Air Fryer Chicken Shawarma | Quick with Beituti

This Air Fryer Chicken Shawarma is juicy on the inside, crispy on the edges, and packed with bold Middle Eastern flavors—all with minimal effort and no mess!

Table of Contents

Jump to:

• Easy Air Fryer Shawarma Recipe
• Who is Beituti?
• The Marinade!
• A quick Cooking Process
• Lebanese Cuisine
• ​How to Use It?
• Ingredients with Steps
• Culinary Glossary
• Instructions with Pictures
• Substitutions
• Variations and Serving Suggestions
• Equipment
• Storage and Reheating
• Cooking Tips
• Frequently Asked Questions
• Air Fryer Recipes
• Middle Eastern Recipes
• 📖 Recipe
• Subscribe to the YouTube Channel
• Have a Comment or Question?

Easy Air Fryer Shawarma Recipe

If you love shawarma but don’t have a rotating spit in your kitchen (because, let’s be real, who does?), this Air Fryer Homemade Chicken Shawarma is about to change your dinner routine. And if you're new to cooking or just looking for an easy air fryer shawarma recipe, this one’s a keeper.

No need to fire up the grill or babysit a sizzling pan—just marinate, toss it in the air fryer, and let it do all the work. The result? Crispy Air Fryer Shawarma Chicken with beautifully charred edges and that irresistible garlic-spiced flavor.

Perfect for meal prep, stuffing into pita wraps, or just eating straight off the plate like a snack (we listen, we don't judge here). If you're new to cooking or just looking for an easy chicken shawarma recipe, this one’s a keeper. Oh, and bonus—it cooks in under 15 minutes with zero smoke alarms going off. Let’s do this!

Who is Beituti?

Let me introduce you to Beituti, a company rooted in Beirut and now sharing the vibrant flavors of Lebanon with kitchens everywhere. Their mission is to make authentic Middle Eastern cooking accessible and effortless, especially for those of us who crave those zesty, homey flavors but are short on time.

They've crafted products that are free from unhealthy preservatives and additives, ensuring that what you serve is both delicious and wholesome. How could you not like that?

The Marinade!

One standout from their lineup is the Garlic Shawarma Marinade. This Lebanese-American creation is a quick and healthy way to bring authentic shawarma to your table.

It's tangy, citrusy, and packed with a robust garlic punch. The marinade is incredibly versatile—traditionally used with chicken, but it works wonders with shrimp, fish, or any protein you want. I love that it's made with clean marinade ingredients like avocado oil, garlic, apple cider vinegar, and a blend of spices.

Plus, it's vegan, gluten-free, and contains no artificial additives or added sugars. And it's a women-owned business! Yay!

A quick Cooking Process

When I first tried this marinade, the bold garlicky and citrus flavors immediately stood out, delivering a delightful tangy kick. The beauty of this marinade is that it’s so flavorful, you don't need to add any extra seasonings to your chicken.

And for those of us with hectic schedules, a quick 30-minute marinade is all it takes to infuse your protein with a mouthwatering taste.

Lebanese Cuisine

Lebanese cuisine is a rich mix of flavors, emphasizing fresh ingredients like whole grains, fruits, vegetables, and a generous use of garlic and olive oil. It's known for its vibrant and aromatic dishes that bring people together. Some popular Lebanese dishes include:

• Kibbeh: A mixture of ground meat, bulgur, and spices, often shaped into balls or patties.
• Kafta: Grilled skewers of spiced ground meat mixed with onions and parsley.
• Manakish: A flatbread topped with thyme, sesame seeds, sumac, and olive oil, often enjoyed for breakfast.

​How to Use It?

As for the Air Fryer Chicken Shawarma, it's incredibly versatile. My favorite way to enjoy it is wrapped in a Lebanese-style pita with sumac onions (red onions marinated with sumac and citrus-flavored ingredients) and all the fixings. It's also fantastic served over a bed of rice as a hearty bowl.

