Chicken Shawarma (Air Fryer, Grill and Oven Recipe!)
This Chicken Shawarma recipe is bursting with the best Mediterranean flavors and it is incredibly easy to make! You can't pass it up! Skinless chicken thighs, a creamy marinade with the most aromatic Mediterranean spices that take chicken to a new level!
In a small mixing bowl, combine all the spices and salt.
In a large mixing bowl, mix the yogurt, oil, and vinegar. To the yogurt mixture, add the dry spices and mix to combine.
On a cutting board, tenderize the chicken thighs so they can best absorb the marinade.
Then, toss the chicken in the bowl of marinade and coat completely.
Cover with plastic wrap and place in the fridge for at least 4 hours, up to overnight (see notes).
Prior to cooking, remove the chicken and leave at room temp for 20-30 minutes for even cooking.
Cooking Instructions
On the grill:
If you plan to grill, be sure to reserve the marinade to brush on the chicken. I prefer to brush each side once with the extra marinade, to ensure they stay juicy and flavorful. Omit the brushing of the marinade if you left overnight.
In the oven:
425 degrees for approximately 30-40 minutes, or until the interior temperature of the chicken reaches 165 degrees.
Air fryer:
Preheat the air fryer to 400 degrees. Once preheated, cook the chicken shawarma in the air fryer for 16-18 minutes. I love how they turn out in the air fryer. Mine is the Ninja Air fryer, which has a built in food thermometer that makes cooking meat so easy!
Notes
If you don't have Aleppo pepper, substitute for a dash of red pepper flakes and smoked paprika. If you are marinating the chicken overnight, do not brush another coat of marinade during the cooking process. Simply toss the marinade once you remove the chicken.To assemble the Chicken Shawarma Sandwich:Pita bread, Lebanese garlic sauce (Toum), Tomatoes, Cucumbers, Red Onion, Dill pickles, and Radishes are optional.