Easy Chicken Shawarma
Easy Chicken Shawarma
Ingredients
For the Chicken Shawarma
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup buttermilk
- 2 garlic, cloves, microplaned
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons chicken shawarma spice blend
- 1 lemon, zested and juiced
For the Garlic Sauce
- 1 cup garlic sauce base, store-bought or homemade, for emulsified sauce
- 1 tablespoon lemon juice, freshly squeezed
For Assembly
- 4 large flatbreads, such as pita or lavash
- 1 cup pickled cucumbers, sliced
- 2 cups french fries, cooked
Instructions
- 1
In a large bowl, combine the boneless, skinless chicken thighs, buttermilk, microplaned garlic, kosher salt, black pepper, chicken shawarma spice blend, and the zest and juice of one lemon. Mix thoroughly to ensure the chicken is fully coated.
⏱️ 10 min
- 2
Cover the bowl and refrigerate the marinated chicken for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 120 min
- 3
Preheat your air fryer to 375°F (190°C). Arrange the marinated chicken pieces in a single layer on a wire rack designed for the air fryer, ensuring not to overcrowd the basket. You may need to cook in batches.
⏱️ 5 min•🌡️ 375
- 4
Cook the chicken in the air fryer for 25 to 30 minutes, flipping halfway through, until the chicken is cooked through and has a nice char on the edges. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken and let it rest for a few minutes before slicing or dicing into bite-sized pieces.
⏱️ 30 min•🌡️ 375
- 5
While the chicken is cooking, prepare the garlic sauce. If using a store-bought base, transfer it to a small bowl. Stir in the fresh lemon juice until well combined. If making from scratch, blend the garlic sauce ingredients in a food processor until thick and emulsified, then stir in the lemon juice.
⏱️ 5 min
- 6
To assemble the shawarmas, lay a large flatbread on a clean surface. Spread a generous layer of the prepared garlic sauce across the flatbread.
⏱️ 1 min
- 7
Place a portion of the cooked chicken pieces on top of the garlic sauce. Add a handful of cooked French fries at the bottom of where the wrap will be rolled. Top with sliced pickled cucumbers.
⏱️ 2 min
- 8
Tightly roll the flatbread into a cylindrical wrap, tucking in the sides as you go to create a secure package.
⏱️ 1 min
- 9
Heat a griddle or large skillet over medium-high heat. Place the assembled wraps seam-side down on the hot surface and press down gently with a spatula. Toast for 2-3 minutes per side, or until the flatbread is golden brown and slightly crispy.
⏱️ 8 min
- 10
Serve immediately and enjoy your easy homemade chicken shawarma!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Chicken Shawarma
Ingredients
For the Chicken Shawarma
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup buttermilk
- 2 garlic, cloves, microplaned
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons chicken shawarma spice blend
- 1 lemon, zested and juiced
For the Garlic Sauce
- 1 cup garlic sauce base, store-bought or homemade, for emulsified sauce
- 1 tablespoon lemon juice, freshly squeezed
For Assembly
- 4 large flatbreads, such as pita or lavash
- 1 cup pickled cucumbers, sliced
- 2 cups french fries, cooked
Instructions
- 1
In a large bowl, combine the boneless, skinless chicken thighs, buttermilk, microplaned garlic, kosher salt, black pepper, chicken shawarma spice blend, and the zest and juice of one lemon. Mix thoroughly to ensure the chicken is fully coated.
⏱️ 10 min - 2
Cover the bowl and refrigerate the marinated chicken for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 120 min - 3
Preheat your air fryer to 375°F (190°C). Arrange the marinated chicken pieces in a single layer on a wire rack designed for the air fryer, ensuring not to overcrowd the basket. You may need to cook in batches.
⏱️ 5 min•🌡️ 375 - 4
Cook the chicken in the air fryer for 25 to 30 minutes, flipping halfway through, until the chicken is cooked through and has a nice char on the edges. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken and let it rest for a few minutes before slicing or dicing into bite-sized pieces.
⏱️ 30 min•🌡️ 375 - 5
While the chicken is cooking, prepare the garlic sauce. If using a store-bought base, transfer it to a small bowl. Stir in the fresh lemon juice until well combined. If making from scratch, blend the garlic sauce ingredients in a food processor until thick and emulsified, then stir in the lemon juice.
⏱️ 5 min - 6
To assemble the shawarmas, lay a large flatbread on a clean surface. Spread a generous layer of the prepared garlic sauce across the flatbread.
⏱️ 1 min - 7
Place a portion of the cooked chicken pieces on top of the garlic sauce. Add a handful of cooked French fries at the bottom of where the wrap will be rolled. Top with sliced pickled cucumbers.
⏱️ 2 min - 8
Tightly roll the flatbread into a cylindrical wrap, tucking in the sides as you go to create a secure package.
⏱️ 1 min - 9
Heat a griddle or large skillet over medium-high heat. Place the assembled wraps seam-side down on the hot surface and press down gently with a spatula. Toast for 2-3 minutes per side, or until the flatbread is golden brown and slightly crispy.
⏱️ 8 min - 10
Serve immediately and enjoy your easy homemade chicken shawarma!
⏱️ 1 min