the Breville Test Kitchen

Air-Fried Chicken Shawarma

Name: Air-Fried Chicken Shawarma
Cook time: 600 s
Total time: 1500 s
Yield: Serves 4
Ingredients: 4 cloves garlic - crushed; 1 tbsp finely grated ginger; 1 tbsp sweet paprika; 2 tsp ground cumin; 1 tsp ground turmeric; ¼ tsp sumac (optional); 1½ tsp coarse salt; 2 tbsp olive oil; 900 g boneless and skinless chicken thighs - fat trimmed; 2 medium red onions - each cut into 8 wedges; 1 cup (240 g) Greek-style yoghurt; 2 cloves garlic - finely grated; ½ tsp coarse salt; 1 lemon (optional); 8 x 16cm pita bread; 1½ cups (300 g) tabbouleh; 2 vine-ripened tomatoes - finely chopped

Traditionally the meat for a shawarma is roasted with direct heat on a vertical spit. This popular Middle Eastern dish can now be made at home using the air fry function.

25 mins total time

10 mins active time

Easy

Serves 4

Ingredients

Measurements:

4 cloves garlic
crushed
1 tbsp finely grated ginger
1 tbsp sweet paprika
2 tsp ground cumin
1 tsp ground turmeric
¼ tsp sumac (optional)
1½ tsp coarse salt
2 tbsp olive oil
900 g boneless and skinless chicken thighs
fat trimmed
2 medium red onions
each cut into 8 wedges

For the garlic yoghurt

1 cup (240 g) Greek-style yoghurt
2 cloves garlic
finely grated
½ tsp coarse salt

To serve

1 lemon (optional)
8 x 16cm pita bread
1½ cups (300 g) tabbouleh
2 vine-ripened tomatoes
finely chopped

Instructions

1Insert the wire rack into position 4. Select Phase Cook for P1 and set the oven to Air Fry, Super Convection, 205°C, for 15 minutes. Press Confirm for P2, set the oven to Grill, High, for 3 minutes and press Start to preheat. Meanwhile, continue to the next step.
2Place the garlic, ginger, paprika, cumin, turmeric, sumac, salt and oil in a large bowl and stir to form a paste.
3Add the chicken and onions and turn to coat. Place in the roasting pan.
4Once preheated, place the pan in the oven and air fry for 15 minutes. The oven will switch to grill for 3 minutes. Meanwhile, make the garlic yoghurt.
5To make the garlic yoghurt, place the yoghurt in a bowl, add the garlic and salt and whisk to combine.
6The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 74°C. If not, grill it a little longer.
Tip: The size of the chicken pieces can alter the cooking time. For best results, test for doneness before the end of the cook.
7Cut the chicken into 1cm slices. Return to the pan and stir to coat in the pan juices.
8Squeeze a little lemon juice over the chicken mixture and serve with the pita bread, tabbouleh, tomatoes and garlic yoghurt.

Ingredients

Measurements:

4 cloves garlic
crushed
1 tbsp finely grated ginger
1 tbsp sweet paprika
2 tsp ground cumin
1 tsp ground turmeric
¼ tsp sumac (optional)
1½ tsp coarse salt
2 tbsp olive oil
900 g boneless and skinless chicken thighs
fat trimmed
2 medium red onions
each cut into 8 wedges

For the garlic yoghurt

1 cup (240 g) Greek-style yoghurt
2 cloves garlic
finely grated
½ tsp coarse salt

To serve

1 lemon (optional)
8 x 16cm pita bread
1½ cups (300 g) tabbouleh
2 vine-ripened tomatoes
finely chopped

Instructions

1Insert the wire rack into position 4. Select Phase Cook for P1 and set the oven to Air Fry, Super Convection, 205°C, for 15 minutes. Press Confirm for P2, set the oven to Grill, High, for 3 minutes and press Start to preheat. Meanwhile, continue to the next step.

2Place the garlic, ginger, paprika, cumin, turmeric, sumac, salt and oil in a large bowl and stir to form a paste.

3Add the chicken and onions and turn to coat. Place in the roasting pan.

4Once preheated, place the pan in the oven and air fry for 15 minutes. The oven will switch to grill for 3 minutes. Meanwhile, make the garlic yoghurt.

5To make the garlic yoghurt, place the yoghurt in a bowl, add the garlic and salt and whisk to combine.

6The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 74°C. If not, grill it a little longer.

Tip: The size of the chicken pieces can alter the cooking time. For best results, test for doneness before the end of the cook.

7Cut the chicken into 1cm slices. Return to the pan and stir to coat in the pan juices.

8Squeeze a little lemon juice over the chicken mixture and serve with the pita bread, tabbouleh, tomatoes and garlic yoghurt.