There is no compromise on flavour in this delicous Air Fryer Chicken Shawarma recipe!
Chicken Shawarma is a popular middle-eastern dish traditionally made using thin slices of marinated chicken stacked on a vertical rotisserie. This Air Fryer Chicken Shawarma recipe has all the flavour without the hassle. You are going to love this recipe.
Chicken shawarma is usually served in a pitta or flat bread along with a variety of accompaniments such as fresh salad, yoghurt sauce and pickles. You can prepare the chicken marinade in less than 10 minutes and leave the rest up to the air fryer.
You can make Air Fryer Chicken Shawarma in no time!
How does chicken shawarma differ when cooked in the air fryer?
Cooking chicken shawarma on a rotisserie is a traditional method that has been used for centuries in the Middle East. This Air Fryer Chicken Shawarma recipe offers a more convenient and healthier way to prepare chicken shawarma at home, hassle free and without missing out on the delicious middle-eastern flavours.
Can I achieve the same authentic flavour in this Air Fryer Chicken Shawarma recipe?
While cooking chicken shawarma in the air fryer may not replicate the delicious smoky flavour of traditional rotisserie cooking, you can still achieve delicious results. In fact, if you have a rotisserie, go ahead and use it instead. The marinated chicken is amazing cooked that way. The standard of flavour is not compromised.
How can you store the leftover Air Fryer Chicken Shawarma?
This Air Fryer Chicken Shawarma is perfect for storing in the fridge for later and for freezing. Here are my top tips:
Refrigeration – If you have leftover Air Fryer Chicken Shawarma, allow it to cool down to room temperature before storing. Then, transfer it to an airtight container. Make sure the container is completely sealed to prevent air from entering. Stored this way, the chicken can last in the refrigerator for up to 3-4 days.
Freezer – If you want to store chicken for a longer period, freezing is a great option. Again, allow the dish to cool down completely before transferring it to freezer-safe containers or resealable freezer bags.
To reheat, defrost fully then place back in the air fryer at 150c/300f for 6-7 minutes.
How do I serve this Air Fryer Chicken Shawarma?
Shawarmas typically pair well with soft, fluffy bread that can soak up the flavour and compliment the fillings. Flat breads such as pitas naans work perfectly! I have listed some naan recipes you can follow below and also highly recommend making these homemade pitas. Why not impress your family and friends by making your own naan breads to serve with this delicious Air Fryer Chicken Shawarma?
What about the sauce?
I loaded my chicken shawarma with lettuce, red onion and both a red and white kebab sauce you can make very easily by following the instructions below.
White Kebab Sauce
230g (1 cup) Greek yoghurt
230g (1 cup) mayonnaise
½ tsp black pepper
4 garlic cloves, minced
1 tsp dried dill (optional)
1 tsp dried parsley (optional)
Juice of one lemon
Salt to taste
Place the mayonnaise and yoghurt in a mixing bowl and whisk until smooth. Add the remaining ingredients and add salt to taste. Keep in an air-tight jar or squeeze bottle in the fridge until required.
Red Kebab Sauce
3 red bird’s eye chillies
400g tinned (canned) chopped tomatoes
3 – 4 garlic cloves, crushed
1 tbsp tomato paste
½ tsp black pepper
Juice of one lemon or 1 tbsp white vinegar
Salt to taste
Place all of the ingredient up to and including the lemon juice/vinegar in a blender and blend until smooth. Taste it and add salt to taste. Store in the fridge in an air-tight jar or squeeze bottle until needed.
Top Tips
- To ensure the chicken cooks evenly, arrange it in a single layer in the air fryer and avoid over crowding the basket.
- Once your chicken has cooked through and you have chopped it up, place it back in the air fryer basket and air fry for a further 5-10 minutes to crisp up the edges.
- Save the juices at the end of cooking and pour over your chicken once it has been served to help the chicken reabsorb some of that moisture, preventing the meat from becoming dry.
Step by step photographs…
Prepare your ingredients. It’s easier that way!
Place the marinade ingredients in a large bowl.
Whisk the ingredients to forma smooth marinade.
Fully coat the chicken in the marinade. Then Marinate for 30 minutes or up to 24 hours (the longer the better). For longer marinating times, add the lemon juice approximately 1 hour before use.
When ready to cook, place the chicken in the air fryer drawer on some foil. Do not over fill the air fryer.
Cover the chicken with another layer of foil and make sure the foil is wrapped firmly around the chicken. Air fry for 35-40 minutes or until the chicken Is cooked.
Once your chicken is cooked, it should look like this.
Shred the chicken ready for to serve up.
If you would like, place the chicken shawarma back in the air fryer at 200C/400F for 5 minutes to crisp up the edges. Then serve up and enjoy!
If you like this Air Fryer Chicken Shawarma recipe, you might like to try some of these air fryer recipes too…
Bang Bang Chicken in the Air Fryer
Have you tried this Slow Cooker Chicken shawarma recipe?
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Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Ingredients
- 1 kg boneless chicken thighs
- 5 tablespoons olive oil
- 2 tablespoons garlic and ginger paste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon alspice
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon powder
- 1 tablespoon paprika
- Salt and black pepper to taste
Instructions
- Place all of the marinade ingredients in a bowl and mix well. Add your chicken to the marinade and ensure it is all nicely coated. Marinate for 30 minutes or up to 24 hours. The longer the better.
- When you are ready to cook the chicken, preheat your air fryer to 180C/350F. Place a layer of foil in the bottom of your air fryer basket then add the chicken. Be sure not to over crowd your air fryer to allow for even cooking, You may need to cook this in batches.
- Cover the chicken with another layer of foil and make sure the foil is wrapped firmly around the chicken. ifry for 35-40 minutes or until the chicken reads 75C/167F on a meat thermometer
- Put aside any liquid that has been released. You can add this to your serving bowl later to reabsorb some of the moisture and stop the chicken from becoming dry.
- Place the chicken on a chopping board and using a sharp knife, shred the chicken ready for serving.
- OPTIONAL Once you have shredded the chicken, place it back into the air fryer basket and cook for a further 5 minutes (200C/400F) to crips the edges.
- Serve on its own or in fresh naan accompanied with salad, red onion and both red and white kebab sauce (see notes)
Notes
I loaded my chicken shawarma with lettuce, red onion and both a red and white kebab sauce you can make very easily by following the instructions below.
White Kebab Sauce
230g (1 cup) Greek yoghurt230g (1 cup) mayonnaise½ tsp black pepper4 garlic cloves, minced1 tsp dried dill (optional)1 tsp dried parsley (optional)Juice of one lemonSalt to taste
Place the mayonnaise and yoghurt in a mixing bowl and whisk until smooth. Add the remaining ingredients and add salt to taste. Keep in an air-tight jar or squeeze bottle in the fridge until required.
White Kebab Sauce
3 red bird’s eye chillies400g tinned (canned) chopped tomatoes3 – 4 garlic cloves, crushed1 tbsp tomato paste½ tsp black pepperJuice of one lemon or 1 tbsp white vinegarSalt to taste
Place all of the ingredient up to and including the lemon juice/vinegar in a blender and blend until smooth. Taste it and add salt to taste. Store in the fridge in an air-tight jar or squeeze bottle until needed.
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Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 608Total Fat: 40gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 305mgSodium: 722mgCarbohydrates: 5gFiber: 2gSugar: 0gProtein: 62g
