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Air Fryer Chicken Shawarma With Garlic Sauce – Easy, Juicy, and Packed With Flavor

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken shawarma: 1.5 pounds boneless, skinless chicken thighs (or breasts, sliced)
  • 3 tablespoons plain Greek yogurt
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1.5 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked or sweet paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt (plus more to taste)
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • For the garlic sauce (toum-inspired, quick version): 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 3–4 cloves garlic, very finely grated
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1–2 tablespoons cold water (to thin, as needed)
  • To serve (optional but recommended): Warm pita or flatbread
  • Cooked rice or couscous
  • Sliced tomatoes, cucumbers, and red onion
  • Fresh parsley or mint
  • Pickled turnips or pickles

Method
 

  1. Make the marinade: In a bowl, whisk yogurt, olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, pepper, salt, lemon zest, and lemon juice until smooth.
  2. Prep the chicken: Pat the chicken dry. If using breasts, slice into strips about 1/2-inch thick for faster, even cooking. Add chicken to the marinade and toss to coat.
  3. Marinate: Cover and refrigerate at least 30 minutes. For best flavor, marinate 2–12 hours. Don’t exceed 24 hours.
  4. Mix the garlic sauce: Stir mayo, yogurt, grated garlic, lemon juice, olive oil, and salt until creamy. Add cold water to reach a spoonable, drizzly consistency. Chill until serving.
  5. Preheat the air fryer: Set to 380°F (193°C) for 3–4 minutes. Lightly oil the basket to prevent sticking.
  6. Arrange the chicken: Shake off excess marinade and arrange in a single layer. Avoid crowding; cook in batches if needed.
  7. Air fry: Cook for 10–14 minutes, flipping halfway. Thighs typically take 12–14 minutes; strips cook faster. Aim for an internal temperature of 165°F (74°C).
  8. Rest and slice: Let the chicken rest 3–5 minutes, then slice or chop into bite-size pieces. This keeps it juicy.
  9. Assemble and serve: Fill warm pita with chicken, spoon over garlic sauce, and add tomatoes, cucumbers, onions, herbs, and pickles. Or serve over rice with a big salad.