Loaded Halal Cart Fries Recipes

HALAL CART CHICKEN

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.

LOADED HALAL CART FRIES

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.