dinner · middle_eastern
Spiced Chicken Shawarma with Turmeric Couscous & Garlic Sauce
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Instructions
1
Preheat the air fryer to 400 F for 3 minutes while preparing the spice rub and chicken.
2
Whisk olive oil, cumin, coriander, smoked paprika, garlic powder, 0.25 tsp turmeric, and 0.25 tsp salt in a bowl.
3
Slice chicken thighs into 0.5-inch strips on the cutting board, toss in the spiced oil, and coat thoroughly.
4
Spread the spiced chicken strips in an even single layer across the preheated air fryer basket.
5
Air fry at 400 F for 10 minutes until chicken strips are browned, crisp on the edges, and cooked to 165 F.
6
While chicken cooks, bring chicken broth, remaining turmeric, and remaining salt to a boil in a small saucepan.
7
Stir in dry couscous, cover tightly with a lid, remove from heat, and let steam for 5 minutes.
8
Whisk Greek yogurt, grated garlic, 1 tbsp lemon juice, and a pinch of salt in a small bowl.
9
Dice tomato and cucumber into small cubes and chop fresh parsley on the cutting board.
10
Remove lid from couscous and fluff the golden grains gently with a fork.
11
Divide turmeric couscous between two wide bowls, top with crispy chicken shawarma strips, and add diced cucumber and tomato.
12
Drizzle with garlic white sauce, scatter chopped parsley over top, and serve with remaining lemon wedges.
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