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

The Step-by-Step Instant Pot Cookbook: 100 Simple Recipes for Spectacular Results, a book by Jeffrey Eisner

Last update: May 2, 2024