Ready for the best tasting Sharwama Chicken you will ever have? This recipe for Instant Pot Shawarma Chicken is perfect for a great tasting dinner.
Course Dinner
Cuisine American
Keyword Instant Pot Shawarma Chicken
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 6
Calories 6251kcal
Ingredients
For Chicken:
1tablespooncumin
2teaspoonsground cardamom
2tablespoonspaprika
1teaspooncinnamon
1tablespoonturmeric
2tablespoongarlic; minced
1tablespoonsumac
¼teaspooncayenne
1tablespoonsalt
1teaspoonground black pepper
4tablespoonsolive oil
2tablespoonsfresh lemon juice
8bonelessskinless chicken thighs
For Sauce:
1cupwhole milk Greek yogurt
1tablespoonlemon juice
1tablespoongarlic; minced
1teaspoonsumac
⅛teaspooncayenne pepper
¼teaspoonsalt
¼teaspoonblack pepper
For Serving:
6pita bread
1cucumber; slicedabout 2 cups
10cherry tomatoes; slicedabout ½ cup
1cupred onion; sliced into rounds
Instructions
For Chicken:
Beat chicken thighs with a kitchen mallet to thin out. Place into a plastic bag with cumin, cardamom, paprika, cinnamon, turmeric, garlic, sumac, cayenne, salt, pepper, olive oil, and lemon juice. Marinated the chicken in this mixture overnight for best results.
Place trivet into the instant pot. Add 1 cup water. Add chicken on top of the trivet. Set to high pressure for 40 minutes. This allows the chicken to cook all the way through the center. If you feel like this is too long then cook for less and check the chicken. This is made in a 6 quart instant pot duo. Additionally, it doesn't take long to come to pressure so the cook time is perfect for thicker thighs.
Once the instant pot stops counting quick release the pressure. Remove chicken and slice. Place with pita bread, cucumbers, tomatoes, and onions. The onions are optional.
For Sauce:
Mix together yogurt, lemon juice, and garlic. Add in salt, sumac, cayenne pepper, and pepper. Stir well.