This is the ultimate wrap - every element of texture and temperature has its match which makes biting into one of these so satisfying. The sizzling, juicy chicken needs the fresh, crisp lettuce and tomato, just as the mixture of spices needs the refreshing yogurt dill sauce - cooling the palate like a splash of cold water on a hot day. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
What is Chicken Shawarma
Shawarma, a classic Middle Eastern street food, is typically made by layering marinated meat onto a spit in a sort of cone-shaped mound. As the meat is rotated and cooked on the spit, the meat bathes in its own dripping juices, and slices are shaved off to order. By using boneless skinless chicken thighs, and thoroughly marinating them, we ensure the meat stays juicy through the cooking process.
Inspiration
I first tasted Chicken Shawarma at Mammouns - an NYC spot famous for late-night eats. I instantly fell in love with the big flavors! Years later I decided to try making it at home, even though I never thought of Shawarma as something homemade. The best part about my recipe is how easy it is to put together. It’s also the perfect make-ahead meal. Simply marinate the chicken overnight and then just 12 minutes in the Air Fryer!
Shawarma Spices
This Chicken Shawarma recipe uses spices that I already have in my kitchen (garlic, paprika, cumin, coriander) If you don’t have some of the other spices like (cloves or cardamom) you can skip them! I promise the Shawarma will still be excellent. The combination of spices is essential in laying the base for flavor, here are a few highlights! (These are the ground versions):
Paprika - mild sweet paprika that adds a vibrant red color without too much heat Cumin - warm and earthy with a hint of bittersweet citrus Coriander - adds a hint of citrus, often paired with cumin for just the right balance of earthiness. Cinnamon - adds sweet and earthy heat. So versatile it’s used throughout the world in both savory and sweet dishes. Cardamom – heady and super aromatic, wonderful in desserts! Cloves – aromatic flower buds from the evergreen clove tree. Slightly sweet and pungent, often paired with cinnamon and black pepper for a perfect spice blend.
How to Make Chicken Shawarma
Here is a step-by-step recipe showing how I cook the chicken for shawarma in the air fryer. Please scroll down to the recipe card at the end of this post for a printable recipe card with ingredient quantities, instructions, and how to bake or grill if you do not have an air fryer!
In a large bowl mix together salt, garlic, paprika, cayenne pepper, ground cumin, ground coriander, ground cinnamon, ground cardamom, ground cloves, ground black pepper, lemon juice, and oil. Add the chicken and coat well. Allow to marinate for 2 hours or overnight.
Air Fryer Method
Preheat the Air Fryer to 400 degrees F. Line the chicken in a single layer. Spread sliced onions on top. Air Fryer at 380 degrees F for 10 minutes. Turn over and cook for another 2 to 5 minutes. Allow the chicken to rest for 5 minutes before cutting it into thin strips.
Oven Method
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and line the chicken thighs in a single layer. Roast in the oven for 15 to 20 minutes on each side as the edges crisp up and the chicken is cooked through in the middle. Use a digital thermometer to make sure that the thickest piece has reached 165 degrees F. Remove from the oven and allow the chicken to rest for 5 minutes before making thin slices.
Lemon Dill Tzatziki
Peel and grate cucumbers and then press out all the excess liquids using a strainer or a cloth. Stir together the yogurt, cucumber, garlic, lemon juice, and dill in a medium bowl. Season the yogurt sauce with salt and pepper. Taste and adjust the seasonings.
Chop the veggies - lettuce, tomatoes, cucumbers, red onion, etc. Next, warm up the bread. You can either use pita bread or other flatbread you like. I also love serving the Shawarma on either homemade parathas or the flaky Kawan Parathas sold in Indian grocery stores. Love Kawan Parathas? Do try my Black Bean Chalupas.
How To Serve Chicken Shawarma
Storing
Chicken Shawarma is a perfect make-ahead meal. Cooked Chicken can be refrigerated for up to a week. Warm up in a stovetop pan, air fryer, or microwave. I hope you will try this easy recipe. My entire family loves it and it is also a kid-friendly meal. Make a batch of quick and easy white chocolate bark for dessert with this meal. Did you enjoy this easy Shawarma? Here are some Air Fryer Recipes to try: Marinate the chicken for up to 24 hours and grill, bake, or air fry (my newest obsession) for those perfect charred edges. Instructions for each technique are described in the recipe below. YOU CAN MAKE THIS AWESOME CHICKEN SHAWARMA EVEN WITHOUT AN AIR FRYER.
Garlic Broccoli Masala Fries Tandoori Chicken Fish Sticks Chilli Chicken Donuts with Lemon Saffron Glaze
Recipe
