Both the kebabs and the pilaf for this vibrant dish are made in the air fryer. For the best results, marinate the chicken pieces overnight – they’ll soak up all the gorgeous herbs and spices and will be super-tender. Timings Prep time: 15 minutes, plus marinating time Cook time: 45 minutes  Serves 4 Calories 489 kcal per serving Ingredients 600g skinless, boneless chicken thighs (trimmed of visible fat), cut into chunks 6 tbsp fat-free Greek yoghurt 1 tsp sweet paprika 1 tsp sumac 1 tsp dried mint ¾ tsp ground cumin ¼ tsp ground cinnamon 3 garlic cloves, crushed 1 tbsp lemon juice  olive oil spray For the garlic sauce 2 tbsp light mayonnaise 3 tbsp fat-free Greek yoghurt 1 garlic clove, crushed lemon juice, to loosen the sauce 1½ tsp finely chopped fresh parsley For the pilaf 15g butter 200g dried orzo 1 small onion, diced 360ml hot chicken stock 2 garlic cloves, crushed To serve lemon wedges chopped tomatoes chopped red onion chopped cucumber Method Place the chicken in a bowl with the …