Instant Pot Chicken Shawarma Recipe Learn under Expert Guide :- A popular Middle Eastern dish, chicken shawarma is renowned for its succulent, juicy flesh and enticing spice combination. You can make this unique cuisine in your own kitchen in a fraction of the time and with delicious results if you use the Instant Pot. To discover the secrets of the ideal Instant Pot chicken shawarma, follow this professional method.
Instant Pot Chicken Shawarma Recipe Learn under Expert Guide
Chicken shawarma is a well-liked Middle Eastern meal that is recognized for its juicy, succulent meat and tempting spice blend. If you use the Instant Pot, you may prepare this unusual food in your own home in a fraction of the time and with wonderful results. Use this expert technique to learn the secrets of the best Instant Pot chicken shawarma.
Ingredients:
- 2 labs boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (adjust to taste)
- 1/4 cup lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup plain yogurt (optional, for serving)
- Pita bread or rice, for serving
- Toppings: chopped tomatoes, cucumbers, red onions, parsley, tahini sauce
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Instructions:
To prepare the chicken, trim the thighs of any excess fat and chop them into thin strips. Mix the chicken strips, olive oil, lemon juice, minced garlic, and all the spices (paprika, turmeric, coriander, cinnamon, and cayenne pepper) in a big bowl.
Make sure the marinade coats the chicken evenly by mixing well. Refrigerate it for at least 30 minutes, preferably overnight for a more flavorful marinade.
Sauté Onions: Press the “Sauté” button after turning on the Instant Pot. When heated, sprinkle with olive oil.
Add the thinly sliced onions to the pot and cook for approximately five minutes, or until they are tender and transparent. After removing, place the onions aside. Cook the Chicken: Place the marinated chicken and any leftover marinade in the same Instant Pot.
Put the vent in the sealing position and close the lid. Choose the “Pressure Cook” or “Manual” option, then program the timer to run at high pressure for eight minutes. After the cooking cycle is over, let the pressure naturally release for five minutes before quickly and gently releasing the pressure.
Shred the Chicken: Shred the chicken right in the pot by opening the cover and using two forks. Combine it thoroughly with the savory liquids. Serve: Make the rice as you like or reheat the pita bread. To assemble, top the rice or pita bread with a heaping helping of shredded chicken.
Add chopped tomatoes, cucumbers, red onions, parsley, sautéed onions, and, if like, a dollop of plain yogurt on top.For added taste, drizzle some tahini sauce over it. Savor the mouthwatering flavor of freshly made Instant Pot Chicken Shawarma right away!
Tips:
- You can enhance the flavor of the chicken marinade by adding a small amount of sumac or zaatars seasoning.
- Increase the cayenne pepper or add some crushed red pepper flakes if you like your shawarma hotter.
- It helps to infuse the chicken with flavor and guarantees soft, juicy results, so don’t omit the marinating step.
- For up to three days, leftover chicken shawarma can be kept in the refrigerator in an airtight container and reheated before serving.
Nutrition :
- Chicken thighs are used for their tenderness and flavor, but you can opt for chicken breasts if you prefer a leaner option.
- Using Greek yogurt instead of heavy cream keeps the dish creamy while adding protein.
- The spices not only enhance flavor but also provide antioxidants and other health benefits.
- Serve with whole grain pita bread or brown rice for added fiber.
- Include plenty of fresh vegetables for added vitamins, minerals, and fiber.
