Instant pot chicken shawarma and laffa bread
This may be one of my favorite dinners we’ve had so far, but it did require quite a bit of work as I chose to make the pickled turnips as well as the laffa bread instead of using store bought pita bread.
The pickled radishes came from this easy recipe, Middle Eastern Pickled Turnips. It required some thinking ahead as it took a few days in the fridge to get to that tangy pickle stage, but it was super easy and both my kids thought they were delicious so not only did my husband and I love them as the tang and crunch in our dinner, but Dom and Gabs kept requesting more. Who would think the favorite part of the meal for the 4 and 2-year olds would be turnips?
I spent about 10 minutes kneading, after mixing all of the ingredients. Then, it took about an hour for it to rise. After that, I still needed to take the time to break it into smaller balls, roll those out, and grill them up on the grill pan, as pictured. My apron was rather floury that day.
For the chicken shawarma, I had never made that before so on that afternoon, as I sat at my son’s piano lesson (and my toddler played little nursery rhyme games on her kindle), I read varying recipes online and based mine off of this one, over on a site called Little Bits Of.
That week, it was the week of CHICKEN.
I’m not a big fan of chicken, I have to tell you. I’m seriously nervous about serving raw chicken, which is a dangerous fear because that tends to mean that you dry out your bird as you’re more likely to overcook it. Gah. But anyway… we ate a lot a lot a lot of chicken that week because we had two packages of rotisserie chicken from Costco. Have you seen those? They’re not the whole birds they sell a gabajillion of (157,000 every day, apparently!). These are vacuum packed bits of the chicken so you don’t have to worry about the skin or the bones. Of course, it costs a pretty penny more to have it already pulled off of the bone, but we had purchased it to help with serving a mass amount of chicken enchiladas at a family vacation with extended family. Turns out, we over bought so we needed to cook ALL THE CHICKENS!
We try hard to introduce our kids to new foods often, hopefully helping them to be good eaters. More about that on my post over at mommyhighfive.com!
Anyway, enough of my rambling. Here are the recipes. The best thing about this is there are so many delicious spices so you get flavor galore. Boom. Win.
Instant Pot Chicken Shawarma and Homemade Laffa Bread
- 3 1/2 C bread flour (plus extra if sticky)
- 1 1/8 t yeast (or 1/2 a package)
- 1 T sugar
- 1/2 t salt
- 2 T olive oil
- 1 1/2 C warm water
Instant Pot Chicken Shawarma
- 1 lb boneless, skinless chicken breasts, chopped
- 1 lb boneless, skinless chicken thighs, chopped
- 1 t cumin
- 1 t paprika
- 1/2 t turmeric
- 1/4 t garlic salt
- 1/4 t allspice
- 1/4 t chili powder
- 1/8 t cinnamon
- salt & pepper to taste
- 1 C chicken broth
- To make the bread, combine all of the dry ingredients together in your mixer, then add in oil and water, mixing with the dough hook until smooth and elastic.
- On a floured surface, knead the dough for about 10 minutes.
- Place in an oiled bowl, covered with plastic wrap, to rise for about an hour.
- Separate into 6 equal balls, roll them out flat and grill them on a flat grill pan over medium heat.
- To make the chicken, combine all of your spices in a bowl, then add the chicken and mix well.
- Put into instant pot, cover with chicken broth and cook on poultry setting for 10 minutes.
- Let depressurize on its own for 10 minutes before releasing.
- Serve in laffa bread with pickled turnips and your preferred sauce (tahini sauce is traditional though I didn’t include a recipe here because I didn’t like how ours turned out).
It was a winner, all around.