Air-Fried Chicken Shawarma
Traditionally the meat for a shawarma is roasted with direct heat on a vertical spit. The Joule oven will replicate this method of cooking ensuring the chicken will be perfectly roasted every time. This popular Middle-Eastern dish, full of flavor, can now be made at home.
25 mins total time
10 mins active time
Easy
Serves 4
Ingredients
Measurements:
- 4 cloves garlic
minced
- 1 tbsp finely grated ginger
- 1 tbsp sweet paprika
- 2 tsp ground cumin
- 1 tsp ground turmeric
- ¼ tsp sumac (optional)
- 1½ tsp kosher salt
- 2 tbsp olive oil
- 2 lb boneless and skinless chicken thighs
fat trimmed
- 2 medium red onions
each cut into 8 wedges
For the garlic yogurt:
- 1 cup (8½ oz) plain Greek-style yogurt
- 2 cloves garlic
finely grated
- ½ tsp kosher salt
To serve:
- 1 lemon (optional)
- 8 x 6-inch pita bread
- 1½ cups (10½ oz) tabbouleh
- 2 vine-ripened tomatoes
finely chopped
Instructions
- 1Insert the wire rack into position 4. Meanwhile, make the spice paste.
- 2Place all the ingredients listed below 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 start Autopilot. Meanwhile, make the garlic yogurt.
- 5Place the yogurt 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 165°F. If not, give it a bit more.
- 7Cut into ½-inch 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 yogurt.