Chicken Shawarma with homemade garlic herb yoghurt sauce
Succulent chicken morsels roasted in a rich oriental spice blend of cumin, cardamom, and smoked paprika, imparting a heady aroma and profound depth of flavor. The marriage of spiced poultry and chilled garlic-yogurt sauce achieves a sublime balance, offering an authentic and comforting Mediterranean experience in every bite.
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Start by cutting your chicken up into reasonably small slices. Grab your ziplock bag and dump the freshly sliced chicken inside.
- 2Add garlic, coriander, cumin, cardomom, cayenne pepper, paprika, salt, pepper, lemon juice and olive oil to the bag. Close the bag and mix thoroughly. Place in fridge for 10-12 hours (shorter is fine but longer is better).
- 3Once ready to cook, heat your fry pan to medium-high and add a tiny bit of olive oil. Fry one side of all of your flatbreads until slightly toasty. Remove from pan, add enough oil to coat the fry pan. Put crumble fries into air fryer on 180 for 15 minutes shaking occasionally.
Nutrition
- Calories
- 559
- Protein
- 80g
- Carbs
- 6.2g
Recommended Equipment & Products
- Ninja air fryer
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Chef tips
To achieve that perfectly caramelized shawarma texture, sear the chicken strips in a scorching hot pan in small batches. This prevents the temperature from dropping and keeps the meat from boiling in its own juices. For a kosher version that's just as delicious, swap the yogurt for coconut cream or raw tahini with lemon. Kids will love helping to drizzle the sauce over warm, fresh pita bread.
Culinary reasoning
Succulent chicken morsels roasted in a rich oriental spice blend of cumin, cardamom, and smoked paprika, imparting a heady aroma and profound depth of flavor. The marriage of spiced poultry and chilled garlic-yogurt sauce achieves a sublime balance, offering an authentic and comforting Mediterranean experience in every bite.