Air fryer recipe · Starters
Smoky Chicken Shawarma Strips
Juicy marinated chicken strips with charred edges and a fragrant garlic-spice glow.
- 26 minTotal time
- 200°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 245kcal
- 32.8 gprotein
- 3.2 gcarbs
- 11.3 gfat
- 0.1 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boneless chicken thighs500 g
- Plain yogurt3 tbsp
- Shawarma spice blend2 tbsp
- Garlic paste1 tbsp
- Lemon juice2 tbsp
- Olive oil1 tbsp
Method
Slice the chicken
Cut the thighs into long thin strips so they cook quickly and pick up plenty of char. Keeping them the same thickness means every strip finishes at the same time, with none dry while others are still pink.
Build the marinade
Whisk the yogurt, shawarma spice, garlic, lemon and oil into a thick paste. The yogurt softens the meat while the lemon and spices soak in, and a thick coat clings to each strip instead of dripping away.
Marinate well
Coat the chicken thoroughly and rest it for at least 30 minutes, or overnight for the boldest taste. Letting it come close to room temperature before cooking helps it cook evenly rather than staying cold inside.
Spread out the strips
Lay the marinated strips in a loose single layer, shaking off any pooled marinade so they roast rather than stew. Crowding traps steam and stops the strips catching the prized dark, charred edges.
Air-fry to char
Cook at 200C for 14 min, tossing once midway so both sides catch colour. They are ready when the edges are darkened and the juices run clear. Check a thick strip, as clear juice is your sign it is cooked through.
