Get bold, juicy flavor fast with this Air Fryer Chicken Shawarma! It’s spiced just right, super easy to make, and perfect for wraps, bowls, or salads—no grill required.
Forget takeout—this homemade version is fast, flavor-packed, and surprisingly simple. Cooking chicken shawarma in the air fryer means no babysitting a grill and no greasy mess.
Just tender chicken, creamy tahini, and a crisp salad rolled into the ultimate Middle Eastern chicken wrap. For more quick favorites, try my Air Fryer Bang Bang Salmon or Air Fryer Crispy Orange Beef.
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💖 Why This Recipe Works
- Authentic flavor, simplified – Big Middle Eastern flavor with everyday ingredients.
- Quick and hands-off – The air fryer cooks everything evenly with no flipping or frying.
- So many ways to serve – Wrap it, bowl it, or plate it up with rice and salad.
⭐ Star Ingredients
- Boneless Chicken – I’ve tested this with both breasts and thighs—thighs win for tenderness and juicy flavor every time, especially in high-heat air fryer cooking. But chicken breast still works great if you marinate it well.
- Shawarma Marinade – This is where the magic happens. A vibrant blend of garlic, cumin, lemon, paprika, turmeric, and a touch of cinnamon gives the chicken that deep, layered flavor you’d expect from a street food stall. Don’t skip the marinade time—it makes all the difference.
- Tahini Sauce – Creamy, nutty, and just the right contrast to the spice.
- Naan or Pita Bread – Soft, warm, and ideal for scooping up all that goodness.
- Fresh Salad Mix – Tomato, cucumber, parsley, red onion, and vinegar for crunch and zip.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔄 Substitutions & Variations
- Different Protein – Try lamb, beef, or tofu for a tasty twist.
- Low-Carb Option – Serve in lettuce cups or over cauliflower rice.
- No Tahini? – Hummus or cashew cream works as a creamy sub.
- Bowl Version – Skip the wrap and serve it over greens, rice, or quinoa.
- Meal Prep Friendly – Marinate ahead, cook fresh!
Love these flavors? You’ll also enjoy my Air Fryer Chicken Wings or Air Fryer Turkey Legs.
🔪 How To Make Air Fryer Chicken Shawarma
- Step 1: First, preheat your air fryer to 400°F for 5 minutes. Then, mix all the chicken seasoning ingredients in a medium-sized bowl.
- Step 2: Cut your chicken into thin slices. Then, add the sliced chicken to the seasoning mix, coating the chicken well.
- Step 3: When ready to cook your marinated chicken, line the air fryer basket with aluminum foil, creating a tray with raised edges to keep in the marinade. Air fry the chicken at 400°F for 8-10 minutes or until the internal temperature reaches 160°F.
- Step 4: While your chicken is cooking, add all the salad ingredients (diced tomatoes, cucumbers, a minced red onion, fresh chopped parsley, white wine vinegar, salt, and pepper) to a small bowl, and mix well. Set aside.
- Step 5: In a small mixing bowl, mix ½ cup tahini paste, ⅓ cup warm water, 2 teaspoon lemon juice, 1 tablespoon minced garlic, ¼ teaspoon cumin, ¼ teaspoon salt, and 2 ½ teaspoon parsley, dried until the sauce is smooth and creamy.
- Step 6: Once your chicken is done cooking, add to your naan bread or pita bread the lemon tahini sauce, and cooked chicken slices.
- Step 7: Top with your salad. Fold and bring the edges together.
- Step 8: Wrap in foil, ready to enjoy.
💡Hint: Marinate overnight for maximum flavor and faster prep the next day.
👩🍳 Expert Tips
- Rest the chicken before serving to lock in juiciness.
- Use foil in the basket to catch juices and keep cleanup easy.
- Warm your wraps before filling—they’re way more flexible and delicious.
Quick Pickled Topping (Optional but Highly Recommended)
Want to level up your shawarma wrap? Add a quick-pickled topping! It gives your wrap that tangy, zippy bite you'd get from a street cart—and it only takes 10 minutes.
