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.


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
  • feta cheese
  • tahini
  • parsley


  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.
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Yield: 1

Wes Rowe
Formerly of - Mojo Bicycle Cafe
San Francisco, CA

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