This air fryer chicken shawarma recipe delivers all the Mediterranean flavors and aromatic spices you love, transforming simple ingredients into delicious meals perfect for busy weeknights!
You can prep it the day before and have dinner on the table in about 30 minutes!

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The homemade shawarma marinade and simple cooking process recreates the flavorful and juicy perfection of traditional spit cooking from your favorite restaurant right in your air fryer.
There are so many ways you can serve your chicken shawarma, making it a great meal prep recipe.
Have it for dinner served with shawarma rice, homemade warm pita bread and assorted veggies, then take the leftovers for lunch in a delicious shawarma wrap.
Or, lighten it up by making a shawarma bowl with tons of fresh veggies and a delicious garlic sauce as your dressing!
Suggested Kitchen Tools for Air Fryer Chicken Shawarma
One thing to keep in mind when making chicken shawarma is the turmeric will stain cutting boards, clothes, and even your hands for a day or so.
In order to avoid staining, use glass or a disposable plastic bag for the marinade, and I recommend covering your cutting board in either plastic wrap or parchment paper to protect it when you stack the chicken for air frying.
You can use any air fryer, but keep in mind that you may have to make slight adjustments in time and temperature based on the power and size of your air fryer.
- Air Fryer: This recipe has been tested in the following types of air fryers and I did not have to make any changes in time or temp.
- Ninja Combi
- Ninja Foodi Pressure Cooker & Air Crisper
- Drawer style air fryer
- Tongs
- (affiliate link)Kitchen Twine or a (affiliate link)kabob rack that fits in your air fryer
- Sharp Knife
- Cutting Board
- Plastic Wrap
- Mixing Bowl (or plastic bag), whisk and measuring spoons
- Meat thermometer (helpful, but optional)
- Food safe gloves if you want to avoid staining your hands
Ingredients & Substitutions
There are many ways you can customize your chicken shawarma recipe to use what you have in your fridge, freezer, and pantry, however I do recommend sticking as close as possible to the spice blend as you can for the best outcome or you can use a premade shawarma seasoning blend that you love.
Chicken
Used in Recipe: 2½-3 pounds boneless skinless chicken thighs
Why it Matters: Chicken thighs are very forgiving (meaning they don't dry out) when cooked above 165°F/74°C and it is perfectly normal for the chicken to reach temps into the 170-180's in this recipe.
There is a balance between getting the charred pieces on the outside of the chicken and cooking the chicken through. It is easier to achieve the perfect balance when using chicken thighs instead of chicken breasts.
Substitutions: While chicken breast or chicken tenders can be used, you will want to watch your internal temperatures to avoid drying out the chicken.
You can also use different types of protein to make shawarma like lamb, turkey, and even beef.
Cooking Tips for Alternative Meats:
- Adjust cooking times based on meat type and thickness
- Use meat thermometer to ensure proper doneness
- For beef/lamb: cook to desired doneness (medium-rare to medium recommended)
- Keep slices thin for best texture
- Consider fat content when choosing cuts (fattier cuts tend to stay juicier)
Wet Marinade
Used in Recipe:
- Plain Yogurt
- Fresh Lemon Juice
- Avocado Oil
What it Does: The wet ingredients of the marinade play an important role in the outcome of the recipe in the following ways:
- Tenderizing: The yogurt contains lactic acid which helps break down proteins in the chicken, making it more tender. The lemon juice (citric acid) also aids in this process.
- Moisture Retention: The oil and yogurt create a protective coating that helps the chicken stay juicy during high-heat cooking. This is particularly important in air frying, where the meat could otherwise dry out.
- Flavor Penetration: The liquid base helps dissolve and distribute the spices, allowing them to penetrate deeper into the meat.
- Texture Development: As the marinade-coated chicken cooks, it forms a flavorful outer layer that can achieve those characteristic crispy edges while keeping the inside moist.
