This is what happens when the kebab shop decides chips can have the night off. Juicy shawarma-spiced chicken piled over fluffy rice, loaded with crunchy salad, garlic sauce, chilli sauce, and enough Middle Eastern flavour to make you immediately wonder why you ever paid £14.99 plus delivery for it. Big portions. Big flavour. Absolutely no regrets.
You’ll Need
600g chicken thighs, sliced into strips
250g cooked rice, 1 tbsp olive oil
Shawarma Marinade
3 tbsp Greek yoghurt, 3 cloves garlic, finely grated
1 tsp ground cumin, 1 tsp ground coriander
1 tsp smoked paprika, ½ tsp turmeric
½ tsp cinnamon, 1 tsp salt
½ tsp black pepper, Juice of ½ lemon
Garlic Sauce
4 tbsp mayonnaise, 2 tbsp Greek yoghurt
2 cloves garlic, finely grated
Small squeeze of lemon
Salad
Handful shredded lettuce
½ red onion, sliced thin
1 tomato, diced
To Finish
Fresh parsley
Chilli sauce
Optional but Dangerous
Pickled chillies
Jalapeños
Crumbled feta
Flatbread on the side
Method
Preheat your air fryer to 200°C.
Mix together the yoghurt, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, black pepper, olive
oil, and lemon juice.
Add the chicken and coat thoroughly.
Leave to marinate for 20 minutes if you've got time.
Place the chicken into the air fryer basket in a single layer.
Air fry at 200°C for 12–14 minutes, shaking halfway, until lightly charred around the edges and cooked through.
Meanwhile mix together all the garlic sauce ingredients until smooth.
Warm the rice and divide between serving boxes or bowls.
Pile the shawarma chicken over the rice.
Top with lettuce, onion, and tomato.
Drizzle generously with garlic sauce and chilli sauce.
Finish with parsley and any extras you're using.
Serve immediately while hot, loaded, and completely incapable of fitting into a sensible-sized container.