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Chicken Lunch Dinner Instant Pot Middle Eastern
4.7 from 239 votes

Instant Pot Chicken Shawarma

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/8/22 277 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Instant Pot Chicken Shawarma will blow your mind! It combines the tender flavorful scrumptiousness of chicken shawarma with the ease and speed of any Instant Pot dish.

chicken shawarma on a pita bread with a bowl of hummus and garlic sauce

A couple years ago I shared with you my oven roasted chicken shawarma recipe and since then it’s become one of my most popular recipes on the blog! That’s because this chicken is just so good, it’s tender and flavorful and is so easy to incorporate into many a dish. The best part of this recipe is that it’s ready in about 8 minutes, all thanks to our trusty Instant Pot.

What Is Chicken Shawarma?

Shawarma is a Middle Eastern method of preparing meat. Have you been into a Donair shop and seen the cuts of meat piled high rotating slowly on a vertical rotisserie? While I don’t exactly have one of those rotisseries lying around (and I’m sure you don’t either) we’re going to use our Instant Pot today to replicate the flavor and juicy cuts achieved more traditionally.

chicken shawarma on a plate with lime wedges and a bowl of salad in the background and garlic sauce

Ingredients

Detailed measurements and instructions can be found in the printable recipe card at the bottom of the page.

Chicken shawarma

  • Olive oil – We want a nice neutral tasting oil to cook our chicken down in.
  • Lemon juice – Fresh is best! We’re using the juice from 2 lemons.
  • Spices – Smoked paprika, turmeric, cumin, cinnamon, and red pepper flakes.
  • Garlic – Use as much or little as you like.
  • Seasoning – Salt and pepper.
  • Onion – White or yellow, something that cooks down well.
  • Chicken – I used chicken thighs today, you can always substitute breast instead but I find chicken thighs are so tender and flavorful.
  • Parsley – Fresh chopped up nice and fine.

Garlic sauce

  • Oil – A nice neutral tasting vegetable oil like canola.
  • Garlic – Use as much or little as you like.
  • Lemon juice – Fresh as always, we’re using quite a bit of juice for this sauce.
  • Egg – Just egg white, if you’d rather not include raw egg I’ve included a section below detailing how to make a yogurt based sauce instead.
  • Seasoning – Just salt for this sauce.

Shawarma wraps

  • Hummus – Here’s my recipe for regular hummus and lentil hummus.
  • Greek salad – Here’s my recipe for a delicious and simple Greek salad to be served in the wrap and alongside it.
  • Pita wraps – Any kind will do, although I believe that home made is always best so here’s my recipe for whole wheat pita bread.
  • Chicken and garlic sauce – We’re going to incorporate everything we’ve made in the last few steps of our Chicken Shawarma!
overview of chicken shawarma chunks simmering in an instant pot

How To Make Chicken Shawarma

Chicken Shawarma

  • Marinate the chicken: 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.
  • Cook the chicken: Transfer the chicken into your Instant Pot. Mix to ensure even coverage. Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 8 minutes on high pressure.
  • Remove the chicken: Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Remove the chicken using a slotted spoon.
  • Brown the chicken shawarma: Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs to the skillet and sear them for about 1 to 2 minutes per side just until they start to brown. You may have to do this in a couple batches. This step is optional if you want to get a crispier chicken.

Garlic sauce

  • Combine the sauce: Add all the ingredients to a blender and blend until smooth, about 1-2 minutes. Refrigerate leftover sauce.

Chicken Shawarma wraps

  • Assemble the wraps: To assemble the chicken shawarma wraps, warm up the pitas for 20 seconds to soften them. Spread a tbsp each of garlic sauce and hummus over the middle of the pita. Top with chicken, greek salad, garnish with parsley, and more sauce if desired.

Egg Free Garlic Sauce

Regarding raw eggs, some fear that they may contain Salmonella which can cause food poisoning. However, the risk of an egg being contaminated is quite low. This used to be a problem over 20 years ago, but since then improvements have been made in the processing of eggs, leading to fewer Salmonella cases.

If you’re looking to make a raw egg free garlic sauce, I’ve got an easy sauce here for you that is just as delicious although less authentic.

  • Combine: Lemon juice, plain yogurt (either Greek or regular), garlic, and salt.

You can also just omit the egg white and add your vegetable oil bit by bit to the blender as it blends till it has the consistency of mayonnaise.

tabbouleh salad in one bowl and garlic sauce in another bowl

Other Cooking Options

Don’t have an Instant Pot? Fear not, there are other ways to make this delectable dish!

Oven

If you’d like to prepare this recipe in the oven I have a beautiful Oven Roasted Chicken Shawarma recipe on the blog which I can promise is just as drool worthy as this one. That recipe calls for chicken breast instead of thigh but feel free to use whichever cut you like!

