A couple years past I shared with you my kitchen appliance roast chicken shawarma direction and since then it’s become one among my most well-liked recipes on the web log.
I’m thus glad you guys am passionate about it most, as a result of it extremely is one among my favorite recipes and it’s one that I create typically.
Since I bought my instant pot and began sharing some instant pot recipes with you, several of you've got written to Pine Tree State and asked for a chicken shawarma direction within the instant pot thus here it's.
Ingredients
Chicken Shawarma
- 1/2 cup olive oil
- 1/4 cup lemon juice from 2 lemons
- 2 tsp smoked paprika
- 1/2 tsp tumeric
- 2 tsp cumin powder
- 1/2 tsp cinnamon
- 1 tsp red pepper flakes
- 4 cloves garlic minced
- 2 tsp black pepper
- 1 tsp salt
- 1 large onion sliced
- 4 lbs chicken thighs boneless and skinless
- 2 tbsp fresh parsley for garnish
- 1 tbsp olive oil
- Garlic Sauce
- 1 cup vegetable oil
- 1/3 cup lemon juice
- 6 cloves garlic peeled and roughly chopped
- 1 egg white*
- 1 tsp salt
- Chicken Shawarma Wraps
- hummus
- greek salad
- garlic sauce
- chicken
- pita wraps
Instructions
Chicken Shawarma
- Add the olive oil, lemon juice, paprika, turmeric, cumin, cinnamon, red pepper flakes, garlic, pepper, salt and onions to a ziploc bag, then add the chicken thighs. Seal the bag and shake it well to mix the ingredients. Place the bag in the refrigerator and marinate for at least 1 hour. The flavours develop better the longer you leave them.
- Transfer the chicken into your Instant Pot. Mix to ensure even coverage. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 8 minutes on high pressure.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Remove the chicken using a slotted spoon.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs to the skillet and sear them for about 1 to 2 minutes per side just until they start to brown. You may have to do this in a couple batches. This step is optional if you want to get a crispier chicken.
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Sorry to make you click a link for the recipe, but know I’m grateful for you.
