You’ll Need
Chicken
1 boneless, skinless chicken thigh (about 140g), sliced
1 tsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander
½ tsp garlic powder
Pinch of ground cinnamon
Salt and black pepper
Rice Box
75g microwave or cooked long-grain rice
¼ cucumber, diced
¼ small tomato, diced
Small handful shredded lettuce
A few slices of red onion
Garlic Yoghurt Dressing
2 tbsp Greek yoghurt
½ clove garlic, finely grated
1 tsp lemon juice
Pinch of salt
Optional but Dangerous
Chilli sauce
Jalapeños
Crumbled feta
Pickled red cabbage
Method
Preheat your air fryer to 190°C.
In a bowl, combine the chicken with the olive oil, smoked paprika, cumin, coriander, garlic powder, cinnamon, salt and black pepper.
Mix thoroughly until every piece is evenly coated.
Place the chicken into the air fryer basket in a single layer.
Air fry for 10–12 minutes, shaking halfway through, until lightly charred around the edges and cooked through.
Mix together the Greek yoghurt, garlic, lemon juice and a pinch of salt to make the dressing.
Heat the rice according to the packet instructions.
Build your rice box by adding the rice first, followed by the lettuce, cucumber, tomato and red onion.
Top with the hot shawarma chicken and drizzle generously with the garlic yoghurt dressing.
Finish with any optional toppings and serve immediately.