I’ve made chicken shawarma in a baking pan, roasting it beside the green beans and it’s very easy, quite tasty, and it’s a great one pan supper made in the oven. I wondered if it would be possible in an Instant Pot , and it is.
I hope that this proves to the best chicken shawarma recipe you’ve ever tried. I love shawarma. I love it so much I even make green beans with shawarma seasoning.
The upside is that the meat is a lot more tender and less dry in an Instant Pot the downside is that it’s less intensely flavored than the oven version.
If you were industrious, you’d make it in an Instant Pot , and finish it off in a pan with a little coconut oil, or ghee and a little additional sprinkled spice but I was not that industrious 😀
But really what makes this the best chicken shawarma recipe is the five minutes you spend making the fresh spice mix right before you cook this. All of the flavor is in the spices.
If you decide to make it in the oven, follow the directions below, but instead of pressure cooking, put in in a single layer on a foil-covered pan and cook it at 350F for 15-20 minutes.
This would also work in an air fryer rather well, but I’d check it at 10 minutes and flip over.
For the oven and air fryer versions, I’d also be tempted to use chicken thighs since chicken breast will dry out a little.
You must make your own shawarma seasoning. It’s so worth it. This recipe makes two batches so you have enough left over for another pound of chicken, or you could sprinkle it over some green beans and try my other recipe with this spice.
The Steps to the Best Chicken Shwarma Recipe are:
- Make the spice mix and marinate the chicken in it
- Add vegetables, water, and chicken and cook in the pressure cooker 10 mins, QPR
- Serve with Tzatziki and eat
?Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate.
Low Carb Chicken Shawarma
Ingredients
- ▢ 1 pound Boneless Skinless Chicken Thighs , or breasts, cut into large, bite-size chunks (if using bone-in, increase time by 1-2 minutes)
- ▢ 1 teaspoon olive oil , to marinate
- ▢ 2 teaspoons Oil , to brown chicken
- ▢ 1 cup Onion , thinly sliced
- ▢ 1/4 cup Water
Shwarma Spice (Double batch)
- ▢ 2 teaspoons Dried Oregano
- ▢ 1 teaspoon Ground Cinnamon
- ▢ 1/2 teaspoon Ground Allspice
- ▢ 1/2 teaspoon Cayenne Pepper
- ▢ 1 teaspoon Ground Cumin
- ▢ 1 teaspoon Ground Coriander
- ▢ 1-2 teaspoons Kosher Salt
Instructions
- Place the cut up chicken in a ziplock bag, pour in the olive oil, and pour in half the spice mix. Save the other half of the spice for the next time you make this recipe.
- Smoosh it all up together so that the chicken is evenly coated in the oil and spices.
- At this point, you could freeze it for later cooking, or you could leave it in the fridge to marinate for as long as you have. I’d make one batch now and freeze one.
- When you’re ready to cook it, heat the Instant Pot on sauté and when it’s hot, add the chicken in a single layer. Let it sear for a few minutes and then flip over.
- Add the onions in there. Traditionally, it’s not cooked with onions, but we need something to add flavor to the broth and the chicken, and onions not only add flavor, but they also release a little water so it means you’ve got to add less plain water to the Instant Pot.
- Pour in the 1/4 c of water, deglaze the pan if needed, and cook at high pressure for 10 minutes, using QPR
- Remove chicken and cut into smaller bites but don’t shred.
- Enjoy with https://twosleevers.com/greek-tzatziki-yogurt-cucumbers/ tzatziki for a tasty, low-carb dinner.
Oven or Air Fryer directions
- Heat oven to 350F and line a baking pan with foil, or line your air fryer basket with foil
- Spray or pour just a little extra oil to crisp the chicken a little during baking
- Cook in oven for 10-15 minutes turning once. Test for doneness.
- Cook in air-fryer for 10 minutes, turning once. Test for doneness.
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Nutrition
Equipment & Ingredients You May Need to Make Best Low Carb Chicken Shawarma
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart Measuring cups Measuring Spoons Air Fryer Aluminum Foil [eafl id=“7817” name=“olive oil” text=“Olive Oil”] Ground Allspice Cayenne Pepper Ground Cumin Ground Coriander
Don’t forget to check out my Instant Pot Fast & Easy Cookbook!
This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy , fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
I’ve made chicken shawarma in a baking pan, roasting it beside the green beans and it’s very easy, quite tasty, and it’s a great one pan supper made in the oven. I wondered if it would be possible in an Instant Pot , and it is.
I hope that this proves to the best chicken shawarma recipe you’ve ever tried. I love shawarma. I love it so much I even make green beans with shawarma seasoning.
