You’ll Need
600g chicken thighs, cut into chunky pieces
250g cooked rice
1 tbsp olive oil
Turkish Marinade
2 tbsp Greek yoghurt
1 clove garlic, finely grated
Juice of ½ lemon
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp sea salt
½ tsp black pepper
To Finish
Fresh parsley
Red onion, finely sliced
Optional but Dangerous
Garlic sauce
Chilli sauce
Flatbreads
Pickled chillies
Method
Preheat your air fryer to 200°C.
In a bowl mix together the yoghurt, garlic, lemon juice, smoked paprika, cumin, oregano, salt, and black pepper.
Add the chicken and coat thoroughly.
Leave to marinate for 20 minutes if you've got time.
Thread the chicken onto skewers.
Place the skewers into the air fryer basket in a single layer.
Air fry at 200°C for 10–12 minutes, turning halfway through, until cooked through and lightly charred around the edges.
Warm the rice if needed.
Divide the rice between serving boxes or bowls.
Top with the chicken shish.
Finish with parsley and sliced red onion.
Add garlic sauce, chilli sauce, or flatbreads if using.
Serve immediately.