Easy and incredibly flavorful recipe for Air Fryer Chicken Shawarma. Chicken thighs bathed in Middle Eastern Spices are marinated then cooked to juicy perfection with yummy crisp edges in the Air Fryer. Sliced thin, topped with Homemade Dill Tzatziki Sauce, lettuce, and tomato
In a large bowl mix together salt, garlic, paprika, cayenne pepper, ground cumin, ground coriander, ground cinnamon, ground cardamom, ground cloves, ground black pepper, lemon juice, and oil
Add chicken and coat well. Allow to marinate for 2 hours or overnight.
Preheat the Air Fryer at 400 F. Line the chicken in a single layer. Spread sliced onions on top. Air Fryer at 380 F for 10 minutes. Turn over and cook for another 2 to 5 minutes. Note: My air fryer basket fits 4 to 5 chicken thighs at a time without overcrowding. I usually air fry chicken in 2 batches.
Allow the chicken to rest for 2 minutes before cutting into thin strips.
Stir together the yogurt, cucumber, garlic, lemon juice, and dill in a medium bowl. Season with salt and pepper.
Warm up the pita breads, flatbreads or parathas
Here is the classic way to serve shawarma - spread Tzatziki on the warm bread, top it with your favorite veggies, lettuce, and tomato are a must for me. Then layer over the sliced chicken. Roll up and enjoy.
You can also serve them as Pita pockets. Bake the pita bread in the toaster oven until it fluffs up. Allow it to cool for a minute and then cut into half. Carefully open up each half and spread Tzatziki inside. Add lettuce, tomatoes, and top with chicken.
For a low-carb meal, serve the shawarma meat on a pile of crispy lettuce, tomatoes, cucumbers, and drizzle with creamy yogurt Tzatziki.
The nutrition facts do not include the bread.
Preheat the oven at 425 degrees F. Line a baking tray with parchment paper and line the chicken thighs in a single layer. Roast in the oven for 30 to 40 minutes as the edges crisp up and the chicken is cooked through in the middle. Use a digital thermometer to make sure that the thickest piece has reached 165 degrees F. Remove from the oven and allow the chicken to rest for 5 minutes before slicing.