Idaho® Potato WesBurger Shawarma Tots

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:
  • 4 pounds boneless leg of lamb
  • 1-¼ tablespoons cumin
  • 1-¼ tablespoons coriander
  • 1-¼ tablespoons garlic powder
  • ¾ tablespoon paprika
  • 1-¼ teaspoons turmeric powder
  • ¾ teaspoon ground cloves
  • ¾ teaspoon black pepper
  • ¾ teaspoon cinnamon
  • salt, to taste

Cucumber Tomato Salad Ingredients

  • 1 cucumber, chopped
  • 1 tomato, chopped
  • ⅓ cup parsley, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
Zhoug Ingredients
  • 1 cup coriander
  • 1 cup parsley, roughly chopped
  • 3 jalapeños, seeded and roughly chopped
  • ½ teaspoon cumin
  • ¼ teaspoon ground cardamom
  • ½ ½ teaspoon sugar
  • 2 garlic cloves, crushed
  • 3 tablespoons olive oil
Garnish
  • feta cheese
  • tahini
  • parsley

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.
Print Recipe

Yield: 1

Source:
Wes Rowe
Mojo Bicycle Cafe
San Francisco, CA

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