Instant Pot Chicken Shawarma with Tahini Yogurt Sauce and Spiced Cassava Naan

Instant Pot Chicken Shawarma with Tahini Yogurt Sauce


We took the incredible flavors of this Middle Eastern street food favorite and lightened it up with chicken, then tweaked it for Instant Pot to make it even easier.

You’ll have this to the table in well under an hour, making it a great weeknight option. For the full effect, serve with naan and sliced tomatoes, cucumbers and red onion. We’re grain-free, so we made our own spiced cassava flour naan. If you’re not on that train, pick some up at the store and save even more time.

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Instant Pot Chicken Shawarma with Tahini Yogurt Sauce and Spiced Cassava Naan

Instant Pot Chicken Shawarma with Tahini Yogurt Sauce

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Easy dinners, street food, weeknight meals
  • Method: Instant Pot
  • Cuisine: Middle Eastern

Description

Try a lighter version of this famous street food at home with our quick and easy Instant Pot recipe.


Scale

Ingredients

For the Chicken

  • 1 1/2 pounds boneless skinless chicken breasts, cut in half lengthwise (you can also use thighs or a combination)
  • 1 cup low-sodium or unsalted chicken broth or bone broth
  • 2 tbsp lemon juice
  • 1 tsp extra-virgin olive oil or avocado oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground turmeric
  • 1/8 tsp garlic powder
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cinnamon
  • Pinch each cayenne powder, salt and ground black pepper

For the Tahini Yogurt Sauce

  • 1/4 cup plain, unsweetened coconut, goat milk, or Greek yogurt
  • 1 1/2 tbsp tahini paste
  • 1 tsp lemon juice
  • 1/8 tsp garlic powder
  • 1/8 tsp paprika
  • Pinch of salt, to taste

Instructions

Do the Prep

  1. Thinly slice tomatoes, cucumbers and red onion.
  2. Plate, cover with plastic wrap, and set aside until ready to serve.

For the Tahini Yogurt Sauce

  1. Combine all ingredients in a bowl.
  2. Cover and refrigerate until ready to serve.

For the Chicken

  1. Add oil to Instant Pot and evenly coat bottom.
  2. Place chicken breasts in a single layer on the bottom of the pot. Combine spices in a small bowl. Sprinkle half over the chicken, then flip to coat the other side (this keeps all the spices in the pot).
  3. Combine chicken broth and lemon juice, then slowly add to the pot, taking care not to wash any spices off the chicken.
  4. Seal the Instant Pot lid and make sure vent is set to Sealing. Select Poultry at high pressure, with 15 minutes cook time. Allow to release naturally for 10 minutes after cooking time ends, then vent. Once the pin has dropped, transfer chicken to a plate, and shred with two forks. Spoon some of the liquid over the chicken to keep moist and cover with foil until ready to serve. Reserve the liquid for storing leftovers.

Notes

  • Serve with naan and sliced vegetables, as a salad over greens, or atop cauliflower rice – however you like.
  • If serving with naan, pile a slice up and drizzle generously with tahini yogurt sauce. Makes 4 generous servings, and you’ll probably have some chicken left over.

Keywords: Chicken Shawarma, cassava naan, tahini sauce, dinner, healthy, grain-free, gluten-free

Instant Pot Chicken Shawarma

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