Air Fryer Shawarma Chicken

• 200 g Yogurt
• 1 medium Lemon, unwaxed if possible
• 3 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 2 tsp Sweet paprika
• ½ tsp Ground cinnamon
• 1 tsp Ground turmeric
• ½ tsp Ground cardamom
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper, freshly ground
• 1 tbsp Olive oil
• 700 g Chicken thighs, boneless, skinless

1. In a mixing bowl, whisk the yogurt with the juice of the lemon. Finely grate in the garlic and add the cumin, coriander, paprika, cinnamon, turmeric, cardamom, salt, pepper and olive oil; mix until smooth.
2. Add the chicken thighs and turn to coat well. Cover and marinate in the fridge for 60 minutes (or up to overnight for deeper flavour).
3. Preheat the air fryer to 200°C (390°F) for 3 minutes. Lift the chicken from the marinade, letting excess drip back into the bowl, and arrange in a single layer in the basket.
4. Air fry for 14 to 18 minutes, turning halfway, until browned and cooked through. The chicken should be deeply golden at the edges and the thickest pieces should no longer be pink in the centre.
5. Rest the chicken for 5 minutes. Slice thinly and serve with flatbreads and a simple salad, with extra lemon wedges if you like.

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