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Air Fryer Chicken Shawarma

Juicy chicken thigh strips with crispy, caramelized edges, tossed in homemade shawarma seasoning and served with creamy yogurt-tahini sauce — ready in 20 minutes, as wraps or bowls.
Print Recipe
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course: Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Shawarma Marinade
  • 1.5 lbs boneless, skinless chicken thighs cut into thin strips (about 1/2 inch wide, 2-3 inches long)
  • 1/4 cup plain Greek yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon garlic minced (about 3 cloves)
Homemade Shawarma Seasoning
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1.5 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 0.75 teaspoon ground turmeric
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground allspice
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoon freshly ground black pepper
For the Yogurt-Tahini Sauce
  • 1/2 cup plain Greek yogurt
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 small clove garlic grated
  • 1/2 teaspoon salt
  • 2 to 3 tablespoons water to thin
For Serving
  • 4 large pita breads or flatbreads
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup diced cucumber
  • 1/4 cup sliced red onion

Equipment

  • Air fryer

Method
 

  1. In a large bowl or zip-top bag, toss the chicken strips with the yogurt, olive oil, lemon juice, garlic and all the shawarma seasoning until well coated. Cover and marinate for at least 20 minutes, or refrigerate for up to 8 hours.
  2. Preheat the air fryer to 400°F (200°C). Arrange the marinated chicken strips in a single layer in the basket, working in batches if needed.
  3. Air fry for 10–12 minutes, flipping halfway through, until the edges are crisp and caramelized and the internal temperature reaches 165°F (74°C).
  4. Rest the chicken for 3–5 minutes, then roughly chop into bite-size pieces.
  5. Whisk together the yogurt, tahini, lemon juice, olive oil, garlic and salt, thinning with the water until pourable, to make the yogurt-tahini sauce.
  6. Build the shawarma wraps or bowls: layer the chicken over pita, flatbread or rice with the lettuce, tomatoes, cucumber and red onion, then drizzle generously with the yogurt-tahini sauce.

Notes

Cut the chicken thighs into thin, even strips (about 1/2 inch wide and 2–3 inches long) — this is what gives you those crispy, caramelized edges.
 
Never overlap the strips in the air fryer basket; cook in batches if needed so the hot air can circulate freely.
 
The chicken is done when it reaches 165°F (74°C) internally with crisp, caramelized edges.
 
The yogurt-tahini sauce keeps for up to 5 days in an airtight container in the refrigerator; whisk in a little water if it thickens.
 
Re-crisp leftovers in the air fryer at 375°F (190°C) for 3–4 minutes — never use the microwave if you want to keep the edges crunchy.