You’ll Love This Irresistible Chicken Shawarma with Creamy Garlic Sauce

Steam curls up from the valve and your stomach starts talking back. You watch the float valve pop up, that signal pressure build is happening. There's this kinda rush that hits, knowing dinner's about to come together real quick in the cooker.

You sense the broth depth right when you open it afterward - all them spices and juices mingling perfectly with the chicken. The smell kinda grabs ya and doesn't let go no matter where you're at in your kitchen.

You remember last time you fiddled with shawarma, now you're home. This way, with the pressure cooker doing the work, it's easier. Juicy chicken in a hurry, all that flavor locked in tight. Plates, wraps, bowls - your choice, and none of the usual wait.

What Makes Pressure Cooking Win Every Round

• It gets that chicken tender and juicy like no slow roast can. Try it fast and tasty like our Chicken Broccoli Casserole for more pressure cooker magic.
• The pressure builds fast so you spend less time staring and more time eating. Same as in our Guinness beef stew recipe, quick build is everything.
• You catch every spice getting cozy in the meat because the cooker traps all those flavors inside. Check out Flavorful Broccoli Cauliflower Casserole for more one-pot flavor ideas.
• Quick release means you're not waiting forever for the steam to stop.
• Cleanup's way easier since everything's mostly done in one pot.

Your Simple Ingredient Checklist

• 2 pounds boneless skinless chicken thighs, pounded even
• ¼ cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon each ground cumin, ground coriander
• 2 teaspoons each smoked paprika, ground cardamom, salt
• 1 teaspoon each garlic powder, onion powder, ground turmeric
• ½ teaspoon each cayenne pepper, allspice, pepper
• 1 cup Greek yogurt
• ⅓ cup each packed cilantro, parsley
• 2 cloves garlic
• 6-8 pitas
• Romaine lettuce, Roma tomatoes, cucumbers, red onions (all sliced)
• Optional: hummus, amba, pickled turnips for extra zing

You gotta have the marinade spices measured out before starting. The combo of cumin, coriander, paprika, and cardamom really lift the chicken's flavor and that turmeric adds color that just looks right.

The yogurt and fresh herbs are your creamy, fresh backup for the finished dish. And having lettuces and sliced veggies handy makes throwing bowls or wraps together real fast, no fuss.

Walking Through Every Single Move

1. In a big bowl mix olive oil, lemon juice, balsamic vinegar, cumin, coriander, smoked paprika, cardamom, salt, garlic powder, onion powder, turmeric, cayenne, allspice, and pepper until it's all combined.
2. Add chicken thighs and toss 'em up real good so every inch is covered with that spice love. Cover it up and let it chill in the fridge for at least an hour or overnight if you got time.
3. Set your pressure cooker on sauté and let it get hot. Brown the chicken thighs a couple minutes per side, just to get a little crust going.
4. Pour a splash of water or broth in, not too much, just enough to get that broth depth for pressure cooking magic.
5. Lock the lid, set valve to sealing. Cook on high pressure for about 12 minutes - that float valve gonna rise quick.
6. When time's up, do a quick release so steam blows off fast and safely.
7. Open it carefully, the smell hits you deep. Pull out the chicken and let it rest for a few to keep juicy.
8. Slice thin, then serve it up with all your fresh veggies, pitas, and that creamy yogurt-cilantro sauce. Bowls or wraps work real good here.

Easy Tweaks That Make Life Simple

• If you don't got fresh herbs, dry ones work too. Just sprinkle less since they're stronger.
• Using store-bought hummus? Perfect shortcut to add creaminess without extra work.
• Skip pounding the chicken if you're in a rush, just cook a bit longer to make sure it's tender.

These tweaks mean you can whip this shawarma recipe anytime without a big fuss. Saves you when you're tired or just wanna eat fast but good.

That First Bite Moment

You grab a pita loaded with the chicken and fresh fixings. The first bite you feel the spices hit your tongue, smoky paprika and cumin grounding the taste.

The chicken is juicy and tender, breaks apart easy but holds enough texture so it doesn't feel mushy. The yogurt mix cools that little hint of cayenne heat rolling in.

Crunch from the lettuce and snap of cucumber slices brings fresh balance to the warmth of the meat. Every element plays off each other, you can tell someone cared putting this together.

It's kinda like a little trip for your taste buds - warm spices, bright herbs, and creamy bites all wrapped into one perfect meal. You actually wanna savor every bit.

Making It Last All Week Long

• Store leftovers in airtight containers in the fridge up to 4 days. Keeps the chicken juicy and the flavors strong.
• If you want to freeze, slice the chicken first then pack in freezer bags. It's good up to 3 months, just thaw overnight.
• For ready meals, pack chicken with pita and veggies separately to avoid sogginess when reheating.
• To reheat, use sauté function on your cooker or microwave quickly. Add a little water or yogurt to keep it moist.

This helps you keep the shawarma fresh and tasty, ready for wraps or bowls any night of the week, no need to cook all over again.

The FAQ Section You Actually Need

• Can I use chicken breasts instead of thighs? Yeah, you can but thighs stay juicier and have more flavor in pressure cooking. If you use breasts, watch cook time so it don't dry out.
• What's the deal with quick release and natural release? Quick release vents steam fast so you get to your food quicker. Natural release lets pressure drop slowly, good for big chunks to stay tender. For this recipe quick release works best.
• How long should I marinate the chicken? At least an hour, but overnight is better if you got time. The longer, the deeper that flavor sinks in.
• Can I throw in veggies to cook with the chicken? You could, but they might get mushy fast in pressure cooking. Best to add fresh on top after cooking.
• Is amba necessary? No, it's optional. Amba adds a tangy kick if you like but it's delicious without too.
• How do I avoid my pita from getting soggy? Keeping fillings separate till you're eating is key. Warm your pita a bit but don't stuff it too early. Also, layer greens last to keep them crisp.