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Instant Pot Lamb Shawarma
Instant Pot Lamb Shawarma. How to make lamb shawarma at home using the instant pot pressure cooker. An easy to source mildly spiced marinade along with tender lamb makes this the perfect instant pot dump and start middle eastern recipe.
Cook Time
1 hr mins
Total Time
1 hr 5 mins
Servings: 2
Calories: 755 kcal
Course:
Main Course
Ingredients
Kitchen Gadgets:
- Instant Pot
- Meat Claws
- Large Zip Loc Bag
Instant Pot Lamb Shawarma Recipe Ingredients:
- 900 g Diced/Boneless Lamb
- 1 Tbsp olive oil
- 1 medium lemon juice only
- salt & pepper
- 1 Litre Instant Pot Lamb Bone Broth
Shawarma Rub:
- 1 Tbsp garlic powder
- 2 Tbsp Coriander
- 2 Tbsp cumin
- 1 Tsp cayenne pepper
- 3 Tbsp paprika
Instructions
- Load the marinade ingredients into a bowl and mix well. Cover the lamb well so that it is evenly coated.
- Place the shawarma rub and the lamb into a marinade bag and and leave in the fridge overnight to marinade.
- Place the instant pot on sauté and add your extra virgin olive oil. Wait for it to warm up and add your marinated lamb along with your lemon juice.
- Toss a few times so that the marinated lamb has a little colour and that the marinate has come off a bit and has seasoned the bottom of the instant pot.
- Cancel the sauté and add in 1 litre of lamb stock and stir.
- Place the lid on the instant pot, set the valve to sealing and cook for 60 minutes.
- Use quick pressure release (QPR) and remove the lamb from the instant pot.
- Place on a chopping board and shred with meat claws.
- Serve with homemade wraps and yoghurt sauce.
Cup of Yum
Notes
- We had a lamb shoulder cut and removed the bones and sliced it. Any diced lamb or boneless lamb from the butchers will work well.
- We made Dominic’s homemade wraps and then loaded them up with yoghurt sauce.
- You can reserve the spare stock from the instant pot for lamb stock for the freezer.
- There may seem to be a lot of seasoning. This is because when pressure cooking it dilutes it and the flavour is not as good if you add the same amount you would use in the slow cooker.
- Its important you marinate overnight, otherwise the lamb can end up bland.
- For lamb stock for my lamb shawarma I used some of my instant pot lamb bone broth. I then mixed my lamb bone broth with the leftover marinade from the bottom of the bag to add to the flavour.
Nutrition Information
Calories
755kcal
(38%)
Carbohydrates
18g
(6%)
Protein
95g
(190%)
Fat
34g
(52%)
Saturated Fat
10g
(50%)
Cholesterol
293mg
(98%)
Sodium
318mg
(13%)
Potassium
1856mg
(53%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
5781IU
(116%)
Vitamin C
41mg
(46%)
Calcium
159mg
(16%)
Iron
16mg
(89%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 755
% Daily Value*
| Calories | 755kcal | 38% |
| Carbohydrates | 18g | 6% |
| Protein | 95g | 190% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 293mg | 98% |
| Sodium | 318mg | 13% |
| Potassium | 1856mg | 39% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 5781IU | 116% |
| Vitamin C | 41mg | 46% |
| Calcium | 159mg | 16% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.