This easy homemade chicken shawarma features tender marinated thigh meat, tangy garlic sauce, quick pickled cucumbers, and crispy fries wrapped in warm pita bread for a satisfying Middle Eastern-inspired meal.
Marinate the boneless, skinless chicken thighs in a small amount of kefir with several cloves of crushed garlic, salt, black pepper, and shawarma spice blend.
If you don’t have a shawarma spice mix, use a good quality store-bought spice blend as a base, then add fresh garlic, lemon zest, and lemon juice for extra flavor.
Let the chicken marinate in the refrigerator for at least a few hours, preferably overnight.
Preheat your air fryer and cook the chicken thighs for about 20-22 minutes, or until their internal temperature reaches 160-165°F (70-74°C).
Make the garlic sauce by blending garlic, salt, lemon juice, and cornstarch (or a small amount of raw potato), then mix thoroughly and stir in mayonnaise for a creamy texture.
Prepare quick pickled cucumbers by combining 1 cup water, 1 cup white vinegar, salt, garlic, dried chili flakes, and sliced cucumbers. Pour hot pickling liquid over the cucumber pieces and let them sit for a few minutes.
Slice the cooked and cooled chicken thighs into thin strips.
Lay out the pita bread and spread it with the garlic sauce.
Add a few French fries, chicken slices, and pickled cucumbers on top of the sauce-covered pita.
Roll the pita like a burrito, folding the sides in and rolling it tightly to secure all the fillings.