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Chicken & Halloumi Shawarma Potato Nachos

Thin potato rounds roasted with shawarma spices, topped with seared marinated chicken and air-fried halloumi, then finished with garlic sauce, tomato, onion, and herbs for a bold sheet-pan nacho upgrade.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 480 kcal

Equipment

  • 1 | Baking sheet |
  • 1 | Parchment paper |
  • 1 | Skillet |
  • 1 | Air fryer |
  • 1 Mixing bowls

Ingredients
  

  • 1.5 | lbs | baby potatoes | sliced thin
  • 2 | tbsp | olive oil |
  • 2 | tbsp | shawarma spice blend |
  • 1 | lb | chicken breast | cubed
  • 8 | oz | halloumi | cubed
  • 0.5 | cup | garlic sauce |
  • 1 | | tomato | diced
  • 0.25 | | red onion | diced
  • 2 | tbsp | fresh parsley | chopped
  • 1 | tsp | salt | to taste

Instructions
 

  • Slice baby potatoes into thin even rounds.
  • Toss with oil, shawarma spice, and salt; roast until crisp.
  • Marinate cubed chicken with oil and extra shawarma spice.
  • Sear the chicken in a hot skillet until cooked through.
  • Air-fry halloumi cubes until golden on the outside.
  • Layer roasted potatoes with chicken and halloumi on a sheet.
  • Bake briefly to heat everything through.
  • Drizzle with garlic sauce and top with tomato, onion, and parsley.

Notes

Slice potatoes evenly for consistent crispness.
Air-fry or pan-fry halloumi until golden.
Add fresh toppings only after baking.
Leftovers reheat best in a hot oven.