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Ingredients
0 servings
½ cupextra virgin olive oil
yes, I know that’s a lot
2 Tbspsalted butter
1yellow onion
sliced longways into thick wedges
1 Tbspgarlic
crushed
4 lbsboneless skinless chicken thighs
cut into
beef steak
for this recipe due to how tender they are, although breasts will do as well you can also use some round flank and pork tenderloin cut into strips too if you prefer
½ cupgarlic broth
I used 1/2 tsp of Garlic Better Than Bouillon + 1/2 cup of water but you can just use 1/2 cup of chicken broth if you don’t have this
1 Tbsppaprika
1 Tbspcurry powder
1 Tbspseasoned salt
½ Tbspcumin
1 tspturmeric
1 tspcinnamon
2 tspblack pepper
1 tspcrushed red pepper flakes
optional
½ tspcayenne pepper
optional
Pita
flatbread, warmed or room temperature
Hummus
any of your choice or click here to make
mine
Red onion
sliced into strands
Cucumber
diced
Tomatoes
diced
Tzatziki
click here to make mine
Instructions
Step 1
1.Add the butter and olive oil to the Instant Pot,
Step 2
hit “Sauté” and adjust so it’s on the “More” or “High” setting. Once melted and the oil begins to bubble (or the display reads “Hot”), add in the yellow onion and garlic and cook for about 3-5 minutes
Step 3
2. Next, add in the chicken thighs followed by the paprika, turmeric, cinnamon, curry powder, cumin, seasoned salt, black pepper, cayenne pepper and crushed red pepper flakes. Stir well so all the spices are mixed in with everything in the pot
Step 4
3. Then, add in the garlic (or chicken) broth. Stir very well, deglazing/scraping the bottom of the pot
Step 5
4. Secure the lid, hit the “Keep Warm/Cancel” button and then hit “Manual” or “Pressure Cook” High
Step 6
Pressure for 7 minutes. Quick release when done. (Note: Remember, we really made this a spice- infused marinade more than a sauce as most of it is compromised of olive oil, therefore its main purpose is to season and infuse the chicken with that amazing shawarma flavor as it pressure cooks in the pot. So while it’s not necessarily meant to be eaten as a saucy soup, it’s perfectly ideal for drizzling over the shawarma and/or rice and veggies when serving. You can also save any remaining infused olive oil, place in a mason jar and pop in the fridge to cook other dishes with in the future!)
Step 7
5. Prepare your shawarma wrap by taking some pita, spreading on some hummus, laying in some chicken and yellow onion, topping with some strands of red onion, diced cucumber and some tzatziki. Top it off by drizzling the incredible spiced-infused oil we cooked our shawarma in over the top. Wrap it together nice and tightly, making sure the bottom is tight (I know). Wrapping the bottom portion in foil may help with any messy drippings
Notes
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