Ingredients

• 500g chicken thigh fillets (or pre-seasoned shawarma/doner meat)
• 600g thick-cut chips (frozen or fresh)
• 200g grated cheese (Gouda or Cheddar work best)
• 1 bag of iceberg lettuce, finely shredded
• 1 tomato, diced
• 1/2 cucumber, diced
• 1 small red onion, thinly sliced into half-moons
• Shawarma seasoning (to season the chicken)
• Garlic sauce (see your previous recipe!)
• Sambal (chilli paste) to taste

The Preparation

• Prepare the Chips: Fry, bake, or air-fry your chips until they are golden brown and crispy. For a proper Kapsalon, it is best to use thicker-cut chips; they hold their crunch much better once the sauces are added.
• Cook the Chicken: Slice the chicken thigh fillets into small strips. Season them generously with shawarma spices and fry in a pan with a little oil until cooked through and slightly charred at the edges.
• Assembly: Take an ovenproof dish (or use disposable aluminium trays for that authentic takeaway feel).
• Spread the hot chips evenly across the bottom.
• Layer the seasoned chicken strips on top.
• Finish with a generous helping of grated cheese.
• Grill: Place the dish under the grill at approximately 200°C. Keep an eye on it until the cheese has completely melted and is just starting to turn a beautiful golden brown.
• The Toppings: Remove the dish from the oven. Scatter a fresh layer of shredded iceberg lettuce, diced tomatoes, cucumber, and red onion over the melted cheese.
• The Finishing Touch: Top it all off with a healthy drizzle of garlic sauce and as much sambal (chili paste) as you can handle.