Air fryer recipe · Mains
Chicken Shawarma Platter
Warm spiced chicken strips for a simple shawarma plate.
- 20 minTotal time
- 185°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 205kcal
- 32.8 gprotein
- 2.8 gcarbs
- 6.9 gfat
- 0.3 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken thigh500 g
- yogurt3 tbsp
- garlic3 cloves
- cumin powder1 tsp
- turmeric0.5 tsp
- lemon juice1 tbsp
Method
Slice
Cut the chicken thigh into thin, even strips so they cook quickly and at the same rate. Thighs stay juicier than breast, and thin strips take on more of the marinade and brown better at the edges.
Marinate
Mix the yogurt, grated garlic, cumin, turmeric, lemon juice and salt into a paste. Coat the strips and rest for 40 minutes. The yogurt and lemon soften the meat, so it turns out tender with a deep, even colour.
Spread
Lay the strips in a single layer in the basket so they are not crowded. Piled-up strips trap steam and go pale and soft, while spread-out strips stay dry on top and catch a proper golden char.
Turn
Cook partway, then turn the strips over to brown both sides. The side facing the heat colours fastest, so flipping once gives an even golden finish instead of one charred face and one pale one.
Air fry
Cook at 185°C for 20 min in total, turning once. The chicken is ready when the strips are golden with no pink and reach 74°C. Let them rest a minute so the juices settle back into the meat.