How to Make It:
- ½ red onion, thinly sliced
- ¼ cup white vinegar (or lemon juice)
- ½ teaspoon sugar
- ¼ teaspoon salt
Mix everything in a small bowl and let it sit while you prep the rest of the recipe. You’ll end up with bright, punchy pickled onions that cut through the richness of the tahini and spices beautifully.
💡Try this with thinly sliced radishes or cucumbers too—just as tasty and just as easy!
💭 FAQs
A Middle Eastern spiced chicken dish, traditionally grilled. This air fryer version is quicker but just as flavorful.
It cooks fast, stays juicy, and skips the grease—less mess, more flavor.
Check the spice aisle of well-stocked grocery stores, especially those with a diverse selection of international or Middle Eastern foods. Look for pre-packaged Shawarma spice blends or individual spices like cumin, coriander, paprika, turmeric, and cinnamon. To make your own DIY Shawarma Spice Mix combine the following ingredients: 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon turmeric, ¼ teaspoon cinnamon, ¼ teaspoon ground cloves, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt & pepper to taste.
Refrigerate in separate containers up to 4 days. Freeze chicken for up to 3 months.
Leftover shawarma chicken is super versatile! Toss it into salads, layer it in a quesadilla with cheese, or use it as a topping for flatbread pizza with veggies and a swirl of tahini. It’s also great in grain bowls with rice or quinoa for an easy next-day lunch.
💖 Serving Suggestions
Serve this air fryer chicken shawarma with:
- Garlic Tahini Sauce – Dip or drizzle—either way, it’s a must.
- Tabbouleh Salad – Bright and herby with lemon and bulgur.
- Hummus with Olive Oil – Creamy and smooth for scooping.
- Fattoush Salad – Crisp veggies + pita = texture heaven.
- Lebanese Rice Pilaf – Toasted vermicelli + fluffy rice = classic combo.
- Cucumber Yogurt Sauce – Cool and refreshing with a squeeze of lemon.
🍽 More Air Fried Foods
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Air Fryer Chicken Shawarma
Ingredients
- 1½ Ibs Chicken Breast about 3 breasts
- 2 tablespoon Olive Oil
- 4 Slices Naan Bread
- 1 tablespoon Minced Garlic
- 1 teaspoon Lemon Juiced
- 1 Tsp Cumin
- 1 teaspoon Paprika
- ¼ teaspoon Turmeric
- ¼ Tsp Ground Cinnamon
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Tahini Sauce
- ½ Cup Tahini Paste
- ⅓ Cup Warm Water
- 2 tablespoon Lemon Juice
- 1 tablespoon Minced Garlic
- ¼ teaspoon Salt
- 2 ½ teaspoon Parsley Dried
Salad
- 1 Cup Dried Tomatoes
- 1 Cup Cucumber Diced
- 2 tablespoon Red Onion
- 1 teaspoon Lemon Juice
- 1 teaspoon White Wine Vinegar
- 2 Tsp Olive Oil
- 2 tablespoon Parsley Chopped
- 1 tablespoon Parsley Chopped
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- When you are ready to cook, preheat your air fryer to 400° for 5 minutes.
- In a medium-size bowl, add all your ingredients for the chicken seasoning. Mix.
- Cut your chicken into slices.
- Add your chicken slices to your chicken seasoning mix. You can cook right away, or you can allow them to marinate. Best to marinate for at least six hours or overnight.
- When ready to cook, line your air fryer with aluminum foil creating a tray with raised edges to keep in the marinade.
- Cook at 400°F for 8-10 minutes or until internal temperature reaches 160°F.
- While your chicken is cooking, add all the salad ingredients to a small bowl stir, and mix well. Set aside.
- Add all the ingredients for the tahini sauce in a small mixing bowl and mix until the sauce is smooth and creamy. Set aside.
- Once your chicken is done cooking, you’re ready to assemble your Shawarma.
- Add to your pita bread or flatbread your lemon tahini sauce, chicken slices, and top with your salad.
- Fold and bring the edges together. Enjoy!
Bold spices, juicy chicken, and that irresistible crisp from the air fryer—this shawarma is a weeknight game-changer!