Substitutions
- Plain Yogurt
- Regular or Greek yogurt can be used in this recipe. The marinade will be thicker when made with Greek yogurt, but I didn't notice any texture of flavor differences between the two.
- Use plain, unflavored yogurt only. It can be full fat or low fat, but don't use flavored yogurt or it will throw off your flavors.
- You can also skip the yogurt if you want a dairy free option. I tested the recipe that way and it was still delicious. You do not need to make any other adjustments to the recipe when omitting the yogurt.
- Fresh Lemon Juice
- While I prefer freshly squeezed lemon juice, you can use the bottled kind without any problems in this recipe.
- Avocado Oil
- Any neutral oil (canola, vegetable, etc) works for the marinade. I recommend avoiding strong olive oil flavors as they can compete with the other ingredients in the marinade as well as the spices.
Dry Spices for Chicken Shawarma
I have played around with various spices and come up with my own version of a shawarma seasoning blend that I absolutley love.
One of the funniest things, and I didn't even realize it until I started to write the formal recipe, is I didn't include any garlic in the dry spice blend or in the wet marinade and, trust me, it isn't missing out on any flavor!
You can certainly add either garlic powder or freshly minced garlic to the marinade if desired. If you add garlic salt, cut back on the salt in the dry spice blend a bit.
Used in Recipe: Smoked paprika, ground cumin, cardamom, turmeric, coriander, oregano, cinnamon, salt, pepper, and red pepper flakes.
What they Do: One of the most important ingredients in chicken shawarma is the spice blend you use. If you have a specific shawarma blend that you love and it is already prepared, you can certainly use that. You will need about ¼-⅓ cup total.
Substitutions
- Salt & Black Pepper:
- If you are using table salt instead of kosher or sea salt, reduce the amount to 1 teaspoon.
- You can use either black pepper or white pepper in this recipe or omit it and don't replace it with anything.
- Turmeric:
- The turmeric gives that signature yellow color and can be omitted without any loss of flavor.
- Cardamom:
- Personally, I think cardamom is extremely important in the flavor of this chicken shawarma and I don't recommend skipping it, but if you have to then you can try adding ½ teaspoon of nutmeg, ¼ teaspoon of cloves, and ½ teaspoon (extra) of cinnamon as a replacement.
- Cumin:
- This is another one of those spices that is a very important flavor in the shawarma and I don't recommend substituting it. However, if you have to, try increasing the ground coriander to 1 Tablespoon.
- Cinnamon:
- If you don't have cinnamon on hand, you can try using ½ teaspoon of ground allspice and ¼ teaspoon of ground ginger or nutmeg as a substitution.
- Smoked Paprika
- I use smoked paprika because I love the slight smoky flavor it gives to the dish, but you can use any kind of paprika that you love.
- You can also use chili powder instead, although it will change the flavor profile and be less traditional. If you do substitute chili powder, only use 1-2 teaspoons.
- Red Pepper Flakes
- The recipe pepper flakes are completely optional and only added to give a spiciness to the chicken shawarma. You can omit them without replacing them with anything.
- Other options if you want some spiciness, but don't have red pepper flakes, use either cayenne pepper (¼ teaspoon for mild to medium spice) or chipotle pepper (¼ teaspoon for mild to medium spice).
How to Make Air Fryer Chicken Shawarma
Mise En Place (Prep for Recipe)
One of the most important parts of making chicken shawarma is allowing enough time for the chicken to marinate. The absolute minimum time I recommend is 4 hours, but it really is best when marinated 12 hours or longer.
- The longer marinating time the more flavor development that occurs, however due to the acidic ingredients (lemon and yogurt) you shouldn't marinate longer than 48 hours as it could break down the meat fibers too much and make the texture too mushy.
- 4 hours is the minimum time I recommend for marinating the chicken thighs, but the chicken shawarma did have more flavor after 12 and 24 hours of marinating time. I did not notice any difference in flavor or texture from 24 hours to 48 hours of marinating time, but I don't recommend longer than 48 hours of marinating time because the chicken fibers could start to change texture.
