Empty My Fridge
Viral Chicken Shawarma
Ingredientes
- Chicken thigh · boneless skinless2 lb
- Olive oil3–4 colheres de sopa
- Garlic · grated6
- Lemon6 colheres de sopa
- Paprika2 colheres de chá
- Salt2 colheres de chá
- Cumin · ground2 colheres de chá
- Coriander seed · ground1 colher de chá
- Sumac1 colher de chá
- Cúrcuma¼ colher de chá
- Cinnamon¼ colher de chá
- Black pepper¼ colher de chá
- Cardamomo · ground¼ colher de chá
- Chili flake · crushed flakes¼ colher de chá
- Yoghurt1 xícara
- Maionese¼ xícara
- Pickle
- Bread
- Cauliflower
Modo de preparo
- Put the chicken in a large bowl with all the spices, olive oil, garlic cloves and lemon juice. Toss well to coat. Cover and marinate at least 30 minutes, or overnight in the fridge.
- If marinating overnight, let the chicken stand at room temperature for an hour before cooking.
- Mix all the sauce ingredients and whisk well. Taste and add salt if needed. The sauce keeps 4-5 days in an airtight container in the fridge.
- Air fryer: arrange the chicken in a single flat layer, cooking in 2 batches if needed.
- Set the air fryer to 400°F (200°C) and cook for 10-12 minutes per side, until the internal temperature reaches 165°F.
- Rest the chicken for 10 minutes, then slice thinly.
- Serve over salad or cauliflower rice, or in pita.
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