Chicken Shawarma

This is one of those Instant Pot recipes you’ll come back to again and again until you know it by heart. The perfect summer lunch, dinner or snack – perfect to make in bulk and feed the family at home for the holidays.

Ingredients
½ cup olive oil
¼ cup lemon juice from 2 lemons
2 tsp smoked paprika
½ tsp tumeric
2 tsp cumin powder
½ tsp cinnamon
1 tsp red pepper flakes
4 cloves garlic minced
2 tsp black pepper
1 tsp salt
1 large onion sliced
+-800g  chicken thighs or breasts boneless and skinless
2 tbsp parsley fresh, for garnish
1 tbsp olive oil
 
To serve:
Pita wraps
Hummus
Greek salad
 
Method
Add the olive oil, lemon juice, paprika, turmeric, cumin, cinnamon, red pepper flakes, garlic, pepper, salt and onions to a ziploc bag, then add the chicken thighs. Seal the bag and shake it well to mix the ingredients. Place the bag in the refrigerator and marinate for at least 1 hour. The flavours develop better the longer you leave them (preferably overnight).

Transfer the chicken and basting ingredients into your Instant Pot. Mix to ensure even coverage. Close the lid and set to Pressure Cook, 8 mins, High Pressure.

Once the Instant Pot cycle is complete, allow a Natural Pressure Release.  Once the pin drops carefully unlock and remove the chicken using a slotted spoon.

For crispier chicken, transfer to the Vortex air fryer and set to 2 mins at 205c on Air Fry.

If using the Duo Crisp, insert the air fryer basket and place chicken on top.  Then swop lids to the Air Fryer lid and set to Air Fry for 5 mins at 205c turning half way.

Otherwise grill or pan fry the chicken in a very hot skillet for 1-2 mins each side.

Serve with warmed pitas and sides of Greek salad, hummus, garlic dressing or tzatziki.