Air Fried Chicken Doner
Ingredients
Pickled cabbage
- 200g finely sliced red cabbage
- 200ml water
- 200ml cider vinegar
- 3 tsp sugar
- 2 tsp salt
Marinade
- 6 chicken thigh fillets
- 4 tbsp Greek yoghurt
- 1 tbsp tomato paste
- 4 cloves garlic, crushed
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 1.5 tsp cayenne pepper
- 2 tsp onion powder
- 2 tsp salt
- 2 tsp smoked paprika
- Juice of half a lemon
- 2 tbsp olive oil
Garlic honey butter
- 30g salted butter
- 2 cloves garlic, crushed
- 1 chilli, finely diced
- 1 tbsp honey
- 1 tbsp chopped parsley
Cooking aids
- Spray vegetable oil
Accompaniments
- Flatbreads
- Garlic sauce
- Chilli sauce
- Shredded lettuce
- Cucumber
- Tomato
- Pickled chillis
Preparation
Add the cabbage to a jar. Pour the water, vinegar, salt and sugar into a pan. Bring to a simmer and then pour over the cabbage. Tighten the lid, give a little shake and let sit until room temperature.
Add the chicken thighs to a bowl with the marinade ingredients. Mix well and marinade for as long as you have patience for. It still tastes fantastic after just 15 minutes, but overnight is better.
Cut 3 wooden skewers to fit your air fryer. Thread the chicken thighs onto skewers so they are vertically stacked, one skewer through the left, one through the middle and one through the right of the chicken thigh.
Spray the base of your air fryer with oil and preheat to 180c. Add the chicken, spray with more oil and cook for 30-35 minutes, turning half way, until cooked through. Allow to rest for 5 minutes.
Meanwhile combine the butter, garlic and chilli in a saucepan over a low heat. Cook gently for 2 minutes before adding the honey and parsley. Stir and remove from the heat.
Once the chicken is cooked, baste with the garlic honey butter and slice up.
Take your flatbreads, add the sauces, salad, pickled cabbage, chicken and pickled chillies. Enjoy!
