Sous Vide CHICKEN SHAWARMA Perfection!
We eat shawarma at least once a week, and Ninja has been asking me for some for a long time. So on his birthday I made him the best shawarma he has even eaten in his life. This turned out 100x better that I expect. By far the most successful recipe ever.
Print
Ingredients
Boneless / Skinless Chicken Thighs
7 Cloves of Garlic
1 tsp Cinnamon
1 tbsp Turmeric Powder
1 tbsp Smoked Paprika
2 tsp Chili powder
1/2 tbsp Black Pepper
2 tbsp Salt
1/2 cup Parsley
1 red onion
1/2 cup lemon Juice
1/2 cup Olive Oil
Step 1
Into a food processor add 7 cloves of garlic, 1 peeled red onion, 1/2 cup of parsley, 1/2 cup of olive oil, 1/2 cup of lemon juice, 2 tsp of chili powder, 1 tbsp of turmeric, 1 tsp of cinnamon, 1 tbsp of smoked paprika, 1/2 tbsp of black pepper and 2 tbsp of salt.
Step 2
Blend everything well to mix all the ingredients together. Then add to a bowl with your chicken in it. Mix everything around to make sure that every piece of chicken gets fully coated with the marinade.
Step 3
Skewer the chicken, then carefully vacuum seal them to ensure that you don't puncture the bag. Cook the chicken sous vide @167°F / 75°C for 3 hours.
Step 4
Once done take the chicken out and discard liquids from the bag. Pat the chicken dry, then use a flamethrower to sear the chicken and give them all a nice crust.
Step 5
All that's left is to serve them up with some pita bread or anything else than you like and enjoy your amazing CHICKEN SHAWARMA!
SUBSCRIBE TO GET EVERYTHING GUGA FOODS;
VIDEOS, RECIPES, AND MUCH MORE!