Instant Pot Shawarma Chicken Naan Wrap

Chicken, Instant Pot, Meat Entrees June 2nd, 2020
Prep Time
20 Min
Cook Time
10 Min
Serving
8 Wraps

I don’t use a special rotisserie for this shawarma chicken but you will enjoy the amazing flavors of this popular Middle Eastern street food with the spice blend used. The combination of marinating and then using pressure cooking brings out the flavor even more and keeps the chicken tender and juicy. I love topping this with a light and refreshing cucumber salad.

Ingredients

For the marinated chicken

  • 1 Tbsp ground allspice
  • 2 tsp oregano
  • 2 tsp kosher salt
  • 1 ½ tsp garlic powder
  • 1 tsp cinnamon
  • ½ tsp cayenne pepper
  • 1 cup plain Greek yogurt
  • ½ cup freshly squeezed lemon juice
  • 2 ½ pounds boneless skinless chicken thighs

For the cucumber salad

  • ½ cup Greek yogurt
  • 2 Tbsp lemon juice
  • ½ Tbsp dijon mustard
  • 2 garlic cloves, minced
  • 1 tsp dried dill
  • 2 tsp dried parsley
  • Salt and pepper to taste
  • 2 cucumbers, seeds removed and chopped in half moons
  • ½ cup red onion, sliced thinly in half moons

For the wrap

  • Naan bread, lightly toasted or warmed

Instructions

For the marinade

  1. In a small bowl, mix the allspice, oregano, salt, garlic powder, cinnamon, and cayenne.
  2. Add the Greek yogurt and lemon juice to the spice mixture except for 1 Tbsp(reserve this for later) and stir to combine.
  3. Pour this marinade into a gallon Ziplock bag and add the chicken thighs, gently massaging it in the marinade.
  4. Cover and refrigerate for 4 hours or overnight.

For the chicken

  1. Add the chicken and all of the marinade to the Instant Pot.
  2. Place the lid on the pot and set PRESSURE COOK for 5 minutes.
  3. Prepare the cucumber salad (see next set of instructions) while the chicken is cooking.
  4. When done pressure cooking, let the pressure naturally release for 2 minutes and then manually quick-release the rest of the pressure.
  5. With tongs, transfer the chicken to a large bowl and let sit for 5 minutes.
  6. Shred the chicken with two forks, spooning some of the cooking liquid back onto the chicken.
  7. Sprinkle the remaining 1 Tbsp spice mixture over the top. Stir to combine.
  8. Serve the chicken shawarma inside warmed naan bread, topped with the cucumber salad.

For the cucumber salad

  1. In a medium bowl, mix all the ingredients except for the cucumber and red onion first.
  2. Add the sliced cucumber and red onion to the yogurt mixture and stir to combine.