There’s nothing quite like walking through Shuk HaCarmel in Tel Aviv. The air thick with the scent of spices, sizzling meat, and warm pita fresh off the grill. That’s exactly the flavor experience this homemade chicken shawarma aims to capture.
Whether you make it on a cast iron skillet or in an air fryer, this recipe brings you all the smoky, spiced, juicy goodness of shawarma without the need for a vertical spit or special equipment. The cast iron gives you beautiful caramelization and a slightly smoky char, while the air fryer delivers those crispy caramelized edges and different textures in every bite with virtually no mess. Both methods are equally delicious — it just comes down to what works best for you.
It’s inspired by the kind of shawarma you’d grab after a long day wandering the shuk, wrapped in fluffy pita and topped with creamy hummus, crunchy Israeli salad, tangy cabbage salad, spicy zhug and a punchy drizzle of amba. Whether you’re recreating those flavors from a trip to Israel or discovering them for the first time, this recipe is simple, satisfying and deeply rooted in the street food soul of Israeli cuisine.
Homemade Chicken Shawarma — Cast Iron Skillet or Air Fryer
Equipment
- cast iron skillet
Ingredients
- 3 tbsp olive oil
- 2 tsp cumin
- 2 tsp black pepper freshly ground
- 2 tsp turmeric
- 1 tsp kosher salt
- 1 tsp coriander
- 1 tsp cardamom
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 3 lbs boneless, skinless chicken thighs
Instructions
- In a large mixing bowl, combine olive oil and all of the seasonings. Add in chicken thighs and use your hands to run the mixture all over each piece of the poultry. Cover and let marinate in the fridge for at least 3 hours or overnight.
- Cast Iron Method: Heat a cast iron skillet over medium-high heat. Cook the chicken in an even layer (work in batches if necessary) until it's edges get crispy, about 7 minutes per side. Transfer to a cutting board and let rest. Then cut into 1/2 inch strips. Serve immediately or save for later. This recipe can easily be used to meal prep for the week ahead.
- Air Fryer Spit Method: Working in two batches, thread the chicken onto the rotisserie spit by piercing through the thickest part of each thigh, folding the meat over so it sits snugly and doesn't drag, then piercing through a second section to secure it. Repeat until half the chicken thighs are loaded onto the spit. Secure the clips on both ends to hold everything in place. Attach the rotisserie accessory to the outside of the air fryer and turn it on. Cook at 380° for 25 to 30 minutes, until the chicken is cooked through and the edges are crispy and caramelized. Repeat with the remaining chicken.