Chicken Shawarma Twister Fries

1 Rating
Servings people


Torn shawarma chicken with mint yogurt, pickled cucumber and seasoned Twister Fries

Serves 2

Shawarma spices

  • 10g Cumin
  • 10g Coriander
  • 10g garlic powder
  • 10g paprika
  • 10g turmeric
  • 5g cayenne
  • 5g ground cloves

For the Mint yoghurt

  • Small bunch chopped mint
  • 30ml yoghurt
  • Juice of 1/2 lemon
  • Pinch of salt

For the pickled cucumber

  • 25g thinly sliced cucumber
  • 1/4 sliced small red onion
  • 4 sliced cherry tomatoes
  • Juice of 1 lemon
  • Small bunch chopped parsley
  • Salt to taste


  • 20g Pomegranate seeds
  • 30ml Greek yoghurt
  • 8 – 10 Mint leaves
  • Dust of shawarma spices



  1. Brush chicken fillet with olive oil and coat in shawarma spice mix, or try making your own from this recipe. Simple grind together all the spices and keep in a spare clean jar.
  2. Bake in the oven or air fryer for about 12-15 mins until cooked through and leave to one side.
  3. Prepare mint yoghurt – add chopped mint, a squeeze of lemon and pinch of salt to Greek yoghurt and mix well.
  4. Prepare your salad – wash and evenly chop your cucumber, red onion and cherry tomatoes. Add lemon juice, sea salt and chopped parsley, then gently mix.
  5. Fry or bake your Lamb Weston Seasoned Twisters until golden (Airfy: 10-18mins at 180 °C / Oven: 20mins at 200°C / Fry: 3:30mins at 175 °C).
  6. Place onto a suitable plate or bowl and top with your salad, torn chicken pieces and a generous drizzle of mint yoghurt.
  7. Finish with pomegranate seeds and a light dust of shawarma spices.