over high heat. Working in two batches to avoid crowding, sear marinated lamb for 2–3 minutes per side until caramelized and cooked through (internal temp 63°C for medium-rare). Transfer to a plate and keep warm.

6. Prepare garlic yogurt sauce: In a bowl, whisk together Greek yogurt, tahini, minced garlic, lemon juice, cumin, coriander, cayenne pepper, and salt until smooth. Taste and adjust lemon and salt as needed. The sauce should be thick but pourable.

7. Assemble the loaded fries: Divide crispy baked fries among four serving plates. Top each portion evenly with warm seared lamb shawarma. Drizzle generously with garlic yogurt sauce, allowing it to pool between fries.

8. Garnish and serve: Finish each plate with fresh chopped parsley, mint, thinly sliced red onion, and a squeeze of lemon wedge. Serve immediately while fries are hot and sauce is cool and creamy.

📊 Nutrition per Serving

Calories372 kcal

Protein24g

Carbohydrates52g

Fat11g

Fiber5g

🏷️ Tags

#Middle Eastern lamb fries recipe#Low-calorie shawarma loaded fries#Healthy garlic yogurt sauce

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