Shawarma Loaded Fries

Method

1. Preheat the oven to 220°C for 15 min. Meanwhile, scrub the potatoes, cut them skin-on into 1 cm batons and soak them in cold water to rinse off surface starch. When the oven is hot, drain and dry them thoroughly with kitchen paper: any water left stops them crisping.

   oven

2. Toss the potatoes with the oil, cornflour and half the salt. Spread them in a single layer, not touching, on a tray lined with baking paper and bake in the oven at 220°C for 32 min, turning once halfway. They are done when golden and they sound crisp when tapped. '×2' means use two trays and swap their positions halfway.

   Add in this stepFloury potatoes (medium) 450 gNeutral oil (for the fries) 1½ tbspCornflour (cornstarch) 2 tspSalt 0.6 tsp

   oven

3. While the fries bake, cut the chicken into 2 cm pieces and toss with the baharat, paprika, garlic powder, half the lemon juice, the olive oil and the rest of the salt; leave for 10 min.

   Add in this stepBoneless, skinless chicken thighs 300 gBaharat 1½ tspPaprika 1 tspGarlic powder ¾ tspLemon ¼Olive oil (for the chicken) 1 tbspSalt 0.6 tsp

4. Heat a 26 cm frying pan over medium-high heat, spread the chicken in a single layer and cook for 7 min per batch, turning, until browned and no longer pink inside when cut. '×2' means cook in two batches.

   medium-high heat

5. Mix the Greek yoghurt with the grated garlic and the remaining lemon juice, adding a little water until it is runny enough to drizzle. Thinly slice the pickles, dice the tomato and chop the parsley.

   Add in this stepGreek yoghurt 6 tbspGarlic clove 1Lemon ¼

6. Pile the fries onto one tray (or an ovenproof dish), top with the chicken and scatter over the mozzarella. Return to the oven at 220°C for 3 min, until the cheese melts.

   Add in this stepMozzarella, grated 60 g

   oven

7. Straight out of the oven, drizzle with the garlic yoghurt and pomegranate molasses, scatter with pickles, tomato and parsley and dust with sumac. Serve immediately, while the fries are still crisp.

   Add in this stepPickled cucumbers 3Tomato ½Flat-leaf parsley 8 gSumac ½ tspPomegranate molasses 2 tsp