Juicy Air Fryer Chicken Shawarma (Better Than Takeout)
If you’re craving something bold, juicy, and packed with flavor, this Air Fryer Chicken Shawarma is about to become your new go-to weeknight dinner.
Ingredients
- 1 pound chicken thighs (boneless, skinless)
- 1 pound chicken breasts (boneless, skinless)
- 3 tbsp olive oil
- 3 tbsp white vinegar
- 2 tbsp tomato paste
- 1 lemon juiced
Homemade Shawarma Spice Blend
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp allspice
- 1 tsp onion powder
- 1 tsp cardamom
- 1½ tsp salt
- ¼ tsp crushed red pepper adjust for spice level
- ¼ tsp cinnamon
Instructions
- In a large mixing bowl, whisk together olive oil, white vinegar, lemon juice, tomato paste, and the shawarma spice blend until smooth and well combined.
- Add the chicken to the marinade and toss until every piece is fully coated. Cover and refrigerate for at least 2 hours, or ideally overnight for the deepest flavor.
- Preheat your air fryer to 375°F for 3 minutes.
- Place the marinated chicken in a single layer in the air fryer basket (work in batches if needed to avoid overcrowding). Cook for 12 minutes without stirring. Flip and gently toss the chicken, then continue cooking for another 10–12 minutes, flipping once halfway through, until golden brown and the internal temperature reaches 165°F .
- Remove the chicken from the air fryer and let it rest for 5 minutes to lock in the juices.
- Serve warm in soft pita bread or flatbreads with hummus, garlic sauce, or tzatziki, and top with lettuce, tomatoes, cucumbers, or pickles.
Notes
- Use chicken thighs for the juiciest, most flavorful result
- Marinate overnight if possible for maximum shawarma flavor
- Don’t overcrowd the air fryer or the chicken will steam instead of crisp
- Let the chicken rest a few minutes after cooking to keep it juicy
- Cut chicken into even pieces so it cooks evenly
- Serve immediately for the best texture and flavor