Chicken Shawarma Recipe

Step 1

In a large bowl mix together salt, garlic, paprika, cayenne pepper, ground cumin, ground coriander, ground cinnamon, ground cardamom, ground cloves, ground black pepper, lemon juice, and oil

Step 2

Add chicken and coat well. Allow to marinate for 2 hours or overnight.

Step 3

Preheat the Air Fryer at 400 F. Line the chicken in a single layer. Spread sliced onions on top. Air Fry at 380 F for 10 minutes. Turn over and cook for another 2 to 5 minutes. Note: My air fryer basket fits 4 to 5 chicken thighs at a time without overcrowding. I usually air fry chicken in 2 batches.

Step 4

Allow the chicken to rest for 2 minutes before cutting into thin strips.

Step 5

Stir together the yogurt, cucumber, garlic, lemon juice, and dill in a medium bowl. Season with salt and pepper.

Step 6

Warm up the pita breads, flatbreads or parathas

Step 7

Here is the classic way to serve shawarma - spread Tzatziki on the warm bread, top it with your favorite veggies, lettuce, and tomato are a must for me. Then layer over the sliced chicken. Roll up and enjoy.

Step 8

You can also serve them as Pita pockets. Bake the pita bread in the toaster oven until it fluffs up. Allow it to cool for a minute and then cut into half. Carefully open up each half and spread  Tzatziki inside. Add lettuce, tomatoes, and top with chicken.

Step 9

For a low-carb meal, serve the shawarma meat on a pile of crispy lettuce, tomatoes, cucumbers, and drizzle with creamy yogurt Tzatziki.