Air Fryer Chicken Shawarma
These Air Fryer Chicken Shawarma strips are packed with MiddleEastern spices and ready in under 30 minutes. Pile them into a pita with freshveggies and a drizzle of tahini!
Servings: 8 servings
Calories: 419kcal
Ingredients
- 2 lemons juiced
- ¼ cup olive oil
- 4 cloves garlic grated on a microplane grater
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon cracked pepper
- ½ teaspoon turmeric
- ½ teaspoon cayenne more to taste
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon chopped fresh parsley
Instructions
- Add all of the ingredients aside from the chicken to a gallon sized zip top bag and mix well to combine.
- Slice the chicken into thin strips and add to the marinade. Seal the bag and refrigerate for at least 1 hour and up to 8 hours.
- Remove the chicken from the marinade and add to an oiled air fryer basket. Air fry at 390 degrees for 13 minutes, shaking gently halfway through cooking. Check for doneness and continue cooking until chicken reaches an internal temperature of 165 degrees.
- Sprinkle with parsley before serving.
Notes
We like to serve chicken shawarma either on a plate with rice and a cucumber tomato salad or in a pita with lots of fresh veggies (lettuce, tomatoes, onion, pickles) and a drizzle of tahini, tzatziki, or toum.
This works just as well with breasts, but thighs are more traditional. If you use breasts, keep a close eye on them as they're more likely to dry out if overcooked.
The cayenne gives this just a little warmth. Not too spicy, but definitely some heat. Feel free to adjust to suit your own tastes.
Nutrition
Calories: 419kcal | Carbohydrates: 10g | Protein: 50g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1433mg | Potassium: 1032mg | Fiber: 3g | Sugar: 2g | Vitamin A: 783IU | Vitamin C: 35mg | Calcium: 68mg | Iron: 3mg