Chicken Shawarma

Easy and flavorful Chicken Shawarma recipe with baked or air-fried chicken,
served with pita and fresh veggies.

Servings: 6

Author:

Prep Time
1 hour, 15 minutes

Sandwich

Libanon

chicken

Instructions

1 In a large resealable bag, combine the chicken strips, 1 tablespoon of olive
oil, ground cumin, ground paprika, garlic powder, ground cayenne pepper, ground
coriander, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Remove
the air from the bag, seal it, and massage the spices into the chicken.
Refrigerate for at least 1 hour, or preferably overnight. Alternatively, use a
covered bowl.
2 Preheat the oven to 400°F. Place the marinated chicken strips in a single layer
on a parchment-lined baking sheet. Bake for 15-20 minutes until fully cooked and
crispy. Let cool for 10 minutes before serving.
3 For air frying, arrange the chicken in a single layer in the air fryer basket.
Cook at 375°F for 10-12 minutes until golden and crispy, shaking the basket
halfway through for even cooking.
4 Serve the cooked chicken in pita bread with chopped romaine lettuce, diced
tomato, cucumber, and parsley.
5 In a medium bowl, mix the Greek yogurt, fresh lemon juice, Dijon mustard (if
using), minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper
until smooth. Drizzle the sauce over the assembled shawarma, or use tzatziki or
hummus if preferred.