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Chicken Shawarma Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1.25 pounds boneless skinless chicken thigh meat (566 g)
1 tbsp Minced Garlic
1/2 cup Olive Oil
2 tbsp Lemon Juice

Shawarma Spice Blend
1/2 tsp sumac (**no sub available)
1 tsp black pepper powder
1/2 tbsp cumin powder
1/2 tbsp cayenne pepper powder
1 Tbsp garlic powder
1 Tbsp turmeric powder
1 Tbsp paprika
1/2 tsp sea salt

1/2 tsp all spice powder
1/2 tsp green cardamom powder
1/2 tsp cinnamon powder
Directions:
Directions:
Begin the recipe by pounding the chicken thigh meat. A zip lock bag helps.

Prepare the Shawarma Marinade
Add all dry spices except the cinnamon, cardamom & the all spice powder into a bowl. Also add the salt. Whisk and mix well.
Now, add the lemon juice, olive oil and the minced garlic. Whisk well to mix well.

Make the foil packets
Next, dip the pounded chicken thigh meat in the shawarma marinade and lightly coat both sides. Shake off the excess marinade and place them on an aluminum foil sheet. Repeat and stack 3-4 chicken thighs on the aluminum foil. Reserve the left-over marinade.

Now, make foil packets sealing the ends tightly by leaving about 1/2 inch empty space for the steam formation. This is very important. Otherwise the foil packet will pop open.

Pressure Cook
Pour 1 cup water into the steel insert of the Instant Pot & place the metal trivet. Arrange the foil packets on the trivet. I made 2 foil packets.
Close the lid of the Instant Pot and seal the valve. Pressure cook on HIGH for 8 mins.
Once, the pressure cooking cycle is over the Instant Pot will begin to beep. Wait for NATURAL PRESSURE RELEASE (NPR) for 5 mins and then release the rest of the pressure manually by moving the valve from the sealing to the venting position.
Open the lid carefully and bring out the foil packets and open them very carefully. There's hot steam trapped inside! You'll end up with cooked chicken and some amount of juices

Skillet Roast the Chicken Shawarma
Add the cinnamon, green cardamom and the all spice powders in the left-over shawarma marinade. You can also add the juices from the foil packets or reserve them to drizzle on the shawarma while serving. I added the juices anyways. Mix everything together.

Now dip the foil packet chicken into this marinade and coat them well both sides.
Skillet roast them both sides on a cast iron skillet over high heat until you achieve that desired charred look.

Slice and serve the Instant Pot Chicken Shawarma the way you want.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
place the marinade in a bowl and coat the chicken well.
Leave in the refrigerator overnight to marinade
Cook as above or in a George Forman grill.


https://foodiesterminal.com/instant-pot-chicken-shawarma/

 

 

 

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