Air Fryer Oven Rotisserie Chicken Shawarma Food

CHICKEN SHAWARMA

Steps:

• In a large Ziploc bag, combine chicken strips with 1 tablespoon oil and all seasoning. Press air out of the bag and seal tightly. Press the seasoning around the chicken strips to coat. Let it marinate for 1 hour, up to overnight in the fridge. You can also marinate the chicken in a large mixing bowl and cover.
• Preheat oven to 400 F. Add and spread chicken evenly on a large parchment-lined half sheet baking pan in a single layer. Bake in the oven for 15-20 minutes until fully cooked through and crispy. Remove the pan from the oven and let cool for 10 minutes. Air Fryer Instructions: To air fry the chicken instead, spread chicken evenly in a single layer in the air fryer basket and cook at 375 F for 10-12 minutes until golden brown and crispy. Shake the basket halfway during cooking to brown evenly.
• Serve chicken in pita bread with lettuce, tomato, cucumber and parsley.
• In a medium mixing bowl, combine all the ingredients for the garlic yogurt sauce and stir until smooth. Drizzle on top of the chicken shawarma and serve. You can also add tzatziki sauce instead or a spread of hummus.

AIR FRYER OVEN ROTISSERIE CHICKEN SHAWARMA

Steps:

• Cut the Chicken Thighs in half so they are about 3 inches x 3 inches. 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.)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. Directions for Omni/Omni PlusTo 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. 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.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!

AIR FRYER ROTISSERIE CHICKEN

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
• Mix salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne, and garlic powder together in a small bowl.
• Rub 1/2 of the oil over chicken, then half of the spice mixture.
• Cook in the preheated air fryer for 30 minutes. Carefully remove chicken from the fryer.
• Flip chicken over. Oil the other side and sprinkle with remaining spice mixture. Return to the air fryer and continue to cook until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove from the fryer, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.