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Air Fryer Keto Chicken Shawarma

Juicy chicken thighs marinated in a warm Middle Eastern spice blend, air fried until the edges char and the meat stays tender throughout — under 2g net carbs per serving with no pita and no compromise on flavour.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Minimum Marinating Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs — sliced into 1-inch strips
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1.5 tsp smoked paprika
  • 1 tsp turmeric
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground allspice or 0.25 tsp cardamom
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1.5 tsp kosher salt
  • 2–3 tbsp olive oil or avocado oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic — grated or finely minced
  • 1–2 tbsp full-fat Greek yogurt or mayonnaise — optional

Equipment

  • 1 Air fryer
  • 1 Meat thermometer
  • 1 Mixing bowl
  • 1 Whisk
  • Paper towels

Method
 

  1. Combine all dry spices in a small bowl and mix thoroughly. Taste the dry blend — if one note dominates, adjust before adding to the chicken.
  2. Whisk oil, lemon juice, garlic, and yogurt or mayonnaise into the spice blend until a smooth marinade forms.
  3. Add chicken strips to the marinade and toss until every surface is coated. Cover and refrigerate for a minimum of 1 hour — overnight produces a significantly deeper flavour.
  4. Remove chicken from the refrigerator 15 minutes before cooking. Pat lightly to remove excess marinade — pooled marinade in the basket scorches before the chicken cooks through.
  5. Preheat the air fryer to 390°F (200°C) for 3–5 minutes.
  6. Arrange chicken strips in a single layer with space between each piece. Do not crowd the basket — work in 2–3 batches.
  7. Cook 8–10 minutes, shaking or flipping at the halfway point, until edges are charred and internal temperature reads 165°F.
  8. Rest 3–5 minutes before slicing or chopping into bite-size pieces. The juices redistribute during this rest.

Notes

Nutrition per serving (approx.): 1.8g net carbs | 28g protein |
14g fat | 245 calories. Values based on boneless skinless thighs
with the full marinade including yogurt. Pat excess marinade before
cooking — pooled liquid scorches in the basket and produces bitter charred spots rather than the clean caramelised edges the recipe aims for.