Making the Marinade
It is easier to mix the wet ingredients with the dry spices in a large mixing bowl, but you can certainly use a plastic bag if desired; just make sure all the spices are incorporated into the marinade and you don't have clumps of seasoning or this will affect the outcome.
Because of the staining properties of turmeric, I do not recommend using plastic containers unless you are okay with them staying yellow tinged.
- In a large bowl, combine all marinade ingredients and spice mix.
- Whisk together until all the spices are incorporated and you have a smooth marinade.
- Add chicken pieces, ensuring each piece is well-coated.
- Cover with plastic wrap or transfer to a plastic bag and refrigerate for 4-24 hours for the warm spices to penetrate the chicken.
Quick Tip
The longer marinating time the more flavor development that occurs; however, due to the acidic ingredients (lemon and yogurt), marinating longer than 48 hours could start to break down the meat fibers too much and make the texture mushy.
Assembling the Chicken Shawarma Stacks
There are several different ways you can assembe the chicken, but I do recommend stacking the chicken thighs into stacks of 3 thighs (max 4). The purpose of this is to create texture differences from the outside pieces of chicken and the inside pieces of chicken.
The outside will become slightly charred (it is not burnt) and crunchy while the inside pieces are softer. This replicates the traditional vertical spit cooking.
If you have an air fryer accessory for vertical kabobs, that works great. However, using butcher twine to tie the packets works just as well!
The (affiliate link)air fryer accessory I have is square and fits perfectly in the Ninja Combi.
They also have round ones that fit in the Ninja Foodi Pressure Cooker & Air Crisper, but they ONLY fit the 8 quart models.
Stacking chicken with kabob accessory
- Spread the chicken thighs out and you will notice that usually one side is thicker than the other. in order to keep the thickness even, alternate the chicken thighs by stacking the thinner or smaller side on top of the thicker side.
- Place a skewer through the middle and put the skewer through the hole on the rack.
- Try to keep some space between the stacked chicken for air flow.
Stacking using Kitchen Twine
You can also use heavy duty toothpicks or wooden skewers if you don't have kitchen twine. Anything that won't burn in the air fryer and will hold the stacked chicken together will be fine to use.
- Lay two pieces of kitchen twine on a flat surface in an "X" pattern.
- Remove the chicken pieces from the marinade (do not blot off the marinade) and stack them 3-4 high alternating the thinner end with the thicker end. For example: If the thiner end of the bottom piece of chicken is to your right, you will want the thicker end to your right when placed on top of the first piece. This keeps the stack even for more even cooking.
- Once you have 3 (4 max) chicken thighs stacked, then tie the string to secure the chicken.
Air Frying the Chicken Shawarma
No matter what kind of air fryer you are using, you are going to want to preheat it for 10 minutes. I usually do this while assembling the chicken stacks.
When preheating the air fryer, make sure the cooking surface you are going to put the chicken on is also in the air fryer getting hot. This will help to sear the chicken quicker which helps to develop that outer crust.
If you skip this step, you may notice that the chicken steams more than sears and this can affect the outcome.
To preheat the air fryer, simply select the air fry or air crisp function and set the temperature to at least 400℉/200℃ and the time for 35 minutes (10 minute preheat plus 25 minutes of air frying time).
- Place the tied chicken stacks into the preheated air fryer. You can put more than one in at a time depending on how big your air fryer is.
- Make sure there is room around each stack of chicken for air flow or you will end up steaming the chicken more than crisping it.
- Air Fry on 400℉/200℃ for 20-25 minutes or until the temperature of the chicken reaches at least 165℉/74℃.
- Remove the chicken once it is done. The outside should look dark in areas, this is normal and what you want to see. *It is fine if the internal temperature of the chicken reaches 170-180℉/76-82℃ as long as you are using thighs this will not affect the tenderness or juiciness of the chicken.
- Allow the chicken to rest for at least 5 minutes before slicing.
