Air Fryer Chicken Shawarma with Red Onion and Bell Pepper
Quick and flavorful chicken shawarma cooked in an air fryer, with red onion and bell pepper.
Steps
- 1
Cut the chicken thighs into thin strips about 1 cm thick.
- 2
Place the chicken strips in a bowl with the shawarma seasoning and olive oil. Mix well to coat evenly.
- 3
Slice the red onion into half-rings and the red bell pepper into thin strips. Add them to the bowl with the seasoned chicken and mix again.
- 4
Preheat the air fryer to 190°C (375°F).
- 5
Transfer the chicken and vegetables to the air fryer basket. Cook for 12–15 minutes, shaking the basket halfway through for even cooking.
Shopping list
400 g chicken thighs or turkey fillet, 1 red onion, 2 tbsp shoarma seasoning, 0.5 red pointed pepper, 1 tbsp olive oil
Recipe story
Shawarma is a traditional Middle Eastern dish, especially popular in Israel and Palestine. The spiced meat was originally cooked on an open fire in bustling markets. Over centuries, the recipe evolved, and today shawarma is found in many variations, including chicken, often served in pita with vegetables and sauces.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
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