You’ll Need
For the Chicken
600g chicken thigh fillets, sliced, 2 tbsp Greek yoghurt
1 tbsp olive oil, 2 garlic cloves, finely grated, 1 tsp ground cumin
1 tsp smoked paprika, 1 tsp ground coriander, ½ tsp ground turmeric
½ tsp ground cinnamon, 1 tsp dried oregano, 1 tsp sea salt, ½ tsp black pepper
For the Fries
700g frozen thick-cut fries
Oil spray
Garlic Yoghurt Sauce
200g Greek yoghurt
1 garlic clove, finely grated
Juice of ½ lemon
1 tbsp chopped fresh parsley
Pinch of sea salt
Toppings
½ iceberg lettuce, shredded
1 tomato, diced
½ red onion, finely sliced
80g crumbled feta
Fresh parsley, chopped
Optional but Dangerous
Pickled chillies
Chilli sauce
Sliced cucumber
Jalapeños
Extra garlic mayo
Method
Preheat your air fryer to 200°C.
In a large bowl, combine the Greek yoghurt, olive oil, garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, oregano, salt and black pepper.
Add the sliced chicken and coat thoroughly. Leave to marinate for 20 minutes if time allows.
Cook the fries according to the packet instructions until deeply golden and crispy.
While the fries cook, place the chicken into the air fryer basket in a single layer.
Air fry at 200°C for 12–14 minutes, shaking halfway through, until lightly charred around the edges and fully cooked.
Meanwhile, mix together all the garlic yoghurt sauce ingredients until smooth.
Pile the hot fries onto a large serving tray.
Scatter the shawarma chicken generously over the fries.
Top with the shredded lettuce, diced tomato, sliced red onion and crumbled feta.
Finish with the garlic yoghurt sauce, chopped parsley and any optional toppings.
Serve immediately while the fries are still crisp and the chicken is piping hot.