Air-Fried Chicken Shawarma

Instructions

• 1

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

• 2

  Add the chicken and onion to the paste and turn to coat. Place the chicken in the roasting pan, top with the onion.

• 3

  Insert the oven rack into position 2 Up. Select Air Fry, Super Convection, 400°F, for 15 minutes and press Start to preheat.

• 4

  Once preheated, place the pan in the oven and air fry for 15 minutes. When the oven signals turn the chicken over and continue cooking. Meanwhile, continue to the next step.

• 5

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

• 6

  When the oven signals at the end of cooking, turn the chicken over and set the oven to Broil, High, for 2 minutes. Press Start to broil the chicken and onion.

• 7

  The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 165°F. If not, turn the chicken over and press A Bit More.

  Tip: The size of the chicken pieces can alter the cooking time. For best results, test for doneness a couple of minutes before the end of the cook. It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 8

  Cut the chicken into ½-inch slices. Return to the pan and stir to coat in the pan juices.

• 9

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