4cupschopped green leaf lettuce(or butter lettuce)
1 ¼cupcherry tomatoes(cut in half)
½cupred onion(thinly sliced)
⅓cupchopped Italian parsley
Mix the marinade together in a large zipper bag or bowl.
Cut each chicken thigh into 3 pieces, and each breast into 6 pieces if using an Instant Pot/Pressure Cooker. Leave each piece whole if grilling or baking.
Place the chicken into the marinade and toss/massage to thoroughly coat. Place in the refrigerator overnight, or for at least 8 hours.
To make the Tzatziki Dressing
Place cashews in a large bowl and cover with 1 cup of boiling water. Let cashews soak for 15 minutes, or overnight.
Drain and rinse cashews and place into a blender. Pour in remaining 1 1/4 cup of water. Puree until smooth, then puree again.
Add vinegar, lemon juice, cucumber, olive oil, garlic, salt and dill.
Puree until smooth and thoroughly combined. If dressing is too thick, add additional water until you reach your desired consistency.
Pour into a sealing container and chill until ready to serve.
To make regular tzatziki dressing, substitute 1 1/2 cups Greek yogurt. Thin as needed with water to achieved desired consistency.
When ready to Cook the Chicken
If using an Instant Pot– Pour the chicken stock into the pressure cooker liner then add the chicken pieces WITH the marinade.
Secure lid, select “Manual” and use the + or – to set the timer for 20 minutes.
When the Instant Pot beeps, allow the pressure to naturally release for 15 minutes before opening. If the pressure has not dropped completely, turn the pressure release valve to release the remaining steam.
Remove the chicken with a slotted spoon and cut into bite-sized pieces.
Place the chicken in a large bowl and toss with the spices until coated.
Heat 2 Tablespoons of oil on a large skillet over medium-high heat. Add the chicken pieces and cook, while stirring/flipping, until the chicken becomes fragrant and starts to sizzle.
If you do not have a large enough pan, divide the chicken and cook in batches.
Remove from pan and place in a bowl or on a serving platter and drizzle with lemon juice. Set aside.
To bake Chicken Shawarma – Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or foil and add the chicken. Pour marinade over the chicken.
Bake chicken for approximately 25 minutes, or until cooked through (165 degrees) and browned. Toss with the seasoning towards the end of the cooking time, if desired.
Remove from oven and allow to rest for 10 minutes. Slice chicken into strips and place in a bowl or on a platter. Set aside.
To grill Chicken Shawarma – Grill chicken over medium-high heat for 6 to 8 minutes per side, until cooked through (165 degrees).
Remove from the grill and allow to rest for 10 minutes. Slice chicken into strips and place in a bowl or on a platter. Set aside.
To assemble the Salad
Add the lettuce, tomatoes, onion, cucumber and parsley to a large bowl. Toss to combine.
Place lettuce mixture on a serving platter or in a bowl. Top with chicken and serve with Tzatziki Dressing on the side.
Alternate method – Toss the salad ingredients together in a large bowl. Add the chicken and some of the dressing and toss to thoroughly coat. Serve with additional dressing.
I used a combination of chicken breasts and thighs, but feel free to use all of one or the other if desired. Cooking time remains the same.
I actually didn’t do much chopping to get bite-sized pieces, the chicken basically fell apart as I removed it from the pressure cooker.
You do not NEED to grill the cooked chicken, but it adds SO much extra flavor that I think it is worth the effort!!
This recipe was prepared using this 6 quart Instant Pot. I do not own a 3 qt or 8 qt, so I do not know what if any changes need to be made to this recipe.