Instant Pot Chicken Shawarma

subheading: ½ cup of extra virgin olive oil (yes, I know that’s a lot):

subheading: 2 tbsp of salted butter:

subheading: 1 yellow onion, sliced longways into thick wedges:

subheading: 1 tbsp of crushed garlic:

subheading: 4 lbs of boneless, skinless chicken thighs cut into strips with fat trimmed (thighs are strongly suggested for this recipe due to how tender they are, although breasts will do as well - you can also use some beef round/flank steak and pork tenderloin cut into strips too if you prefer):

subheading: ½ cup of garlic broth (I used ½ tsp of Garlic Better Than Bouillon + ½ cup of water but you can just use ½ cup of chicken broth if you don’t have this):

subheading: 1 tbsp of paprika:

subheading: 1 tbsp of curry powder:

subheading: 1 tbsp of seasoned salt:

subheading: ½ tbsp of cumin:

subheading: 1 tsp of turmeric:

subheading: 1 tsp of cinnamon:

subheading: 2 tsp of black pepper:

subheading: 1 tsp of crushed red pepper flakes (optional):

subheading: ½ tsp of cayenne pepper (optional):

subheading: For arranging, if desired:

subheading: Pita/flatbread, warmed or room temperature:

subheading: Hummus, any of your choice or click here to make mine:

subheading: Red onion, sliced into strands:

subheading: Cucumber, diced:

subheading: Tomatoes, diced:

subheading: Tzatziki (click here to make mine):

subheading: If you want to use beef instead of chicken, use a beef round/flank steak cut into strips like I use in my black pepper beef recipe. OR use some pork tenderloin cut into strips. Cook time remains the same! Or do a mix of chicken, beef AND pork!:

Note: Ingredients may have been altered from the original.

Directions at pressureluckcooking.com

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