× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel

Lebanese Shawarma Loaded Fries

Share this

Print Recipe
Prep Method: Fried


AppetizerMain Dish

Prep Time

40 Mins

Cook Time

180 Mins


Serves 12



Pickled Red Onions

  • ¼ cup (60g) Granulated Sugar
  • ¼ cup (16g) Sea Salt
  • ¼ cup (60ml) Beet Juice (Optional)
  • ¾ cup (180ml) Rice Wine Vinegar (Apple Cider Vinegar can be subbed)
  • 1 tablespoons (4g) Black Peppercorns
  • 1-1/2 cups (300g) Red Onions, Sliced

Lemon Yogurt Sauce

  • 1 cup (240ml) Plain Greek Yogurt
  • 2 tablespoons (30ml) Lemon Juice
  • 2 tablespoons (2g) Fresh Dill, chopped
  • 2 tablespoons (2g) Fresh Mint, chopped
  • 1 teaspoon (1g) Cumin
  • 2 each (10g) Garlic Cloves, chopped
  • ½ teaspoon (2g) Sea Salt
  • 1 teaspoon (4g) Freshly Ground Black Pepper

Lebanese Shawarma

  • 2.2 lbs. (1 kg) Beef Ribeye, sliced thin
  • 5 each (25g) Garlic, chopped
  • ½ cup (120ml) Lemon Juice
  • ¼ cup (60ml) Apple Cider Vinegar
  • ¼ cup (60ml) Olive Oil
  • 1 teaspoon (1g) Ground Cloves
  • 1 teaspoon (2g) Sea Salt
  • ½ teaspoon (1g) Ground Cumin
  • ½ teaspoon (1g) Caraway Seeds, ground
  • ½ teaspoon (1g) Oregano
  • ½ teaspoon (1g) Ground Cinnamon
  • ½ teaspoon (1g) Ground Nutmeg
  • ½ teaspoon (1g) Freshly Ground Black Pepper
  • ¼ teaspoon (1g) Cayenne Pepper

Waffle Fries

  • 2.2 lbs. (1kg) Frozen Waffle Fries
  • As Needed Vegetable Oil for Frying
  • 2 teaspoons (8g) Sea Salt

To Plate

  • 1 cup (150g) Cherry Tomatoes, sliced in half
  • 1 cup (150g) Cucumbers, sliced
  • ¼ cup (2g) Fresh Mint, chopped


  1. To make the pickled red onions, combine the sugar, salt, beet juice, vinegar, and peppercorns in a medium non-reactive saucepan. Place the pan over medium-high heat until the vinegar reaches a boil and the sugar/salt have dissolved. Add the onions and allow them to simmer for 2-3 minutes. Remove from the heat and immediately add 4 cups of crushed ice. Once the mixture cools, allow the onions to sit for at least 30 minutes before using it.
  2. To make the shawarma, mix the garlic, lemon juice, apple cider vinegar, olive oil, cloves, salt, cumin, caraway, oregano, cinnamon, nutmeg, black pepper, and cayenne. Pour the marinade over the thinly sliced ribeye and allow it to marinate for 3 hours. Grill the beef over high heat for about 3-4 minutes a side.  Allow to rest 5-10 minutes before slicing. Keep warm.
  3. To make the yogurt sauce, combine the yogurt, lemon juice, cumin, dill, mint, garlic, salt, and pepper. Hold the sauce in the refrigerator until ready to use.
  4. To fry the fries, lower the fries into preheated 375 F (190 C) oil.  Fry the fries until they are golden brown and crisp. Drain the fries and transfer them to a large bowl. Season the fries with salt and arrange them on a platter.
  5. Top the fries with the thinly sliced beef shawarma. Top the beef with the pickled onions, cucumbers, and tomatoes. Add a spoonful of the yogurt sauce over the meat and garnish with the chopped mint.
  6. Serve immediately, enjoy!


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving









Vitamin C












Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up