Air Fryer Chicken Shawarma
Deliciously marinated chicken breast cooked to perfection in an air fryer, served with fresh pita and tahini sauce.
Equipment
- Ninja Air Fryer
- Food processor
Ingredients
- ¾ cup Greek yogurt, plain (180g)
- 2 tablespoons olive oil (30ml)
- 2 tablespoons lemon juice (30ml)
- 1 tablespoon garlic powder (8g)
- ½ teaspoon chili powder (1g)
- ½ teaspoon ground cayenne pepper (1g)
- 1 ½ tablespoons ground cumin (12g)
- ¾ teaspoon turmeric (1.5g)
- 1 teaspoon ground cinnamon (2g)
- 1 teaspoon paprika (2g)
- ¾ teaspoon ground cardamom (1.5g)
- ½ teaspoon ground coriander (1g)
- 2 tablespoons salt (30g)
- ¼ teaspoon ground black pepper (0.5g)
- 1 pound boneless skinless chicken breasts, cut into thin slices (450g)
- cooking spray
- ½ cup tahini paste (120g)
- ½ tablespoon garlic, minced (7g)
- ¼ cup lemon juice (60ml)
- ⅛ teaspoon ground cumin (0.25g)
- ½ teaspoon salt (3g)
- ¼ cup water (60ml)
- pita bread
- red onion, thinly sliced
- tomato, thinly sliced
- lettuce
Instructions
- Start by whisking together Greek yogurt, olive oil, lemon juice, garlic powder, chili powder, cayenne, cumin, turmeric, cinnamon, paprika, cardamom, coriander, salt, and black pepper in a bowl. The mixture should feel smooth and look creamy. This marinade brings all the flavors to life, letting the chicken absorb every bit. Avoid rushing—let it sit for at least two hours.
- Toss the thinly sliced chicken breasts into the marinade, ensuring each piece is well-coated. It should look thick and gooey as you mix it. Marinating not only boosts flavor but keeps the chicken tender during cooking. Resist the urge to skip this step for the best results.
- While the chicken marinates, preheat your air fryer. You’re aiming for a hot cooking environment that smells savory and warm. Preheating helps achieve that perfect crispiness outside while keeping the inside moist. Don’t skip this step—otherwise, your chicken might come out unevenly cooked.
- Once preheated, lightly spray the air fryer basket with cooking spray and arrange the marinated chicken slices in a single layer. You’ll want it to smell heavenly as it cooks. The chicken should finish cooking within about ten minutes or until it’s golden and reaches the right internal temperature. It’s easy to overcrowd the basket, so make sure to keep the pieces spaced out.
- In a bowl, mix tahini paste, minced garlic, lemon juice, ground cumin, salt, and water until smooth. Your sauce should be creamy yet pourable—it’ll have a nice silky texture. This sauce adds a layer of flavor, so don’t skip it. If it becomes too thick, just add a bit more water until it reaches your preferred consistency.
- Grab your pita bread and layer in the cooked chicken, then top it with fresh lettuce, tomatoes, and thinly sliced red onion. You’ll love how colorful and fresh it looks! This step is all about personal preference, so pile on what you enjoy most. Make sure to not overfill; otherwise, you will have a messy meal on your hands.
- Finally, drizzle your tahini sauce generously over the assembled pita. It should look inviting and delicious. Each bite will be bursting with flavor, perfect for satisfying your cravings. Remember, it’s best enjoyed fresh, so serve immediately!
Notes
Store cooked chicken shawarma in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.