Chicken Shawarma with Creamy Garlic Sauce

The pressure builds and you start counting down minutes until you eat. You catch that satisfying hiss from the valve and know your float valve is up, signaling the pressure is building inside. It's kinda like a countdown to awesome-the seconds ticking closer to when you open that lid and smell all those seasonings coming together. This moment, right here, you feel it's worth every minute you waited.

The sealing ring holds tight, keeping all that good broth depth locked in so your chicken shawarma cooks fast and stays juicy. You can almost imagine the tender bites coming your way, perfectly spiced with cumin and smoked paprika. You're good to go for a quick meal that don't taste fast at all.

It's dang satisfying when everything comes together with just a push of a button. Watching the valve hiss release lets you know your pressure cooker did its job. You recall all the flavor notes melding while you got a moment to breathe, and then bam, it's chow time. Let's dive into this delicious journey of making that chicken shawarma with garlic sauce plus a fresh Chinese chicken salad all in one fuss-free meal.

The Truth About Fast Tender Results

• Pressure cookers trap steam and raise pressure so your chicken cooks way faster than normal.
• The float valve is your little buddy that tells you when pressure is up and it's safe to start timing.
• That sealing ring keeps the pressure locked tight, so none of your broth or steam escapes.
• The lemon juice and spices penetrate deeper when pressure builds, giving more flavor in less time.
• You'll hear the valve hiss when it's releasing pressure-don't rush or you'll lose juicy goodness.

For more great pressure cooker recipes and tips, check out our Classic Deviled Eggs and Jewish Brisket recipes, both perfect for fast, flavorful meals.

What Goes Into the Pot Today

• 2 pounds boneless, skinless chicken breast (cutlets work great cause you skip trimming)
• 2 tablespoons olive oil for the marinade and cooking
• 1 lemon, zested and juiced to pack brightness in
• 3 tablespoons fat free chicken stock to add flavor and moisture
• 3 garlic cloves, minced for that kick of punch
• Spices: 2 teaspoons cumin, 2 teaspoons smoked paprika, 2 teaspoons ground coriander, ¼ teaspoon cinnamon
• 1 teaspoon kosher salt and ground pepper to taste
• Garlic sauce stuff: ⅔ cup nonfat plain Greek yogurt, 2 garlic cloves grated, 1 teaspoon olive oil, 2 tablespoons lemon juice
• Optional stuff: 3-4 tablespoons almond milk or skim milk to loosen sauce, pita, tomatoes, cucumber, parsley, iceberg lettuce for toppings

How It All Comes Together Step by Step

Step 1. Grab a large bowl and dump in olive oil, lemon zest, lemon juice, chicken stock, minced garlic, all those awesome spices, and kosher salt. Stir it up so it's ready to flavor your chicken.

Step 2. Add chicken breasts straight into that marinade. Make sure each piece is swimming well. Cover it and chill in the fridge at least 30 minutes, or up to 4 if you got the patience.

Step 3. When you're ready, get your pressure cooker sealed right with the sealing ring in place. Pour in the marinade with the chicken, making sure there's good broth depth inside the pot.

Step 4. Lock the lid and set the valve to sealing. Turn on the pressure cooker and wait for the float valve to pop up. When it does, your pressure is building.

Step 5. Once the pressure is steady, cook your chicken breasts under high pressure for about 10 minutes. You wanna catch the perfect tenderness here.

Step 6. After cooking, let the pressure naturally release for 5 minutes. Then carefully flip the valve to venting and listen to that valve hiss do its thing. This step is important so everything stays juicy.

Step 7. Open the lid and check that chicken is cooked through. Pull it out and let it rest a few mins before slicing it up into strips. This resting lets those juices settle back in.

Step 8. While chicken rests, whip up your garlic sauce by mixing Greek yogurt, grated garlic, olive oil, lemon juice, and a splash of almond milk until its creamy. Serve chicken shawarma warm with pita and your favorite toppings like tomatoes and parsley. Enjoy!

Easy Tweaks That Make Life Simple

• If you want, swap chicken breasts for thighs for juicier bites. Just reduce cook time by a min or two.
• Got no marble or grill pan? No worries. You can toss the chicken under the broiler after pressure cooking to get charred edges fast.
• Use pre-minced garlic and bottled lemon juice if you're in a rush. It won't taste exactly the same but still dang good.

Try experimenting with herbs and spices like in our Chicken Philly Cheesesteak recipe for bold flavors.

The Flavor Experience Waiting for You

You gonna love how the cumin and smoked paprika work together to bring that warm shawarma vibe. The cinnamon gives a hint of sweetness that balances so nicely with garlic's punch. Each bite feels like a little burst of Middle Eastern street food right in your kitchen.

The garlic sauce is creamy and bright with lemon that cuts through all the spices. It's not too thick so it smothers your chicken just right without overpowering. You catch hints of tang with every dip.

Being served with fresh crisp tomatoes, cucumber, parsley, and lettuce adds crunch and freshness that's needed for balance. This meal's got layers going on and it's way more than just quick chicken.

Smart Storage That Actually Works

Store any leftovers airtight in containers so the chicken shawarma stays moist and doesn't dry out. It keeps real good for up to 4 days in the fridge if you play it safe.

If you want, freeze some chicken portioned in bags before cooking for lazy meals later. Just thaw overnight in fridge and whip up that garlic sauce fresh each time.

To reheat, pop your chicken in microwave covered loosely or heat in a skillet over low heat with splash of water to keep it tender. Avoid overcooking or it gets dry.

Everything Else You Wondered About

• Can I use chicken thighs instead of breasts? Yep, thighs work awesome and stay juicy. Just cut cook time by a couple mins cause they cook faster.
• What if my float valve doesn't pop up? Make sure your sealing ring's snug and the lid is closed tight. Give it a sec and check all pressure settings.
• Can I add veggies in the pressure cooker? You can, but they might get mushy. Better to add fresh veggies as toppings or on the side.
• Is natural pressure release necessary? It helps keep chicken juicy but quick release works in a pinch if you're really pressed for time.
• How do I fix a dry chicken after cooking? Slice and toss into your garlic sauce or dip for moisture boost. Also watch your timing closely next time.
• Can I prep this meal in advance? Totally. Marinade your chicken ahead and keep in fridge till ready to pressure cook. Sauce can be made a day before too.