Pressure-Cooked Lebanese Chicken Shawarma Skillet
A weeknight-friendly skillet supper featuring tender, pressure-cooked Lebanese spiced chicken shawarma paired with sautéed seasonal vegetables. This approachable recipe highlights authentic Middle Eastern flavors while using familiar cooking methods for an easy, flavorful meal.
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Overview
This Pressure-Cooked Lebanese Chicken Shawarma Skillet is a flavorful, quick meal perfect for busy weeknights. Using a pressure cooker allows the chicken to become tenderness infused with authentic Lebanese spices in a fraction of the time, while sautéed seasonal vegetables add a fresh, vibrant complement. The dish balances spices like cumin, turmeric, and cinnamon with bright garlic and lemon, bringing the classic shawarma experience to your skillet in a healthy and approachable way.
Why you’ll love it
- Fast and tender: Pressure cooking reduces the time chicken needs to become tender without sacrificing flavor.
- Authentic spices: Features classic Lebanese shawarma seasoning for an unmistakable Middle Eastern taste.
- One-skillet meal: Minimal cleanup and convenient for a wholesome weeknight dinner.
- Customizable veggies: Use whatever seasonal vegetables you like for freshness and nutrition.
Ingredient notes
Chicken: Skinless, boneless chicken thighs work best for juicy, tender meat.
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Spices: Ground cumin, turmeric, smoked paprika, ground cinnamon, ground coriander, and cayenne provide signature shawarma flavor.
Vegetables: Seasonal vegetables such as bell peppers, zucchini, and red onions are recommended; feel free to swap for what’s freshest.
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Acidity: Lemon juice brightens the dish and balances the spices.
Serving & storage
Serve the skillet chicken shawarma over warm pita bread, rice, or alongside a simple cucumber and tomato salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For best texture, reheat vegetables separately if possible.
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Chef tips
- Use chicken thighs rather than breasts for more tender and juicy results under pressure.
- If you don't have a pressure cooker, you can cook the chicken and vegetables in a covered skillet over low heat until chicken is cooked through, about 25 minutes, but adjust liquid as needed.
- Add a dollop of plain yogurt or a drizzle of tahini sauce on top when serving for extra creaminess.
- Adjust the cayenne pepper to suit your preferred spice level.
- Make sure to perform proper pressure release to ensure safe lid removal.
Ingredients
- 600 g (1.3 lbs)skinless, boneless chicken thighs, cut into bite-sized pieces
- 2 tbspolive oil, divided
- 1 largered onion, thinly sliced
- 2medium bell peppers, sliced (any color)
- 1 mediumzucchini, sliced into half-moons
- 4 clovesgarlic, minced
- 1 tspground cumin
- 1 tspground turmeric
- 1 tspsmoked paprika
- ½ tspground cinnamon
- 1 tspground coriander
- ¼ tspcayenne pepper (adjust to taste)
- 1 tspsalt
- ½ tspblack pepper
- 2 tbsplemon juice
- 100 ml (⅓ cup plus 1 tbsp)chicken broth or water
- Fresh parsley leaves, choppedfor garnish (optional)
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Equipment
- pressure cooker (electric or stovetop)
- large skillet
- knife
- cutting board
- measuring spoons
- measuring cup
- spatula or wooden spoon
Nutrition per serving
- Calories350
- Protein35 g
- Carbs12 g
- Fat15 g
Step-by-step
Step 1
In a medium bowl, combine cumin, turmeric, smoked paprika, cinnamon, coriander, cayenne, salt, and pepper. Add the chicken pieces and toss well to coat evenly with the spices.Step 2
Heat 1 tablespoon of olive oil in a pressure cooker over medium-high heat. Add the spiced chicken and sear for 2-3 minutes until lightly browned on all sides. Remove the chicken and set aside.Step 3
Add the remaining 1 tablespoon olive oil to the pressure cooker. Sauté the sliced red onion, bell peppers, and zucchini until slightly softened, about 4 minutes.Step 4
Add minced garlic and cook for an additional 30 seconds until fragrant.Step 5
Return the browned chicken to the pressure cooker. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom.Step 6
Lock the pressure cooker lid in place and bring to high pressure. Cook for 8 minutes. (For electric pressure cooker, set timer; for stovetop, time manually.)Step 7
Carefully perform a quick pressure release according to your pressure cooker's instructions. Remove lid once pressure has fully released.Step 8
Stir the contents, adjust seasoning with extra salt or lemon juice if desired, and heat through for 2 more minutes to reduce excess liquid.Step 9
Serve the chicken shawarma skillet garnished with chopped fresh parsley if using. Enjoy hot with your choice of accompaniments.
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