Air Fryer Chicken Shawarma

Serves 4 · Prep 15 min plus marinating · Cook about 18 min

Ingredients

• 2 lb (900 g) boneless, skinless chicken thighs
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, finely grated
• 2 tsp ground cumin
• 2 tsp smoked or sweet paprika
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne (optional)
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Whisk the oil, lemon juice, garlic, spices, salt and pepper in a large bowl.
2. Add the chicken and turn to coat. Cover and refrigerate for at least 1 hour, or up to 24 hours.
3. Preheat the air fryer to 400°F (200°C).
4. Lay the thighs in a single layer with space between them. Cook in batches if needed.
5. Cook for 8 minutes, flip, then cook 8 to 10 minutes more, until the edges are browned and the thickest part reads 165°F (74°C).
6. Rest for 5 minutes, then slice thinly across the grain and serve.

Tips

• Don't crowd the basket. Air needs to move around the chicken for browning. Two batches beat one crowded one.
• Thighs, not breasts. Thighs stay juicy at high heat. If you use breasts, check the temperature early.
• For extra char, toss the sliced chicken in a hot skillet for a minute before serving.
• Use a thermometer. An instant-read thermometer takes the guessing out of when chicken is done.

Helpful gear: an instant-read thermometer and a heavy skillet or air fryer. See our shawarma starter kit for what to buy.

Variations

• Spicier: double the cayenne or add a spoonful of harissa to the marinade.
• Yogurt marinade: swap half the oil for plain yogurt for a more tender, tangy result.

Storage

Keep cooked chicken in a sealed container in the fridge for up to 3 to 4 days. Re-crisp it in the air fryer at 375°F (190°C) for 3 to 4 minutes.

Serve it with

• Garlic sauce (toum), the classic chicken pairing
• Homemade pita or store-bought flatbread
• Pickled turnips for crunch and color
• Turn it into a meal: shawarma bowls