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!
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.