Air Fryer Chicken Shawarma
Air Fryer Chicken Shawarma is your weeknight dinner hero. It’s juicy, flavorful, and comes together in under 30 minutes – no grill or spit needed. Basically, it tastes just like my favorite shawarma spot, only with way less hassle!
Air Fryer Chicken Shawarma
Cooking chicken shawarma in the air fryer is the easiest way to bring the Middle Eastern flavors home without the mess.
I started making shawarma in the air fryer on days I didn’t feel like heating up a pan or turning on the oven for a small batch. This recipe uses just 8 chicken thighs, fits snugly in my 5-quart air fryer, and doesn’t splatter oil all over the stove. It uses less oil than other traditional methods, making it lighter that doesn’t compromise flavor. For making a big batch look into my Oven Roasted Chicken Shawarma.
I lived in the Middle East for quite some time, and I know a thing or two about shawarmas.
Marination is key here. Letting the chicken sit in yogurt, lemon juice, and the shawarma spice blend transforms it from simple to wow. If you’ve got the time, marinate it overnight – you won’t regret it. And don’t forget the hummus, garlic or tahini sauce and the flavorful toppings!
Marinade For The Chicken Shawarma
*Scroll down for the recipe card with a full ingredient list and measurements.
- Chicken thighs: Boneless, skinless thighs work best for juicy, flavorful results.
- Yogurt: Helps tenderize the meat.
- Lemon juice: Brightens the flavor and acts as a tenderizer too.
- Olive oil: Adds moisture and helps coat the spices evenly.
- Spices: A mix of cumin, coriander, black pepper, paprika, cayenne, garlic powder, allspice, cardamom, cinnamon, and nutmeg.
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The marinade is what makes shawarma unforgettable. The yogurt and lemon juice tenderize the chicken, and the olive oil helps distribute the spices deep into the meat. Don’t skip the marination time – even an hour makes a difference, but overnight? Total flavor bomb.
How to Make Chicken Shawarma In The Air Fryer
*Scroll down for the printable recipe card for a full list of ingredients and instructions.
- Pat the chicken dry with paper towels.
- In a bowl, combine yogurt, lemon juice, olive oil, salt, and all the spices.
- Add the chicken thighs and coat thoroughly with the marinade. Cover and marinate for at least 1 hour, ideally overnight.
- Preheat your air fryer if needed. Place the chicken in a single layer in the basket. A little overlap is fine.
- Air fry at 400°F for 10 minutes, then flip and cook for another 8 to 9 minutes until golden and the internal temperature reaches 165°F.
- For extra crispiness, flip again and cook for an additional 2 minutes (optional but worth it).
- Remove from the air fryer, let the chicken rest, then slice thinly.
Tips:
- The spices for the chicken shawarma can be found in Middle Eastern, Asian or ethnic stores.
- I’ve also used packaged shawarma spice mix at times. Use according to the instructions in the package.
Serving Suggestions
I lived in the Middle East for several years, and shawarma was everywhere -on every corner, at family gatherings, even late-night eats.
One thing I can tell you: the shawarmas there are not the giant, overstuffed wraps you often find here. They’re thinner, with just the right amount of filling, garlic sauce, and pickled veggies. That balance is what makes them so good.
How To Build a Chicken Shawarma Wrap
If you’re making chicken shawarma wraps, here’s what you’ll want on hand:
- Thin Arabic bread (khubz) or thin pita bread
- Hummus, Tahini sauce or garlic sauce
- Pickled turnips and cucumbers
- Sliced red onions and tomatoes
- French fries – optional, but very popular in the Middle East!
Spread hummus on the bread, pile on the pickled veggies and sliced chicken, drizzle with garlic sauce, roll it up, then toast it on a grill, stove, or pop it back in the air fryer for a couple of minutes until warm.
For a lighter option, turn it into a shawarma bowl. Just swap the bread for fluffy rice or a fresh salad base, then add all the same toppings from above.
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Recipe
Air Fryer Chicken Shawarma
Equipment
- Air Fryer
Ingredients
- 8 chicken thighs, skinless and boneless (about 1.5 pounds)
- ¼ cup yogurt
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 tsp salt
Spice Mix
- 2 tsp coriander powder
- 2 tsp cumin powder
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp ground allspice
- ½ tsp black pepper
- ½ tsp ground cinnamon
- ¼ tsp cardamom powder
- ¼ tsp ground cloves
To Serve As Wraps
- pita bread or khubz(thin Arabic bread)
- pickled cucumbers and turnips
- sliced onions and tomatoes
- French fries
Instructions
- Prep the chicken: Pat the chicken dry with paper towels.
- Make the marinade: In a bowl, mix yogurt, lemon juice, spices, and oil.
- Marinate: Coat the chicken thoroughly in the marinade. Let it sit for at least 2 hours – the longer, the better! Tastes best if you can leave it overnight (24 hours).
- Cook: Preheat your air fryer to 400°F if needed. Place the marinated chicken in the air fryer basket. A little overlap id fine. Cook for 10 minutes, flip, then cook for another 8 minutes or until the internal temperature reaches 170°F.
- Finish: I like to flip again and give an extra 2 to 3 minutes so you get those gorgeous charred edges!
- Rest: Remove chicken from air fryer and let it rest. Slice thinly.
- Serve: Spread hummus on the bread, load it with pickles, onions, thinly sliced chicken shawarma and a drizzle of garlic sauce. Wrap tightly and toast it on a skillet or air fryer for a few minutes.
Notes
- The above spices for the chicken shawarma can be found in Middle Eastern, Asian or ethnic stores.
- I’ve also used a packaged shawarma spice mix at times. Use according to the instructions in the package.
- Chicken can be stored in an air tight container and stored in the fridge for a couple of days or freeze.
Save This Recipe!
We’ll email this post to you, so you can come back to it later!