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Chicken Schawarma

Highlights

Serves 4-6
Prep Time 5 min
Saute Time 5 min
Pressure Building Time 10-15 min
Pressure Cook Time 7 min
Natural Release Time 0 min
Total Time 30 min

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons salted butter
  • 1 yello onion, sliced length-wise into 1 inch wedges
  • 3 cloves garlic, minced or crushed
  • 4 pounds boneless, skinless chicken thighs, cut into 1/4 inch strips
  • 1/2 cup garlic broth or chicken broth
  • Dry Masala
    • 1 tablespoon paprika
    • 1 tablespoon curry powder
    • 1 tablespoon seasoned salt
    • 2 teaspoons black pepper
    • 1.5 teaspoons ground cumin
    • 1 teaspoon turmeric
    • 1 teaspoon cinnamon
    • 0.5-1 teaspoon cayenne pepper (optional)
    • 0.5-1 teaspoon crushed red pepper flakes (optional)
  • To serve
    • Pita/flatbread, warmed or room temperature
    • Hummus
    • Red onion, thinly sliced
    • Dill or sour pickles, diced
    • Tzatziki

Note: It is important to cut chicken into strips for desired texture

Note: There is no need to chop onion finely.

Note: Don't worry about the quantity of spices. It all works out well in the end

Process

  • Put olive oil and butter in the pot, and hit saute
  • Saute onion and garlic for about 3 minutes, until slightly softened
  • Add chicken and dry masala, and stir to coat everything in spices
  • Add broth and stir well
  • Pressure cook on high for 7 minutes
  • Quick release when done
  • Prepare wrap
    • Spread some hummus on the pita, layer with chicken and onions from the pot
    • Add sliced red onion, pickles and tzatziki
    • Finish drizzling spice-infused oil from the pot
    • Roll it up tightly and enjoy

Storage

TBD

Feedback

Made this recipe once, following exact steps. Chicken turned out to be amazing. I was worried about the amount of spices needed, but it all turned out too well. Definitely one to make often.

I may try this recipe marinating chicken at least couple of hours, just in case that makes a difference.

References