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Air Fryer Chicken Shawarma

Air Fryer Chicken Shawarma

Air Fryer Chicken Shawarma is a contemporary take on a time-honored Middle Eastern favorite, combining ease of preparation with richly layered flavors. Marinated chicken thighs are infused with a dynamic spice blend and yogurt base, then air-fried until the exterior is golden and crisp, while the interior remains juicy and tender. Ideal for stuffing into warm flatbreads or serving alongside fresh accompaniments, this dish is as versatile as it is flavorful.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 2 days 12 hours
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • Chicken
  • 1 kg 2 lbs boneless, skinless chicken thighs
  • Marinade
  • 250 g 1 cup natural yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 large garlic cloves finely minced
  • Fresh ginger finely grated (optional)
  • 2 teaspoons salt
  • 2 teaspoons cayenne pepper adjust to taste
  • 2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • Yogurt Sauce
  • 240 g 1 cup Greek yogurt
  • 2 tablespoons tahini well mixed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 garlic clove finely minced
  • 1 teaspoon salt or to taste
  • Zhoug
  • 80 ml ⅓ cup extra virgin olive oil
  • 1 tablespoon lemon juice adjust as desired
  • 2 garlic cloves
  • 1 bunch fresh coriander cilantro
  • 1 jalapeño deseeded
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cumin
  • A pinch of red pepper flakes
  • To Serve
  • Lebanese or pita flatbreads
  • Finely shredded lettuce
  • Pickled turnips or onions
  • Thinly sliced tomatoes
  • Finely sliced red onion
  • French fries or potato wedges

Method
 

  1. Marinate the Chicken
  2. In a mixing bowl, combine the yogurt, olive oil, lemon juice, garlic, ginger (if using), and all the spices listed under the marinade. Add the chicken thighs and thoroughly coat them with the mixture. Cover the bowl and refrigerate for a minimum of 3 hours, allowing the flavors to permeate the meat. For the most robust flavor, marinate overnight.
  3. Cook the Chicken
  4. Preheat the air fryer to 180°C (350°F). Arrange the marinated chicken in a heat-resistant, deep dish, pressing down lightly to compact the pieces. Cover securely with foil and cook in the air fryer for 35–40 minutes, or until the internal temperature reaches 75°C (167°F).
  5. Once cooked, drain any excess liquid and rest the chicken for 5 minutes before slicing it into fine strips.
  6. To achieve a crisp finish, place the sliced chicken directly into the air fryer basket and cook for an additional 5 minutes at 190°C (375°F), until the edges are browned and slightly crunchy.
  7. Prepare the Zhoug and Yogurt Sauce
  8. For the zhoug, blend all listed ingredients in a food processor or with an immersion blender until smooth and vibrant.
  9. To make the yogurt sauce, whisk together the Greek yogurt, tahini, olive oil, lemon juice, garlic, and salt until creamy and well incorporated.
  10. Serve and Enjoy
  11. Serve the sliced chicken shawarma on warm flatbreads, garnished with shredded lettuce, tomato slices, pickled vegetables, and red onion. Finish with a generous drizzle of yogurt sauce and zhoug or hot sauce, as desired.
  12. Alternatively, present the chicken with a side salad such as Tabbouleh, or accompany it with classic Middle Eastern sides like falafel for a more elaborate spread.