1. Prepare the Marinade: In a large bowl, mix 1/4 cup olive oil, 3 tablespoons lemon juice, 2 minced garlic cloves, 1 tablespoon shawarma spice mix, 1 teaspoon salt, and 1/2 teaspoon black pepper. This blend is my secret to that authentic shawarma flavor.

2. Marinate the Chicken: Add 1 pound of thinly sliced chicken breast to the marinade. Ensure each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight. Marinating time is crucial for flavor depth.

3. Preheat the Air Fryer: Set your air fryer to 375°F. Giving it a few minutes to warm up ensures even cooking. Trust me, this step makes a difference.

4.Arrange the Chicken: Place the chicken slices in the air fryer basket. Avoid overlapping for even cooking. The air circulation is what gives the air fryer chicken shawarma its perfect texture.

5. Cooking Time: Cook for 15-20 minutes, turning the slices halfway through. This ensures each side gets that golden-brown crispness.

6. Check for Doneness: Chicken should reach an internal temperature of 165°F. Use a meat thermometer to be sure. Safety first!

7. Rest Before Serving: Let the chicken rest for a few minutes before slicing. This keeps it juicy.

8. Serve and Enjoy: Serve your homemade shawarma with your choice of sides or wrap it in pita with veggies and sauce. It’s honestly my favorite way to enjoy it.