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Takes: 30 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 tbsp cornflour
- ½ tsp salt
- 1½ tbsp ras el hanout spice mix
- ½ tsp ground turmeric
- 700g boneless chicken thighs, halved
- 2 tbsp vegetable oil
- 200g Greek yogurt
- 1 tbsp lemon juice
- 2 tsp tahini
- 1 garlic clove, crushed
- 4 pitta breads, warmed
Method
1. Mix together the cornflour, salt, ras el hanout and turmeric in a small bowl. Coat the chicken in the oil in a separate large bowl. Add the spice mix and stir well to coat.
2. Air-fry the spiced chicken in a single layer (you may need to do this in batches) at 200°C for 15 - 20 minutes until cooked through, turning halfway through cooking time.
3. Meanwhile for the white shawarma sauce, combine the Greek yogurt, lemon juice, tahini and garlic in a bowl.
4. Cut the chicken into smaller pieces. Top each pitta with the shawarma sauce and the spiced chicken pieces. Serve with a tomato, red onion and mint salad, shredded lettuce, sliced pickled red onions, freshly chopped coriander and green chilli sauce, if liked.
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