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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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededIn 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.
- 03:00Heat 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.
- 04:00Add 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.
- 00:30Add minced garlic and cook for an additional 30 seconds until fragrant.
- No timer neededReturn the browned chicken to the pressure cooker. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom.
- 08:00Lock 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.)
- No timer neededCarefully perform a quick pressure release according to your pressure cooker's instructions. Remove lid once pressure has fully released.
- 02:00Stir the contents, adjust seasoning with extra salt or lemon juice if desired, and heat through for 2 more minutes to reduce excess liquid.
- No timer neededServe the chicken shawarma skillet garnished with chopped fresh parsley if using. Enjoy hot with your choice of accompaniments.
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.
Equipment check
- 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
Tags
Behind the dish.
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.
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.
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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