Chicken Shawarma Wrap
Ingredients
The chicken
- 500g
- chicken thighs, cut into strips
- 500g
- chicken breast, cut into strips
The marinade (40 min)
- 100g
- Greek yoghurt
- 2 tbsp
- olive oil
- 4 cloves
- garlic, minced
- ¼ cup
- lemon juice
- 1 tbsp
- ground coriander
- 1 tbsp
- cumin
- 2 tsp
- cardamom
- 1 tsp
- cayenne
- 2 tsp
- smoked paprika
- 2 tsp
- salt
To serve
- drizzled over
- Lemon Yoghurt Sauce
- salad
- Lebanese bread
Method
- 01
Cut the chicken into strips.
- 02
Mix all the marinade ingredients, coat the chicken, and leave at least 40 min.
- 03
Make the Lemon Yoghurt Sauce and set it aside to meld.
- 04
Air fry at 190°C for 18 min, chicken in a single layer.
- 05
Serve with salad and Lebanese bread, sauce drizzled over.
Notes
- You can mix this with more chicken thighs, this is just a lean version.
- The flavour is all in that yoghurt-and-spice marinade and the yoghurt sauce.