Follow the same instructions for Air Frying in the Ninja Combi.
Slicing the Chicken Shawarma
If you used kitchen or butcher's twine, remove the strings before slicing.
I usually leave the skewer in when using the kabob stand and use it to hold onto while slicing.
Slice the chicken while it is stacked into thin strips. This way each person gets some slices of the charred chicken along with the slices from the inside piece.
Serving Chicken Shawarma
There are so many different ways you can serve the sliced chicken shawarma, but my favorite is to make shawarma wraps.
You can put anything onto your wrap that you love, but I really hope you don't skip the garlic sauce! It only takes a few minutes to make and is absolutely perfect spread on your pita. It looks a lot like mayonnaise, but it is a combination of garlic, lemon juice and oil that is emulsified into a spread.
I like adding cucumber and pepper slices, but any fresh or pickled veggies that you love are great with shawarma wraps.
Or serve the chicken sliced with a warm pita and veggies and shawarma rice on the side for a shawarma plate.
No matter how you serve your air fryer chicken shawarma, you are going to love it!
Storage & Reheating Instructions
How to Store Leftover Chicken Shawarma
Only slice the amount of chicken that you are planning on eating. Keeping the chicken thighs unsliced will result in a better texture when storing and reheating leftovers.
Refrigeration
Store leftover shawarma chicken in an airtight container for up to 4 days. Remember that turmeric stains so only plastic containers that you don't mind being tinted yellow.
Freezer
You can freeze chicken shawarma for up to a year, but it is best used within 3 months for the best texture.
Make sure it is cold before wrapping and packaging to freeze. I recommend wrapping it in plastic wrap and then placing it into an airtight container or vacuum sealing for the best outcome.
How to Reheat Chicken Shawarma
My preferred method for reheating chicken shawarma that has not been sliced is to use the air fryer on a temperature of 300℉/150℃ until the shawarma has warmed through. This will restore crispiness to the outside.
If the chicken is already sliced, make sure to wrap it in foil or place it in a heat safe covered dish before reheating or it will dry out too much.
Frequently Asked Questions
Absolutely! While traditional shawarma is cooked on a vertical spit, you can achieve delicious results using an air fryer.
The key is proper marination and stacking the meat to create similar texture to the traditional spit. In an air fryer, either use a vertical kabob accessory or create small bundles of chicken tied with kitchen twine.
This method allows the outside to crisp while keeping the inside juicy, mimicking traditional shawarma texture.
Yes, you can do either by adjusting all the ingredients according to how much you want to make.
I do recommend a minimum of 3 chicken thighs so you can make 1 stacked bundle for air frying.
Use chicken thighs instead of breasts as they have more fat content.
Don't trim the fat before cooking as it helps keep the meat moist.
Include yogurt in your marinade as it helps tenderize the meat.
Let the meat rest for 5 minutes before slicing to help retain juices
More Air Fryer Recipes!
It is so easy to create your favorite restaurant dishes when you use your air fryer. Here are few of my favorites!
Air Fryer Chicken Shawarma Recipe
Equipment
- Air Fryer or
- Ninja Combi
Ingredients
Shawarma Marinade
- ½ cup plain yogurt can be regular or Greek yogurt
- ⅓ cup avocado oil or other neutral flavored oil
- 3 Tablespoons lemon juice (juice from one lemon) or use bottled lemon juice
- 2-3 pounds boneless skinless chicken thighs about 9 thighs
Shawarma Spice Blend
- 1 Tablespoon ground cumin
- 1 Tablespoon smoked paprika or regular paprika
- 2 teaspoons fine grind sea salt or kosher salt cut back to 1¼ teaspoon if using table salt
- 2 teaspoons black pepper
- 2 teaspoons turmeric
- 2 teaspoons cardamom
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- ½-1 teaspoon red pepper flakes optional and adjust amount to desired level of spice.
