Instant Pot Chicken Shawarma
This bold Instant Pot chicken shawarma recipe is easy to throw together with thighs. Serve inside pita bread as gyros for a great Ninja foodi pressure cooker dinner.
Servings: 8
Cost: 10
Equipment
- 1 pressure cooker
Ingredients
- 8 chicken thighs boneless skinless preferred
Chicken Shawarma Marinade
- 2 tbsp lemon juice
- 4 tbsp olive oil
- 1 tsp pepper
- 1 tbsp salt
- 1/4 tsp cayenne
- 1 tbsp sumac
- 2 tbsp garlic minced
- 1 tbsp turmeric
- 1 tsp cinnamon
- 2 tbsp paprika
- 2 tsp cardamom ground
- 1 tbsp cumin
Chicken Shawarma Crema Sauce
- 1 c green yogurt whole milk version
- 1 tbsp lemon juice
- 1 tbsp garlic
- 1 tsp sumac
- 1/8 tsp cayenne
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Use a kitchen mallet to thin out the chicken thighs, this will make them more tender when cooking. Put them into a large gallon size ziploc bag.
- Put other ingredients for marinade (above the word sauce) in a bowl and mix well, then pour into your bag with chicken and zip closed.
- Massage and mix so chicken is coated. Leave in fridge overnight for best results.
- Put a trivet or vegetable steamer basket inside your pressure cooker and pour 1 cup of water into the pot.
- Put chicken on the trivet and set to high pressure for 30 minutes (times will vary slightly depending on how thick your thighs still are, but this works well for us). Then do a quick release.
- Remove chicken and shred/slice. Put into pita bread with tomatoes, onions, etc...
- Mix ingredients for sauce and top, enjoy!
Video
Nutrition
Serving: 3oz | Calories: 329kcal | Carbohydrates: 4g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 1035mg | Potassium: 319mg | Fiber: 1g | Sugar: 1g | Vitamin A: 970IU | Vitamin C: 3.5mg | Calcium: 32mg | Iron: 2.2mg