The upside is that the meat is a lot more tender and less dry in an Instant Pot the downside is that it’s less intensely flavored than the oven version.
If you were industrious, you’d make it in an Instant Pot , and finish it off in a pan with a little coconut oil, or ghee and a little additional sprinkled spice but I was not that industrious 😀
But really what makes this the best chicken shawarma recipe is the five minutes you spend making the fresh spice mix right before you cook this. All of the flavor is in the spices.
If you decide to make it in the oven, follow the directions below, but instead of pressure cooking, put in in a single layer on a foil-covered pan and cook it at 350F for 15-20 minutes.
This would also work in an air fryer rather well, but I’d check it at 10 minutes and flip over.
For the oven and air fryer versions, I’d also be tempted to use chicken thighs since chicken breast will dry out a little.
You must make your own shawarma seasoning. It’s so worth it. This recipe makes two batches so you have enough left over for another pound of chicken, or you could sprinkle it over some green beans and try my other recipe with this spice.
The Steps to the Best Chicken Shwarma Recipe are:
- Make the spice mix and marinate the chicken in it
- Add vegetables, water, and chicken and cook in the pressure cooker 10 mins, QPR
- Serve with Tzatziki and eat
?Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate.
Low Carb Chicken Shawarma
Ingredients
- ▢ 1 pound Boneless Skinless Chicken Thighs , or breasts, cut into large, bite-size chunks (if using bone-in, increase time by 1-2 minutes)
- ▢ 1 teaspoon olive oil , to marinate
- ▢ 2 teaspoons Oil , to brown chicken
- ▢ 1 cup Onion , thinly sliced
- ▢ 1/4 cup Water
Shwarma Spice (Double batch)
- ▢ 2 teaspoons Dried Oregano
- ▢ 1 teaspoon Ground Cinnamon
- ▢ 1/2 teaspoon Ground Allspice
- ▢ 1/2 teaspoon Cayenne Pepper
- ▢ 1 teaspoon Ground Cumin
- ▢ 1 teaspoon Ground Coriander
- ▢ 1-2 teaspoons Kosher Salt
Instructions
- Place the cut up chicken in a ziplock bag, pour in the olive oil, and pour in half the spice mix. Save the other half of the spice for the next time you make this recipe.
- Smoosh it all up together so that the chicken is evenly coated in the oil and spices.
- At this point, you could freeze it for later cooking, or you could leave it in the fridge to marinate for as long as you have. I’d make one batch now and freeze one.
- When you’re ready to cook it, heat the Instant Pot on sauté and when it’s hot, add the chicken in a single layer. Let it sear for a few minutes and then flip over.
- Add the onions in there. Traditionally, it’s not cooked with onions, but we need something to add flavor to the broth and the chicken, and onions not only add flavor, but they also release a little water so it means you’ve got to add less plain water to the Instant Pot.
- Pour in the 1/4 c of water, deglaze the pan if needed, and cook at high pressure for 10 minutes, using QPR
- Remove chicken and cut into smaller bites but don’t shred.
- Enjoy with https://twosleevers.com/greek-tzatziki-yogurt-cucumbers/ tzatziki for a tasty, low-carb dinner.
Oven or Air Fryer directions
- Heat oven to 350F and line a baking pan with foil, or line your air fryer basket with foil
- Spray or pour just a little extra oil to crisp the chicken a little during baking
- Cook in oven for 10-15 minutes turning once. Test for doneness.
- Cook in air-fryer for 10 minutes, turning once. Test for doneness.
Get support & connect with our community on Facebook!
Nutrition
Equipment & Ingredients You May Need to Make Best Low Carb Chicken Shawarma
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart Measuring cups Measuring Spoons Air Fryer Aluminum Foil [eafl id=“7817” name=“olive oil” text=“Olive Oil”] Ground Allspice Cayenne Pepper Ground Cumin Ground Coriander
Don’t forget to check out my Instant Pot Fast & Easy Cookbook!
This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy , fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
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Low Carb Chicken Shawarma
Ingredients
- 1 pound Boneless Skinless Chicken Thighs or breasts, cut into large, bite-size chunks (if using bone-in, increase time by 1-2 minutes)
- 1 teaspoon olive oil to marinate
- 2 teaspoons Oil to brown chicken
- 1 cup Onion thinly sliced
- 1/4 cup Water
Shwarma Spice (Double batch)
- 2 teaspoons Dried Oregano
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Allspice
- 1/2 teaspoon Cayenne Pepper
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1-2 teaspoons Kosher Salt
Instructions
- Place the cut up chicken in a ziplock bag, pour in the olive oil, and pour in half the spice mix. Save the other half of the spice for the next time you make this recipe.