Slow cooker

  • Create the marinade: Marinate the chicken the same as instructed above and allow to sit for at least 1 hour, although longer is ideal.
  • Cook the chicken: Dump the chicken and marinade in the slow cooker and cook on LOW for 4 hours. Remove the chicken and brown in a skillet on the oven. Follow the instructions outlined above for what to do with this chicken once it’s done cooking!
chicken shawarma on a pita bread with a bowl of hummus and garlic sauce

Some Tips

  1. The longer you let the chicken marinate for, the better it gets! It will become so intensely flavorful if given some extra time so feel free to prep the chicken the night before.
  2. When I initially made this recipe I forgot to add onions to the marinade so I decided to caramelize some onions in the left over liquid in the Instant Pot once my chicken was finished cooking. It was so delicious so feel free to get creative with happy accidents!
  3. While it’s totally optional I really recommend searing the meat so it gets nice and crispy once it’s done in the Instant Pot. This will get it as close as possible to the chicken you get from the vertical rotisserie at Donair shops.
  4. You can serve this chicken right over rice with a nice salad on the side if you’d like a meal that feels a bit more complete – it’s delicious either way!

Leftovers

Chicken

The Chicken Shawarma will last in the fridge in an air tight container for 3 – 4 days. If you’d like to freeze this dish I recommend freezing the chicken in the bag with the marinade while still raw, then when it defrosts it will marinate and you can pop it in the Instant Pot from there!

Garlic sauce

You can store this home made garlic sauce for up to 2 weeks in the fridge in an airtight container. I don’t recommend freezing this sauce as it is similar to a home made mayo which separates and becomes unusable after thawing.

Craving More Middle Eastern Dishes? Try These Delicious Recipes:

  • Best Ever Hummus
  • Tabbouleh Salad
  • Oven Roasted Chicken Shawarma
  • Moroccan Style Roast Chicken and Potatoes
  • Baba Ghanoush
  • Baklava
  • Greek Lemon Potatoes

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of chicken shawarma on a pita topped with fresh toppings
Print
4.65 from 239 votes

Instant Pot Chicken Shawarma

Prep 15 minutes
Marinating +NPR Time 1 hour 15 minutes
Cook 18 minutes
Total 1 hour 48 minutes
Rate Recipe
This Instant Pot Chicken Shawarma will blow your mind! It combines the tender flavorful scrumptiousness of chicken shawarma with the ease and speed of any Instant Pot dish.
8

Ingredients

Chicken Shawarma

  • ½ cup olive oil
  • ¼ cup lemon juice (from 2 lemons)
  • 2 teaspoon smoked paprika
  • ½ teaspoon tumeric
  • 2 teaspoon cumin powder
  • ½ teaspoon cinnamon
  • 1 teaspoon red pepper flakes
  • 4 cloves garlic (minced)
  • 2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 large onion (sliced)
  • 4 pounds chicken thighs (boneless and skinless)
  • 2 tablespoon parsley (fresh, for garnish)
  • 1 tablespoon olive oil

Garlic Sauce

  • 1 cup vegetable oil
  • ⅓ cup lemon juice
  • 6 cloves garlic (peeled and roughly chopped)
  • 1 egg white (*)
  • 1 teaspoon salt

Chicken Shawarma Wraps

  • hummus
  • greek salad
  • garlic sauce
  • chicken
  • pita wraps

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

Chicken Shawarma

  • 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. 
  • Transfer the chicken into your Instant Pot. Mix to ensure even coverage. Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 8 minutes on high pressure.
  • Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Remove the chicken using a slotted spoon.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs to the skillet and sear them for about 1 to 2 minutes per side just until they start to brown. You may have to do this in a couple batches. This step is optional if you want to get a crispier chicken.

Garlic Sauce

  • Add all the ingredients to a blender and blend until smooth, about 1-2 minutes. Refrigerate leftover sauce.

Chicken Shawarma Wraps

  • To assemble the chicken shawarma wraps, warm up the pitas for 20 seconds to soften them. Spread a tbsp each of garlic sauce and hummus over the middle of the pita. Top with chicken, greek salad, garnish with parsley, and more sauce if desired. 

Equipment

  • Instant Pot – 6 Quart

Video

Notes

  1. Note: In the video I forgot to add the onion to the marinade, so we ended up caramelizing some onion in some of the liquid left in the instant pot after the chicken was done.
  2. Chicken breast can also be used instead of the thighs with the same cooking time.
  3. * If you are unsure whether or not you want to consume raw egg white because of risk of Salmonella in raw eggs which can cause food poisoning, make a different type of sauce with just yogurt, garlic, lemon juice and salt. However, the risk of an egg being contaminated from raw egg is quite low. This used to be a problem over 20 years ago, but since then improvements have been made in the processing of eggs, leading to fewer Salmonella cases. 
  4. You can also omit the raw egg white, just add the oil little by little to the blender until it thickens and should have the consistency of mayonnaise.
  5. Total time include time required to marinate the chicken and the time required for the Instant pot to start and release pressure.

