Instant Pot Chicken Shawarma

As I walked through the bustling market, the scent of spices wafted through the air, instantly drawing me in. This is how I discovered the magic of Instant Pot Chicken Shawarma. The blend of warm spices, tangy citrus, and succulent chicken is truly irresistible. I remember the first time I tried this dish—it was a chilly evening, and I craved something comforting yet exotic. With just a few simple ingredients, I was transported to the vibrant streets of the Middle East, where shawarma is a beloved street food. The beauty of Instant Pot Chicken Shawarma lies not only in its flavor but also in its convenience. With my trusty Instant Pot, I could whip up a restaurant-style meal in no time, making it perfect for busy weeknights or gatherings with friends. I’ve had countless requests for this recipe since that first delicious bite, and it has become a staple in my household. Everyone loves how they can customize their wraps with fresh veggies and sauces, making each bite a delightful surprise!

What You Need for Instant Pot Chicken Shawarma

Gathering the right ingredients is essential for creating a delicious Instant Pot Chicken Shawarma. Each component plays a significant role in building layers of flavor. The star of the dish is undoubtedly the chicken, which absorbs all the wonderful spices and marinades. Fresh ingredients like lemon juice and garlic bring brightness, while spices like cumin and paprika add depth and warmth. Together, they create a balance that makes every bite a delight.

• ½ cup olive oil – This rich oil adds moisture and flavor to the chicken while helping to meld the spices together.
• ¼ cup lemon juice (from 2 lemons) – Fresh lemon juice brightens the dish and adds a tangy kick that enhances the flavors.
• 2 teaspoons smoked paprika – This spice imparts a smoky flavor that is characteristic of shawarma.
• ½ teaspoon turmeric – Known for its earthy flavor and vibrant color, turmeric contributes to the warm hue of the chicken.
• 2 teaspoons cumin powder – Cumin adds warmth and a hint of nuttiness, making it a staple in Middle Eastern cuisine.
• ½ teaspoon cinnamon – Cinnamon lends a subtle sweetness that complements the savory flavors beautifully.
• 1 teaspoon red pepper flakes – For those who enjoy a bit of heat, red pepper flakes add the perfect amount of spiciness.
• 4 cloves garlic (minced) – Garlic boosts the flavor profile with its pungent aroma and taste.
• 2 teaspoons black pepper – Freshly ground black pepper enhances all the other flavors in the marinade.
• 1 teaspoon salt – Essential for bringing out the natural flavors of the ingredients.
• 1 large onion (sliced) – The onion adds sweetness and texture, especially when caramelized.
• 4 pounds chicken thighs (boneless and skinless) – Thighs are juicier than breasts, making them ideal for this recipe.
• 2 tablespoons parsley (fresh, for garnish) – Fresh parsley brightens the presentation and adds a pop of color.
• 1 tablespoon olive oil – Extra oil for searing the chicken, adding a crisp exterior.
• 1 cup vegetable oil – Used for frying, it helps achieve a crispy finish on the chicken.
• ⅓ cup lemon juice – Additional lemon juice for layering flavors in the sauce.
• 6 cloves garlic (peeled and roughly chopped) – Enhances the sauce’s flavor profile.
• 1 egg white (*) – Optional, helps emulsify the sauce for a creamy texture.
• 1 teaspoon salt – For seasoning the sauce to bring out its delicious taste.
• hummus – A classic accompaniment that adds creaminess and flavor.
• greek salad – Fresh veggies that add crunch and brightness to the wraps.
• garlic sauce – A must-have topping that enhances the overall flavor.
• chicken – The main protein, infused with all those amazing spices.
• pita wraps – Perfect for holding all the delicious fillings together.

Making This Instant Pot Chicken Shawarma

Creating Instant Pot Chicken Shawarma is a straightforward process that promises an explosion of flavor. Follow these detailed steps to ensure your chicken is deliciously marinated and perfectly cooked. From marinating to serving, I’ll guide you through every part of the process.

