Chicken Shawarma Recipe

Ingredients

• 900 g (2 lb)boneless, skinless chicken thighs
• 10 ml (2 teaspoons)kosher salt
• 15 ml (1 tablespoon)garlic paste
• 10 ml (2 teaspoons)paprika
• 2.5 ml (1/2 teaspoon)cayenne pepper
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)ground coriander
• 2.5 ml (1/2 teaspoon)ground cinnamon
• 2.5 ml (1/2 teaspoon)ground cardamom
• 2.5 ml (1/2 teaspoon)ground cloves
• 2.5 ml (1/2 teaspoon)ground black pepper
• 30 ml (2 tablespoons)lemon juice
• 30 ml (2 tablespoons)oil
• 240 ml (1 cup)plain Greek-style yoghurt
• 2Persian cucumbers, peeled and grated, with excess moisture squeezed out
• 1 clovegarlic, minced
• 15 ml (1 tablespoon)freshly squeezed lemon juice
• 30 ml (2 tablespoons)fresh dill, finely chopped
• 2.5 ml (1/2 teaspoon)kosher salt
• 1.25 ml (1/4 teaspoon)freshly ground black pepper
• To tastepita bread or parathas
• About 95 g (2 cups)Romaine lettuce
• 2tomatoes, diced
• 2Persian cucumbers, peeled and cubed
• About 75 g (1/2 cup)red onion, thinly sliced

Instructions

1. 1

   Mix the marinade

   In a large bowl, combine the salt, garlic paste, paprika, cayenne, cumin, coriander, cinnamon, cardamom, cloves, black pepper, lemon juice and oil.

2. 2

   Marinate the chicken

   Add the chicken thighs and coat them thoroughly in the marinade. Leave to marinate for 2 hours or overnight.

3. 3

   Air-fry the chicken

   Preheat the air fryer to 200°C (400°F). Arrange the chicken in a single layer and spread the sliced onions over it. Air-fry at 193°C (380°F) for 10 minutes, turn the chicken over, then cook for another 2–5 minutes. Avoid overcrowding; the original method notes that its basket holds 4–5 thighs and cooks the chicken in two batches.

4. 4

   Rest and slice

   Let the chicken rest for 2 minutes, then cut it into thin strips.

5. 5

   Make the tzatziki

   In a medium bowl, stir together the yoghurt, grated cucumber, garlic, lemon juice and dill. Season with the salt and pepper.

6. 6

   Warm the bread

   Warm the pita breads, flatbreads or parathas.

7. 7

   Fill and serve

   For a classic wrap, spread tzatziki over warm bread, add your chosen vegetables, including lettuce and tomato, then layer on the sliced chicken. Roll it up to serve.

8. 8

   Make pita pockets

   Bake the pita in a toaster oven until it puffs up. Leave it to cool for a minute, cut each pita in half, carefully open each half and spread tzatziki inside. Add lettuce and tomatoes, then top with chicken.

9. 9

   Serve without bread

   For a low-carbohydrate serving, arrange the chicken over crisp lettuce, tomatoes and cucumbers, then drizzle with the yoghurt tzatziki.

What is chicken shawarma?

Shawarma is a Middle Eastern dish of seasoned meat traditionally cooked on a rotating spit and sliced thinly. This home version uses chicken thighs and an air fryer, with warm spices, fresh salad and yoghurt sauce for a similar combination of savoury, cool and bright flavours.

The yoghurt marinade coats the chicken while the air fryer browns its edges. Serving it in warm bread makes it an easy meal to assemble at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 288 calories, 35g protein, 10g carbs, 12g fat.

The chicken and yoghurt contribute most of the protein, while the bread supplies much of the carbohydrate. Oil and the chicken contribute fat; the vegetables add freshness and volume. To balance the plate, serve a generous amount of lettuce, tomato and cucumber alongside the chicken.

Why thighs work well

Chicken thighs: boneless, skinless thighs are easy to coat and slice, and their richer texture suits the high-heat air-fryer method. Keep them in a single layer so hot air can circulate around them.

Spice blend: paprika, cumin and coriander provide the main savoury warmth, while cinnamon, cardamom and cloves add aromatic notes. Cayenne brings heat, so its amount can be adjusted to taste.

Marinating and cooking

Marinade time: leave the chicken for at least 2 hours, or marinate it overnight as the recipe allows. Coat each thigh evenly so the lemon, oil, garlic and spices cover the meat.

Batch cooking: the recipe cautions against crowding the basket and suggests cooking 4–5 thighs at a time. Cook in batches if needed rather than piling the chicken together.

How to judge doneness

Air-frying: cook at 193°C for 10 minutes, turn the thighs and continue for 2–5 minutes. The exact time depends on the size of the thighs and the air fryer, so check that the chicken is cooked through before slicing.

Resting: give the cooked chicken 2 minutes to rest, then slice it thinly. This makes it easier to layer into wraps or tuck into pita pockets.

Keeping the tzatziki fresh

Cucumber: squeeze excess moisture from the grated cucumber before mixing it with the yoghurt. This helps the sauce stay thick enough to spread on bread.

Seasoning: stir in the dill, garlic and lemon, then add salt and pepper. The cool, tangy sauce balances the spiced chicken and can be prepared while the chicken cooks.

Ways to serve it

Wraps: spread tzatziki on warm bread, add lettuce, tomato and other prepared vegetables, then finish with the chicken and roll it up. Keep the filling moderate so the bread closes neatly.

Pita pockets or a salad plate: puffed pita can be split and filled, or serve the chicken over lettuce, tomatoes and cucumbers with tzatziki on top. Parathas and flatbreads are also listed as bread options.

Recipe notes & tips

• Squeeze the grated cucumber well so the tzatziki stays thick.
• Arrange the chicken in one layer and cook in batches if the basket is crowded.
• Turn the thighs after the first 10 minutes for more even cooking.
• Keep the cooked chicken whole during its 2-minute rest, then slice it thinly.
• Warm the bread shortly before serving so it remains soft and easy to roll.

Variations

• Adjust the heat: use less cayenne for a milder spice blend.
• Use flatbread: warm flatbreads instead of pita or parathas.
• Make pita pockets: puff the pita in a toaster oven, cool briefly and fill.
• Serve as a salad: skip the bread and arrange the chicken over lettuce, tomato and cucumber.
• Change the herbs: use a different fresh herb in the tzatziki if dill is unavailable.

Common mistakes to avoid

• Crowding the air fryer: the chicken may not brown evenly; cook it in batches.
• Wet tzatziki: cucumber moisture can thin the sauce; squeeze it out before mixing.
• Skipping the marinade: the recipe calls for at least 2 hours; allow that time for the chicken to take on the seasoning.
• Slicing too soon: the chicken is harder to handle straight from the air fryer; rest it for 2 minutes first.
• Overfilling the wrap: too much salad and chicken makes it difficult to roll; add the filling in layers without packing it tightly.

How to store

Refrigerate leftover chicken and tzatziki separately in covered containers and use within 3 days. Reheat the chicken until hot, using the air fryer or a pan; keep the tzatziki chilled and add it after reheating.

Frequently asked questions