Beyond that, you can slice it up and toss it into a fresh salad for a protein boost or use it as a flavorful topping for a homemade pizza! The possibilities are endless, making it a great addition to various meals throughout the week.

More Meal Inspirations!

• Healthy Spicy Ground Turkey Stuffed Peppers with Salad
• Easy and Healthy Spicy Turkey Meatball Kale Soup
• Easy 15-Minute Marinade for Beef Kabobs
• Easy Air Fryer Sticky Date Teriyaki Chicken Wings
• Crispy Air Fryer Honey Jerk Rubbed Chicken Wings

Ingredients with Steps

To make Air Fryer Chicken Shawarma, start by marinating boneless, skinless chicken thighs in Beituti Garlic Shawarma Marinade for at least 30 minutes or overnight for deeper flavor. Preheat the air fryer to 375°F (190°C) and lightly grease the basket.

Place the marinated chicken in a single layer and air fry for 10–12 minutes, flipping halfway through, until golden brown and cooked through (165°F internal temperature). Let the chicken rest for 5 minutes, then slice and serve with pita, rice bowls, or salads. Garnish with fresh parsley and a squeeze of lemon juice for extra flavor.

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.

Ingredients

• Beituti Garlic Shawarma Marinade – A Lebanese-inspired marinade made with avocado oil, garlic, apple cider vinegar, lemon juice, and spices, offering a bold, garlicky, and citrusy flavor.
• Pita Bread – A soft, round, Middle Eastern flatbread often used for wraps or dipping. Get some fresh pita, and you are set!

Techniques

• Shawarma – Pronounced "shuh-wor-muh" is a Middle Eastern dish traditionally made by slow-roasting marinated meat on a vertical spit and slicing it thinly.
• Marination – The process of soaking meat in a seasoned liquid to tenderize and enhance flavor before cooking.
• Internal Temperature – The temperature inside the chicken, which should reach 165°F (74°C) to be safely cooked.
• Resting Meat – Allowing cooked meat to sit for a few minutes before slicing to retain its juices and keep it tender.

Instructions with Pictures

Follow the instructions and cooking tips below using the step-by-step picture guide.

Prepping the Chicken

Marinating the Chicken

Cook the Chicken

Serve the Chicken

Substitutions

Dairy-Free

• Yay! This recipe is already dairy-free.

Gluten-Free

• Bonus! This recipe is also gluten-free.

Vegetarian

• Boneless Skinless Chicken Thighs - To make a vegetarian version of Air Fryer Chicken Shawarma, substitute the chicken with extra-firm tofu, cauliflower, or portobello mushrooms, marinating them in Beituti Garlic Shawarma Marinade for at least 30 minutes.
  • Air fry at 375°F (190°C) for 12–15 minutes (for tofu and mushrooms) or 15–18 minutes (for cauliflower), flipping halfway through until crispy and golden.
    

Convenience

• Beituti Garlic Shawarma Marinade– For a homemade chicken marinade, mix olive oil, garlic, lemon juice, smoked paprika, cumin, and coriander for a homemade alternative.
  • Don't have lemon juice? Try using apple cider vinegar, which provides a similar tangy acidity if fresh lemons aren’t available.
  • Don't have olive oil? Vegetable oil or avocado oil works well for marinating and air frying.
• Chicken Thighs – You can also use chicken breasts, drumsticks, or bone-in thighs for this recipe—just adjust the cooking time, as breasts may cook faster, while drumsticks and bone-in thighs may need a few extra minutes in the air fryer.
  • Adding some slits into the bone-in chicken can decrease cooking time, but always use a meat thermometer to double-check that it is at 165° F (74°C).

Variations and Serving Suggestions

Alternative Cooking Methods

• Skillet Cooked Chicken Shawarma – To cook this recipe in the skillet, heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat, then cook the marinated chicken for 5–7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
  • I highly recommend using a cast iron skillet for better browning and deeper flavor, as it retains heat well and creates a beautiful sear on the chicken.
• Oven-Roasted Chicken Shawarma – Bake the marinated chicken in a 400°F (200°C) oven for 20–25 minutes, flipping halfway through, until golden and fully cooked.

