This Air fryer Chicken Shawarma recipe in rotisserie is tender, juicy and extra flavorful. The slices of chicken are marinated with Middle Eastern flavours, layered in rotisserie spit then cooked in the air fryer.
What is Shawarma?
Shawarma is one of the most popular street foods in the world. Made of meat slices marinated with Middle East flavorful seasoning that may include cumin, coriander, cardamom, turmeric and paprika.
The slices of meat are stacked in a motorized vertical rotisserie spit while slowly rotating, it cooks in front of an electric or gas-fired heating element. The meat is slowly cooked for hours and the cooked surface is shaved off with a long knife as it continuously rotates.
Shawarma is commonly served as a sandwich or wrapped in flatbread or pita bread.
How to make Air fryer Chicken Shawarma
Marinate the chicken. In a bowl, add all the Shawarma marinade and mix until well blended. Add and evenly coat the chicken with the marinade. Cover and refrigerate to marinate for 3 hours minimum or overnight for best flavour.
Meanwhile, while marinating the chicken make the flatbread or pita.
For the air fryer Chicken Shawarma in Rotisserie.
Poke the middle of chicken thighs with a barbecue skewer to easily stack into the rotisserie spit with the meat fork.
Compressed the chicken thighs and make sure the chicken meat is in the middle of the rotisserie spit. Adjust and tighten the meat forks on both ends of the rotisserie spit to secure the chicken.
Test to rotate by hand to know if it will rotate properly. Place the rotisserie spit with the chicken in the air fryer and cook at 400°F for 50 minutes to an hour or follow your air fryer cooking guide. Check the chicken’s internal temperature, when reaches 165°F remove it from the air fryer.
For the air fryer Shawarma without the rotisserie pit. Place the chicken in the air fryer basket and follow your air fryer cooking guide.
Let the chicken rest for 10 to 15 minutes before slicing. It releases its juice while resting. After slicing, pour the juice or drippings over the chicken shawarma slices.
To assemble the air-fried Chicken Shawarma Wrap.
- Place the sliced chicken shawarma on a serving plate with the roasted vegetables and lettuce.
- Spread the tahini sauce evenly on the flatbread, add the slices of chicken shawarma in the middle then add the roasted vegetables and lettuce.
- Add sour cream or Greek yogurt if desired and wrap with parchment paper.
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Watch How to Make It
Equipment
- air fryer
Ingredients
- 1 kg chicken thighs skinless and boneless
Shawarma Seasoning
- 1 tbsp cumin
- 1 tbsp coriander toasted and ground
- 1 tbsp garlic powder
- 1 tbsp dried ginger ground
- 2 tsp paprika powder
- 1 tsp Garam Masala
- ½ tsp turmeric powder
- ½ tsp ground black pepper
- ½ tsp cayenne pepper
Shawarma Marinade
- ¼ cup Greek yogurt substitute sour cream
- ¼ cup olive oil
- 2 tbsp lemon juice
- ½ small onion finely chopped
- ¾ tbsp kosher salt
- Shawarma Seasoning
For serving
- Flatbread
- Tahini sauce
- Sour Cream or Greek yogurt
- Roasted bell peppers and onion
- Lettuce
Instructions
- Marinate the chicken. In a bowl, add all the Shawarma marinade and mix until well blended. Add and evenly coat the chicken with the marinade. Cover and refrigerate to marinate for 3 hours or overnight.
For the Air fryer Chicken Shawarma in Rotisserie
- Poke the middle of chicken thighs with a barbecue skewer to easily stack into the rotisserie spit with the meat fork.
- Compressed the chicken thighs and make sure the chicken meat are in the middle of the rotisserie pit. Adjust and tighten the meat forks on both ends of the rotisserie pit to secure the chicken.
- Test to rotate by hand to know if it will rotate properly. Place the rotisserie pit with the chicken in the air fryer and cook at 400°F for 50 minutes to an hour or follow your air fryer cooking guide.
- Check the chicken's internal temperature, when reaches 165°F remove it from the air fryer.
- For the air fryer Shawarma without the rotisserie pit. Place the chicken in the air fryer basket and follow your air fryer cooking guide.
- Let the chicken rest for 10 to 15 minutes before slicing.
To assemble the Chicken Shawarma wrap.
- Place the sliced chicken shawarma on a serving plate with roasted vegetables and lettuce.
- Spread the tahini sauce evenly on the flatbread. Add the slices of chicken shawarma in the middle then add roasted vegetables and lettuce. Add sour cream or Greek yogurt if desired and wrap with parchment paper.
