チキンシャワルマ | 簡単で素早いレシピ | フライパンとエアフライヤーのレシピ | ぜひ試していただきたいレシピ

チキンシャワルマ | 簡単で素早いレシピ | フライパンとエアフライヤーのレシピ | ぜひ試していただきたいレシピ

Chicken Shawarma #chickenshawarma #airfryerrecipes
Yields: 4-6 servings Prep time: 25 minutes (plus marinating time) Cook time: 15-20 minutes
Ingredients:
For the Chicken Marinade:
630 grams boneless, skinless chicken thighs or breasts, thinly sliced
1.5 tbsp plain yogurt
2 tablespoons lemon juice
2 tablespoons olive oil
3-4 cloves garlic, minced
1 teaspoon ground cumin
1.5 teaspoon ground coriander
1 teaspoon chicken masala
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon onion powder
Salt and freshly ground black pepper to taste
For the Yogurt Sauce:
1 cup plain Greek yogurt
1-2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon chopped fresh mint or dill (optional)

For Assembly:
6-8 tortilla wraps
Optional toppings: shredded lettuce, sliced tomatoes, thinly sliced onion, cucumbers or turnips
Instructions:
1. Marinate the Chicken:
In a medium bowl, Add the above spices to the thinly sliced chicken , marinade and toss to ensure it’s evenly coated.
Cover the bowl and refrigerate for at least 30 minutes, or up to several hours for more intense flavor. The longer it marinates, the better it will taste!
2. Prepare the Yogurt Sauce:
While the chicken is marinating, prepare the yogurt sauce. In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, and mayonnaise
Stir well
Cover the sauce and refrigerate until ready to serve to allow the flavors to meld.
3. Cook the Chicken:
Heat a large skillet or griddle pan over medium-high heat. You may add a little extra olive oil if needed, but the marinade already contains some.
Remove the chicken from the marinade and cook it in batches, making sure not to overcrowd the pan.
Cook for about 5 to 6 minutes per side, or until the chicken is cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
Once cooked, remove the chicken from the pan and set it aside. You can slice it into slightly smaller pieces if desired.
4. Warm the Tortilla Wraps:
You can warm the tortilla wraps in a dry skillet for about 15-20 seconds per side, in the microwave wrapped in a damp paper towel for about 15-30 seconds, or according to package instructions. This makes them more pliable for rolling.
5. Assemble the Chicken Shawarma Wraps:
Lay a warm tortilla wrap on a clean surface.
Spread a generous amount of the yogurt sauce down the center of the tortilla.
Top with the cooked chicken shawarma.
Add any desired toppings such as shredded lettuce, diced tomatoes, sliced red onion, and pickled cucumbers or turnips.
Fold in the sides of the tortilla and then roast on the pan and serve hot.
6. Serve:
Serve your homemade chicken shawarma wraps immediately. You can cut them in half for easier eating.
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