Chicken Shawarma Bites

Ingredients

• • 2 pounds (900g) chicken thighs, skinless and boneless
• • 1 cup (240g) natural yogurt (full-fat)
• • 2 cloves garlic, minced
• • Small piece fresh ginger, minced (optional)
• • 3 tbsp olive oil
• • 2 tbsp lemon juice
• • 2 tsp salt
• • 2 tsp cayenne pepper
• • 2 tsp paprika
• • 1 tsp ground black pepper
• • 1 tsp ground coriander
• • 1 tsp ground cumin
• • 1 tsp ground cardamon
• • 0.5 tsp ground cinnamon
• • 0.5 tsp ground cloves

Instructions

1. 1 Mix together all the marinade ingredients. Add to the chicken thighs and turn them over a few times so that they are well coated. Marinate overnight in the fridge for maximum flavor, or for 3 hours at least.
2. 2 Preheat the air fryer to 180C (350F). Pile the chicken into a deep container and cover tightly with foil, pressing down to compress the chicken.
3. 3 Cook, covered with foil, for 40-60 minutes or until the chicken is cooked through and registers 167F (75C) on a meat thermometer.
4. 4 Drain any liquid. Transfer the chicken to a plate to rest for about 5 minutes. Slice into thin strips.
5. 5 Add back into the air fryer basket and cook for about 5-8 minutes at 190C (375F) to get some crispy edges.
6. 6 Pile the sliced chicken on flatbreads with yogurt sauce, sliced lettuce, pickles, onions, and tomatoes.