Chicken Shawarma with homemade garlic herb yoghurt sauce
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In chicken shawarma with homemade garlic herb yoghurt sauce, Chicken Breast, cloves minced Garlic and tblsp Ground Coriander are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- 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 get that lovely caramelised shawarma texture, sear the chicken strips in a piping hot pan in small batches. This ensures the temperature stays high and prevents excess liquid from forming. For an equally tasty kosher version, replace the yoghurt with coconut cream or raw tahini with lemon. Children will enjoy helping to drizzle the sauce over the warm, fresh pitta.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In chicken shawarma with homemade garlic herb yoghurt sauce, Chicken Breast, cloves minced Garlic and tblsp Ground Coriander are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.