This dish contains the following allergens: Milk/Dairy
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250g
plain Greek yoghurt
Juice of ½
a lemon
3cm
ginger, peeled and grated
2
garlic cloves, peeled, grated
4 tablespoons
tikka paste
2 tablespoons
olive oil
2
peppers, cut into 3cm pieces
500g
Chicken breasts, cut into 3cm pieces
NADA
Sea salt and ground black pepper, as desired
Toppings
Lime wedges
Mint Yoghurt
Wraps or naan bread
8oz
plain Greek yoghurt
Juice of ½
a lemon
1 inches
ginger, peeled and grated
2
garlic cloves, peeled, grated
4
tikka paste
2
olive oil
2
peppers, cut into 3cm pieces
Chicken breasts, cut into 3cm pieces
NADA
Sea salt and ground black pepper, as desired
Toppings
Lime wedges
Mint Yoghurt
Wraps or naan bread
Step 1
In a large bowl, mix all the ingredients together, except for the chicken, and season with salt and pepper. Add the chicken pieces and toss until fully coated. Let it marinate for 2 hours or refrigerate overnight.
Step 2
Place the Air Fry Basket on top of the Bake Tray and set aside.
Step 3
Press MODE until AIR FRY is selected. Set the temperature to 220°C and set the time to 20 minutes. Press START/STOP to begin preheating (preheating will be approx. 3 minutes).
Step 4
Once marinated, thread the chicken and peppers onto 6 to 8 wooden skewers (cut to size if needed to fit the Air Fry Basket). Arrange them in a single layer in the basket.
Step 5
When unit is preheated and ADD FOOD and PRS STRT is displayed, place the Air Fry Basket and Bake Tray into the oven, close door and press START/STOP to begin cooking.
Step 6
Halfway through cooking, slide out the tray and use silicone-tipped tongs to flip the skewers. Place tray back into the oven to continue cooking. When chicken is golden and cooked through, cooking is complete.
Step 7
When cooking is complete, remove tray and basket. Serve with lime wedges, mint yoghurt and bread on the side.
In a large bowl, mix all the ingredients together, except for the chicken, and season with salt and pepper. Add the chicken pieces and toss until fully coated. Let it marinate for 2 hours or refrigerate overnight.
250g
plain Greek yoghurt
Juice of ½
a lemon
3cm
ginger, peeled and grated
2
garlic cloves, peeled, grated
4 tablespoons
tikka paste
2 tablespoons
olive oil
2
peppers, cut into 3cm pieces
500g
Chicken breasts, cut into 3cm pieces
NADA
Sea salt and ground black pepper, as desired
Toppings
Lime wedges
Mint Yoghurt
Wraps or naan bread
8oz
plain Greek yoghurt
Juice of ½
a lemon
1 inches
ginger, peeled and grated
2
garlic cloves, peeled, grated
4
tikka paste
2
olive oil
2
peppers, cut into 3cm pieces
Chicken breasts, cut into 3cm pieces
NADA
Sea salt and ground black pepper, as desired
Toppings
Lime wedges
Mint Yoghurt
Wraps or naan bread
Step 2 of 7
Place the Air Fry Basket on top of the Bake Tray and set aside.
250g
plain Greek yoghurt
Juice of ½
a lemon
3cm
ginger, peeled and grated
2
garlic cloves, peeled, grated
4 tablespoons
tikka paste
2 tablespoons
olive oil
2
peppers, cut into 3cm pieces
500g
Chicken breasts, cut into 3cm pieces
NADA
Sea salt and ground black pepper, as desired
Toppings
Lime wedges
Mint Yoghurt
Wraps or naan bread
8oz
plain Greek yoghurt
Juice of ½
a lemon
1 inches
ginger, peeled and grated
2
garlic cloves, peeled, grated
4
tikka paste
2
olive oil
2
peppers, cut into 3cm pieces
Chicken breasts, cut into 3cm pieces
NADA
Sea salt and ground black pepper, as desired
Toppings
Lime wedges
Mint Yoghurt
Wraps or naan bread
Step 3 of 7
Press MODE until AIR FRY is selected. Set the temperature to 220°C and set the time to 20 minutes. Press START/STOP to begin preheating (preheating will be approx. 3 minutes).
