Air Fryer Chicken Shawarma
My air fryer chicken shawarma recipe has juicy, seasoned chicken with those gorgeous crisp edges. They take just 20 minutes to make.
Servings 4 servings
Calories 372kcal
Equipment
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs 700g
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1 lemon juiced
Garlic yogurt sauce
- 1/4 cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
Instructions
- In a large bowl, whisk together the olive oil, garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, allspice, pepper, salt, and lemon juice. Add the chicken thighs and massage the marinade in thoroughly. Cover and refrigerate for 10 minutes or up to 4 hours.
- While the chicken is marinating, make the garlic yogurt sauce by mixing together the yogurt, mayonnaise, garlic, lemon juice, and salt.
- Remove the chicken from the fridge. Place a single layer of the marinated chicken thighs into the air fryer basket and air fry at 400°F for 15 minutes, flipping halfway through. Remove the chicken once it reaches 165°F.
- Rest the chicken for 5 minutes before slicing into strips.
- Assemble in warm pita with cucumber, tomato, red onion, and parsley. Drizzle with garlic yogurt sauce and serve immediately.
Notes
To store: Let the chicken cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
To reheat: For the best texture, reheat the chicken in the air fryer at 350°F for 3-4 minutes, or until warmed through. You can also microwave it, but the edges won’t stay as crispy.
Nutrition
Serving: 1serving | Calories: 372kcal | Carbohydrates: 6g | Protein: 35g | Fat: 23g | Sodium: 857mg | Potassium: 530mg | Fiber: 2g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 2mg | NET CARBS: 4g