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Chicken Shawarma with Creamy Garlic Sauce taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Chicken Shawarma with Garlic Sauce and Chinese Chicken Salad

A quick, weeknight take on the classic Lebanese dish, Chicken Shawarma with Garlic Sauce is a packed full of flavor and easy to make.
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 6 people
Calories 277 kcal

Equipment

  • 1 Pressure cooker with sealing ring

Ingredients
  

Main ingredients

  • 2 pounds boneless, skinless chicken breast cutlets
  • 2 tablespoons olive oil for the marinade and cooking
  • 1 lemon zested and juiced
  • 3 tablespoons fat free chicken stock to add flavor and moisture
  • 3 cloves garlic minced
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground coriander
  • ¼ teaspoon cinnamon
  • 1 teaspoon kosher salt
  • ground pepper to taste
  • ⅔ cup nonfat plain Greek yogurt for the garlic sauce
  • 2 cloves garlic grated
  • 1 teaspoon olive oil
  • 2 tablespoons lemon juice
  • 3-4 tablespoons almond milk or skim milk to loosen sauce
  • pita, tomatoes, cucumber, parsley, iceberg lettuce for toppings

Instructions
 

Instructions

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

Notes

For optimal juiciness, allow natural pressure release before venting. Always slice and serve your shawarma with a variety of fresh toppings.