Air fryer recipe · Mains
Chicken Shawarma Plate
Warm-spiced chicken rolled in flatbread for a filling shawarma-style plate.
- 30 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 80kcal
- 12.6 gprotein
- 3.4 gcarbs
- 2.2 gfat
- 0.5 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken350 g
- flatbread4
- yogurt3 tbsp
- garlic3 cloves
- cumin1 tsp
- onion1
Method
Marinate
Slice the chicken thin so it cooks fast and soaks up flavour. Mix with the yogurt, crushed garlic and cumin, then rest for 15 minutes. The yogurt tenderises the meat and helps the spices stick to every slice.
Cook the chicken
Air fry the chicken at 190°C for 14 minutes, tossing halfway, until it reaches 74°C inside and the juices run clear. Cooking the meat first keeps its juices out of the bread, so the wrap crisps instead of going soggy.
Assemble
Lay a warm flatbread flat, pile on the hot chicken and sliced onion, then roll it into a firm wrap. Rolling it tight while warm keeps the filling packed in, so it holds together and browns as one neat parcel.
Finish crisp
Air fry the wraps at 190°C for 5 min until the flatbread edges are golden and crisp and the chicken is steaming hot. A quick blast dries the outside for crunch without drying out the meat inside.
