Air Fryer Chicken Shawarma
This Air Fryer Chicken Shawarma is a delightful dish that's both simple to prepare and irresistibly flavorful. With marinated chicken thighs cooked to tender perfection in the air fryer, every bite is a balance of savory, spicy, and aromatic flavors. Prepare the marinade ahead of time to allow the chicken to fully absorb the spices, then enjoy the crispy bits and tender meat, perfect for flatbreads or a side salad.
Ingredients
- Chicken
- 1 kg 2 lbs skinless, boneless chicken thighs
- Marinade
- 250 g 1 cup natural yogurt
- 2 large garlic cloves minced
- Fresh ginger minced (optional, small piece)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp salt
- 2 tsp cayenne pepper adjust for spice preference
- 2 tsp paprika
- 1 tsp ground black pepper
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cardamom
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- Yogurt Sauce
- 240 g 1 cup Greek yogurt
- 2 tbsp tahini stir before use
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 garlic clove minced
- 1 tsp salt or to taste
- Zhoug
- 80 ml ⅓ cup extra virgin olive oil
- 1 tbsp lemon juice adjust to taste
- 2 garlic cloves
- 1 bunch fresh coriander cilantro
- 1 jalapeño seeds removed
- ½ tsp salt
- ½ tsp ground cardamom
- ½ tsp ground cumin
- Pinch of red pepper flakes
- To Serve
- Flatbreads Lebanese or pita
- Sliced lettuce
- Pickled onions or pickled turnips
- Sliced tomatoes
- Finely sliced red onion
- Fries
Instructions
- Marinate the Chicken
- In a large bowl, combine all the ingredients for the marinade. Add the chicken thighs and toss them to ensure they are fully coated with the mixture. For optimal flavor, allow the chicken to marinate in the fridge for at least 3 hours, or preferably overnight.
- Cook the Chicken
- Preheat the air fryer to 180°C (350°F).
- Arrange the marinated chicken in a deep container and cover tightly with foil, pressing down gently to compress the pieces.
- Air fry, covered, for 35-40 minutes, or until the chicken is cooked through and registers 75°C (167°F) on a meat thermometer.
- After cooking, drain any excess liquid and let the chicken rest for 5 minutes before slicing into thin strips.
- For a crispy finish, return the sliced chicken to the air fryer basket and cook for an additional 5 minutes at 190°C (375°F), allowing the edges to crisp up.
- Prepare the Zhoug and Yogurt Sauce
- To prepare the zhoug, combine all its ingredients in a food processor or blend with an immersion blender until smooth.
- For the yogurt sauce, simply mix together the Greek yogurt, tahini, olive oil, lemon juice, minced garlic, and salt.
- Serve and Enjoy!
- Layer the sliced chicken on warm flatbreads, topping with yogurt sauce, sliced lettuce, pickles, tomatoes, onions, and a generous drizzle of zhoug or hot sauce.
- Alternatively, serve the chicken with a fresh salad, such as Tabbouleh, or pair it with other Middle Eastern favorites like falafel.