Ignite Magazine | Spring 2021

Page 23

AIR-FRIED CHICKEN SHAWARMA Adapted from a recipe at bluejeanchef.com

Ingredients: 2 tablespoons olive oil

1 teaspoon salt

2 garlic cloves, minced

½ teaspoon freshly ground black pepper

Juice of 1 lemon 1 teaspoon ground cumin 1 teaspoon paprika

1½ pounds boneless chicken breasts (about 3 chicken breasts)

½ teaspoon ground allspice

4 pieces naan bread or fresh pita bread

¼ teaspoon turmeric


¼ teaspoon ground cinnamon


First, make the marinade: Combine the olive oil, garlic, lemon juice and spices in a small bowl and whisk well. Then, place the chicken in a zipper-seal plastic bag with the marinade. Massage the chicken in the bag to coat all sides with the marinade. It’s best if you let the chicken marinate overnight in the fridge, but if you don’t have time, a few hours will work, too. Next, pre-heat the air fryer to 380°F. Transfer the marinated chicken breasts to the air fryer basket and air-fry at 380ºF for 8 to 10 minutes, flipping the chicken over halfway through the cooking process. When done, slice the chicken breasts into pieces. Now, heat the naan/pita on both sides in a skillet with a little olive oil. Spread a little hummus on the warm naan bread. Place the sliced chicken on the naan with the spinach on top. Roll or fold the bread up around the fillings. You can wrap parchment paper or foil around half of the shawarma to keep it together. That’s it! If you freeze the extra, you’ll have meals prepared for the whole week. Adapted from bluejeanchef.com/recipes/chicken-shawarma-wrap/

I’m Indian, so I was raised on Asian flavors. Chicken shawarma is a Mediterranean twist on some of these flavors, and my mom used to make it for an afternoon snack, so it definitely reminds me of home!” – Sanjay Jinka College of Medicine Class of 2023