Golden, spice-encrusted chicken with perfectly crispy edges and a tender, juicy center-this air fryer chicken shawarma serves up chicken at its weeknight best.
I first discovered chicken shawarma at a halal cart in New York City in the late 90s. I was working in midtown, and the popular cart I frequented was just down the street from my office. The line was long every single day, but that never stopped me; chicken and rice (with plenty of white and red sauce) was my favorite meal in the city.
Once we moved away from New York, I was determined to replicate the dish at home. This wasn't easy back before food blogging was a thing! It took actual trips to the actual library to come up with something close to what I remembered shawarma to be. Now it's one of my family's favorite dinners.
Authentic chicken shawarma flavor from the air fryer
Technically, "shawarma" refers to a cooking method: marinated meat stacked high, then cooked on a rotating spit until tender and infused with smoky flavor. Most of us don't have a vertical rotisserie in our kitchen, but a lot of us have an air fryer!
I've found that a yogurt-based chicken shawarma marinade combined with cooking in the air fryer produces the smoky flavor and crispy edges that chicken shawarma is famous for. And it's easy to reproduce the chicken shawarma marinade that gives it all the rich spiced flavor that shawarma is famous for.
Cultural note: Shawarma is a cherished street food across the Middle East and Eastern Mediterranean, with each region bringing its own spices and traditions. This air fryer version is a home-friendly adaptation inspired by those flavors. For an authentic version of chicken shawarma, check out these recipes from Maureen Abood and Amira's Pantry.
Ingredients and substitutions
- Boneless skinless chicken thighs - I use thighs in this recipe because they cook much better in the air fryer than chicken breasts. If you prefer to use breasts, consider grilling them instead of air frying.
- Plain Greek yogurt - I use Fage 2% Greek yogurt. You can use any fat percentage you like. The enzymes in the yogurt tenderize the chicken and give the shawarma marinade a rich consistency.
- Extra virgin olive oil - My favorite everyday olive oil is Graza's "Sizzle" EVOO.
- Lemon juice - Fresh is best in this recipe, but jarred lemon juice will work.
- Ground cumin, smoked paprika, ground coriander, ground turmeric, ground cinnamon, allspice - You can also use a blended seasoning mix. My very favorite is this shawarma seasoning mix from Villa Jerada.
- Kosher salt and ground black pepper
What to serve with chicken shawarma
For a complete shawarma experience, this is what I serve with chicken shawarma dinners:
- Mediterranean yellow rice
- Sumac onions
- Lemon garlic yogurt sauce
- Easy Mediterranean chopped salad with fresh herbs -or-
- Kale tahini Caesar salad with harissa roasted chickpeas
I also serve chicken shawarma with roasted garlic hummus and harissa.
Tips for perfect air fryer chicken shawarma
- Marinate your chicken for at least 30 minutes. It takes some time for the enzymes in the yogurt to start tenderizing the chicken, so I recommend marinating for at least 30 minutes. The chicken can stay in the marinade for up to 8 hours, but it might affect the texture if it's left in much longer.
- Don't crowd the basket. The edges of the chicken need air to circulate around them in order to get good and crispy, so don't crowd your air fryer basket. It's better to work in batches.
- Let your chicken to rest after cooking. This is true of every chicken recipe! Always let your chicken rest for at least half the time that it was cooked before you cut it. This allows the temperature to come up to 160°f and allows the juices to redistribute, giving you juiciest chicken possible.
- Know your air fryer. I tested this recipe in a Ninja air fryer; your air fryer may cook differently than mine. Use a meat thermometer - my favorite is the Classic Super-Fast Thermapen by ThermoWorks. I have owned so many digital meat thermometers, and this one has hands-down been the best.
FAQ
The yogurt in this recipe helps to tenderize the meat, but it is not required. For a dairy-free marinade for chicken shawarma, increase the olive oil and lemon juice by one tablespoon each, and proceed with the recipe as written.
Yes, but watch the cooking time closely. I find that chicken breasts cook much faster than thighs in the air fryer. I prefer to use my stovetop cast iron grill pan when I'm cooking breasts, so I haven't tested them much in the air fryer.
Chicken is considered done when it reaches an internal temperature of 160°f. The temperature continues to rise for about 10 minutes after removing it from the air fryer, so I always take mine out the first time I get a reading above 152°f.
Prep ahead and leftover storage
Your chicken shawarma marinade can be prepared up to two days ahead and stored in the refrigerator. Add the chicken up to 8 hours before you plan to cook it.
Refrigerate cooled chicken in an airtight container for up to 4 days. Reheat gently in the air fryer or skillet to revive the crispy edges.
Did you try this recipe?
If you try this chicken shawarma, I'd love to hear what you think! ⭐ Leave a star rating and a review in the recipe card below-it's helpful feedback for me and also for fellow readers and home cooks.
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More chicken & turkey recipes to try:
Air Fryer Chicken Shawarma
Special Equipment
- Air Fryer This recipe was tested in a Ninja Foodie Grill Air Fryer
Ingredients
- 1½ pounds boneless skinless chicken thighs about 6
- ½ cup plain Greek yogurt any fat content
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice from about ½ lemon
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon allspice optional
- ½ teaspoon ground black pepper
- 1 teaspoon kosher salt
Instructions
- Trim any excess fat off the thighs and place them in a bowl1½ pounds boneless skinless chicken thighs
- Add the remaining ingredients (yogurt through kosher salt) and mix well to combine.½ cup plain Greek yogurt, 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 1 teaspoon ground coriander, 1 teaspoon ground turmeric, ½ teaspoon ground cinnamon, ¼ teaspoon allspice, ½ teaspoon ground black pepper, 1 teaspoon kosher salt
- Cover the bowl with plastic wrap or foil and marinate for a minimum of 30 minutes or up to 8 hours (the chicken will turn mushy beyond that).
- Preheat your air fryer to 375 and add the chicken thighs in a single layer.
- Cook for 15 minutes turning once. The chicken is done when it reaches an internal temperature of 155°F.
- Remove the chicken to a platter or cutting board and allow it to rest for 7-8 minutes before slicing and serving. The temperature should come up to 160°F during that time.
Notes
- If you prefer to use chicken breasts, they cook much faster (Cut thick chicken breasts into thinner pieces so they cook evenly). Start checking the temperature around the 10-minute mark.
- To speed up prep (and avoid having to buy all of those spices individually), you can buy a pre-mixed shawarma seasoning. My favorite is this shawarma seasoning from Villa Jerada.
- Air fryers can vary - adjust the cooking time to your model according to your experience.
- The allspice can be left out of the chicken shawarma marinade. It adds something to it, but it's not necessary (and it's expensive if you don't already have it in your spice cabinet).
Nutrition*
*All nutritional values are estimates only. They are calculated by an online resource.
Jaleah says
This air fryer chicken shawarma is amazing! Such a delicious recipe.
Beverly says
My family loved this recipe! The chicken so crispy, juicy and had so much flavor! We'll definitely be making this again!
Jacqueline says
I have always loved chicken shawarma and this air fryer version is a great way to make it! Easy and so delicious!
Krystle Smith says
I paired it with a quick chopped salad and it made for such an easy, delicious weeknight dinner. Can't wait to make this again and maybe try it in wraps next time.
Liz says
Making this Chicken Shawarma in the air fryer was super easy and the results were delicious!!!
Sarah James says
We loved the marinade on the chicken shawarma, delicious.You're right, the air fryer does a great job of crisping the edges and the chicken thighs kept juicy too.