Chicken Shawarma
Chicken Shawarma combines chicken thighs with cumin, paprika, turmeric, and a yogurt-tahini garlic sauce; air fry at 400°F for 18 minutes until deeply spiced with crispy edges.
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Method
- 1
Mix spice blend with olive oil and lemon juice. Coat chicken thighs. Marinate 1 hour minimum.
- 2
Air fry at 400°F for 16-18 minutes, flipping halfway, until charred edges and 165°F internal.
- 3
Rest 5 minutes, then slice thinly against the grain.
- 4
Mix garlic sauce ingredients.
- 5
Pile chicken into warm pita with garlic sauce, pickled turnips, tomatoes, cucumbers, and parsley.
Pro tip. The spice blend is what makes shawarma — don't skip the cinnamon and allspice, they're the secret. Slice thinly against the grain for tender bites. The garlic sauce is essential, not optional.
Why the air fryer wins here
- Ready in 18 minutes. The same dish takes about 32 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 5-7 minutes. Portion first so the meat heats evenly. Cover breast with foil if it's drying out. Full reheat guide for whole chicken (portioned).
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