Instant Pot Chicken Shawarma

one rolled chicken shawarma wrap placed in a white plate.

Make Instant Pot chicken shawarma at home using the best marinade made with pantry spices. The chicken thighs cook up juicy, tender, and packed with flavor. Perfect for wraps, bowls, salads, or served with rice, all topped with a mouthwatering garlic yogurt sauce.

Course Main Course

Cuisine Mediterranean

Keyword instant pot chicken shawarma

Prep Time 7

Cook Time 19

Total Time 26

Servings servings

Calories 244kcal

Author Maria Doss

Equipment

Ingredients

1 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoons water
1 ½ teaspoons paprika
1 teaspoon cayenne pepper powder adjust to your spice tolerance
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
½ teaspoon ground black pepper
¾ teaspoon salt
1 ½ pounds boneless skinless chicken thighs

Instructions

Cook in instant pot

Combine all ingredients (except the chicken) in the instant pot and stir well. Add the chicken thighs and toss to coat evenly.
Close and lock the lid, ensuring the valve is set to sealing. Set the timer to 6 minutes on manual mode. Once the cooking time is complete, let it rest in warm mode for 5 minutes.
Release the pressure, open the lid, and using tongs, carefully remove only the chicken, placing it on a large plate.
Press the sauté function on the Instant Pot and bring the remaining liquid to a boil. Continue cooking until most of the liquid evaporates, stirring occasionally and more frequently towards the end.
In the meantime, use two forks to shred the chicken into large chunks.
Once most of the liquid has evaporated, add the shredded chicken and toss to combine. Continue cooking for about 5 minutes, or until no liquid remains, stirring frequently. Press cancel.

Air fry or Broil

Air fry - Arrange the cooked chicken chunks in an even layer in the air fryer basket. Air fry at 400°F for 3 to 4 minutes, or until the edges are slightly crisp.
Broil - Position an oven rack about 6 inches from the heat element and set the broiler to high. Spread the cooked chicken in an even layer on a baking sheet and broil for 5 to 8 minutes, or until the edges are slightly crispy.
Make into wraps, bowls, salads or serve with rice.

Chicken Shawarma Wrap

Take a piece of flatbread and spread a layer of garlic yogurt sauce. Top with lettuce, tomato, and chicken shawarma. Roll it up and enjoy!
To make garlic yogurt sauce, combine ¾ cup Greek yogurt, 1 clove grated garlic, squeeze of lemon juice, salt, peper and a dash of ground cumin. Cover and chill until serving.

Notes

Use boneless chicken breasts instead of thighs.

Make sure to adjust the cayenne to your spice tolerance.

Nutrition