250g
plain Greek yoghurt
Juice of ½
a lemon
3cm
ginger, peeled and grated
2
garlic cloves, peeled, grated
4 tablespoons
tikka paste
2 tablespoons
olive oil
2
peppers, cut into 3cm pieces
500g
Chicken breasts, cut into 3cm pieces
NADA
Sea salt and ground black pepper, as desired
Toppings
Lime wedges
Mint Yoghurt
Wraps or naan bread
8oz
plain Greek yoghurt
Juice of ½
a lemon
1 inches
ginger, peeled and grated
2
garlic cloves, peeled, grated
4
tikka paste
2
olive oil
2
peppers, cut into 3cm pieces
Chicken breasts, cut into 3cm pieces
NADA
Sea salt and ground black pepper, as desired
Toppings
Lime wedges
Mint Yoghurt
Wraps or naan bread
Step 4 of 7
Once marinated, thread the chicken and peppers onto 6 to 8 wooden skewers (cut to size if needed to fit the Air Fry Basket). Arrange them in a single layer in the basket.
250g
plain Greek yoghurt
Juice of ½
a lemon
3cm
ginger, peeled and grated
2
garlic cloves, peeled, grated
4 tablespoons
tikka paste
2 tablespoons
olive oil
2
peppers, cut into 3cm pieces
500g
Chicken breasts, cut into 3cm pieces
NADA
Sea salt and ground black pepper, as desired
Toppings
Lime wedges
Mint Yoghurt
Wraps or naan bread
8oz
plain Greek yoghurt
Juice of ½
a lemon
1 inches
ginger, peeled and grated
2
garlic cloves, peeled, grated
4
tikka paste
2
olive oil
2
peppers, cut into 3cm pieces
Chicken breasts, cut into 3cm pieces
NADA
Sea salt and ground black pepper, as desired
Toppings
Lime wedges
Mint Yoghurt
Wraps or naan bread
Step 5 of 7
When unit is preheated and ADD FOOD and PRS STRT is displayed, place the Air Fry Basket and Bake Tray into the oven, close door and press START/STOP to begin cooking.
250g
plain Greek yoghurt
Juice of ½
a lemon
3cm
ginger, peeled and grated
2
garlic cloves, peeled, grated
4 tablespoons
tikka paste
2 tablespoons
olive oil
2
peppers, cut into 3cm pieces
500g
Chicken breasts, cut into 3cm pieces
NADA
Sea salt and ground black pepper, as desired
Toppings
Lime wedges
Mint Yoghurt
Wraps or naan bread
8oz
plain Greek yoghurt
Juice of ½
a lemon
1 inches
ginger, peeled and grated
2
garlic cloves, peeled, grated
4
tikka paste
2
olive oil
2
peppers, cut into 3cm pieces
Chicken breasts, cut into 3cm pieces
NADA
Sea salt and ground black pepper, as desired
Toppings
Lime wedges
Mint Yoghurt
Wraps or naan bread
Step 6 of 7
Halfway through cooking, slide out the tray and use silicone-tipped tongs to flip the skewers. Place tray back into the oven to continue cooking. When chicken is golden and cooked through, cooking is complete.
250g
plain Greek yoghurt
Juice of ½
a lemon
3cm
ginger, peeled and grated
2
garlic cloves, peeled, grated
4 tablespoons
tikka paste
2 tablespoons
olive oil
2
peppers, cut into 3cm pieces
500g
Chicken breasts, cut into 3cm pieces
NADA
Sea salt and ground black pepper, as desired
Toppings
Lime wedges
Mint Yoghurt
Wraps or naan bread
8oz
plain Greek yoghurt
Juice of ½
a lemon
1 inches
ginger, peeled and grated
2
garlic cloves, peeled, grated
4
tikka paste
2
olive oil
2
peppers, cut into 3cm pieces
Chicken breasts, cut into 3cm pieces
NADA
Sea salt and ground black pepper, as desired
Toppings
Lime wedges
Mint Yoghurt
Wraps or naan bread
Step 7 of 7
When cooking is complete, remove tray and basket. Serve with lime wedges, mint yoghurt and bread on the side.
