Instant Pot Chicken Shawarma

Super juicy and flavorful chicken shawarma made in the Instant Pot! This authentic shawarma dinner is so easy to make, that you’ll want to make it over and over again!

I can’t imagine life without shawarma, it’s just one of those comfort foods that I can never get tired of. I grew up in Jordan, and as you can imagine, I had my fair share of shawarma. It’s a Middle Eastern specialty that you can find everywhere in the Middle East.

Shawarma can be found in every Arab city, town, and village. And it’s probably the most popular Arab dish after Hummus and Falafel of course!

There are many variations of shawarma. It can be made with chicken, beef, lamb, or a mix of beef and lamb. Where meat slices are stacked and shaped in a cone, and slowly roasted and charred on a revolving rotisserie.

So today I’m sharing with you the authentic chicken Shawarma recipe, but made in the Instant Pot! The flavors coming from the chicken marinated in fragrant spices, olive oil, and lemon juice are incredible and will transform you to the heart of the Middle East.

Disclaimer: I finished off the shawarma in the Air Fryer, as I wanted it to crisp up a bit to replicate the slow roasting technique that is used in shawarma places in the Middle East, but that’s totally optional and you don’t have to do this if you don’t wish to.

Tools and Ingredients Needed

• An Instant Pot and a trivet – this is the model that I have and love.
• A cutting board, and a sharp knife.
• Wooden skewers. I don’t recommend using metallic skewers as they can get pretty hot.
• A mixing bowl.
• Chicken breasts or thighs – I personally prefer using skinless and boneless chicken breasts, but you can use thighs and they will be juicer.
• Shawarma seasoning – here’s the recipe.
• Yogurt, olive oil, lemon juice, garlic, and salt.
• For the wraps: You will need pita or tortilla bread, tomatoes, onion, pickles (a variation of salad and vegetables). And the dressing ingredients are tahini sauce (or sour cream) or garlic mayo.

How to Make Instant Pot Chicken Shawarma

Prepare the chicken breast. Slice into thin cutlets, and then cut in halves so that they’re not long.

In a bowl, mix the chicken with shawarma seasoning, yogurt, olive oil, and lemon juice. Make sure that the chicken is well coated. I strongly recommend allowing the chicken to marinate for at least an hour before cooking and up to 24 hours in the fridge.

Thread the chicken onto the skewers, don’t push them too hard as they won’t cook properly.

Place on a trivet in the Instant Pot, and add 1/2 cup of water to the bottom of the pot. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure.

The Instant Pot will take around 7-10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam and carefully open the pot.

You can either cut the chicken up and make a shawarma wrap at this stage. Or choose to crisp it up under the broiler or using the air fryer.

I personally like to Air Fry the chicken shawarma skewers for 5-7 minutes until they’re nice and crispy but that’s totally optional.

Using a very sharp knife, slice the chicken skewers lengthwise to get thin strips. For the wrap, use warmed up pita or tortilla bread.

Is This Recipe Spicy?

Shawarma is not meant to be spicy but it’s very flavorful as it is as it’s made with fragrant shawarma seasoning blend. This recipe is not spicy at all, but if you like spicy flavors then you can add 1/4 teaspoon of cayenne pepper to the seasoning blend.

Can Frozen Chicken Be Used?

Frozen chicken will be difficult to marinate, and thread on skewers. So make sure that you completely thaw the chicken before seasoning/marinating.

How to Serve Chicken Shawarma?

Shawarma is sold in little shawarma places where you just grab your meal, and have it on the go. It’s sold as a wrap with crispy french fries, and a can of coca-cola.

On the side, you can serve it with garlic mayo, or tahini sauce with garlic. I also like to make it a little bit healthier, by adding different salads and chopped vegetables to my wraps.

Or, you can turn this into a complete meal and serve the shawarma meat with Lebanese rice on the side, pickles, and a simple salad.

More Instant Pot Chicken Recipes

• Instant Pot butter chicken
• Instant Pot sesame chicken
• Instant Pot Chinese chicken and broccoli
• Instant Pot chicken mac and cheese
• Instant Pot rasta pasta

Join our private Instant Pot and Air Fryer Facebook group where we share exclusive recipes, and answer all of your IP and AF questions! We hope to see you there!

Instant Pot and Air Fryer Recipes and Hacks Private group · 10,535 members Join Group Welcome to the Instant Pot and Air Fryer recipes and hacks group! In this group we share great and some exclusive recipes that you can make in your In…

Subscribe to my Newsletter, and follow me on Facebook, Instagram, and Pinterest for more tasty recipes!

I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!

If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!

I hope that you love every recipe that you make! – Diana x

Instant Pot Chicken Shawarma

Super juicy and flavorful chicken shawarma made in the Instant Pot! This authentic shawarma dinner is so easy to make, that you'll want to make it over and over again!

5 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: Middle Eastern

Prep Time: 15 minutes

Cook Time: 5 minutes

IP to come to pressure cooker: 10 minutes

Total Time: 30 minutes

Servings: 3

Calories: 349kcal

Author: Diana

Ingredients

• 3 large chicken breasts boneless skinless
• 1 and ½ tablespoons shawarma seasoning
• 1 tablespoon yogurt Greek or plain natural
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic crushed
• 1 teaspoon salt

Instructions

• Prepare the chicken breast. Slice into thin cutlets, and then cut in halves so they're not long.
• In a bowl, mix the chicken with shawarma seasoning, salt, yogurt, olive oil, and lemon juice. Make sure that the chicken is well coated. I strongly recommend allowing the chicken to marinate for at least an hour before cooking and up to 24 hours in the fridge.
• Thread the chicken pieces onto the skewers, don't squeeze them together too hard as they won't cook properly.
• Place on a trivet in the Instant Pot, and add ½ cup of water to the bottom of the pot. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure.
• The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam and carefully open the pot.
• You can either cut the chicken up and make a shawarma wrap at this stage. Or choose to crisp it up under the broiler or using the air fryer. I personally like to Air Fry the chicken shawarma skewers for 5-7 minutes until they're nice and crispy but that's totally optional.
• Using a very sharp knife, slice the chicken skewers lengthwise to get thin strips. For the wrap, use warmed pita or tortilla bread, mayonnaise, tomato, sliced onion, and pickles.

Notes

• You can substitute the chicken breast with chicken thighs. Keep the cooking time the same.
• Serve in a platter as shown in the pictures, or make wraps.
• Serve with french fries on the side.
• Shawarma can be served with garlic mayo, or garlic tahini. You can also spread hummus on the wrap.

Nutrition

Calories: 349kcal | Carbohydrates: 2g | Protein: 48g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 146mg | Sodium: 266mg | Potassium: 836mg | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg

Did you make a recipe?Tag @littlesunnykitchen or hashtag it #littlesunnykitchen!