Air Fryer Chicken Shawarma
This easy-to-prepare Chicken Shawarma done in the air fryer comes out moist and flavorful. Serve it with rice, lavash, and salad.
Calories per serving: 222kcal
Ingredients
- 8 chicken thighs, skinless and boneless
- 3 clove garlic, minced
- 1 tablespoon corriander, ground
- 1 tablespoon cumin, ground
- 2 teaspoon cardamon, ground
- 1 teaspoon cayenne pepper, ground
- 2 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly groiund
- 2 tablespoons lemon juice
- 3 tablespoons *olive oil
Instructions
- Mise en place
- Put the bag on the bag holder.
- Add the dry spices.
- Add the black pepper and garlic.
- Add the lemon juice and olive oil. With your fingers on the outside of the bag, mix the ingredients thoroughly.
- Add the chicken thighs.
- Massage the bag so that the chicken pieces get completely covered by the marinade.
- Vacuum seal the bag and refrigerate it until ready to cook, at least eight hours or overnight. If you want to freeze the chicken for later, you would do it now.
- Remove the chicken from the refrigerator and get your air fryer ready.
- Put the chicken pieces in the cage and close it up.
- Put the cage in the air fryer.
- Set it for 380 F / 193 C for 18 minutes.
- Check the temperature with an instant-read thermometer. If it reads 160 F / 71.1 it's done, otherwise, keep it going for another 3 minutes.
- Remove from the cage from the air fryer and let the chicken rest for about 5 minutes before serving.
- Enjoy!
Notes
If you have a basket air fryer, turn the chicken every 5 minutes.
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