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Ever since I tried loaded fries at a restaurant, I knew that I had to make them myself. But as I’m committed to healthy cooking, I knew I had to make some adjustments. Enter, Mediterranean Loaded Fries: Oven-baked fries. Shredded Shawarma. Unlimited toppings. Perfect for a weeknight dinner or a show-stopping appetizer, and good for you too.
8 Yukon potatoes
2 tablespoons Gefen Olive Oil
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon minced onion
1/2 teaspoon oregano
1/2 teaspoon parsley
2 pounds boneless chicken, cut into nuggets
1 tablespoon Gefen Olive Oil
2 cloves garlic
shawarma seasoning
2 onions
1 cup shredded purple cabbage
1/4 – 1/2 cup Mighty Sesame Tahini
1/2 teaspoon cumin
2 teaspoons lemon juice
2 teaspoons Gefen Olive Oil
1/2 a large cucumber
handful of cherry tomatoes
3 Israeli pickles
lemon juice
salt
pepper
1/4 – 1/2 cup Gefen Olive Oil
1 tablespoon zaatar
2 cubes Gefen Frozen Basil (or 1/2 teaspoon dried basil or 1 teaspoon fresh chopped basil)
sliced and quartered lime
fresh parsley
hard boiled eggs, quartered
Slice potatoes in half, then in thin wedges.
Toss potatoes with olive oil and seasonings.
Bake at 400 degrees Fahrenheit for about half an hour.
Warm olive oil and garlic in the bottom of a sauté pan. Add chicken nuggets and brown. Then, season with shawarma seasoning to cover the chicken and mix. Add more shawarma seasoning if desired, and continue cooking until chicken is cooked through, about six to eight minutes.
Once chicken has cooled off, shred it if desired. You can put on gloves and do it by hand, or you can use two forks.
Slice onions in half, then in very thin half-moons.
Sauté them in a little bit of olive oil over a low flame until soft and golden.
Combine all ingredients. Chill in the fridge until you are ready to serve.
Chop the vegetables.
Drizzle with lemon juice, olive oil, salt, and pepper.
Combine all ingredients.
I assemble my fries in the following order: fries, shawarma, cabbage slaw, sautéed onion, Israeli salad, lime, fresh parsley, hard-boiled eggs, and then the pesto.
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