Homemade Chicken Shawarma — Cast Iron Skillet or Air Fryer
This easy homemade chicken shawarma recipe is packed with bold Middle Eastern spices and cooked to perfection on a cast iron skillet or in the air fryer. No grill or vertical spit needed — just juicy, flavorful chicken with crispy caramelized edges, ideal for wraps, rice bowls or salads. Perfect for weeknight dinners or meal prep.
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.