Ingredients
Method
- In a large bowl, mix together salt, garlic paste, paprika, cayenne pepper, ground cumin, ground coriander, ground cinnamon, ground cardamom, and ground cloves.
- Add chicken and coat well. Allow to marinate for 2 hours or overnight for best flavor.
- Preheat the Air Fryer at 400°F. Line the chicken in a single layer. Air Fry at 380°F for 10 minutes. Turn over and cook for another 2 to 5 minutes. Note: My air fryer basket fits 4 to 5 chicken thighs at a time without overcrowding. I usually air fry chicken in 2 batches.
- Allow the chicken to rest for 2 minutes before cutting into thin strips.
Notes
- For the most authentic flavor, marinate the chicken overnight. The spices need time to penetrate the meat.
- Do not overcrowd your air fryer basket. Cook in batches if necessary to ensure even cooking and crispy results.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.
- Store leftover cooked chicken shawarma in an airtight container in the refrigerator for up to 3 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Do not overcrowd your air fryer basket. Cook in batches if necessary to ensure even cooking and crispy results.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.
- Store leftover cooked chicken shawarma in an airtight container in the refrigerator for up to 3 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.