Air fryer chicken shawarma pittas
Charred, spiced chicken with garlic yoghurt and crisp salad, stuffed into warm pittas. Friday night kebab, made at home.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken thigh fillets600 g
- Natural yoghurt200 g
- Garlic3 cloves
- Lemons1 lemon
- Pitta breads4 pittas
- Lettuce½ lettuce
- Tomatoes250 g
- Cucumber½ cucumber
Also uses from the cupboard: table salt, ground black pepper, paprika, ground cumin, mild curry powder. Missing any? You can add them to your shop on the shopping list.
Usually contains: Milk, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Air fryerFind one on Amazon
- Mix the chicken with 2 tablespoons of the yoghurt, half the lemon juice, 2 teaspoons each of cumin and paprika, a teaspoon of turmeric, salt and pepper.600 g chicken thigh fillets200 g natural yoghurt1 lemon
- Cook the chicken in the air fryer at 200°C for 14 to 16 minutes, turning once, until charred at the edges and cooked through. Rest for 2 minutes, then slice thinly.
- Stir the crushed garlic and the rest of the lemon juice into the remaining yoghurt.3 cloves garlic
- Warm the pittas and stuff with the chicken, shredded lettuce, sliced tomato and cucumber, and the garlic yoghurt.4 pittas½ lettuce250 g tomatoes½ cucumber
Slice the chicken, then put it back in the air fryer for 2 minutes. The cut edges crisp up like meat shaved from a kebab spit.
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