Shawarma flavour comes from the spice blend and hard heat, not the rotating spit. Yogurt in the marinade tenderises the thighs and helps the spices cling, and the air fryer gives you the crisp edges that make shawarma worth eating. Pile it into flatbreads or over rice.
Everything you need
- 700 g boneless chicken thighs, cut into strips
- ¼ cup (61 g) plain yogurt
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp (5 g) paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 1 tsp (3 g) garlic powder
- 1 lemon, juiced
- 1 tsp fine salt
- ½ cup (123 g) plain yogurt (for the sauce)
- 1 tbsp (15 g) tahini (for the sauce)
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Mix the ¼ cup yogurt, oil, all the spices, half the lemon juice and the salt into a paste. Massage it into the chicken strips, cover and chill for 30 minutes, or overnight.
For this step
- 700 g boneless chicken thighs
- ¼ cup (61 g) plain yogurt
- 1 lemon
- 1 tsp fine salt
- ½ cup (123 g) plain yogurt (for the sauce)
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Preheat the air fryer to 200°C / 400°F for 3 minutes.
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Spread the strips in a single layer with a little space. Two batches beats one crowded one.
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Air fry for 10 to 12 minutes, shaking at the halfway mark, until the edges are browned and crisp in spots.
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Stir the ½ cup yogurt, tahini, the rest of the lemon juice, a crushed garlic clove and a pinch of salt into a sauce.
For this step
- ¼ cup (61 g) plain yogurt
- 1 tsp (3 g) garlic powder
- 1 lemon
- 1 tsp fine salt
- ½ cup (123 g) plain yogurt (for the sauce)
- 1 tbsp (15 g) tahini (for the sauce)
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Rest the chicken for 3 minutes, then pile into warm flatbreads with the sauce, pickles and whatever salad you like.
For this step
- 700 g boneless chicken thighs
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Marinate in the morning and this is a 15 minute dinner. The yogurt keeps working all day.
- Don't skip the resting. Straight from the basket the juice ends up in your flatbread instead of the meat.
Make it your own
- A pinch of cayenne in the marinade for a spicy version.
- Serve over rice with chopped cucumber and tomato as a shawarma bowl.
Storing & reheating
Fridge for 3 days. Reheat at 190°C for 3 minutes. The cooked strips also freeze well for 2 months.
Frequently asked
What spices are in chicken shawarma?
Cumin, paprika, coriander, turmeric and a little cinnamon is the core. The warmth of the cinnamon against the smoky paprika is what reads as shawarma.
Why marinate chicken in yogurt?
Yogurt is mildly acidic and tenderises without turning the surface mushy the way strong citrus can, and its milk solids brown into extra flavour in the basket.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.