Low Carb Chicken Shawarma with Tzatziki sauce by Spice Cravings. Low Carb Chicken Shawarma with Tzatziki sauce: marinate the chicken in simple blend of lemon and a handful of spices and pressure cook it in Instant Pot. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
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5 from 3 votes

Easy Low Carb Chicken Shawarma with Tzatziki sauce

This simple recipe starts with marinating the chicken in simple blend of lemon and a handful of spices and pressure cooking it in the instant pot.  Pairs great with the Tzatziki sauce and saffron rice.
Prep Time15 mins
Cook Time10 mins
Resting time10 mins
Total Time35 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Chicken Breast, chicken thighs, Greek, Turkish
Servings: 6 people
Calories: 160kcal
Author: Spice Cravings

Ingredients

  • 1 pounds boneless skinless chicken thighs or breasts, trim excess fat and cut into 3 inch pieces
  • 1 large red onion cut into half, horizontally (along with the rings)
  • 4 6-inch Bamboo Skewers soaked if using oven method

Shawarma Spice Mix

Tzatziki sauce

Wraps and Sides

Instructions

  • Make the marinade by mixing together everything listed under "marinade". If using chicken thighs, trim off the excess fat. If using chicken breast, slice each chicken breast into two halves and then cut in half, length wise. Marinate chicken for 20 minutes to 4 hours. Make Tzatziki sauce: Mix all ingredients listed under "Tzatziki sauce". Mix well and keep aside.
    Low Carb Chicken Shawarma with Tzatziki sauce
  • For Chicken Shawarma skewers, I use half an onion as a base. Then, I insert 4 bamboo skewers as 4 pillars on which the chicken will be stacked. Then, thread the meat pieces though those 4 skewers, one by one, forming a stable stack of chicken.
    Low Carb Chicken Shawarma with Tzatziki sauce
  • Place the trivet in the Instant Pot inner pot. Put 1 cup water in the pot. Place the chicken shawarma skewer stack on the trivet. Close the lid. Vent set to SEALING. Cook on MANUAL/Pressure Cook, for 7-8 minutes. Open the lid after naturally releasing pressure for 10 minutes (NPR 10).
    Low Carb Chicken Shawarma with Tzatziki sauce
  • Lay the skewers flat on a cutting board and slice the chicken length wise. You can keep removing the skewers as you cut the meat. Watch the video for clarity. As an optional step, you can place the chicken shawarma pieces on a lined baking tray and place it under the broiler for 2 minutes. This crisps up the edges and adds a grilled flavor to the shawarma.

Oven Recipe

  • Marinade the chicken per the steps above.  Line a baking sheet with aluminum foil for easy clean-up. Spread the chicken flat, giving enough room for the chicken (don’t crowd the baking sheet). 
  • Then turn on BROIL and put the chicken in about 2-3 inches away from the broiler.  Bake for 8 minutes on the first side.  Flip it and bake for 6 minutes on the second side.
  • Cool the chicken for 10 minutes and then slice it thin, on an angle.

Video

Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
 
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 160kcal | Carbohydrates: 5g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 480mg | Potassium: 329mg | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 1.1mg