Air Fryer Chicken Shawarma

This middle-eastern inspired air fryer chicken shawarma is a more flavorful and convenient way to make chicken shawarma for wraps or salads!

Course Dinner, Lunch

Cuisine Middle Eastern

Keyword air fryer chicken shawarma, Chicken Shawarma Mediterranean Salad

Prep Time 10

Marinade Time 30

Total Time 40

Servings servings

Calories 221kcal

Author Kelli Shallal MPH RD

Equipment

1 Air Fryer
1 Large Bowl or Ziplock Bag

Ingredients

3 cloves garlic, minced
1 tablespoon coriander
1 tablespoon cardamom
¼ teaspoon cayenne pepper
1 tablespoon paprika
1 teaspoon sumac
2 teaspoons sea salt
1 whole lemon, juiced
⅓ cup avocado oil
2 teaspoons sugar
2 pounds chicken breast or thighs

To Make Wraps

pita bread or flatbread
tzatziki sauce
tomato
green or romaine lettuce
red onion

Instructions

Combine chicken with lemon juice, avocado oil, garlic, coriander, cardamom, cayenne pepper, paprika, sumac, salt, and sugar in a large bowl or gallon ziplock bag.
3 cloves garlic, minced, 1 tablespoon coriander, 1 tablespoon cardamom, ¼ teaspoon cayenne pepper, 1 tablespoon paprika, 1 teaspoon sumac, 2 teaspoons sea salt, 1 whole lemon, juiced, ⅓ cup avocado oil, 2 teaspoons sugar, 2 pounds chicken breast or thighs
If in a bag, massage chicken into marinade. If in a bowl, toss to coat well.
Leave it in the refrigerator to marinate for at least 24 hours, or store in the freezer for future use.
Preheat the air fryer to 375F.
Add chicken (defrosted if you previously froze it) to the air fryer and cook for 7-20 minutes, flipping with five minutes left. How long to cook your shawarma will depend on the thickness of your chicken breasts. Smaller (7-8 ounces) will take 7-10 minutes, and larger (10-11 ounces) chicken breasts will take 16-20 minutes. Use a thermometer to ensure the chicken reaches a minimum temperature of 165F.

Video

Notes

Storing: Store cooked chicken in the fridge for up to five days.

Freezing: You can freeze the chicken with the marinade (if it hasn't been previously frozen) and defrost it under refrigeration before cooking. Or you can cook the chicken, let it completely cool in the refrigerator and freeze it for up to 3 months (make sure to freeze the same day you cook it.) Then, again, defrost under refrigeration and reheat to 165F.

Nutrition