Chicken Shawarma with Sweet Potato Fries

To make the dill labneh, in a small bowl, stir together the labneh, cucumber and dill. Season to taste with kosher salt and pepper. Set aside.

Preheat a Philips air fryer to 400°F (200°C). Spray the fry basket with olive oil spray.

Place the sweet potatoes in a large bowl. Spray generously with olive oil spray, season with kosher salt and pepper, and toss to coat. Working in batches, place the sweet potatoes in a single layer in the fry basket, insert into the air fryer and cook, shaking the basket every 5 minutes, until the fries are crisp on the outside and soft on the inside, 12 to 15 minutes. Transfer to a plate and cover with aluminum foil.

Meanwhile, season the chicken generously with kosher salt and pepper. Heat an electric indoor grill over medium-high heat and brush with olive oil. Place the chicken on the grill and cook, turning once, until nicely grill-marked and an instant-read thermometer inserted into the thickest part registers 160°F (71°C) for breasts or 170°F (77°C) for thighs, 5 to 7 minutes per side. Halfway through the cooking time, arrange the onion wedges around the chicken, gently breaking up the wedges with tongs, and drizzle with the 1 Tbs. olive oil. Cook, flipping occasionally, until the onion is caramelized and just beginning to char, about 7 minutes. Transfer the chicken and onion to a cutting board and let cool slightly, then cut the chicken into 1/4-inch (6-mm) slices.

To assemble, spread each pita bread with a heaping 1 Tbs. dill labneh, reserving the rest for dipping. Top each with a romaine leaf and some cucumber, tomato, chicken, onion and sweet potato fries. Sprinkle with the feta cheese, drizzle with olive oil and garnish with the dill sprigs. If desired, sprinkle with pimentón and flaky sea salt. Roll each pita into a cone shape, wrap the bottom half with parchment paper and tie with kitchen twine. Serve with the remaining dill labneh alongside. Serves 4.