Air Fryer Chicken Shawarma Recipe
This air fryer chicken shawarma recipe delivers all the Mediterranean flavors and aromatic spices you love, transforming simple ingredients into a delicious meal perfect for busy weeknights!
Servings: 6
Calories: 317kcal
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
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
Nutritional Information is for the chicken only.
Tips for Chicken Shawarma
- 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
Serving: 6ounces | Calories: 317kcal | Carbohydrates: 5g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 925mg | Potassium: 501mg | Fiber: 2g | Sugar: 1g | Vitamin A: 704IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 3mg