- Smoosh it all up together so that the chicken is evenly coated in the oil and spices.
- At this point, you could freeze it for later cooking, or you could leave it in the fridge to marinate for as long as you have. I’d make one batch now and freeze one.
- When you’re ready to cook it, heat the Instant Pot on sauté and when it’s hot, add the chicken in a single layer. Let it sear for a few minutes and then flip over.
- Add the onions in there. Traditionally, it’s not cooked with onions, but we need something to add flavor to the broth and the chicken, and onions not only add flavor, but they also release a little water so it means you’ve got to add less plain water to the Instant Pot.
- Pour in the 1/4 c of water, deglaze the pan if needed, and cook at high pressure for 10 minutes, using QPR
- Remove chicken and cut into smaller bites but don’t shred.
- Enjoy with https://twosleevers.com/greek-tzatziki-yogurt-cucumbers/ tzatziki for a tasty, low-carb dinner.
Oven or Air Fryer directions
- Heat oven to 350F and line a baking pan with foil, or line your air fryer basket with foil
- Spray or pour just a little extra oil to crisp the chicken a little during baking
- Cook in oven for 10-15 minutes turning once. Test for doneness.
- Cook in air-fryer for 10 minutes, turning once. Test for doneness.
Low Carb Chicken Shawarma https://twosleevers.com/pressure-cooker-oven-air-fryer-greek-lebanese-chicken-shawarma/
Make this Khichadi Rice and Lentils recipe in your Instant Pot to create the ultimate Indian comfort food! This recipe is super tasty and vegetarian and vegan friendly!
Khichadi Rice and Lentils
I’m sick today so made myself a little comfort food. This Khichadi Rice and Lentils is the Indian equivalent of grilled cheese and tomato soup? It’s rice and dal, cooked together in an Instant Pot until mushy, flavored with ghee, cumin seeds, turmeric, and salt. Every little baby grows up eating this, and it’s supposed to be really easy on your stomach. I love peanuts in my version.
To make this, you’ll need some kind of daal. You want something like moong dal, or masoor dal or something that is split, not whole dal. Don’t use chana dal which won’t cook fast enough.
The combination of rice and dal makes this a complete, vegetarian protein source. Here are some examples of daal that will work (all except the one at the top right, the little brown ones, because see how that’s an entire bean, not split like the others? That’s not what you want. You want split beans like the others)
How else do people say/spell Khichadi?
You may find, when searching, that there are several ways you can spell Khichadi. Some variations of the word for this same dish may include: Khichdi, Dal Khichdi, Kitchari, Khitchari.
However you spell this delicious dish, you’re going to love eating it! Spelling doesn’t matter when it tastes so good!
LOOKING FOR MORE DELICIOUS VEGETARIAN AND VEGAN RECIPES? CHECK OUT MYVEGAN SOOKHI URAD DALRECIPE!
And if you’re looking for more Indian vegetarian dishes, check out my 75+ EASY Indian Instant Pot Recipes post!
For additional nerd points, I can tell you that the dish/word Kedgeree is an anglicized version of the Indian khichadi. So now you know.
You want this to be mushy, but not soupy. Here’s how I made this.
Want More One Pot Pressure Cooker Meals?
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna - You won’t even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
Instant Pot Khichadi Rice and Lentils
Ingredients
- ▢ 1 tablespoon Ghee
- ▢ 1 teaspoon cumin seeds
- ▢ 1/2 teaspoons Turmeric
- ▢ 1/4 cup Spanish peanuts
- ▢ 3/4 cup Short Grain Rice , (such as jasmine or sona masoori)
- ▢ 1/4 cup moong dal or whatever kind of split dal you have or a mix of them
- ▢ 1 3/4 cup Water , (one and three quarters, not 13 cups of water)
- ▢ 1 teaspoon Kosher Salt
Instructions
- Mix the rice and dal and rinse well
- Turn your Instant Pot on Sauté and high heat, and when it’s hot, add ghee
- Once the ghee melts and starts to shimmer, add the cumin seeds into the oil and wait for them to start sputtering like popcorn
- Add in the turmeric and let it sizzle so it doesn’t taste raw
- Quickly add in peanuts and stir around and then add the rice and dal
- Stir until all of it is coated with the ghee
- Pour in water, add salt, and set your Instant Pot on high for 10 minutes
- Allow NPR and open carefully. You may meed to add a 1/4 c of water at this point if the rice has absorbed all of it.
- Stir everything together and serve with additional ghee or a little yogurt on the side.
