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Air fryer chicken shawarma sliced on a wooden cutting board after cooking and resting.
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Air Fryer Chicken Shawarma

This Air Fryer Chicken Shawarma is juicy, flavorful, and super easy to make. It's perfect for wraps, bowls, or salads and will instantly be your new weeknight favorite!
Course Main Course
Cuisine Mediterranean
Keyword air fryer chicken shawarma
Prep Time 25 minutes
Cook Time 12 minutes
Rest Time 5 minutes
Total Time 42 minutes
Servings 4 servings
Calories 173kcal
Author Tawnie Graham of Kroll's Korner

Equipment

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:

US Customary - Metric

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
    Side-by-side of slicing the chicken breasts then patting dry with a paper towel.
  • 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 Timer
    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, 1 tsp. kosher salt, Zest of 1 lemon, 1 Tbsp. fresh lemon juice, 1/4 tsp. sumac
    Three images side-by-side showing making the marinade then tossing the chicken in it to fully coat.
  • 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.
    Side-by-side images of placing the chicken breasts in the air fryer then after they have cooked.
  • Let it rest: Remove the chicken from the air fryer. Tent it with foil and let it rest for about 5 minutes. Start Timer
    Side-by-side image of letting the cooked chicken rest on a wood cutting board and tenting with foil to lock in the juices.
  • 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
    Side-by-side of slicing the chicken shawarma after resting then tucking into a pita to serve.

Notes

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.

Nutrition

Serving: 1serving | Calories: 173kcal | Carbohydrates: 2g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 612mg | Potassium: 467mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 346IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg