Chicken Breast Shawarma
with Tomato Salad & Oven-Crisped Cauliflower
Cooking time
25 minutes
Servings
2/4
Calories
730 /serving
Originating in the Ottoman Empire, shawarma was cooked on a vertical spit. The Air Fryer puts a different spin on browning spiced chicken, and works magic on naan bread too. Roasted veg, juicy tomato salad and creamy labneh are just the right counterpoints.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Shallot (or onion)
- 200g Cauliflower florets
- 140g Cherry tomatoes
- 1 Lemon
- 2 Naan
- 30ml Labneh
- 8g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cinnamon, fennel seed, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, bay leaf, saffron)
Contains: Milk • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
Air fryer
Total Fat
22 g
Saturated Fat
5 g
Sodium
1030 mg
Total Carb
78 g
Sugars
12 g
Protein
55 g
Fibre
6 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F. Preheat the air fryer to 400°F. Lightly oil the basket.
- Halve and peel the shallot; thinly slice ½ and mince the remaining ½.
- On a lined sheet pan, toss the cauliflower (halve if large) and sliced shallot with a drizzle of oil, ½ the red ras el hanout and S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Fry the chicken
- Meanwhile, pat the chicken* dry and drizzle with oil; season with the remaining red ras el hanout and S&P.
- Place in the air fryer basket and fry, 13 to 15 min., until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, halve the tomatoes.
- Zest and juice the lemon.
- In a small bowl, combine the minced shallot, ½ the lemon juice and S&P.
- In a medium bowl, combine the labneh, ½ the lemon zest, the remaining lemon juice and S&P.
Make the tomato salad
- To the bowl of shallot, add the tomatoes, a drizzle of oil and S&P; toss well.
Fry the naan
- Place the naan in the air fryer basket and fry, flipping halfway, 2 to 3 min., until warmed through.
- Transfer to a cutting board and sprinkle with the remaining lemon zest.
- Cut into wedges.
Plate your dish
- Divide the labneh between your plates and spread out in a circular motion.
- Top with the chicken, vegetables and naan.
- Top the chicken with the tomato salad. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
