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Instant Pot Turkey Shawarma | Culinary Cool www.culinary-cool.com

Instant Pot Turkey Shawarma Bowls

A spin on a classic flavourful Middle Eastern dish, using Canadian Turkey and made in the Instant Pot.

Course Main Course
Cuisine Middle Eastern
Keyword healthy, Instant Pot, Quick, Turkey
Prep Time 15 minutes
Cook Time 15 minutes
Marinating + Pressure building/release 1 hour 40 minutes
Servings 4 servings

Ingredients

Turkey Shawarma

  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 cups sliced yellow onion 1 large onion
  • 2 tbsp minced garlic about 4 large cloves
  • 1 tbsp ground coriander
  • 1 tbsp cumin
  • 2 tsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • 2 tsp salt
  • 1/4 tsp fresh ground pepper
  • 2.5 lbs boneless skinless turkey breast
  • 3/4 cup water or poultry stock

Garlic Sauce

  • 1 cup Greek yogurt
  • 1 tbsp minced garlic
  • 1 tsp cumin
  • 1 tsp lemon juice
  • 1/8 tsp salt

For the Bowls

  • 1 cup dry quinoa
  • 8 cups mixed greens
  • 2 cups halved grape tomatoes
  • 2 cups chopped cucumber
  • 1 red onion, sliced
  • 1/2 cup crumbled feta cheese
  • 2 Pitas, cut into wedges optional

Instructions

Turkey Shawarma

  1. Add the olive oil, lemon juice, onion, garlic, coriander, cumin, paprika, turmeric, cinnamon, salt and pepper into a zip top plastic bag. Shake to combine. Add the turkey breast. Seal the bag and shake and massage the marinade around the turkey. Refrigerate for at least one hour, but ideally, overnight.

  2. Transfer the turkey to your Instant Pot. Add 3/4 cup of water or poultry stock and mix to ensure everything is combined. Close the lid (following manufacture’s guide). Using the Manual setting, set the Instant Pot timer to 15 minutes on high pressure.

  3. Once the Instant Pot cycle has completed, allow for a natural pressure release. This will take about 20 minutes. If you’re in a rush, follow the manufactures guide on how to do a quick release. Remove the lid, and remove the turkey from the pot. Allow to cool slightly, and cut into slices or chunks. For even more flavour, leave the marinade in the pot and turn the Instant Pot on to Sauté. Once the marinate is at a simmer, add the sliced/chopped turkey, and cook for 2-3 minutes.

Garlic Sauce

  1. Combine all the ingredients in a medium bowl and refrigerate until ready to use. The longer it sits, the better the flavour.

For the Bowls

  1. Cook quinoa according to package directions.

  2. Add 2 cups of greens to each bowl or meal prep container, along with 1/2 cup of cooked quinoa, 1/2 cup of cucumbers, 1/2 cup tomatoes, a handful of sliced red onion, 2 tablespoons of crumbled feta, half of one sliced Turkey breast, and 2-4 tablespoons of the Garlic Sauce. Serve with pita wedges (optional)