Chicken Shawarma
Chicken shawarma wrap with tomatoes, pickles, jalapeños, and parsley, served with seasoned fries and a creamy dipping sauce.
2 hours 25 minutesServes 4
Middle Eastern
The recipe
Chicken Shawarma
- Prep
- 2 hours 10 minutes
- Cook
- 15 minutes
- Total
- 2 hours 25 minutes
- Serves
- 4
Ingredients
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For the Chicken Shawarma:
For the Wraps:
Method
Add the chicken strips to a large bowl with the olive oil, Greek yogurt, lemon juice, minced garlic, salt, paprika, cumin, garlic powder, onion powder, turmeric, black pepper, and cinnamon.
Mix well until all of the chicken is evenly coated in the marinade.
Cover and refrigerate for at least 2 hours.
Preheat the air fryer to 400°F.
Add the marinated chicken to the air fryer basket in an even layer. Air fry for 10–15 minutes, tossing halfway through, until the chicken is lightly browned and cooked through. The internal temperature should reach 165°F.
Lay each wrap flat and spread sriracha sauce down the center.
Add a layer of fries, followed by the cooked chicken shawarma.
Top with diced tomatoes, fresh parsley, jarred jalapeño peppers, and pickles.
Fold in the sides of the wrap, then roll tightly.
Serve immediately while the chicken and fries are still warm.
Dilruba’s tips
Don’t overcrowd the air fryer basket. Cook in batches if needed so the chicken can brown properly.
Toss the chicken halfway through cooking for more even browning.
Make sure the chicken reaches 165°F internally before serving.
