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+ servings
5 from 1 vote
A chicken shawarma sandwich, half-wrapped in parchment paper on a white plate with ingredients around it.
Air-Fried Chicken Shawarma 
Prep Time
25 mins
Cook Time
10 mins
Marinating Time
6 hrs
Total Time
6 hrs 35 mins
This chicken shawarma sandwich combines earthy mediterranean flavors with a bright tomato and cucumber salad and nutty tahini sauce drizzled on top. When it's all wrapped up in a non-traditional naan bread, it's hard to resist.
Course: Entrées, Sandwiches
Cuisine: Middle Eastern
Keyword: Chicken, Lunch, Sandwiches
Servings: 4
Calories: 856 kcal
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • juice of 1 lemon
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground allspice
  • ¼ teaspoon turmeric
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • pounds boneless chicken breast about 3 chicken breasts
  • 4 pieces naan bread or fresh pita bread
Tahini Sauce
  • ½  cup tahini sesame paste
  • 1/3 cup warm water
  • juice from ½ lemon
  • 1 clove garlic minced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • 2 teaspoons chopped fresh parsley
Tomato-Cucumber Salad
  • 1 cup diced tomatoes
  • 1 small English cucumber
  • 2 tablespoons minced red onion
  • juice from ½ lemon
  • 1 teaspoons red wine vinegar
  • 2 teaspoon olive oil
  • 2 tablespoons chopped fresh parsley
  • salt and freshly ground black pepper
  1. Combine the the olive oil, garlic, lemon juice, and spices in a small bowl, whisking well. Cut the chicken breasts in half lengthwise. Place the chicken in a zipper sealable plastic bag and add the marinade. Massage the chicken in the bag to coat all sides of the chicken with the marinade. Marinate the chicken in the refrigerator for 6 hours, or as long as overnight.
  2. Pre-heat the air fryer to 380°F.
  3. Transfer the marinated chicken breasts to the air fryer basket and air-fry at 380ºF for 8 to 10 minutes, flipping the chicken over halfway through the cooking process.
  4. Make the Tahini Sauce. Add the tahini paste, water, lemon juice, garlic, cumin and salt to a food processor or blender. Process until the ingredients are combined, smooth and creamy. If the consistency is too thick, add more warm water. Season to taste with salt and stir in the chopped parsley.
  5. Make the Tomato-Cucumber Salad. Combine the tomatoes, cucumber, red onion, lemon juice, red wine vinegar, olive oil, and parsley in a bowl. Toss to combine and season with salt and freshly ground black pepper. Refrigerate until ready to assemble the sandwiches.
  6. To assemble the shawarma. Brush both sides of the naan with oil and heat them in the air fryer at 400°F for 2 minutes on each side. (Alternatively, heat the naan on both sides in a skillet with a little olive oil.)
  7. Slice the chicken breast into thin slices. Spread a little tahini sauce on the warm naan bread. Place the sliced chicken on the naan bread and spoon some of the tomato-cucumber salad over the chicken. Drizzle with a little more tahini sauce. Roll or fold the bread up around the fillings. You can wrap parchment paper or foil around half of the shawarma to keep it together. Serve immediately.
Nutrition Facts
Air-Fried Chicken Shawarma 
Amount Per Serving
Calories 856 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 7g35%
Cholesterol 119mg40%
Sodium 1790mg75%
Potassium 997mg28%
Carbohydrates 72g24%
Fiber 5g20%
Sugar 7g8%
Protein 52g104%
Vitamin A 875IU18%
Vitamin C 14.3mg17%
Calcium 155mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.