One of the great perks of living in NYC is having amazing food available on every corner. Ok, well maybe that’s not so great if, like me, you are trying to watch your waistline. If you have ever visited any of the 5 boroughs you are bound to see a street carts and food trucks selling delicious food from just about every country you can imagine. I like to say you can eat your way around the world just by walking around the block. Just walking in my neighborhood you can have food from Greece, Peru, Japan, Russia, Jamaica, Nigeria, Korea, Belgium, and the list goes on and on. But there is one cart that is always parked on the corner of the block in Queens next to my mom’s building that sold the most amazing Chicken Shawarma with salat katzutz or Israeli salad. 

Shawarma is the Middle Eastern cooking technique of roasting meat on a vertical rotating spit. Very much like the Greek Gyro. Depending which country you are in, shawarma is made from different meats, served in different ways, and with different condiments such as hummus, garlic spread, tomato and cucumber salad, lettuce, french fries, onions, and served over rice or on a pita, pide, or laffa (a Middle Eastern flatbread). 

But they’re all delicious and the great thing about making this at home is you can add whatever you like and make it the way you like. 

Air Fryer Rotisserie Chicken Shawarma

Recipe by Lana Horruitiner Perez

• 3 lb Chicken Thighs, skinless and boneless (you can make as little or as much as you like, just don’t go over 4 lbs)
• 2 Tbl Olive Oil
• 2 Tbl Shawarma Seasoning ( when I don’t make it from scratch, I like New York Shuk Shawarma Seasoning which you can order here)

Or you can make your own seasoning by grinding the following and use 2 Tbl in the recipe: (2 Tbl Turmeric, 1 Tbl Ground Coriander, 2 1/2 tsp Garlic Powder, 1 1/2 tsp Cumin, 2 1/2 tsp Paprika, 1/2 tsp Cinnamon, 1/4 tsp Ground Cloves, 2 1/2 tsp Salt, 1 tsp Black Pepper)

Equipment: Rotisserie Spit and Forks, foil

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• Cut the Chicken Thighs in half so they are about 3 inches x 3 inches.

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• Place the Chicken in a large Bowl and drizzle with 2 Tbl of Olive Oil and Sprinkle with 2 Tbl of Shawarma Seasoning. Toss to coat all the Chicken then cover with plastic wrap and place in the fridge for 1 hour. (You can do this step up to 24 hours in advance.)

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• When you are ready to cook the Chicken, take it out of the fridge and prepare the rotisserie spit by attaching one fork to the side of the spit with the square end.
• Thread the pieces of Chicken onto the spit, one piece at a time. Make sure the first piece is pushed down well onto the fork. Keep threading and stacking the Chicken and push the pieces together until you have all the Chicken threaded onto the spit.
• Place the second fork onto the spit and push down so it sandwiches the Chicken and holds it in place. Screw the fork in place. (test to see if you did it correctly by spinning the rotisserie and making sure the chicken does not move.)
• If you have a MEATER+ or wireless thermometer, insert it into the chicken, but make sure it isn’t touching the rod. You can purchase one by clicking on the link below.

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Directions for Omni/Omni Plus

• To prep the Omni/Omni Plus or other Air Fryer Oven with heating elements on the bottom, place a large piece of foil covering the entire bottom of the oven, including the heating elements. Make sure to crimp the edges of the foil around the bars so the foil will not blow around when the fan starts.

• Add the rotisserie spit to the oven by placing the pointed end into the knob on the right first, then sliding the squared end into the prong on the left. Close the door.

• If using the Instant Omni set at 45 minutes at 400° F on Roast with the Fan set tot LO.
• If using the Instant Omni Plus set at 45 minutes at 375° F on Air Fry. Make sure to press ROTATE.

For more information on using the Omni/Omni Plus check out my tutorials by clicking here.

Directions for Instant Vortex Plus

• For Air Fryer Ovens that do not have bottom heating elements, you do not need to add foil to the bottom. Just make sure the drip tray is inserted.
• Place the rotisserie inside the oven and close the door.
• Set the time for 40 mins at 375° F on Air Fry and press ROTATE.

For more information on using the Vortex Plus check out my tutorial by clicking here.

• Make sure to check the temperature for the meat so it registers 160° F.
• Once the Chicken is done, leave in the oven for 5 minutes to sit.

• Carefully remove the Rotisserie from the oven.

• The best way to carve this, is like it was a traditional Shawarma. Place one end in a large bowl, and hold the rotisserie vertically.
• Using a sharp knife, slice the Chicken off so it falls into the bowl.

• Buen Provecho!