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Shawarma Fries with Greek Yogurt Sauce

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School Foodservice

Prep Time

45 Mins

Cook Time

15 Mins


Serves 150



Shawarma Fries

  • ¼ cup Coriander
  • 2 Tbsp Cumin
  • 2 Tbsp Paprika
  • 2 tsp Garlic, granulated
  • 2 tsp Turmeric
  • 1 ½ tsp Allspice
  • 1 ½ tsp Cinnamon
  • 1 ½ tsp Ginger, ground
  • 1 ½ tsp Cayenne
  • ¼ cup + 2 Tbsp Oil, vegetable
  • 5 bags Potatoes, fries, frozen, reduced sodium, 5 lb. bag

Greek Yogurt Sauce

  • 2 quarts Yogurt, Greek, plain, nonfat
  • 2 quarts Mayonnaise, regular
  • ½ cup Garlic, granulated
  • 2 Tbsp + 2 tsp Cayenne pepper
  • 1 cup Juice, lemon


Shawarma Fries

  1. Preheat oven according to manufacturer’s instructions for potatoes.
  2. Prepare seasoning blend: Combine coriander, cumin, paprika, garlic, turmeric, allspice, cinnamon, cayenne, ginger, and oil in mixing bowl. Set aside until ready to use.
  3. Prior to baking, season each 5 lb. bag of fries with ¼ c seasoning blend in a large mixing bowl or steamtable pan. Use gloved hands to massage the oil onto the fries, coating evenly. Note: Wear safety gloves with fresh single use gloves over them to protect hands from cold.
  4. Line full size sheet pan with parchment paper. Place 5 lbs. of seasoned potatoes on each prepared pan.
  5. Bake immediately until golden brown and crispy.
    CCP: Cook to an internal temperature of 135°F or above.
  6. Serve ½ c using 4 oz spoodle or no. 8 disher.

Greek Yogurt Sauce

  1. Combine yogurt, mayonnaise, garlic, and cayenne pepper. Whisk to combine spices.
  2. Whisk in lemon juice.
    CCP: Hold at 41°F or below.
  3. Serve 2 Tbsp using no. 30 disher.

Recommend serving fries with 2 oz of a thinly sliced cooked beef or lamb.
1 serving provides ½ cup starchy vegetable



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Recipe By: Chef Cyndie Story

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