Air Fryer Chicken Shawarma

Name: Air Fryer Chicken Shawarma
Prep time: 35 min
Cook time: 24 min
Total time: 59 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat and patted dry; ½ cup (120 g) plain whole-milk yogurt; 2 tbsp (30 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lemon juice; 4 large (12 g) garlic cloves, finely grated or minced; 2 tsp (4 g) ground cumin; 1 tsp (3 g) ground turmeric; 2 tsp (5 g) sweet paprika; 1 tsp (2 g) ground coriander; ½ tsp (1 g) ground cinnamon; ½ tsp (1 g) ground allspice; ¼ tsp (½ g) cayenne pepper, or to taste (optional); 1½ tsp (6 g) kosher salt, Diamond Crystal; use 1 tsp (4 g) if using fine table salt; ½ tsp (1 g) black pepper, freshly ground; ½ cup (120 g) plain whole-milk yogurt; 1 small (3 g) garlic clove, finely grated; 1 tbsp (15 ml) fresh lemon juice; ¼ tsp (1 g) kosher salt; 4 rounds (280 g) pita breads, about 7-inch (18 cm) rounds; 1 small (150 g) small cucumber, thinly sliced; 2 medium (300 g) ripe tomatoes, thinly sliced; ½ small (50 g) red onion, very thinly sliced; ¼ cup (10 g) fresh flat-leaf parsley, roughly chopped

From the MyKitchenBank Kitchen

Boneless chicken thighs soak in a yogurt, garlic and warm-spice marinade, then air fry at 400°F until the edges are browned and crisp and the centers stay juicy. Pile into warm pita with garlicky yogurt sauce, cucumber and tomato for shawarma-shop flavor without a spit.

Prep: 35 min
Cook: 24 min
Wait: 1 hr 9 min
Total: 2 hr 8 min
Makes: 4 servings (about 4 loaded pitas)

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Ingredients

4 servings

For the chicken
2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat and patted dry
½ cup (120 g) plain whole-milk yogurt
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
4 large (12 g) garlic cloves, finely grated or minced
2 tsp (4 g) ground cumin
1 tsp (3 g) ground turmeric
2 tsp (5 g) sweet paprika
1 tsp (2 g) ground coriander
½ tsp (1 g) ground cinnamon
½ tsp (1 g) ground allspice
¼ tsp (0.5 g) cayenne pepper, or to taste (optional)
1½ tsp (6 g) kosher salt, Diamond Crystal; use 1 tsp (4 g) if using fine table salt
½ tsp (1 g) black pepper, freshly ground
For the garlic yogurt sauce
½ cup (120 g) plain whole-milk yogurt
1 small (3 g) garlic clove, finely grated
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1 g) kosher salt
For serving
4 rounds (280 g) pita breads, about 7-inch (18 cm) rounds
1 small (150 g) small cucumber, thinly sliced
2 medium (300 g) ripe tomatoes, thinly sliced
½ small (50 g) red onion, very thinly sliced
¼ cup (10 g) fresh flat-leaf parsley, roughly chopped

Equipment (8)

5- to 6-quart (4.7 to 5.7 L) basket-style air fryer
Large mixing bowl
Small bowl for the sauce
Instant-read thermometer
Cutting board and sharp knife
Tongs
Dry skillet or frying pan for warming pita
Aluminum foil

Steps

Before you start

Plan for at least 1 hour of marinating (up to 12 hours in the fridge for deeper flavor). Don't go beyond 12 hours or the lemon juice will make the chicken mushy.
This recipe is written for a 5- to 6-quart (4.7 to 5.7 L) basket-style air fryer. The chicken cooks in 2 batches so the pieces brown instead of steaming.
Use boneless, skinless thighs of roughly equal size, about 4 to 6 oz (115 to 170 g) each. Pat them dry before marinating.
Air fryers vary. Check the chicken with an instant-read thermometer rather than relying on time alone.

