Air-Fried Chicken Schnitzel with Capers and Lemon

the Sage Test Kitchen

Air-Fried Chicken Schnitzel with Capers and Lemon

Name: Air-Fried Chicken Schnitzel with Capers and Lemon
Cook time: 600 s
Total time: 1500 s
Yield: Serves 4
Ingredients: 4 cloves garlic - finely grated; 1 tbsp finely grated ginger; 1 tbsp sweet paprika; 2 tsp ground cumin; 1 tsp ground turmeric; ¼ tsp sumac (optional); 1½ tsp coarse salt; 2 tbsp olive oil; 900 g boneless and skinless chicken thighs - fat trimmed; 2 medium red onions - each cut into 8 wedges; 240 g Greek-style yoghurt; 2 cloves garlic - finely grated; ½ tsp coarse salt; 1 lemon (optional); 8 x 16cm pita bread; 300 g tabbouleh; 2 vine-ripened tomatoes - finely chopped

Traditionally the meat for a shawarma is roasted with direct heat on a vertical spit. This popular Middle Eastern dish can now be made at home using the air fry function.

the Smart Oven™ Air Fryer XL

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25 mins total time

10 mins active time

Easy

Serves 4

Ingredients

Measurements:

1 tbsp finely grated ginger
1 tbsp sweet paprika
2 tsp ground cumin
1 tsp ground turmeric
¼ tsp sumac (optional)
2 tbsp olive oil
900 g boneless and skinless chicken thighs
fat trimmed
2 medium red onions
each cut into 8 wedges

For the garlic yoghurt

4 cloves garlic
finely grated
1½ tsp coarse salt
240 g Greek-style yoghurt
2 cloves garlic
finely grated
½ tsp coarse salt

To serve

1 lemon (optional)
8 x 16cm pita bread
300 g tabbouleh
2 vine-ripened tomatoes
finely chopped

Instructions

1
Insert the wire rack into position 4. Select Phase Cook for P1 and set the oven to Air Fry, Super Convection, 205°C, for 15 minutes. Press Confirm for P2, set the oven to Grill, High, for 3 minutes and press Start to preheat. Meanwhile, make the spice paste.
2
Place the garlic, ginger, paprika, cumin, turmeric, sumac, salt and oil in a large bowl and stir to form a paste.
3
Add the chicken and onions and turn to coat. Place in the roasting pan.
4
Once preheated, place the pan in the oven and air fry for 15 minutes. At the end of P1 the oven will switch to grill for 3 minutes. Meanwhile, make the garlic yoghurt.
5
To make the garlic yoghurt, place the yoghurt in a bowl, add the garlic and salt and whisk to combine.
6
The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 74°C. If not, grill it a little longer.
Tip: The size of the chicken thighs can alter the cooking time. For best results, start testing for doneness before the end of the cook.
7
Cut the chicken into 1cm slices. Return to the pan and stir to coat in the pan juices.
8
Squeeze a little lemon juice over the chicken mixture and serve with the pita bread, tabbouleh, tomatoes and garlic yoghurt.