1. Begin by preparing a marinade for the chicken. In a large ziplock bag, combine ½ cup olive oil, ¼ cup lemon juice, 2 teaspoons smoked paprika, ½ teaspoon turmeric, 2 teaspoons cumin powder, ½ teaspoon cinnamon, 1 teaspoon red pepper flakes, 4 cloves minced garlic, 2 teaspoons black pepper, 1 teaspoon salt, and the 1 large sliced onion. This aromatic blend is what makes your Instant Pot Chicken Shawarma irresistible.
2. Next, add 4 pounds of chicken thighs to the marinade. Seal the bag and give it a good shake to ensure all the chicken is well-coated in those wonderful flavors. For the best results, let this marinate in the refrigerator for at least one hour. I find that the longer you let it sit, the more flavorful the chicken becomes!
3. Once your chicken has marinated, it’s time to transfer it to the Instant Pot. Pour everything from the bag into the pot, spreading the chicken out evenly. Close the lid securely—make sure to follow the manufacturer’s instructions for sealing.
4. Set the Instant Pot to the Manual setting and adjust the timer to 8 minutes on high pressure. This quick cooking time ensures that your chicken remains juicy and tender.
5. After the cooking cycle is complete, allow the pot to naturally release pressure for about 15 minutes. This step is crucial as it helps keep the chicken moist. If you’re in a hurry, you can follow your manufacturer’s guide for a quick release, but I highly recommend the natural release for optimal results.
6. Carefully unlock and remove the lid from the Instant Pot. Using a slotted spoon, take out the chicken and set it aside. At this point, you can also choose to sear the chicken for an extra layer of flavor.
7. To create that golden-brown exterior, heat 1 tablespoon 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. If you have a lot of chicken, you may want to do this in batches to avoid overcrowding the pan.
8. While the chicken is searing, make your sauce. Add all the remaining ingredients to a blender, including ⅓ cup lemon juice, 6 cloves of garlic, and the optional 1 egg white. Blend until smooth, about 1 to 2 minutes. This creamy garlic sauce is a delightful complement to the chicken.
9. Now it’s time to assemble your Instant Pot Chicken Shawarma wraps. Warm the pita wraps in the microwave for about 20 seconds to soften them. Spread about a tablespoon of garlic sauce and a tablespoon of hummus over the center of each pita.
10. Top with the seared chicken, some fresh greek salad, and a sprinkle of parsley for garnish. Drizzle more garlic sauce on top if desired. Roll up your pita, and enjoy the incredible flavors of homemade shawarma!

Customization Ideas

If you’re looking to mix things up with Instant Pot Chicken Shawarma, there are countless ways to customize this dish to suit your taste or dietary needs. Here are some ideas to inspire you!

• Storage: Leftover shawarma can be stored in an airtight container in the refrigerator for up to three days. Reheat it gently in the microwave or on the stovetop to enjoy again.
• Freezing: You can freeze leftover chicken shawarma for up to three months. Thaw in the refrigerator before reheating for the best results.
• Variations: Substitute chicken thighs with chicken breasts for a leaner option, or even try this recipe with lamb or beef for a different flavor profile.
• Spice It Up: Adjust the level of heat by adding more or fewer red pepper flakes according to your taste preference.
• Garnishes: Explore different garnishes like feta cheese, olives, or diced tomatoes for extra flavor and texture.

Best Served With

When it comes to serving Instant Pot Chicken Shawarma, the possibilities are endless! Here are some great ideas to elevate your meal:

• Pita Bread: Classic pita wraps are a must. Warm them up for a few seconds before filling them with the savory chicken and toppings.
• Fresh Salads: Pair your shawarma with a refreshing Greek salad that includes cucumbers, tomatoes, and feta cheese to balance the richness of the chicken.
• Rice Pilaf: Serve the chicken over a bed of fluffy rice pilaf or couscous for a hearty meal.
• Yogurt Sauce: A dollop of yogurt sauce adds creaminess and tang, perfectly complementing the spices in the chicken.
• Roasted Vegetables: Include a side of roasted vegetables for added nutrition and color on your plate.
• Occasions: This dish is perfect for gatherings, family dinners, or even casual lunches. It’s always a crowd-pleaser!
• Storage Tips: Store any leftovers in an airtight container in the fridge for up to three days, or freeze for longer storage.

FAQ

Conclusion

In conclusion, Instant Pot Chicken Shawarma is a fantastic dish that combines convenience with incredible flavor. Its ability to deliver tender and juicy chicken infused with aromatic spices makes it a standout meal in any household. I encourage you to try this recipe for your next family dinner or gathering—you won’t be disappointed!

