Shawarma Steak Fries with Harissa Tahini Sauce
It’s not a secret that I really like Mediterranean meals and at all times discover a strategy to incorporate these flavors into my favourite meals. That is good twist on a daily boring fries and once you eat it with Harissa Tahini/Garlic sauce you’ll thank me later😁
* three massive russet potato
* three Tbsp olive oil
—Shawarma Spice Combine—
* 1 ½ Tbsp cumin powder
* 1 Tbsp paprika
* 1 tsp tumeric
* half tsp all spices
* 1 tsp chili powder
* 1 tsp Za’atar
* 1 tsp sumac
* 1 tsp garlic powder
* 1 ½ tsp salt
* ½ tsp cracked black pepper
—Harissa Tahini Sauce—
• 1 Tbsp tahini
• 1/four cup Mayo
• 1 Tbsp harissa
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 6 cloves garlic
• 2 tsp floor cumin
• 1 tsp pink chili powder
• salt to style
• 2 tablespoon water
In a blender or meals processor mix all of the sauce substances and mix till easy. Add water for skinny consistency.
* Preheat the oven to 425 levels F and line a baking sheet with parchment paper.
* Peel and lower the potatoes lengthways and lower chips into half inch thickness.
* Place lower potatoes in a big bowl and canopy with chilly water. Soak for a minimum of 15 minutes.
* Drain water from potatoes and pat potatoes dry with paper towels or a clear kitchen towel.
* In a small bowl mix the olive oil, and all of the spices listed underneath shawarma spice combine. Pour the oil combination over the potato’s and toss collectively to coat evenly.
* Switch potatoes to the ready baking sheet and unfold them out evenly.
* Roast for 20 minutes. Flip the potatoes. Roast once more till the potatoes are tender and golden-brown, 15 to 20 minutes extra.
* In the meantime, put together the Harissa Tahini Sauce.
* Take away steak fries from the oven and serve instantly with Harissa Tahini sauce!!