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Chicken Shawarma Poutine

Chicken Shawarma Poutine with Za’atar Gravy and Feta

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Recipe Details


Tonight's epic flavor mashup channels Middle Eastern flavors into Canadian poutine. Russet potato fries are roasted, then tossed in salty feta to form a hearty base for shawarma-spiced chicken and a tangy tomato and herb salad. And because it's not poutine without the gravy, we're making our own here, with a twist—za'atar, a spice blend of sesame seeds, thyme, marjarom, and tart sumac berries adds nutty, tangy complexity to the classic sauce.


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 790
  • Protein 43g
  • Total Carb 55g
  • Total Fat 47g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • russet potatoes
    russet potatoes
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • lemon
  • garlic
    1 clove
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese
  • boneless skin-on chicken breasts
    boneless skin-on chicken breasts
  • za'atar spice mix
    1 teaspoon
    za'atar spice mix
  • cornstarch
    1 tablespoon
  • chicken stock
    1 container
    chicken stock
  • unsalted butter
    2 packets
    unsalted butter
  • ground turmeric
    1/4 teaspoon
    ground turmeric
  • chives
    1/8 ounce
  • smoked paprika
    1/4 teaspoon
    smoked paprika
  • ground cumin
    1/2 teaspoon
    ground cumin
  • mint
    1/8 ounce
  • parsley
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Halve potatoes lengthwise, then flip cut-side down. Cut lengthwise into ¼-inch slices, then cut lengthwise again into ¼-inch fries. Halve tomatoes. Thinly slice chives. Roughly tear mint and parsley leaves, discarding stems. Halve lemon. Mince garlic.

  2. Bake fries

    Bake fries

    On a baking sheet, toss potatoes with 1½ tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart. Bake until crisp and tender, 22-25 minutes (move on to Step 3—but don't forget to come back!). Then, toss on baking sheet with half of feta. Set aside until ready to serve.

  3. Cook chicken

    Cook chicken

    While fries bake, pat chicken dry with paper towel; season all over with spice mix (not za'atar), ½ teaspoon salt, and pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear until cooked through and no longer pink, 6 minutes more. Transfer chicken to a plate and set aside. Reserve pan, off heat.

  4. Toss salad

    Toss salad

    While chicken cooks, in a large bowl, whisk together half of za'atar (save remainder for the next step), juice of ½ lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Add tomatoes, chives, mint, parsley, and remaining feta to bowl with dressing; toss to combine. Set salad aside for Step 6. Save remaining lemon to brighten a glass of water.

  5. Make za'atar gravy

    Make za'atar gravy

    In a medium bowl, whisk together cornstarch and ¼ cup stock. Return pan from chicken to medium-high heat with butter. When butter is foamy, add garlic. Sauté, stirring, until fragrant, 30 seconds. Add remaining za'atar and remaining stock. Bring to a boil over high heat, then reduce heat to medium high. Simmer until flavors have melded, 2-3 minutes. Add cornstarch slurry; cook, whisking, to thicken, 2-3 minutes more. Remove pan from heat.

  6. Plate poutine

    Plate poutine

    Transfer feta fries to serving plates. Cut chicken into ¼-inch slices and plate on top of fries. Taste za'atar gravy and add salt and pepper as desired, then drizzle over chicken shawarma poutine. Finish with salad, and enjoy!

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