Turkish Bread with Chicken Filling (Air Fryer Version)
Chicken thigh fillet is more tender and flavorful than chicken breast. This dish works perfectly as a quick lunch or a light evening meal. The sauce is made lighter by using low-fat Turkish yogurt instead of mayonnaise. You can also try replacing chicken with lamb for a delicious variation.
Servings
2 persons
Appliance
Küchen Air Fryer
Category
Main course
Cooking time
0–30 minutes
Ingredients
For the stuffed bread:
- 1 Turkish bread
- 500 g chicken thigh fillet, cut into strips
- 100 g black olives
- 200 g tomatoes
- 2 red onions
- 1 tsp smoked paprika powder
- 1 tsp cumin
- 2 tbsp olive oil
- Pinch of chili powder
- 75 g rocket leaves
For the sauce:
- 250 g 0% fat Turkish yogurt
- 3 garlic cloves
- 15 g parsley, finely chopped
Directions
- Marinate the chicken
Cut the chicken into thin strips. Mix olive oil, chili powder, smoked paprika, cumin, salt, and pepper to make a marinade. Add the chicken, mix well, and let it rest for 1 hour. - Prepare the sauce
Crush the garlic and finely chop it with parsley. Mix with yogurt. Cover and refrigerate for 1 hour to allow the flavors to develop. - Cook in the Air Fryer
Preheat the Küchen Air Fryer to 180°C.
Cook the marinated chicken for 10–12 minutes, shaking or turning halfway through for even cooking. - Prepare the vegetables
Slice the tomatoes and cut the red onions into rings. - Assemble the bread
Cut the Turkish bread into four portions. Fill with chicken, tomato, onion, olives, and garlic yogurt sauce. Top with rocket leaves before serving.
Notes (Air Fryer Optimization)
- Cooking at 180°C first helps keep the chicken juicy.
- Optional: increase to 200°C for 1–2 minutes at the end for slight crisping.
- Do not overcrowd the basket to ensure even air circulation.
