Crispy chicken shawarma wraps with frozen mint lemonade

Method

1. 01
   Step 1Marinate the chicken2h

   Mix the chicken with the yoghurt, lemon juice, garlic, paprika, cumin, shawarma seasoning, mixed herbs, salt, black pepper and olive oil, then marinate for at least 2 hours, or overnight.

   Chicken thighGreek yogurtLemon0.5 pc of 4.5 pcGarlicPaprika1 tsp of 1.5 tspCuminSeasoning2 tsp of 2.5 tspDried herbsSaltBlack pepperOlive oil1 tbsp of 3 tbsp
2. 02
   Step 2Air fry the chicken16m 30s

   Air fry the chicken at 200°C for 15–18 minutes, turning halfway, until golden, crispy and cooked through.

   Chicken thigh
3. 03
   Step 3Rest and slice the chicken

   Rest the chicken for a few minutes, then slice it.

4. 04
   Step 4Air fry the fries

   Air fry the fries until golden and crispy.

   French fries
5. 05
   Step 5Mix the shawarma glaze

   Mix the olive oil, tomato paste, paprika, shawarma seasoning and a pinch of salt together.

   Olive oil2 tbsp of 3 tbspPaprika0.5 tsp of 1.5 tspSeasoning0.5 tsp of 2.5 tspTomato pasteSalt
6. 06
   Step 6Sear the shawarma

   Heat a frying pan over medium-high heat, add a little of the glaze mixture, then place the shawarma seam-side down. Brush a little more glaze over the outside and cook, turning, until golden, crispy and slightly charred all over.

   Chicken thigh
7. 07
   Step 7Assemble the wraps

   Spread a generous amount of toum over the flatbread, then load up with the chicken, crispy fries and plenty of Lebanese pickles. Roll tightly.

   Lebanese flatbreadsToumFrench friesPickled cucumberChicken thigh
8. 08
   Step 8Blend the lemonade

   Add the lemon juice, mint, sugar, ice and cold water to a blender and blitz until smooth, icy and slushy.

   Lemon4 pc of 4.5 pcMintSugarIceWater
9. 09
   Step 9Adjust the lemonade

   Taste and adjust the lemon, sugar or water as needed.

10. 10
    Step 10Serve immediately

    Serve the lemonade straight away with the crispy shawarma and plenty of toum.