Instant Pot Chicken Shawarma


Ingredients:

  • For Marinade:
  • 1/4 cup olive oil
  • dash cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • For Chicken:
  • 1/2 cup chicken stock
  • 2 pounds chicken breasts, boneless, skinless - cut into large pieces
  • For Seasoning:
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground cardamon
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • olive oil for the skillet
  • squeeze of lemon to finish

YIELD: 8 Servings

Nutrition Information:

  • Per Serving
  • Calories - 189kcal
  • Total Fat - 9.4g
  • Carbohydrates - 1g
  • Dietary Fiber 0.4g
  • Total Sugars 0.1g
  • Protein - 24.3g

DIRECTIONS:

Mix the marinade together in a large zipper bag or bowl.

Place the chicken pieces into the marinade and toss to coat.

Place in the refrigerator overnight, or at least 8 hours.

When ready to cook, pour the chicken stock into the pressure cooker then add the chicken pieces WITH the marinade.

Secure lid, select “Manual” for 25 minutes.

Natural release for 15 minutes before opening. If the pressure has not dropped completely, turn the pressure release valve to release the remaining steam.

Remove the chicken with a slotted spoon and cut into bite-sized pieces.

Heat a little oil on a non-stick pan over medium-high heat. Add about 1/3rd of the chicken pieces and sprinkle with 1/3rd of the seasoning mix.

Cook, while stirring, until the spices are evenly distributed and starting to become fragrant. Repeat with the remaining chicken and seasoning.

Drizzle with lemon juice and serve.

We love to enjoy this stuffed in my gluten-free naan bread with lettuce, tomato and yogurt cucumber sauce.

This recipe was adapted from the original by Cooking with Curls.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.