How to Serve

• Chicken Shawarma Bowls – Serve sliced air fryer chicken shawarma over a bed of rice, quinoa, or salad greens, topped with sumac onions, cucumbers, and a drizzle of garlic yogurt sauce.
  • Don't have yogurt sauce? Try Hummus or tahini sauce.
  • Try my Creamy Lemon Greek Yogurt; it's a white sauce made from Greek and mayonnaise with lemon juice and freshly chopped parsley with a flavor boost from lemon zest.
• Chicken Shawarma Wrap (My favorite way!) – Stuff warm Lebanese-style pita with sliced chicken shawarma, crunchy sumac onions, tomatoes, cucumbers, and tahini or garlic sauce, then roll it up for a perfect on-the-go meal.
  • Don't have pita bread? Use whole wheat tortillas or naan to make easy substitutes. 
  • Don't have sumac onions? Try pickled red onions to offer as a tangy, crunchy alternative.
• Greek Gyros – Swap pita for a fluffy Greek flatbread, and serve the shawarma with tzatziki, sliced red onions, cucumbers, tomatoes, and crumbled feta for a fusion-style gyro. Take it further by adding fresh parsley, cilantro, or baby spinach to add fresh color and flavor.

Healthier Option

• Boneless Skinless Chicken Breasts – Use chicken breasts instead of thighs, adjusting the air fryer time to 8–10 minutes, flipping halfway through to avoid overcooking and drying out.

Add Some Heat

• Spicy Chicken Shawarma – Spice things up by adding some chili peppers, learn more about prepping chili peppers.  Easily sprinkle in some:
  • Crushed Red Pepper Flakes, 
  • Cayenne Pepper Powder
  • Freshly Ground Black Pepper

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Equipment

• Zip-Top Bag – This works well for marinating, allowing easy mixing and minimal cleanup. Used to marinate the chicken by evenly coating it. Or you can use a mixing bowl.
• Spatula or Spoon – If you don't have gloves or don't want to use your hands, using a spoon or a spatula will help combine the marinade thoroughly with the chicken.
• Tongs – Used to add, flip and remove the chicken from the air fryer without touching and piercing the meat.
• Air Fryer – Cooks the marinated chicken evenly, creating crispy edges while keeping it juicy inside. Se alternative instructions for the oven in the Variations and Serving Suggestions section.
• Meat Thermometer– Ensures the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Kitchen Hack: If you don’t have a thermometer, cut into the thickest part of the chicken to check if the juices run clear.
• Cutting Board – Provides a place to rest the chicken in addition to using it as a stable surface for slicing the cooked chicken into strips.
• Sharp Knife – Used to cut the chicken into thin strips for serving in wraps, bowls, or plates. One of my favorite new ways is to use Korean kitchen shears, which work well for slicing the chicken into bite-sized pieces quickly.

Kitchen Must Haves - Find other tools I use here.

Storage and Reheating

Refrigeration

Store leftover Air Fryer Chicken Shawarma in an airtight container in the refrigerator for up to 4 days. Simply keep the chicken separate from any fresh toppings (like cucumbers or tomatoes) to prevent fogginess. Before serving, allow the refrigerated chicken to sit at room temperature for 5–10 minutes for even reheating.

Freezing

Let the cooked chicken cool completely, then store it in a freezer-safe container or zip-top bag for up to 3 months. For easier portioning, freeze in single-serving portions so you can thaw only what you need. To thaw, transfer to the refrigerator overnight or use the defrost setting on the microwave.

Reheating

• Microwave – Warm in 30-second intervals, covered with a damp paper towel, to prevent drying out. I suggest this as the last resort since it has more chance of drying out and becoming rubbery.
• Air Fryer – Reheat at 350°F (175°C) for 3–5 minutes until warmed through and slightly crispy.
• Stovetop – Heat in a skillet over medium heat with a splash of water or olive oil for 3–4 minutes, stirring occasionally.

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.  

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

Frequently Asked Questions

Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.

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