These were really good a pretty easy to make. The Instant pot made it very tender and quick.

• 0.25 cup olive oil
• 0.13 cup lemon juice from 2 lemons
• 1 tsp smoked paprika
• 0.25 tsp turmeric
• 1 tsp cumin powder
• 0.25 tsp cinnamon
• 0.5 tsp red pepper flakes
• 2 cloves garlic minced
• 1 tsp black pepper
• 0.5 tsp salt
• 0.5 large onion sliced
• 2 lbs chicken thighs boneless and skinless
• 1 tbsp fresh parsley for garnish
• 0.5 tbsp olive oil
• Flour Tortillas for wrapping

Toppings

• Chopped Onion
• Chopped tomato
• Chopped Cilantro
• lettuce
• Hummus

Directions:

Put Chicken Shawarma ingredients (Except tortillas) into a zip lock bag, mix up, then marinade in fridge at least an hour. Add into Instant pot and set for 8 minutes on high pressure. Let cycle finish and pressure naturally release. Remove from Instant pot and put into a frying pan along with a little of the sauce in the instant pot (The more you use the more flavor however it will take longer for it to reduce) then cook until liquid gone and chicken browned. Put in a warmed tortilla with the desired toppings serve and enjoy.