Instant Pot Chicken Shawarma
Instant Pot Chicken Shawarma
Spiced and marinated chicken, perfect for wraps and rice bowls.
Nutrition
Calories: 300cal
Carbohydrate: 10g
Protein: 35g
Fat: 12g
Cholesterol: – -mg
Sodium: 500mg
Difficulty Level: easy
10 min Prep
15 min Cook
25 min Total
4 Servings
Ingredients
- 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15ml) lemon juice
- 2 cloves garlic, minced
- 1 teaspoon (5ml) ground cumin
- 1 teaspoon (5ml) paprika
- 1/2 teaspoon (2g) ground coriander
- 1/2 teaspoon (2g) ground turmeric
- 1/2 teaspoon (2g) cinnamon
- 1/4 teaspoon (1g) cayenne pepper
- Salt and pepper to taste
- Pita bread or rice (for serving)
- Toppings: lettuce, tomatoes, cucumbers, tahini sauce
Instructions
- In a bowl, mix olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne pepper, salt, and pepper. Add chicken and marinate for at least 30 minutes (or overnight).
- Set the Instant Pot to ‘Sauté’ mode. Add the marinated chicken and cook until lightly browned, about 5 minutes.
- Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode for 10 minutes.
- Once the cooking cycle is complete, perform a quick release of the pressure.
- Serve hot with pita bread or rice, topped with lettuce, tomatoes, cucumbers, and tahini sauce.
- Tip: Add a dollop of garlic sauce or hummus for extra flavor.