1
Mix the marinade
- In a large bowl, whisk together ½ cup (120 g) yogurt, olive oil, 2 tbsp (30 ml) lemon juice, the 4 grated garlic cloves, cumin, turmeric, paprika, coriander, cinnamon, allspice, cayenne (if using), 1½ tsp kosher salt and the black pepper until it forms a smooth, thick, evenly orange-gold paste.
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Ready when: No streaks of plain yogurt or clumps of spice remain.
Tip: Turmeric stains, so use a glass or stainless bowl and wipe up spills right away.
2
Marinate the chicken
- Add the dry thighs to the bowl and turn them with your hands or tongs until every piece is thickly coated, including the folds.
- Cover and refrigerate for at least 1 hour and up to 12 hours.
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Ready when: Chicken is fully coated in a thick layer of marinade.
Tip: Wash your hands and the tongs well after handling raw chicken.
3
Make garlic yogurt sauce
- While the chicken marinates, stir ½ cup (120 g) yogurt, the grated garlic clove, 1 tbsp (15 ml) lemon juice and ¼ tsp salt together in a small bowl.
- Taste and add a pinch more salt if needed.
- Cover and refrigerate until serving.
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Ready when: Sauce is smooth, tangy and distinctly garlicky.
Tip: The garlic mellows as the sauce sits, so don't add more than 1 clove.
4
Prep the toppings
- Thinly slice the cucumber, tomatoes and red onion, and chop the parsley.
- Keep them in separate piles or bowls in the fridge until you assemble the pitas.
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Tip: Soak the sliced onion in cold water for 5 minutes, then drain, for a milder bite.
5
Preheat the air fryerOven 400°F / 205°C
- Heat the empty air fryer to 400°F (200°C) for 4 minutes.
- Take the chicken out of the fridge and lift each thigh out of the bowl, letting the excess marinade drip off but leaving a coating on the surface.
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Ready when: Air fryer reaches 400°F (200°C).
Tip: Thick pools of marinade burn and smoke, so shake off the extra.
6
Air fry first batchOven 400°F / 205°C
- Arrange half the thighs (about 1 lb / 450 g) in a single layer in the basket with a little space between them.
- Air fry at 400°F (200°C) for 6 minutes, flip with tongs, then cook 6 more minutes.
- The chicken should be browned with darker, crisp edges and register 175°F (80°C) in the thickest part.
- Transfer to a plate and cover loosely with foil.
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Ready when: Deep golden-brown, charred in spots, and 175°F (80°C) in the thickest part (165°F / 74°C is the minimum safe temperature).
Tip: If the pieces overlap, they will steam and stay pale. Add 1 to 2 minutes if the thighs are very thick.
7
Air fry second batchOven 400°F / 205°C
- Cook the remaining thighs the same way: 6 minutes at 400°F (200°C), flip, then 6 more minutes.
- Check the thickest part with a thermometer.
- Add 1 to 2 minutes if needed.
- Move to the plate with the first batch and re-cover with foil.
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Ready when: Browned and crisp at the edges, 175°F (80°C) in the thickest part.
Tip: The basket may have a little residue after batch one. That's fine, but pour off any pooled liquid.
8
Rest and slice
- Let all the chicken rest under the foil for 5 minutes so the juices settle.
- Slice the thighs against the grain into ½-inch (1 cm) strips, and toss with any juices from the plate.
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Ready when: Juices run clear and the meat is no longer pink when sliced.
Tip: Slice across the grain for tender strips.
9
Warm pita and assemble
- Heat a dry skillet over medium heat and warm each pita for about 30 seconds per side until soft and slightly puffed.
- Spread a spoonful of garlic yogurt sauce down the center of each, layer with chicken, cucumber, tomato, onion and parsley, then finish with more sauce.
- Fold and serve right away.
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Ready when: Pitas are warm, pliable and flecked with a few light brown spots.
Tip: Wrap warmed pitas in a clean towel to keep them soft until you assemble.

Good to know

Tips

Don't skip patting the chicken dry before marinating. It helps the marinade cling and the edges brown.
Cook in two batches for the best browning. A crowded basket makes steamed, pale chicken.
For extra char, spray the chicken lightly with oil and air fry for 1 to 2 minutes more at 425°F (220°C) after reaching temperature, watching closely.
Thighs stay juicy at 175°F (80°C), unlike breast meat, so you can safely cook them a little past 165°F (74°C).

Make ahead

Marinate the chicken up to 12 hours ahead and keep it covered in the fridge. The garlic yogurt sauce can be made up to 2 days ahead. Slice the vegetables up to 4 hours ahead.

Storage & reheating

Cooked chicken keeps in an airtight container in the fridge for up to 4 days. Keep the sauce and vegetables separate. Freeze cooked, sliced chicken for up to 3 months and thaw overnight in the fridge. Don't leave cooked chicken at room temperature for more than 2 hours. To reheat, air fry at 350°F (175°C) for 3 to 4 minutes until hot (165°F / 74°C) and the edges re-crisp.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts, pounded to an even ¾-inch (2 cm) thickness. Cook 8 to 10 minutes total, flipping halfway, until 165°F (74°C). Breasts dry out more easily, so don't overcook.
plain whole-milk yogurt → dairy-free unsweetened coconut or soy yogurt. Works for the marinade and sauce, though the flavor will be a bit milder and tangier.
pita breads → flatbread, naan, or lettuce leaves. Serve over rice or in a bowl for a gluten-free option.
ground allspice → extra ¼ tsp cinnamon plus a pinch of ground cloves. Keeps the warm-spice note if you don't have allspice.