Chicken Shawarma
Try this Chicken Shawarma recipe, or contribute your own.
Try this Chicken Shawarma recipe, or contribute your own.
- 1/2 cup olive oil
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 tbsp paprika
- hummus
- tzatziki
- cucumber diced
- 1 tbsp of seasoned salt
- 2 tbsp of salted butter
- 1 yellow onion sliced longways into thick wedges
- 1 tbsp of crushed garlic
- 4 lbs of boneless skinless chicken thighs cut into strips with fat trimmed (thighs are strongly suggested for this recipe due to how tender they are, although breasts will do as well – you can also use some beef round/flank steak and pork tenderloin cut into strips too if y
- 1/2 cup of garlic broth (i used 1/2 tsp of garlic better t
- 1 tbsp of curry powder
- 1/2 tbsp of cumin
- 2 tsp of black pepper
- 1 tsp of crushed red pepper flakes (optional)
- 1/2 tsp of cayenne pepper (optional)
- for arranging if desired:
- pita/flatbread warmed or room temperature
- red onion sliced into strands
- Carbohydrate 21.9688750071245 g
- Cholesterol 0 mg
- Fat 38.6544300360584 g
- Fiber 10.572850063336 g
- Protein 9.92468500188658 g
- Saturated Fat 5.49603000501881 g
- Serving Size 1 1 (1963g)
- Sodium 427.631000005034 mg
- Sugar 11.3960249437886 g
- Trans Fat 1.41654600109781 g
- Calories 451 calories
Step-by-step
- Add the butter and olive oil to the Instant Pot, 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.
- 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.
- Then, add in the garlic (or chicken) broth. Stir very well, deglazing/scraping the bottom of the pot.
- Secure the lid, hit the “Keep Warm/Cancel” button and then hit “Manual” or “Pressure Cook” High 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!)
- 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.
My Unexpected Shawarma Adventure: A Culinary Journey from Kitchen to Craving
I've always considered myself a decent cook, capable of whipping up a mean lasagna or a surprisingly good batch of sourdough bread. But shawarma? Shawarma felt like a culinary Everest, a dish reserved for exotic restaurants and late-night cravings. The thought of perfectly seasoned meat, tender and juicy, wrapped in warm pita with a vibrant array of fresh vegetables and creamy sauces… it was a delicious fantasy, until recently.
My inspiration, as it often is, stemmed from a simple craving. A yearning for something flavorful, something different, something that would transport me beyond the mundane routine of my day. Flipping through recipe websites, I stumbled upon a recipe for Chicken Shawarma, and something within me sparked. It was an approachable recipe, promising a result that sounded impossibly delicious. I had to try it.
The process itself was surprisingly simple, a testament to the beauty of well-crafted recipes. There's a meditative quality to chopping vegetables, the rhythmic slicing of onions and the careful dicing of cucumbers. The act of measuring spices, meticulously blending them into a fragrant mixture, was a far cry from my usual hurried weeknight dinners. It was a moment of mindful creation.
And then came the cooking. The intoxicating aroma that filled my kitchen as the chicken sizzled and the spices released their powerful fragrance was intoxicating. It was a scent that promised adventure, a taste of the far-away lands from which this dish originated. The anticipation built with each passing minute, the scent becoming a powerful symphony of flavors yet to be tasted.
The moment of truth arrived with the first bite. The warm pita, yielding to the tender chicken, the coolness of the cucumber and red onion providing a delightful contrast to the warm spices. The creaminess of the hummus and tzatziki danced on my tongue, a harmonious blend of textures and tastes. It was more than just a meal; it was an experience.
This Chicken Shawarma wasn’t just a successful replication of a restaurant dish; it was a journey. A journey from a simple desire to a carefully crafted meal, an exploration of flavors, textures, and aromas. It was a reminder that even the most ambitious culinary endeavors can be achievable, even delightful, in our own kitchens.
More than the final product, it was the process itself that truly captivated me. The careful attention to detail, the precise measurements, the anticipation of the final result. It was a reminder that cooking isn't just about sustenance; it's an art form, a creative expression, a chance to transform simple ingredients into something extraordinary.
The recipe became more than just a list of instructions; it became a guide to a personal culinary adventure. It was a reminder that even the simplest act of cooking can be an act of self-care, a chance to slow down, to appreciate the process, and to savor the delicious rewards.
And so, my culinary Everest was conquered. But this wasn’t just a victory over a challenging recipe; it was a discovery of the joy of cooking, the satisfaction of creating something delicious, and the simple pleasure of sharing a meal with loved ones.
I encourage you to try this recipe. Don’t be intimidated by the seemingly exotic nature of shawarma. Let it be your own culinary adventure, a journey of exploration and delightful discovery. You might be surprised at what you create, and more importantly, what you discover within yourself.
Ingredients Used: The recipe calls for a beautiful blend of spices—paprika, turmeric, cinnamon, and more—that work together in a harmonious dance of flavor. The fresh ingredients—cucumbers, red onion, and the creamy sauces—provide a refreshing counterpoint to the rich, savory chicken. The perfect balance of flavors makes this dish not just delicious but also incredibly satisfying. It’s a delightful culinary journey in every bite.
Tips and Tricks: Don’t be afraid to experiment! Adjust the spices to your liking. Add some extra heat if you prefer a spicier shawarma. Or, if you're feeling adventurous, try substituting different proteins—beef or lamb would work beautifully as well.
Serving Suggestions: This Chicken Shawarma is incredibly versatile. Serve it as a wrap, in a pita pocket, or even as a salad topping. The possibilities are endless! And don't forget that infused olive oil—it's perfect for drizzling over rice, vegetables, or even as a salad dressing!
Ultimately, this Chicken Shawarma is more than just a meal; it’s a testament to the power of food to bring people together, to spark joy, and to create lasting memories. It is a reminder of the magic that can happen when we take the time to nurture our passions and our palates.
