To make chicken shawarma in an air fryer, marinate 1 1/2 lb boneless skinless chicken thighs in Greek yogurt, lemon, garlic, cumin, paprika, coriander, turmeric and cinnamon for at least 30 minutes, then air fry at 380°F for 14 to 16 minutes, flipping halfway, until charred at the edges and 175°F inside. Slice and serve over rice or in warm pita with a garlic yogurt sauce, quick-pickled red onions, cucumber and tomato. It takes about 30 minutes of hands-on time and comes to roughly 380 calories and 38 g protein per serving with rice.
Marinade: 1/3 cup (80 g) plain nonfat Greek yogurt
2 tbsp fresh lemon juice plus 1 tsp lemon zest
1 tbsp olive oil
4 garlic cloves, finely grated
2 tsp ground cumin
2 tsp smoked or sweet paprika
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1/4 tsp cayenne or Aleppo pepper (optional)
1 tsp fine salt and 1/2 tsp black pepper
Garlic yogurt sauce: 3/4 cup plain nonfat Greek yogurt, 1 small grated garlic clove, 1 tbsp lemon juice, 1 tbsp chopped parsley and a pinch of salt
1 small red onion, thinly sliced, plus 2 tbsp red wine vinegar, 1/2 tsp sumac and a pinch of salt for quick pickling
To serve: 2 cups cooked brown or basmati rice (or 4 small whole-wheat pitas), sliced cucumber, tomato, pickles and parsley
How Do You Make Chicken Shawarma in an Air Fryer?
Marinate the chicken: Whisk the yogurt, lemon juice and zest, olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt and pepper in a bowl. Add the chicken thighs, turn to coat and refrigerate for at least 30 minutes or up to 24 hours.
Quick-pickle the onion: Toss the sliced red onion with the vinegar, sumac and a pinch of salt. Let it sit at least 15 minutes, stirring once, until bright pink.
Make the garlic yogurt sauce: Stir together the Greek yogurt, grated garlic, lemon juice, parsley and salt. Thin with a teaspoon of water if you want it drizzly, and chill until serving.
Preheat: Preheat the air fryer to 380°F for about 3 minutes and lightly oil the crisper plates.
Air fry: Shake off excess marinade and lay the thighs flat in a single layer, splitting them between both baskets so they do not overlap. Air fry at 380°F for 14 to 16 minutes, flipping after 8 minutes, until the edges are charred and the thickest piece reads 175°F.
Crisp the edges (optional): For extra shawarma-style char, raise the heat to 400°F for the last 2 minutes.
Rest and slice: Rest the chicken for 5 minutes, then slice it thinly across the grain.
Serve: Pile the sliced chicken over rice or into warm pita with cucumber, tomato, pickled onions and pickles. Spoon over the garlic yogurt sauce and finish with parsley and a squeeze of lemon.
Dual basket tip: Use Sync so dinner lands at once: air fry the chicken in basket 1 at 380°F for 16 minutes and cubed potatoes or cauliflower tossed in the same spices in basket 2 at 400°F for 15 minutes. Or split all the chicken between both baskets so the whole batch chars in one round. Windowed baskets like the HoninJoy 12-Qt Dual Basket let you watch the edges caramelize without opening the drawer.
New pick: HoninJoy 12-Qt Dual BasketTwo 6-Qt windowed baskets: chicken in one, spiced potatoes in the other, and Sync Finish ends both together.
How Many Calories Are in Air Fryer Chicken Shawarma? (Estimated)
Per serving (1/4 of the chicken with 1/2 cup cooked rice, cucumber, tomato, pickled onions and 3 tbsp garlic yogurt sauce): about 380 calories, 11 g fat (2.5 g saturated), 28 g carbohydrate, 3 g fiber, 5 g sugar, 38 g protein and about 640 mg sodium. These are estimates calculated from standard USDA values for boneless skinless chicken thighs, nonfat Greek yogurt, olive oil, brown rice, cucumber, tomato and red onion.
Mezze plate: hummus, tabbouleh, cucumber-tomato salad and warm whole-wheat pita
What Are Some Flavor Variations?
Shawarma bowls: serve over greens, quinoa or cauliflower rice with all the toppings for a lower-carb meal
Wraps: roll the sliced chicken in warm lavash or pita with lettuce, pickles and garlic sauce
Tahini drizzle: swap the yogurt sauce for 3 tbsp tahini whisked with lemon, garlic and water
Spicy version: add 1 tsp harissa to the marinade and serve with zhoug or chili sauce
Frequently Asked Questions
How long do you cook chicken shawarma in the air fryer?
Air fry marinated boneless chicken thighs at 380°F for 14 to 16 minutes, flipping halfway. Thighs are done at 165°F but taste best at 175°F, when they are juicy and charred at the edges.
Can you use chicken breast for air fryer shawarma?
Yes. Pound breasts to an even 3/4 inch or cut them into strips, marinate them the same way and air fry at 380°F for 10 to 14 minutes until they reach 165°F. Breast is leaner but dries out faster, so do not overcook it.
How long should chicken shawarma marinate?
At least 30 minutes, and ideally 4 to 12 hours. The yogurt and lemon tenderize the chicken, but do not go past 24 hours or the texture turns mushy.
Is air fryer chicken shawarma healthy?
Yes. We estimate about 380 calories, 38 g protein and 11 g fat per serving with 1/2 cup rice, sauce and vegetables. It uses only 1 tbsp of oil for the whole batch and a Greek yogurt sauce instead of a mayo-based garlic sauce. These are estimates.
What sauce goes with chicken shawarma?
A garlic yogurt sauce (like a lighter toum), tahini sauce made with tahini, lemon, garlic and water, or a spicy chili sauce such as harissa or zhoug all work well.
Can you meal prep chicken shawarma?
Yes. Store the sliced chicken in an airtight container in the fridge for up to 4 days with the sauce and pickled onions packed separately. Reheat in the air fryer at 350°F for 3 to 4 minutes.
