Air-Fried Chicken Shawarma

Air-Fried Chicken Shawarma

Traditionally the meat for a shawarma is roasted with direct heat on a vertical spit. The Joule oven will replicate this method of cooking ensuring the chicken will be perfectly roasted every time. This popular Middle-Eastern dish, full of flavor, can now be made at home.

25 mins total time

10 mins active time


Serves 4



  • 4 cloves garlic


  • 1 tbsp finely grated ginger
  • 1 tbsp sweet paprika
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • ¼ tsp sumac (optional)
  • 1½ tsp kosher salt
  • 2 tbsp olive oil
  • 2 lb boneless and skinless chicken thighs

    fat trimmed

  • 2 medium red onions

    each cut into 8 wedges

For the garlic yogurt:

  • 1 cup (8½ oz) plain Greek-style yogurt
  • 2 cloves garlic

    finely grated

  • ½ tsp kosher salt

To serve:

  • 1 lemon (optional)
  • 8 x 6-inch pita bread
  • 1½ cups (10½ oz) tabbouleh
  • 2 vine-ripened tomatoes

    finely chopped


  • 1Insert the wire rack into position 4. Meanwhile, make the spice paste.
  • 2Place all the ingredients listed below in a large bowl and stir to form a paste.
  • 3Add the chicken and onions and turn to coat. Place in the roasting pan.
  • 4Once preheated, place the pan in the oven and start Autopilot. Meanwhile, make the garlic yogurt.
  • 5Place the yogurt in a bowl, add the garlic and salt and whisk to combine.
  • 6The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 165°F. If not, give it a bit more.
  • 7Cut into ½-inch slices. Return to the pan and stir to coat in the pan juices.
  • 8Squeeze a little lemon juice over the chicken mixture and serve with the pita bread, tabbouleh, tomatoes and garlic yogurt.