Air-Fryer Chicken Shawarma Bowls with Garlic Toum

Serves 4 · 25 min prep · 15 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3 tbsp olive oil
• 2 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp fresh lemon juice
• 3 cups cooked basmati or jasmine rice
• 1 medium English cucumber
• 1.5 cups cherry tomatoes
• 1/2 medium red onion
• 1/2 cup chopped fresh parsley
• 3/4 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 3 garlic cloves
• 1 tsp lemon zest
• 1/2 cup hummus
• 1/3 cup crumbled feta cheese

Instructions

1. 1Pat the chicken thighs dry with paper towels and cut into 1-inch strips. In a large bowl whisk olive oil, cumin, smoked paprika, coriander, garlic powder, turmeric, cayenne, salt, black pepper, and lemon juice until a thick paste forms.
2. 2Add the chicken strips to the spice paste and toss thoroughly so every piece is coated. Cover and marinate at room temperature for 15 minutes (or refrigerate up to 4 hours if meal-prepping ahead).
3. 3While the chicken marinates, make the garlic toum sauce: mince or grate the garlic cloves to a paste, then stir together with Greek yogurt, mayonnaise, remaining lemon juice, lemon zest, and salt until smooth and creamy. Taste and adjust salt; refrigerate until serving.
4. 4Dice the cucumber into ½-inch pieces, halve the cherry tomatoes, and thinly slice the red onion. Toss the vegetables in a bowl with the remaining olive oil, chopped parsley, and salt; set aside as a quick salad.
5. 5Preheat the air fryer to 390°F for 3 minutes. Arrange the marinated chicken in a single layer in the basket (work in two batches if needed so pieces do not overlap). Air-fry for 10–12 minutes, shaking the basket halfway, until the edges are deeply browned and the internal temperature reaches 165°F.
6. 6Warm the cooked rice in the microwave or a skillet with a splash of water until hot and fluffy. Divide the rice among four bowls as the base.
7. 7Spoon a generous dollop of hummus onto one side of each bowl and swirl it with the back of a spoon. Pile the hot shawarma chicken over the rice, then add a mound of the cucumber-tomato salad.
8. 8Drizzle each bowl generously with the garlic toum, crumble feta over the top, and finish with an extra grind of black pepper or a squeeze of lemon if desired. Serve immediately while the chicken is still crisp-edged, or pack components separately for work lunches that reheat well.