Air fryer chicken shawarma bowls

Quick air fryer shawarma chicken with couscous, salad and creamy dressing for a tasty, heart-healthy meal.

15 min prep

15 min cook

2 serves

1

Make dressing. Combine 2 tablespoons of the yoghurt with hummus, 1 teaspoon of the lemon juice and 2 teaspoons of water in a bowl. Season with pepper. Cover and refrigerate.
2

Mix the remaining yoghurt and lemon juice with olive oil, spice blend and garlic in a large bowl. Add chicken. Turn to coat evenly.
3

Spray the basket of a 7-litre air fryer with olive oil. Arrange chicken in basket. Spray with olive oil. Air fry at 200°C for 20 minutes or until chicken is cooked through.
4

Meanwhile, place couscous in a heatproof bowl. Pour over ½ cup boiling water. Cover and set aside for 5 minutes. Uncover and fluff with a fork.
5

Divide couscous, salad and sliced chicken among four wide shallow bowls or plates. Sprinkle with mint leaves. Spoon over dressing. Serve with lemon wedges.

Check labels on hummus and choose the brand lowest in sodium.
To make shawarma spice blend, combine 3 teaspoons ground cumin, 2 teaspoons ground coriander, 2 teaspoons ground paprika, 1 teaspoon ground turmeric, ½ teaspoon ground cinnamon and ¼ teaspoon cayenne pepper. Alternatively, use 2 tablespoons Baharat or Harissa spice blend, available at greengrocers and some supermarkets.
Replace mint with dill or parsley, if preferred.
For turmeric couscous, add a pinch of ground turmeric to the boiling water before adding it to the couscous.
If you don’t have an air fryer, arrange chicken on a lightly oiled baking tray. Spray with olive oil. Bake in a 200°C (fan-forced) preheated oven 20-25 minutes, until chicken is cooked through.
Cooking for more? View the 4-serve version of this chicken shawarma bowl recipe.