Both the kebab and pilaf in this vibrant dish are made in the air fryer. For best results, marinate the chicken overnight. The chicken will absorb all the gorgeous herbs and spices and become extremely tender.
timing
Preparation time: 15 minutes + marinating time
Cooking time: 45 minutes
service
Four
calorie
489kcal per serving
material
- Cut 600g of skinless, boneless chicken thighs (with visible fat removed) into bite-sized pieces.
- 6 tablespoons nonfat Greek yogurt
- 1 teaspoon sweet paprika
- 1 teaspoon sumac
- 1 teaspoon dried mint
- 3/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 3 cloves of garlic (chopped)
- 1 tablespoon lemon juice
- olive oil spray
in garlic sauce
- 2 tablespoons light mayonnaise
- 3 tablespoons nonfat Greek yogurt
- 1 clove of garlic (minced)
- lemon juice to loosen the sauce
- 1 1/2 teaspoons finely chopped fresh parsley
For pilaf
- 15g butter
- Dried orzo 200g
- 1 small onion (chopped)
- Hot chicken stock 360ml
- 2 cloves of garlic (chopped)
serve
- lemon wedge
- chopped tomatoes
- chopped red onion
- chopped cucumber
Method
- Place the chicken in a bowl with the yogurt, spices, herbs, garlic, and lemon juice and season with salt and pepper. Mix until coated and marinate for at least a few hours or overnight.
- To make the garlic sauce, combine all the ingredients in a bowl, mix well and set aside.
- To make the pilaf, place a 20cm cake barrel in the air fryer basket and preheat at 200°C for 2 minutes. Add butter and heat until melted.
- Add orzo and onion and air fry for 2 minutes until orzo is browned and toasted.
- Add the stock, garlic, and a pinch of salt and pepper and air fry for 23 to 25 minutes, stirring halfway through, until the stock is fully absorbed and the orzo is cooked through (don’t worry if it’s still a little al dente).
- Remove the cake barrel, cover tightly with foil and set aside.
- Thread the marinated chicken onto metal skewers. If you don’t have skewers, line the air fryer basket with nonstick baking paper or use a grill pan insert instead.
- Spray the chicken with olive oil and fry for 15 minutes until cooked through. Halfway through, flip the kebabs over and spray them again with olive oil.
- Serve the chicken with orzo pilaf and garlic sauce, lemon wedges, tomatoes, red onions, and cucumbers.
Recipes from Siobhan Wightman’s Slimming Eats in the Air Fryer (yellow kite, 20 lbs.)
