Chicken Shawarma in Air fryer | Air fryer Shawarma Recipe

Flavorful, tender and juicy homemade Chicken Shawarma wrap in no time! All you’ll need are pantry staples for the chicken, and creamy white garlic sauce. Beats takeout or fast food!

Serve in wraps, sandwiches and it’s super delicious in salads.

MAIN INGREDIENTS

Chicken Thigh – 2 lb Boneless Chicken Thighs (washed and pat dried)

Shawarma sauce – To make Homemade shawarma sauce, check instruction column Step 2 OR use store bought

Pickle – Few slices of Pickled Cucumber

Bell pepper – 1 medium size Bell pepper, julienne

Onion – 1 medium size Onion, julienne 

Spices – Turmeric powder, Red chili powder OR Cayenne powder, Onion powder, Garlic powder, Pepper powder and salt for seasoning

Yogurt – 4 tbsp Greek yogurt or Thick Plain yogurt / curd

Tortilla – 3 Large Tortillas, store bought

Other Ingredients – Lemon juice, Sriracha or hot sauce, shredded lettuce

Air Fryer Model – Instant vortex plus 10 QT

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Chicken Marination

• In a large bowl, take pat dried chicken thighs, add 1/4 tsp turmeric powder, 1/2 tbsp red chili powder (or cayenne powder), 1 tsp onion powder, 1 tsp garlic powder, 1 tbsp lemon juice, 1/2 tsp pepper powder, 4 tbsp Greek yogurt (or thick plain yogurt / curd), 1 tsp salt, mix well and make sure all the pieces and coated evenly.
• Cover the bowl and refrigerate the marination for 30 minutes to overnight.

STEP 2 : How to make Homemade Shawarma Sauce / Garlic sauce

Ingredients:

• 2 tbsp White Sesame seeds / White til 
• 2 to 4 cloves of Garlic, peeled
• 1 tbsp Vinegar 
• 1 tbsp Lemon juice 
• 1/2 cup Mayonnaise 
• 1/8 tsp Salt (as required)
• 1/4 tsp Pepper powder (as required)
• 1/4 tsp Dried Oregano
• 1 to 2 tbsp Olive oil 

Method :

• Add all the above ingredients to a food processor or blender and grind to a creamy sauce.
• Rich and creamy shawarma sauce is ready, store in airtight container and refrigerate.

STEP 3 : To make Rotisserie Chicken Shawarma

Place rotisserie fork at one end of the rod, carefully insert marinated chicken thighs to the rod. Secure the chicken pieces by placing second fork to the other end of the rotisserie rod.

STEP 4 : Instant Vortex plus Method

• Select Air fryer mode and set temperature to 350*F and time for 35 mins.
• When air fryer indicates “ADD FOOD”, open the lid and place dripping tray at the bottom of the air fryer and carefully insert the chicken stacked rod into the preheated air fryer.
• Make sure the rod is securely placed in the rotating suction, allowing the rod to rotate.

STEP 5 :

• Close the lid and select rotate mode for rotation.
• Cook until the chicken is fully cooked and internal temperature of the chicken is 165*F.

STEP 6 : Stir fried Vegetables

• Once cooking is completed, open the lid and carefully take out the shawarma.
• Again preheat air fryer to 370*F for 4 mins. Place chopped onions and bell pepper to the dripping tray with left over juices from chicken. Once preheat completed and air fryer indicates “ADD FOOD”, insert the veggies tray to the middle rack and air fry for 4 mins. Stir the vegetables as needed.
• When the veggies are done, take out and keep them aside.

STEP 7 :

Place shawarma on the cutting board, slice them vertically using knife.

STEP 8 : Shawarma Wrap

• Take a large tortilla (store bought) warm it up on stove top using a griddle pan.
• Place the warm tortilla in flat surface and to the middle add 1/2 tablespoon of Sriracha (or hot sauce), then add 2 to 3 tablespoon of creamy shawarma sauce, using a spoon evenly spread the mixture on the tortilla.
• Add few slices of shawarma pieces, few grilled veggies, 3 to 4 slices of pickled cucumber, shredded lettuce in the middle and fold the tortilla to form a wrap.

STEP 9 : Serving

Enjoy this delicious Chicken Shawarma wrap warm.

TIPS AND TRICKS

If you have time, marinate the chicken for overnight in the refrigerator.

You can also serve shawarma with fries, falafel, hummus or with a Middle Eastern salad like tabouleh.

Make Ahead: You can prepare chicken marination and shawarma sauce (garlic sauce) ahead and store in refrigerator.

To Store: Garlic sauce- Store shawarma sauce in airtight container and refrigerate for minimum of 1 week.

Left over shawarma pieces can be stored for 4 to 5 days in refrigerator, warm up in microwave or saute for 2 mins in a saute pan or place it back in the preheated air fryer and air fry for 2 to 4 mins, stir in between.

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