Chicken Shawarma, Sous Vide

★★★★

Dinners, International

Prep Time: 1 hour Cook Time: 3 hours Total Time: 4 hours Servings: 5

Ingredients

10 boneless, skinless Chicken Thighs


1 bulb raw or Roasted Garlic

1 onion, peeled, cut up

1 T. Parsley

1 T. Coriander

1 T. Cumin

1/2 cup Olive Oil

1/2 cup lemon or lime Juice

1 tsp. Red pepper Flakes

1 T. Turmeric

1 T. Smoked Paprika

1/2 T. Pepper

2 T. Salt


Immersion circulator

Description

Traditional shawarma is slow cooked on a vertical spit.

Directions

Put the rub ingredients into a food processor and process into a paste.

Rub the mixture all over the chicken thighs and seal them in vaccuum bags. Put in the refrigerator until ready to use.

Set the circulator to 165 F.

Submerge your bags and cook chicken for 3 hours. (Clip your bag(s) to the side if desired to make removal easier).
In circulator

Cool just enough to handle, snip a hole in the bag to drain it, and cut it open.

Move to a cutting board and slice.
Done Cut up

Serve in pita or other flat breads topped as desired.
Topping suggestions: Mayonnaise or Yogurt Sauce, tomatoes, lettuce, pickles, olives.

Notes

*If you don’t have or want to use vacuum bags, you can use freezer bags. Seal the bags except for a small hole, then roll the chicken over in the bag pressing out as much air as possible. Seal the hole. If there is still too much air in your bags, lower the bags partially into the water, open a small hole and let the pressure of the water push the air out, then reseal.