Air-Fryer Shawarma — Full Step-by-Step Guide
Quick Overview
Juicy, well-spiced shawarma strips cooked in an air fryer for a healthier, faster version of the street favorite. Ready in 30–45 minutes (including marination). Perfect for families, students, and busy professionals.
Ingredients
Meat
700 g boneless chicken thighs or beef/lamb strips (thinly sliced) Chicken thighs = juicier; breasts = faster but drier
Marinade
- 3 tbsp plain yogurt (or 2 tbsp olive oil for non-dairy)
- 3 cloves garlic, crushed
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp turmeric
- ½ tsp black pepper
- 1 tsp salt
- 1 tbsp lemon juice (or 2 tbsp vinegar)
- 1 tbsp olive oil
- Optional: ¼ tsp cinnamon or allspice for authentic warmth
Toppings
- 4 pita breads or flatbreads
- 1 cup shredded lettuce
- 1 tomato, thinly sliced
- 1 small red onion, thinly sliced
- Pickles or cucumbers
- Fresh parsley or coriander
Quick Garlic Sauce (Toum)
- 6 garlic cloves
- ½ tsp salt
- ¾ cup chilled neutral oil
- 2 tbsp lemon juice Alternate: mayo + lemon + garlic
Equipment
- Air fryer (basket or drawer type)
- Cutting board + sharp knife
- Mixing bowl + spoon
- Kitchen thermometer
- Blender or microwave-safe bowl for sauce
Step-by-Step Method
1. Prepare & Slice the Meat
Pat dry and slice into thin strips (0.5–1 cm thick) for faster cooking and better caramelization.
2. Make the Marinade
Mix all marinade ingredients until smooth. Add meat and coat thoroughly.
3. Marinate
Refrigerate for 2–4 hours (overnight for best flavor). If short on time, 30–45 minutes still works.
4. Preheat the Air Fryer
Set to 190–200°C for 3–5 minutes.
5. Arrange the Meat
Place in a single layer. Don’t overcrowd — cook in batches for crisp edges.
6. Air-Fry — Cooking Times & Targets
- Chicken thighs: 12–15 min at 190°C, shake halfway. Internal temp: 75°C
- Chicken breasts: 10–12 min at 190°C
- Beef/lamb: 8–12 min at 200°C (medium), 12–15 min (well done) Use a thermometer: 63°C for medium, 71°C+ for well done
7. Rest the Meat
Let it sit for 2–3 minutes to redistribute juices.
8. Make Garlic Sauce
Blend garlic + salt. Slowly drizzle chilled oil while blending. Add lemon juice and blend briefly. Refrigerate and use within 3–4 days.
9. Warm the Bread
Air fry for 1–2 minutes at 160–170°C or pan-toast for 30 seconds per side.
10. Assemble
Spread garlic sauce, layer veggies, pile on meat, add pickles, wrap, and serve hot.
Quick Recipe Card
- Prep: 10–20 min (+ marination)
- Cook: 10–15 min per batch
- Serves: 3–4
- Air Fryer Temp: 190–200°C
- Safe Internal Temp: Chicken 75°C
Variations & Vegetarian Options
- Beef/Lamb: Increase temp to 200°C, shorten cook time for medium
- Chicken Suya Twist: Add 1 tsp suya spice to marinade
- Vegetarian: Use mushrooms, paneer, tofu, or chickpeas. Air fry 10–12 min at 180–190°C
Cleaning & Appliance Care
- Unplug and cool
- Soak basket/tray in warm soapy water
- Wipe interior with damp cloth
- Use soft brush for grease
- Reassemble dry to avoid odors
Troubleshooting Tips
- Soggy meat: Caused by overcrowding or wet marinade. Pat dry and preheat.
- Uneven browning: Shake or flip halfway.
- Too dry: Use thighs, add oil to marinade, reduce cook time.
- Burnt edges: Lower temp by 10–15°C, increase time slightly.
Pairing & Serving Ideas
- Serve with fries or sweet potato wedges
- Add tabbouleh or simple salad
- Offer chili sauce, hummus, or tahini as dips
Why Air Fryer Shawarma Works for Your Community
- Fast, affordable, and low-oil
- Healthier and cleaner than pan-frying
- Perfect for apartments and busy homes
- Air fryers are a bestseller in Suleja — they let you cook restaurant-style shawarma at home
DISPASAL — Your Air Fryer Partner
We stock reliable, easy-to-clean air fryers from trusted brands — plus after-sales support and local warranty. No guesswork. We’ll help you pick the right model.
visit our catalogue today 🌐 dispasal.com 📞 WhatsApp/Call: 09164425471
FAQ
Q: Can I cook frozen meat? Thaw first. If pressed, add 3–5 min to cook time.
Q: How long should I marinate? Minimum 2 hours; best overnight.
Q: Can I make large batches? Yes — cook in batches. Keep warm in a low oven (90–100°C).
Q: Is garlic sauce safe? Yes, if refrigerated and consumed within 3–4 days.