Chicken Shawarma

Want to re-create that famous Chicken Shawarma at home with minimal fuss? This recipe tells you everything you need to know to create this traditional fakeaway, packed full of flavour.

Serves: 3-4 people
Time: 1.5 hours

Ingredients
For the chicken marinade:
4 chicken breasts sliced up thinly
Half a red onion
3 spring onions
3 dessert spoons of natural yogurt
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground cumin
1 green chilli chopped finely
1cm ginger grated
4 fat garlic cloves
1 teaspoon pul biber
Lemon juice (to taste)
1 tablespoon sunflower oil (or any other flavourless oil)

To build your kebab:
1 whole red onion sliced
3 wooden skewers that have been soaked in cold water and cut to the size of your Instant Pot diameter.

To serve and garnish:
Pitta bread
Salads of your choice
Any condiments you like

Method

Take all the marinade ingredients apart from the chicken and put into a food processor until chopped finely and mixed together.
Marinate the chicken for atleast 2 hours, you could also do this overnight
Once marinated, use your sliced red onion to make a base with your 3 skewers and start to layer up the chicken using the onion rings to stablise the whole thing. I usually alternate the sliced chicken between the 3 skewers to make the shawarma round like a mini version of what you would see in the local kebab house.
Wrap up your kebab tightly in a double layer of foil
Place into your Instant Pot and add a cup of water, set on the poultry setting for 30
minutes with the vent set to sealing, let the pressure release naturally.
While the pressure releases pre-heat your grill(broiler) to the highest setting
Once the pressure is naturally released, carefully remove the kebab, there will be lots of juice in the foil
Grill evenly on all sides until golden brown
Slice up and serve with breads, salads and sauces