It’s Coach Amie back with Forking Made Easy – this week’s recipe:
Air Fryer Chicken Shawarma (makes 8 servings)
Chicken:
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2 pounds boneless and skinless chicken thighs, sliced into 1-inch strips
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1 tablespoon olive oil
Marinade:
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2 teaspoons paprika
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2 teaspoons cumin
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon turmeric
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1 teaspoon salt
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¼ teaspoon cinnamon
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¼ teaspoon fresh ground black pepper
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2 tablespoons olive oil
Follow these steps:
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In a large mixing bowl, combine all ingredients for the marinade. The mixture will be a paste-like consistency.
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Toss chicken thighs with 1 tablespoon of olive oil and add to the marinade in the mixing bowl. Combine well to thoroughly coat the chicken. Cover and chill for 3-4 hours.
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Once the chicken has had time to marinate for several hours, preheat Air Fryer to 400 degrees when ready to cook. Cook in batches to ensure the chicken has room to crisp in the Air Fryer.
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Air Fry for 15-20 minutes or, until chicken is cooked through.
*Air Fryer temperatures and cooking times may vary by brand. Adjust accordingly.
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