Nutrition Information

Calories: 680kcal (34%)Carbohydrates: 6g (2%)Protein: 38g (76%)Fat: 56g (86%)Saturated Fat: 15g (94%)Cholesterol: 222mg (74%)Sodium: 770mg (33%)Potassium: 569mg (16%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 585IU (12%)Vitamin C: 10.7mg (13%)Calcium: 39mg (4%)Iron: 2.3mg (13%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of chicken shawarma on a pita topped with fresh toppings

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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277 Comments
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Tanya DJ
Tanya DJ
Posted: 1 month ago

5 stars
I’ve made this recipe several times and it is amazing! A family favourite here!

0
Reply
Lex
Lex
Posted: 1 month ago

5 stars
This meal has been added to our regular rotation. I do bone-in chicken thighs, and I also double the spices because I like a lot of flavor. It has been a hit with my family as well as with guests. The flavors pair very nicely together. Thank you for a great go-to recipe.

0
Reply
Selina
Selina
Posted: 9 months ago

Can I do bone-in chicken thighs? I am too lazy to de-bone and cut up the thigh meat.
How long should the cooking time be for bone-in thighs?
Thank you.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Selina
Posted: 9 months ago

Yes, you can. 10 minutes should do it.

0
Reply
Susanne
Susanne
Posted: 1 year ago

5 stars
This was easy and delicious! I used chicken breast because that is what my family prefers and just released the pressure at 12 – 13 minutes.

0
Reply
Roxana
Roxana
Posted: 1 year ago

5 stars
I’m about to make this recipe and it doesn’t look like it calls for any liquid. Will the liquid from the marinade be sufficient? I’m worried it will burn in the IP. Thank you

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Roxana
Posted: 1 year ago

There’s enough liquid in the marinade, plus the chicken will release some as it cooks.

0
Reply
Roxana
Roxana
Reply to  Joanna Cismaru
Posted: 1 year ago

I just finished this recipe and the chicken is delicious!! Thank you 😀

0
Reply
Dita
Dita
Reply to  Roxana
Posted: 11 months ago

5 stars
This is a go to in my house and has been for a few years! Kids just love it and it’s so easy. I use chicken thighs and marinate it for 24 hours! For those who don’t make the garlic sauce because of the raw egg white, you are missing out. Thanks for another great recipe Joanna !

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dita
Posted: 11 months ago

My pleasure! So glad you enjoy it!

0
Reply
J Arora
J Arora
Posted: 1 year ago

5 stars
I’ve made this countless times and it’s a family favorite. Super flavorful and so easy. The last step (searing the chicken in oil) gives it a perfect crispy-ness that is so delicious. Not a fan of raw egg so I haven’t tried the sauce. I just whip up my own tahini dressing or eat with hummus, etc.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  J Arora
Posted: 1 year ago

So glad you like this! Yeah a tahini sauce would be good with this too!

0
Reply
Amy G
Amy G
Posted: 1 year ago

5 stars
This is the best thing I have ever cooked!! I didn’t have ingredients for sauce so I deglazed pan with left over broth from instapot and then added some cream, and ate it over mashed cauliflower! Seasoning was delish. My picky 15 year old loved it!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amy G
Posted: 1 year ago

I love hearing this!!

0
Reply
T Say
T Say
Posted: 1 year ago

5 stars
Flavors just pop. I just needed a thicker pita. I’d make this again and use grilled eggplant salad.

0
Reply
Angely
Angely
Posted: 1 year ago

5 stars
I’ve made this recipe at least 5 times now and it’s one of the best things I’ve ever made! So quick and easy too! I don’t sear the chicken afterwards and I always forget to marinate it so I just dump it all in my Ninja Foodi and it tastes incredible.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Angely
Posted: 1 year ago

So glad you like it! 🙂

0
Reply
Chef Chant Illy
Chef Chant Illy
Posted: 1 year ago

5 stars
We love Swarma. This recipe was easy peasy and the ingredients were from my garden and whole food bought from a farmer. Delicious results…Thank you!

0
Reply
Jackie Webb
Jackie Webb
Posted: 1 year ago

5 stars
Just amazing!

0
Reply
Azra Cooks
Azra Cooks
Posted: 1 year ago

5 stars
This recipe was AWESOME and easy! I didn’t even have time to marinate the meat, just mixed all the spices with the meat and put it in the Instant Pot. Also, I left out the searing of the chicken part. And didn’t make the garlic sauce. We ate the cooked chicken with white rice. It was delish.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Azra Cooks
Posted: 1 year ago

So glad you liked it! 🙂

0
Reply
Jatinder Mehta
Jatinder Mehta
Posted: 1 year ago

5 stars
So easy to make and extremely delightful dinner. I’m going to make it again and again. Hope to follow your other recipes.

0
Reply
T Wan
T Wan
Posted: 1 year ago

I make a double batch of this at least once a month. I love quick and delicious meals; this recipe meets BOTH requirements. It’s also a bonus in flavor when I let it marinade longer. The only change I make is to double all the spices because I thicken the sauce and use it over rice. 🙂

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  T Wan
Posted: 1 year ago

That’s wonderful! So glad you are enjoying it so much!

0
Reply
Shauna J
Shauna J
Posted: 1 year ago

5 stars
This was super easy to make and so flavorful. Make the garlic sauce from scratch, it was awesome! On my list to make again and again.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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