Instant Pot Chicken Shawarma - Little Sunny Kitchen

Prep Time 15

Cook Time 5

IP to come to pressure cooker 10

Total Time 30

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.

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.