Loaded Halal Cart Fries Recipes

Steps:

• Put the lemon juice, olive oil, paprika, cumin, coriander, allspice, turmeric, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and stir to combine. Add the chicken and give it a good stir to make sure all the pieces are coated with the marinade. Cover with plastic wrap and marinate, refrigerated, for at least 30 minutes and up to 6 hours.
• Heat a large cast-iron skillet over medium-high heat. Add the chicken in batches, making sure not to overcrowd the skillet. Spread the chicken in a single layer and cook, without stirring, 5 to 7 minutes. Stir the chicken, then continue to cook until the chicken is fully cooked, golden and caramelized on all sides, another 5 minutes. Transfer to a plate. Repeat with the remaining chicken. Serve with yellow rice, white sauce, lettuce, tomatoes and pita.

Steps:

• Put the cilantro, lemon juice, olive oil, cumin, coriander, sumac, allspice, cinnamon, cardamom, turmeric and garlic in a large bowl and stir well. Add the lamb and give it a good stir to make sure all the pieces are coated with the marinade. Cover with plastic wrap and marinate, refrigerated, for at least 1 hour and up to 8 hours.
• Heat a large cast-iron skillet over medium heat. Add half of the lamb and spread it into one layer, making sure not to overcrowd the skillet. Cook, stirring occasionally, until the lamb is fully cooked, brown and caramelized on all sides, about 15 minutes. Toss the lamb with 1/2 teaspoon salt and transfer to a plate. Repeat with the remaining lamb. Serve with yellow rice, white sauce, lettuce, tomatoes and pita.

Steps:

• Combine grapeseed oil, lemon juice, garlic, vinegar, dill, oregano, and coriander in a 1-gallon resealable plastic bag. Taste marinade; add desired amount of salt and pepper. Add chicken and seal the bag. Shake gently to ensure chicken is evenly coated with the marinade.
• Marinate the chicken in the refrigerator for 3 to 4 hours.
• Make white sauce by whisking mayonnaise, yogurt, vinegar, parsley, lemon juice, honey, salt, and pepper together in a bowl. Refrigerate until serving.
• Preheat the oven to 450 degrees F (230 degrees C). Spread french fries on a rimmed baking sheet.
• Remove chicken from the marinade and season with more salt and pepper. Heat olive oil in a large cast iron skillet over medium-high heat. Cook chicken until browned on one side, about 5 minutes. Flip and continue cooking, reducing heat if needed, about 5 minutes more.
• Meanwhile, bake fries in the preheated oven until light golden in color, 9 to 12 minutes.
• Shred chicken or cut into small chunks. Divide fries among serving bowls; top with chicken. Drizzle while sauce over the top.

Steps:

• Combine grapeseed oil, lemon juice, garlic, vinegar, dill, oregano, and coriander in a 1-gallon resealable plastic bag. Taste marinade; add desired amount of salt and pepper. Add chicken and seal the bag. Shake gently to ensure chicken is evenly coated with the marinade.
• Marinate the chicken in the refrigerator for 3 to 4 hours.
• Make white sauce by whisking mayonnaise, yogurt, vinegar, parsley, lemon juice, honey, salt, and pepper together in a bowl. Refrigerate until serving.
• Preheat the oven to 450 degrees F (230 degrees C). Spread french fries on a rimmed baking sheet.
• Remove chicken from the marinade and season with more salt and pepper. Heat olive oil in a large cast iron skillet over medium-high heat. Cook chicken until browned on one side, about 5 minutes. Flip and continue cooking, reducing heat if needed, about 5 minutes more.
• Meanwhile, bake fries in the preheated oven until light golden in color, 9 to 12 minutes.
• Shred chicken or cut into small chunks. Divide fries among serving bowls; top with chicken. Drizzle while sauce over the top.