Idaho® Potato WesBurger Shawarma Tots

Idaho® Potato WesBurger Shawarma Tots

Source:
Wes Rowe
Mojo Bicycle Cafe
San Francisco, CA

Yield: 1

I’m definitely a tot guy. I like them better than fries because they’re delicious and more versatile. This dish combines my love of shawarma and my love of tots — making this recipe is the best of both worlds.

Ingredients:

Potato Tots (processed or housemade)

Lamb Ingredients:

Cucumber Tomato Salad Ingredients

Zhoug Ingredients
Garnish

Directions:

  1. For the lamb: Combine spices. Butterfly the leg of lamb, and generously coat with spice rub. Grill over mesquite charcoal, turning frequently, until the meat thermometer reading reaches 140°F at the thickest part. Let rest 10 minutes, then carve into thin slices.
  2. For the cucumber tomato salad: combine all ingredients.
  3. For the zhoug: combine all ingredients.
  4. For the tots: Once toppings are prepared, fry or bake the potato tots. To serve, pile them high and top them with the lamb, salad and zhoug. Garnish with feta, tahini and parsley.