Air Fryer Chicken Shawarma
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This Air Fryer Chicken Shawarma is everything you love about the classic street food (it’s warm, spiced, juicy, and packed with bold flavor) but made easily right at home. The chicken is marinated in a blend of warm spices, olive oil, and lemon, then cooked in the air fryer until perfectly tender with crispy edges.
I love this recipe because it feels a little extra but is actually so easy to throw together, aka the kind of meal we all need more of. Plus, it’s super versatile! Serve it tucked into a warm pita, over rice, or with my Cucumber Tomato Salad or Mediterranean Orzo Salad for a fresh and easy meal that everyone will love!
If you’re looking for more easy, go-to dinners, try my Chili Crisp Salmon, Weeknight Cashew Chicken Stir Fry, Salmon Nuggets with Bang Bang Sauce, Thai Chicken Salad with Peanut Dressing, One-Pan Gnocchi Lasagna, or Sausage, Peppers, and Rice Skillet.
Table Talk with Tawnie
Blame it on the good weather we’ve been having or me just having lots of cravings for fresh, healthy meals, but I literally cannot stop making this air fryer chicken shawarma with my Cucumber Tomato Salad. It’s been on the weekly menu plan rotation for weeks, and I’m still not tired of it! 😂 I know you’ll love and appreciate how easy it is to make, too. At the end of the day, I want something tasty, convenient, and good for me, and this is checking ALL.THE.BOXES 🤗 PS – if you don’t own an air fryer? No problem! Check the post for the other methods you can use to make it!
- Chicken: You’ll need 1 pound of chicken (or 2 large chicken breasts), sliced in half horizontally if thick. This helps them cook more evenly and quickly while giving you those tender, juicy bites with more surface area for all the flavorful spices.
- Extra-virgin olive oil: The oil adds moisture to the marinade and helps the spices cling to the chicken while giving it that lightly crisp, golden exterior in the air fryer. I’ve recently been on a mission to review olive oils (you can check out all the reviews on my Instagram) and would recommend Bono, Brightland, or Corto as a great option for this marinade!
- Seasonings: This chicken uses a warm blend of ground cumin, coriander, garlic powder, paprika, turmeric, ground cloves, cardamom, and cinnamon. This combination gives the chicken its signature shawarma flavor that’s earthy, slightly smoky, and perfectly spiced with just a hint of warmth.
- Lemon: Fresh lemon juice and zest from one lemon brighten up the marinade, and acidity helps balance the richness of the spices and oil. Make sure to use FRESH lemon juice for the best flavor!
- Sumac (optional): Adds a tangy, slightly lemony flavor that enhances the overall brightness of the dish. You can mix it into the marinade or sprinkle it over the cooked chicken for a fresh finish.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prep the chicken
Slice chicken breasts in half and pat dry with paper towels.
Season the chicken
In a bowl, combine the marinade ingredients. Add the chicken and toss to coat. Let the chicken sit for ~15 minutes to really absorb the flavors.
Air fry
Place chicken in the air fryer and cook for about 8 minutes, then flip and cook for another 4-6 minutes.
Let it rest
Remove the chicken from the air fryer and tent it with foil to let it rest for about 5 minutes.
Slice & enjoy!
Slice chicken strips and serve warm in pita wraps, over rice bowls, or on top of your favorite salad!
Expert Tips
- Slice for even cooking: If your chicken breasts are thick, I highly recommend slicing them horizontally to create thinner cutlets that cook faster and more evenly (and soak up more flavor).
- Marinate for longer: Even 15-30 minutes makes a difference, but if you have time, let the chicken marinate for a few hours or overnight for a deeper flavor.
- Don’t overcrowd the air fryer: Cook in a single layer so the chicken gets those slightly crispy edges instead of steaming. You may need to cook in batches if you have a smaller air fryer (or want to double the recipe).
- Use a meat thermometer: The chicken is done when it reaches an internal temperature of 165°F. This keeps it juicy and prevents it from overcooking.
- Let it rest: Letting the chicken rest for a few minutes (tented with foil) helps the juices to redistribute and lock in before slicing.
- Finish with fresh elements: A squeeze of lemon juice or sprinkle of sumac right before serving really brings everything to life.
Cucumber Tomato Salad
This Cucumber Tomato Salad is fresh, crisp, and tossed in a delicious, light, tangy dressing. It’s a quick, flavorful, and refreshing side dish that’s perfect for pairing with your summer meals.
Alternative Cooking Methods
Grill/Stovetop Method
- Preheat a grill to medium-high heat or heat a large skillet over medium heat with a little oil.
