Air Fryer Chicken Shawarma Wraps

Ingredients

• 500 g boneless chicken thighs
• 3 tbsp yogurt
• 4 garlic cloves (2 for the chicken, 2 for the sauce)
• 1 lemon
• Pita or wraps, to serve
• 1 tsp cumin (optional)
• 1 tsp paprika (optional)
• ½ tsp turmeric (optional)
• A pinch of cinnamon (optional)
• ¼ cup mayonnaise, for garlic sauce (optional)
• 1 tomato, sliced (optional)
• A handful of parsley (optional)
• Salt, 2 tbsp oil

Steps

1. In a bowl, whisk together the yogurt, 2 grated garlic cloves, lemon juice, cumin, paprika, turmeric, cinnamon, salt and 1 tbsp of the oil until you have a smooth, thick marinade.
2. Add the chicken thighs and turn them through the marinade until every piece is coated. Cover and refrigerate for at least 30 minutes, or overnight if you have the time, so the yogurt's acidity works its way into the meat.
3. While the chicken marinates, make the garlic sauce: stir the mayonnaise with the remaining grated garlic, a squeeze of lemon and a pinch of salt, then let it sit so the raw garlic bite mellows.
4. Preheat the air fryer to 190°C.
5. Lift the chicken from the marinade, shaking off the excess, and lay the pieces in a single layer in the basket with a little space around each one.
6. Air fry for 9 minutes, until the tops start to char and blister slightly at the edges.
7. Flip each piece over and air fry for the remaining 9 minutes (18 minutes total), until the outside is deeply golden and the chicken is cooked through with no pink at the centre.
8. Rest the chicken for 5 minutes so the juices settle, then slice it thinly against the grain.
9. Warm the pita or wraps, then fill with the sliced chicken, a good spoonful of garlic sauce, tomato and parsley.
10. If you like a crisper wrap, pop it back into the air fryer at 200°C for 2 minutes to toast the outside and warm the filling through.

Tip: Add pickles and a few fries inside for the full Dubai cafeteria experience.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage