Air Fryer Chicken Shawarma Bowls

Recipe adapted from Munchin With Maddie.

Ingredients:

• 1 tsp. paprika
• 1 tsp. cumin
• 1 tsp. kosher salt
• 1/2 tsp. ground coriander
• 1/2 tsp. red pepper flakes
• 1/2 tsp. onion powder
• 1/4 tsp. turmeric
• 1/4 tsp. cardamom
• 1/4 tsp. cinnamon
• 1/4 tsp. black pepper
• 1 lb. ground chicken
• 1 egg, whisked
• 1/2 c. panko breadcrumbs
• 1 TBSP olive oil
• 2 garlic cloves, minced
• Serve over quinoa, with hummus, tzatziki, feta, pickled onions, and salad of lettuce, tomatoes, cucumbers and parsley with a drizzle of garlic expressions dressing

Directions:

1. In a large bowl combine paprika through black pepper and mix to combine. Then add the ground chicken through the minced garlic and mix until just incorporated.
2. Transfer the bowl to the fridge for 10-15 minutes to firm up (longer is fine).
3. Preheat air fryer at 400F for 10 minutes.
4. Meanwhile, roll the chicken mixture into balls, about 16-20 balls.
5. When the air fryer is preheated, add the balls to a greased or parchment lined air fryer basket, cook in batches if necessary, and cook for 10-12 minutes, or until the meatballs reach 165F.
6. Serve over quinoa, with hummus, tzatziki, feta, pickled onions, and salad of lettuce, tomatoes, cucumbers and parsley with a drizzle of garlic expressions dressing

Air Fryer Chicken Shawarma Meatball Bowls: