Middle Eastern Chicken and Peppers
Middle Eastern Chicken and Peppers is a vibrant, quick one-pan meal combining tender chicken breast with bell peppers and red onion in a zesty yogurt and shawarma spice marinade, ready in under 20 minutes.
Middle Eastern Chicken and Peppers is a vibrant, quick one-pan meal combining tender chicken breast with bell peppers and red onion in a zesty yogurt and shawarma spice marinade, ready in under 20 minutes.
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Place the chicken pieces, sliced red bell pepper, sliced green bell pepper, and sliced red onion into the air fryer basket.
Mince the garlic clove directly into the basket.
Add the plain yogurt, olive oil, shawarma seasoning, and salt.
Using tongs or a spoon, mix everything together directly in the basket until the chicken and vegetables are evenly coated.
Cook at 375°F (190°C) for 15-18 minutes, shaking the basket halfway through, or until the chicken is cooked through and the vegetables are tender.
Serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat or microwave until warmed through.
Yes. Marinate the chicken and vegetables in the yogurt and spice mixture for up to 8 hours in the refrigerator before cooking.
Mix 1 tsp cumin, ½ tsp paprika, ½ tsp coriander, ¼ tsp turmeric, and ¼ tsp cayenne pepper as a substitute blend.
Cook until the internal temperature reaches 165°F (74°C) on a meat thermometer, or until the chicken is opaque throughout with no pink inside.
Yes, Greek yogurt works well and will create a thicker marinade. Use the same amount or thin slightly with water if needed.
Slice peppers and onions into ½-inch wide strips for even cooking and consistent bite size with the chicken pieces.
