Chicken Shawarma with Garlic Sauce

The pressure builds and you start counting down minutes until you eat.

As you seal that lid on your pressure cooker, you can almost smell the layers of flavors mingling inside. The way the broth depth starts to develop a rich aroma makes your stomach grumble real bad. You watch the float valve rise, knowin the valve hiss aint far behind.

This is where the fun meets the wait. You might find yourself tapping fingers or pacing as the pressure build works its thing. But dang, its worth every second when those juicy chicken pieces come out tender as heck, with a kiss of grilled char that just sings.

The Truth About Fast Tender Results

• Pressure cooking speeds up tough cuts and dense flavors real good. Check out our Garlic Parmesan Chicken for another delicious chicken dish with quick tender results.
• The sealed environment traps moisture so chicken stays juicy, not dry.
• Broth depth gets richer cause everything cooks together tightly sealed.
• Float valve pop lets you know pressure is perfect to start the clock.
• Natural release time lets chicken rest and stay tender.
• Valve hiss sounds kinda nervy but means tasty supper coming soon.

The Complete Shopping Rundown

Yll need some good chicken for this. I recommend 2 pounds of boneless skinless breasts or thighs, chopped into bite-sized chunks so they cook evenly fast. For an easy tasty side, add some golden butter fries using russet potatoes; see our Chicken Philly Cheesesteak for a pepper and onion inspired side.

For seasoning, grab smoked paprika, ground cumin, and a pinch of turmeric - theyre shawarma staples. Plus 6 cloves garlic grated fresh for that punch. Make sure to have a lemon for juice and zest, and some crushed red pepper flakes to kick up the heat a tad. Salt and black pepper are essentials too, gotta season right.

For the fries, 4 russet potatoes cut into matchsticks will work great. Youll also want extra virgin olive oil for cooking and 1 teaspoon turmeric with a pinch of cayenne for color and spice.

Dont forget garlic with skins on for when you roast, kosher salt for seasoning, and 2 tablespoons salted butter for lux finishing touch. Last but not least, grab some herbs like mint and dill if you want that fresh garlic sauce tang.

The Full Pressure Cooker Journey

Step 1. Toss chicken chunks in a big bowl with ¼ cup olive oil, smoked paprika, cumin, turmeric, grated garlic, lemon juice and zest, crushed red pepper flakes, salt, and pepper. Mix until chicken is well coated. Cover and let marinate at least 30 minutes or overnight if you got time. If you want to learn more about marinating chicken, see our detailed tips in the Garlic Parmesan Chicken recipe post.

Step 2. Set your grill or grill pan over medium-high heat to preheat while the chicken marinates. If you use skewers, thread chicken pieces onto them.

Step 3. Grill the chicken about 5-7 minutes each side until its fully cooked, tender, and has those nice lightly charred bits yall love.

Step 4. Meanwhile, turn on your skillet with 3 tablespoons olive oil over medium heat. Throw in halved shallots and cook till golden and caramelized, which takes about 5-7 minutes.

Step 5. For the golden butter fries, heat your pressure cooker on sauté and add prepared fries tossed with turmeric, cayenne, a little salt, and olive oil.

Step 6. Pour in a splash of water or broth to help build that pressure, then seal the lid. Watch the float valve rise and listen for the valve hiss to know its time to set your timer for about 5 minutes.

Step 7. After the timer goes off, do a natural release so fries dont get mushy but stay crispy-ish. Toss with butter right after.

Step 8. Plate it all up. Lay down golden fries, add grilled chicken shawarma on top, drizzle that creamy garlic sauce made with Greek yogurt or avocado mayo mixed with chopped herbs and extra garlic. Enjoy! For a creamy garlic sauce alternative, check our Classic Deviled Eggs post for inspiration on easy and fresh sauces.

Quick Tricks That Save Your Time

• Marinate your chicken the night before so it soaks up flavors deep.
• Use pre-cut potato matchsticks from the store to skip slicing manually.
• Mix garlic sauce ingredients ahead and keep chilled until serving.
• Set stove vent hood on before grilling; smoke and smells wont freak you out.
• Double up on fries and chicken to meal prep for next day lunch.

Your First Taste After the Wait

You bite into the chicken first and notice how tender and juicy it is. The smoky paprika and cumin meld perfectly, with just a tiny kick from the crushed red pepper flakes sneakin up. This texture and flavor reminds me a lot of the savory notes in the Guinness Beef Stew with its rich and hearty taste.

Next, those golden butter fries catch your eye. Crispy on the outside but soft inside, the hint of turmeric gives something special, and that butter melt makes them downright addicting.

Then, when you drizzle the garlicky sauce over the whole thing, you get that creamy, fresh kick that balances savory and bright. You can almost hear the sizzle and feel the cozy hug from your kitchen.

Keeping Leftovers Fresh and Ready

If you got leftovers, pop them in airtight containers. Refrigerator keeps em safe and ready for next meal within 3-4 days.

For a bit longer storage, freezing works great. Wrap chicken and fries separately with foil or cling wrap before tossing in freezer bags. They past few weeks will thank you.

When reheating, best to thaw overnight in fridge, then crisp fries on skillet or oven, and warm chicken gently to keep juiciness. Microwave works too but fry crispness might suffer.

Everything Else You Wondered About

• Q. Can I use chicken thighs instead of breasts? A. Heck yeah, thighs keep juicier and taste richer, totally your call! For recipes using thigh meat, check out Chicken Philly Cheesesteak for a tender and flavorful option.
• Q. How long does pressure build take? A. Usually just 5-7 minutes, depends on your cooker and amount of stuff inside.
• Q. What if my float valve doesnt pop up? A. Could be lid not sealed right or valve blocked. Check gasket and valve before cooking.
• Q. Can I grill the chicken inside? A. For sure, a grill pan or indoor grill works well especially if weather aint your friend.
• Q. How to make garlic sauce dairy free? A. Use avocado mayo instead of Greek yogurt, just mix with herbs and garlic the same way.
• Q. Why do I need natural release? A. It lets pressure slowly drop so meat stays tender and fries dont go mushy. Helps texture real good.