- Add the marinated chicken, making sure it’s in a single layer.
- Cook for 4–6 minutes per side (depending on thickness) until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Remove from heat and let rest for a few minutes before slicing.
Oven-Baked Method
- Preheat oven to 425°F.
- Place chicken on a lined baking sheet.
- Bake for 18–22 minutes, depending on thickness, until cooked through.
- For extra browning, broil for 2–3 minutes at the end.
- Let rest, then slice.
Storage / Freezing
- Refrigerator: Store cooked chicken in an airtight container for up to 4 days. This chicken works great for meal prep!
- Freezer: Freeze for up to 2–3 months. Slice or chop before freezing for easier reheating.
- Reheating: Reheat in the air fryer at 350°F for a few minutes, in a skillet over medium heat, or in the microwave until warmed through. Add a splash of water or lemon juice to keep it from drying out.
FAQs
What is chicken shawarma?
Chicken shawarma is a Middle Eastern dish made with chicken that’s marinated in a blend of warm spices, garlic, lemon, and oil, then cooked until tender and flavorful. Traditionally, it’s roasted on a vertical spit and shaved into thin slices, but at home it’s often made in the air fryer, oven, or on the stovetop. It’s typically served in pita or flatbread, or over rice, and topped with things like fresh veggies, herbs, and sauces like garlic sauce or tzatziki.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are a great option and tend to be even juicier and more flavorful. Just adjust cooking time as needed since they may take slightly longer.
What should I serve with chicken shawarma?
It’s delicious in pita wraps, rice bowls, or salads. Pair it with cucumber tomato salad, hummus, garlic sauce, or tzatziki for a complete meal.
Can I make this ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance or fully cook it and reheat when ready to serve.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Air Fryer Chicken Shawarma
Ingredients
- 1 lb. chicken breasts (about 2 large breasts, sliced in half horizontally if thick (I usually always do this to make thinner))
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/2 tsp. turmeric
- 1/4 tsp. ground cloves
- Pinch cardamom
- Pinch cinnamon
- Freshly cracked black pepper (to taste)
- 1 tsp. kosher salt
- Zest of 1 lemon
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. sumac (optional – can add to the chicken marinade, or use for sprinkling on top when serving)
Optional for serving:
- Pita or flatbread
- Cucumber tomato salad
- Hummus or tzatziki
- Pickled onions
- Fresh parsley
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prepare the chicken: If the chicken breasts are large, slice them horizontally to create thinner cutlets. Pat the chicken dry with paper towels.1 lb. chicken breasts
- Season the chicken: In a bowl, combine the olive oil, cumin, coriander, garlic powder, paprika, turmeric, cloves, cardamom, cinnamon, black pepper, salt, sumac, lemon zest, and lemon juice. Add the chicken and toss until evenly coated in the marinade. Let the chicken sit for ~15 minutes if time allows to absorb the flavors. Start Timer1 Tbsp. extra virgin olive oil, 1/2 tsp. ground cumin, 1/2 tsp. ground coriander, 1/2 tsp. garlic powder, 1/2 tsp. paprika, 1/2 tsp. turmeric, 1/4 tsp. ground cloves, Pinch cardamom, Pinch cinnamon, Freshly cracked black pepper, 1 tsp. kosher salt, Zest of 1 lemon, 1 Tbsp. fresh lemon juice, 1/4 tsp. sumac
- Air fry: Preheat the air fryer to 375°F. Place the chicken in the air fryer basket in a single layer. Cook for 8 minutes Start Timer, then flip and cook for another 4-6 minutes Start Timer, or until the chicken reaches an internal temperature of 165°F.
- Let it rest: Remove the chicken from the air fryer. Tent it with foil and let it rest for about 5 minutes. Start Timer
- Slice and serve: Slice into strips and serve warm in pita wraps, over rice bowls, or on top of salads with your favorite toppings.Pita or flatbread, Cucumber tomato salad, Hummus or tzatziki, Pickled onions, Fresh parsley
Equipment
Notes
- Preheat a grill to medium-high heat or heat a large skillet over medium heat with a little oil.
- Add the marinated chicken, making sure it’s in a single layer.
- Cook for 4–6 minutes per side (depending on thickness) until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Remove from heat and let rest for a few minutes before slicing.
- Preheat oven to 425°F.
- Place chicken on a lined baking sheet.
- Bake for 18–22 minutes, depending on thickness, until cooked through.
- For extra browning, broil for 2–3 minutes at the end.
- Let rest, then slice.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Saltwater Studio
