Instant Pot Chicken Shawarma
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
18 mins
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Marinating +NPR Time
1 hr 15 mins
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Total Time
1 hr 48 mins
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Servings
8
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Calories
680 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Middle Eastern
Instant Pot Chicken Shawarma
Description
Instant Pot Chicken Shawarma highlights chicken thighs infused with a spice mix including smoked paprika, turmeric, cumin, cinnamon, and red pepper flakes, providing a balanced smoky and warming profile. Marinating the meat allows deep flavor penetration before pressure cooking it in the Instant Pot, which tenderizes the chicken while keeping it juicy. After cooking, the chicken is seared in olive oil to add a caramelized exterior.
The garlic sauce combines lemon juice, vegetable oil, minced garlic, salt, and an egg white to create a creamy, tangy emulsion that complements the well-spiced chicken. This sauce balances richness with acidity and pungency. The recipe suggests serving the chicken with hummus, Greek salad, and pita bread, assembling flavorful wraps that highlight the spices and freshness.
Practical tips include marinating for at least an hour for better flavor and being cautious with raw egg white due to minimal salmonella risk. An alternative garlic sauce without raw egg is suggested for food safety concerns. Using chicken breast is a viable substitute for thighs without changing the cooking time. The overall preparation involves marinating, pressure cooking, searing, and assembling with accompaniments for a complete meal.
Ingredients
Chicken Shawarma
- ½ cup olive oil
- ¼ cup lemon juice from 2 lemons
- 2 teaspoon smoked paprika
- ½ teaspoon Turmeric
- 2 teaspoon cumin powder
- ½ teaspoon cinnamon
- 1 teaspoon red pepper flakes
- 4 cloves garlic minced
- 2 teaspoon black pepper
- 1 teaspoon salt
- 1 large onion sliced
- 4 pounds chicken thighs boneless and skinless
- 2 tablespoon parsley fresh, for garnish
- 1 tablespoon olive oil
Garlic Sauce
- 1 cup vegetable oil
- ⅓ cup lemon juice
- 6 cloves garlic peeled and roughly chopped
- 1 egg white
- 1 teaspoon salt
Chicken Shawarma Wraps
- hummus
- Greek salad
- garlic sauce
- chicken
- pita bread wraps
Instructions
Chicken Shawarma
- Add the olive oil, lemon juice, paprika, turmeric, cumin, cinnamon, red pepper flakes, garlic, pepper, salt and onions to a ziploc bag, then add the chicken thighs. Seal the bag and shake it well to mix the ingredients. Place the bag in the refrigerator and marinate for at least 1 hour. The flavours develop better the longer you leave them.
- Transfer the chicken into your Instant Pot. Mix to ensure even coverage. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 8 minutes on high pressure.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Remove the chicken using a slotted spoon.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs to the skillet and sear them for about 1 to 2 minutes per side just until they start to brown. You may have to do this in a couple batches. This step is optional if you want to get a crispier chicken.
Garlic Sauce
- Add all the ingredients to a blender and blend until smooth, about 1-2 minutes. Refrigerate leftover sauce.
Chicken Shawarma Wraps
- To assemble the chicken shawarma wraps, warm up the pitas for 20 seconds to soften them. Spread a tbsp each of garlic sauce and hummus over the middle of the pita. Top with chicken, greek salad, garnish with parsley, and more sauce if desired.
Notes
- Marinate chicken for at least 1 hour to develop flavor thoroughly.
- If avoiding raw egg white in the garlic sauce, use a yogurt-based sauce with garlic, lemon juice, and salt instead.
- Chicken breast can substitute thighs with the same cooking time.
- After pressure cooking, sear chicken in a skillet to develop caramelized edges.
- The total time includes marinating plus Instant Pot pressure build and release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 680kcal | 34% |
| Carbohydrates | 6g | 2% |
| Protein | 38g | 76% |
| Fat | 56g | 86% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 222mg | 74% |
| Sodium | 770mg | 32% |
| Potassium | 569mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 10.7mg | 12% |
| Calcium | 39mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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