Susie Csorsz Brown
Air fryer Shawarma Chicken
Yes, I know I have an oven-baked Chicken Shawarma recipe on the site, and I stand by that being very tasty. I even have Shawarma meatballs. Also very good.
This approach will give you the little crunchy bits that a more like a REAL shawarma, without the spit and grease dripping everywhere.
We had this with pitas and hummus as well as Roasted Cauliflower and we were all very very happy.
This chicken would also be an awesome addition to wraps, salads or any sort of bowl creation.
Air Fryer Chicken Shawarma
Yield: 5 - 6 servings
1 large garlic clove , minced (or 2 small cloves)
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp ground cardamon
1 T harissa paste
2 tsp smoked paprika
2 tsp salt
2 tbsp lemon juice
3 tbsp olive oil
2 kg pounds boneless skinless chicken thighs
5 bell peppers, different colors, cut lengthwise into quarters and then sliced thinly
2 onions, cut into quarters and then sliced thinly
Add all of the marinade ingredients to a large tiptop plastic bag in a bowl. Squish around to mix and combine well. Add boneless skinless chicken thighs, zip the top and squish again to coat all chicken pieces with the marinade. Set aside for at least 3 hours, or up to overnight.
In a large bowl, toss together the onions and peppers to combine. Set aside until ready to bake the chicken.
Preheat your air fryer to 390° or 400° depending on your make and model.
Work in batches, cover the rack with a layer of peppers and onions. Cover the veggies with a layer of chicken, leaving a small amount of space around each piece to allow the hot air to circulate. Cooking the chicken thighs for 6 minutes, turning and continue air-frying for 5 minutes more or until fully cooked.
Once the chicken is cooked, transfer to a cutting board to rest for a few minutes before thinly slicing.
Repeat with remaining peppers and onions and chicken pieces.