Instant Pot Chicken Shawarma

Craving something delicious? Try this Instant Pot Chicken Shawarma that's bursting with flavor. It's an easy weeknight dinner option that everyone will love. Tender chicken thighs marinated in aromatic spices and served in warm pita wraps make it a must-try!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Dinner

Cuisine Middle Eastern

Servings 8 servings

Calories 500 kcal

Equipment

• Instant Pot

Ingredients

  

• ½ cup olive oil
• ¼ cup lemon juice (from 2 lemons)
• 2 teaspoons smoked paprika
• ½ teaspoon turmeric
• 2 teaspoons cumin powder
• ½ teaspoon cinnamon
• 1 teaspoon red pepper flakes
• 4 cloves garlic (minced)
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1 large onion (sliced)
• 4 pounds chicken thighs (boneless and skinless)
• 2 tablespoons parsley (fresh, for garnish)
• 1 tablespoon olive oil
• 1 cup vegetable oil
• ⅓ cup lemon juice
• 6 cloves garlic (peeled and roughly chopped)
• 1 egg white (optional)
• 1 teaspoon salt
• hummus
• greek salad
• garlic sauce
• chicken
• pita wraps

Instructions

 

• 1. Begin by preparing a marinade for the chicken. In a large ziplock bag, combine ½ cup olive oil, ¼ cup lemon juice, 2 teaspoons smoked paprika, ½ teaspoon turmeric, 2 teaspoons cumin powder, ½ teaspoon cinnamon, 1 teaspoon red pepper flakes, 4 cloves minced garlic, 2 teaspoons black pepper, 1 teaspoon salt, and the 1 large sliced onion. This aromatic blend is what makes your Instant Pot Chicken Shawarma irresistible.
• 2. Next, add 4 pounds of chicken thighs to the marinade. Seal the bag and give it a good shake to ensure all the chicken is well-coated in those wonderful flavors. For the best results, let this marinate in the refrigerator for at least one hour. I find that the longer you let it sit, the more flavorful the chicken becomes!
• 3. Once your chicken has marinated, it’s time to transfer it to the Instant Pot. Pour everything from the bag into the pot, spreading the chicken out evenly. Close the lid securely—make sure to follow the manufacturer’s instructions for sealing.
• 4. Set the Instant Pot to the Manual setting and adjust the timer to 8 minutes on high pressure. This quick cooking time ensures that your chicken remains juicy and tender.
• 5. After the cooking cycle is complete, allow the pot to naturally release pressure for about 15 minutes. This step is crucial as it helps keep the chicken moist. If you're in a hurry, you can follow your manufacturer’s guide for a quick release, but I highly recommend the natural release for optimal results.
• 6. Carefully unlock and remove the lid from the Instant Pot. Using a slotted spoon, take out the chicken and set it aside. At this point, you can also choose to sear the chicken for an extra layer of flavor.
• 7. To create that golden-brown exterior, heat 1 tablespoon 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. If you have a lot of chicken, you may want to do this in batches to avoid overcrowding the pan.
• 8. While the chicken is searing, make your sauce. Add all the remaining ingredients to a blender, including ⅓ cup lemon juice, 6 cloves of garlic, and the optional 1 egg white. Blend until smooth, about 1 to 2 minutes. This creamy garlic sauce is a delightful complement to the chicken.
• 9. Now it's time to assemble your Instant Pot Chicken Shawarma wraps. Warm the pita wraps in the microwave for about 20 seconds to soften them. Spread about a tablespoon of garlic sauce and a tablespoon of hummus over the center of each pita.
• 10. Top with the seared chicken, some fresh greek salad, and a sprinkle of parsley for garnish. Drizzle more garlic sauce on top if desired. Roll up your pita, and enjoy the incredible flavors of homemade shawarma!

Notes

• Tip 1: Chicken breast can be used instead of thighs with the same cooking time.
• Tip 2: If you are unsure about consuming raw egg white due to Salmonella risk, consider making a different type of sauce using yogurt, garlic, lemon juice, and salt.
• Tip 3: The total time includes marinating the chicken and the time required for the Instant Pot to start and release pressure.
• Tip 4: You can omit the raw egg white; just add the oil to the blender gradually until it thickens.
• Tip 5: Always follow the manufacturer’s guide for the best results with your Instant Pot.

Keyword Easy Chicken Dinner, Instant Pot Chicken Shawarma, Middle Eastern Cuisine, Shawarma Recipe