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Irresistible Chicken Shawarma Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Best Chicken Shawarma at Home – Juicy, Flavor-Packed & Easy

This homemade chicken shawarma is tangy, smoky, and ultra flavorful with garlic and spice. Quick pressure cooking ensures juicy meat packed with Middle Eastern taste in each bite.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Servings 6 people
Calories 420 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 1 kg Deboned chicken thighs or mix with breasts, cut into 1-inch strips
  • 0.5 cup Buttermilk or 1 cup milk mixed with 1 tablespoon vinegar
  • 0.5 cup Olive oil or avocado/canola oil
  • 0.25 cup Lemon or lime juice
  • 3 cloves Garlic minced
  • 1 tablespoon Mild pepper paste optional
  • 1 teaspoon Harissa optional
  • 0.5 cup Orange juice
  • 2 tablespoon Pomegranate molasses or date molasses, optional
  • 1 tablespoon Orange zest
  • 1 tablespoon Onion powder
  • 1 tablespoon Garlic powder
  • 1 tablespoon Himalayan salt
  • 1 teaspoon Black pepper freshly ground
  • 0.5 teaspoon Ground coriander
  • 0.5 teaspoon Ground cardamom
  • 0.5 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground ginger
  • 0.25 teaspoon Fresh nutmeg grated
  • 0.25 teaspoon Ground cumin
  • 0.25 teaspoon Curry powder
  • 1 Red onion thinly sliced
  • 0.25 cup Fresh parsley chopped
  • 0.25 cup Tomato seeded and sliced
  • 1 tablespoon Sumac
  • Saj, Shrek, or tortilla bread for wrapping
  • Toum (garlic spread)
  • Cucumber pickles
  • French fries optional

Instructions
 

Instructions

  • In a big bowl combine buttermilk, olive oil, lemon juice, garlic, pepper paste, harissa, orange juice, pomegranate molasses, and orange zest. Mix well until smooth and flavorful.
  • Add chicken strips and toss to coat. Cover and refrigerate for 2 hours to overnight.
  • Preheat pressure cooker (or grill/skillet). Remove chicken from marinade. Reserve extra marinade if desired.
  • Place chicken in pressure cooker with 1.5 cups water. Lock lid and cook on high pressure for 8 minutes.
  • Perform quick pressure release. Open lid and check chicken—it should be very tender and juicy.
  • Serve hot in flatbread with garlic spread, pickles, fries, and other fresh toppings.

Notes

For smoky flavor, place hot charcoal in a dish with cooked chicken, drizzle hot oil on top, and cover immediately with foil for a few minutes. Store leftovers in airtight containers. Freezes well and reheats gently.