Optional Ingredients for Making Shawarma Wraps
- 6 shawarma wraps or soft flatbread
- 1 cup white garlic sauce (toum)
- fresh veggies like lettuce, cucumber, red bell peppers
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Instructions
Marinating the Chicken
- Combine all the spices into a small bowl.1 Tablespoon ground cumin, 1 Tablespoon smoked paprika, 2 teaspoons fine grind sea salt or kosher salt, 2 teaspoons black pepper, 2 teaspoons turmeric, 2 teaspoons cardamom, 1 teaspoon ground coriander, 1 teaspoon dried oregano, 1 teaspoon ground cinnamon, ½-1 teaspoon red pepper flakes
- In a large mixing bowl, combine all marinade ingredients including the spice blend. Whisk to combine and make sure the mixture is smooth and the seasonings are well incorporated.½ cup plain yogurt, 3 Tablespoons lemon juice, ⅓ cup avocado oil
- You do not need to trim the chickens and I recommend leaving the fat on. Add the chicken thighs to the bowl of marinade and make sure the marinade is coating each thigh. Cover and refrigerate for at least 4 hours or up to 48 hours.2-3 pounds boneless skinless chicken thighs
Air Frying with Twine Method
- Preheat air fryer on 400°F for 10 minutes.Create X pattern with butcher's twine on cutting board or flat surface. Remove chicken from marinade (do not wipe off).Stack 3 chicken thighs, alternating thick and thin ends.Tie bundles securely but not too tight.
- Place in preheated air fryer.Air Fry at 400°F for 25 minutes or until the internal temp of the chicken has reached at least 165℉/74℃. It is fine if the temp is about that and into the low 180's℉/80's℉You want the chicken to look charred on the outside. Remove from the air fryer and let sit for at least 5 minutes before slicing.
Air Frying with Kabob Air Fryer Accessory
- Preheat air fryer on 400°F for 10 minutes.Remove chicken from marinade (do not wipe off).Stack chicken pieces on vertical accessory, alternating thick and thin ends.
- Air fry at 400°F for 25 minutes or until the internal temp of the chicken has reached at least 165℉/74℃. It is fine if the temp is about that and into the low 180's℉/80's℉You want the chicken to look charred on the outside. Remove from the air fryer and let sit for at least 5 minutes before slicing.
Slicing and Assembling the Chicken Shawarma Wrap
- Remove twine if used. Slice the chicken into thin strips.
- Spread some garlic sauce onto the shawarma wrap and top with any fresh veggies you like. Add chicken slices and fold in half to serve. Enjoy!6 shawarma wraps, 1 cup white garlic sauce, fresh veggies like lettuce, cucumber, red bell peppers
Notes
- Turmeric will stain so make sure to protect clothing.
- Do not trim fat from chicken thighs.
- Stack only 3 thighs high for even cooking.
- Do not rinse or blot marinade before cooking.
- Don't marinate longer than 48 hours or the chicken texture can become mushy from the acid in the marinade.
- Refrigerate leftovers in airtight container up to 4 days.
- Freeze for up to 3 months.
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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Tom Michalisko
This recipe is amazing! The flavors are on point, the cooking method generated exactly what it promised to. I donโt have the kebab attachment, so I used kitchen string. As a single person, I was able to refrigerate what I didnโt use and eat it for lunch for the following days. I also made the sauce, amazing, and the pet bread. See my comments under those section. I can also see it working well. Just on top of a salad. Combined together, this is a โno messโ recipe. I will definitely be making it again.
Louise
I'm so glad you enjoyed the recipe!
Fabi
This recipe was outstanding. It was so easy to make, and it turned out so delicious. I also made the Basmati rice and turned out so good. I love all of your recipes. Highly recommend.
Louise
I'm so thrilled you enjoyed it and the rice!
Brenda Rigdon
Get to the point with measurements first please.
Louise
There is a big "JUMP TO RECIPE" button at the very top that takes you to the measurements and printable recipe card, the rest of the article provides the supporting information so anyone, no matter what their skill level is, can make the recipe.