You’ll Need
For the Kebabs
600g chicken mince
1 small onion, coarsely grated and squeezed dry
2 garlic cloves, finely grated
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chilli flakes
½ tsp sea salt
½ tsp black pepper
2 tbsp chopped parsley
For the Rolls
4 large lavash breads or thin flatbreads
30g butter, melted
150ml tomato passata
1 tsp Turkish pepper paste or tomato puree
Garlic Yoghurt
180g Greek yoghurt
1 garlic clove, finely grated
Pinch of salt
Optional but Dangerous
Pul biber chilli flakes
Charred peppers
Extra melted butter
Method
Preheat your air fryer to 195°C.
Mix the chicken mince, onion, garlic, paprika, cumin, chilli, salt, black pepper and parsley until sticky.
Shape into eight short, compact kebab logs.
Lightly spray the basket and air fry the kebabs for 10-12 minutes, turning twice.
Check the centre reaches 75°C, then rest for 2 minutes.
Place two kebabs along each lavash, roll tightly and brush with melted butter.
Cut each roll into thick pieces and arrange seam-side down in the basket.
Air fry at 190°C for 4-5 minutes until the bread is crisp at the edges.
Warm the passata and pepper paste in a heatproof dish for 4 minutes and mix the garlic yoghurt separately.
Serve the rolls over tomato sauce with garlic yoghurt spooned around them.