Air Fryer Chicken Shawarma
Ready in about 36 minutes.
Published by the RecipeAirFryer editorial team · How we source times · Updated
Times and temperatures come from our reviewed cooking database. Explanatory text on each page is generated from that entry so the numbers stay consistent.
Warmly spiced, garlicky chicken with crisp charred edges, ready to stuff into wraps with garlic sauce. The air fryer mimics the crackle of the rotating spit, turning simple thighs into fragrant Middle Eastern shawarma in minutes.
Written for 4. Cook in batches rather than stacking if you scale up.
Ingredients
- 700 g chicken thighs, sliced
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 3 cloves garlic, crushed
- Juice of 1 lemon
Method
- 1Combine the oil, all the spices, garlic and lemon, then coat the chicken.
- 2Marinate for at least 30 minutes.
- 3Preheat the air fryer to 200°C (400°F).
- 4Spread the chicken in the basket and cook for 15-18 minutes, tossing halfway.
- 5Check the chicken reaches 74°C (165°F) and the edges are charred.
- 6Serve in flatbreads with salad and garlic or tahini sauce.
Tips for the best results
- Slice the thighs thinly so they crisp at the edges.
- A longer marinade deepens the warm spice flavour.
Common mistakes to avoid
- Crowding the basket so air fryer chicken shawarma steams instead of browning.
- Skipping the toss halfway, which leaves one side pale.
- Trusting the clock instead of a probe - Air Fryer Chicken Shawarma is ready at 74°C / 165°F in the thickest part.
Frequently Asked Questions
What temperature and time for air fryer chicken shawarma?
A typical starting point is 200°C / 400°F for 15-18 min, toss halfway. Thickness and wattage change the finish, so check early.
How do I know air fryer chicken shawarma is cooked through?
Use a probe in the thickest part. Air Fryer Chicken Shawarma should reach 74°C / 165°F. Rest a few minutes before slicing so juices settle.
How many people does air fryer chicken shawarma serve?
This recipe is written for 4. For a fuller basket, cook in batches rather than stacking, or add a couple of minutes and shake more often.