What To Know
- The marinade is infused into the chicken during the sous vide cooking process, resulting in a more flavorful dish.
- Leftover chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- To reheat the chicken shawarma, simply place it in a preheated oven at 350°F (175°C) for 10-12 minutes or until warmed through.
Embark on a culinary adventure with our tantalizing chicken shawarma recipe sous vide. This innovative cooking method transforms ordinary chicken into a succulent, flavorful masterpiece. Sous vide, meaning “under vacuum” in French, involves cooking food in a vacuum-sealed bag submerged in a precisely controlled water bath. This technique ensures even cooking, resulting in incredibly tender and juicy chicken. So, gather your ingredients and prepare to savor the delights of this delectable dish.
Ingredients:
- 1 pound boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1/4 cup plain yogurt
- 1/4 cup tahini
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- Pita bread or tortillas, for serving
Instructions:
1. Preparation:
- Preheat your sous vide machine to 165°F (74°C).
- Combine the olive oil, cumin, coriander, paprika, cinnamon, cardamom, cloves, salt, and pepper in a small bowl. Mix well.
- Place the chicken breasts or thighs in a vacuum-sealed bag. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag securely.
2. Sous Vide Cooking:
- Place the vacuum-sealed bag containing the chicken into the preheated water bath.
- Cook for 2 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
- Once cooked, remove the bag from the water bath and immediately transfer the chicken to an ice bath to stop the cooking process.
3. Searing:
- Heat a large skillet over medium-high heat.
- Remove the chicken from the bag and pat it dry with paper towels.
- Sear the chicken in the hot skillet for 2-3 minutes per side, or until golden brown and slightly crispy.
4. Making the Sauce:
- In a small bowl, whisk together the lemon juice, yogurt, tahini, cilantro, and parsley. Season with salt and pepper to taste.
5. Assembly:
- Warm the pita bread or tortillas in a skillet or oven.
- Place the seared chicken on the warmed pita bread or tortilla.
- Drizzle the sauce over the chicken.
- Add any desired toppings, such as tomatoes, cucumbers, onions, or pickled turnips.
6. Serving:
- Fold the pita bread or tortilla in half or roll it up.
- Serve immediately, garnished with additional cilantro and parsley.
Tips for Success:
- For a more flavorful marinade, allow the chicken to marinate for at least 30 minutes before cooking.
- If you don’t have a sous vide machine, you can still make this recipe using a slow cooker. Cook the chicken on low for 6-8 hours or on high for 3-4 hours.
- To make a vegetarian version of this recipe, substitute tofu or tempeh for the chicken.
- Experiment with different spices and herbs in the marinade to create your unique flavor profile.
Why Sous Vide?
Sous vide cooking offers several advantages over traditional cooking methods:
- Precise Temperature Control:
- Sous vide cooking allows you to precisely control the temperature of the water bath, ensuring that the chicken cooks evenly throughout.
- Tender and Juicy Results:
- The vacuum-sealed bag prevents the chicken from losing moisture, resulting in incredibly tender and juicy meat.
- Enhanced Flavor:
- The marinade is infused into the chicken during the sous vide cooking process, resulting in a more flavorful dish.
Storing and Reheating:
- Storing:
- Leftover chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Reheating:
- To reheat the chicken shawarma, simply place it in a preheated oven at 350°F (175°C) for 10-12 minutes or until warmed through.
Variations:
- Chicken Thighs:
- You can use boneless, skinless chicken thighs instead of chicken breasts for a richer flavor and texture.
- Vegetable Skewers:
- Thread marinated vegetables such as bell peppers, onions, and zucchini onto skewers and cook them alongside the chicken in the sous vide bath.
- Different Marinades:
- Experiment with different marinade combinations, such as a yogurt-based marinade or a spicy harissa marinade.
“Beyond the Ordinary” – Conclusion
With its tender texture, tantalizing flavors, and versatility, this chicken shawarma recipe sous vide is sure to impress your taste buds. Whether you’re hosting a dinner party or simply craving a memorable meal, this dish will transport you to the vibrant streets of the Middle East. So, embark on this culinary journey and savor the delights of chicken shawarma, sous vide style.
Information You Need to Know
- Q: Can I use frozen chicken for this recipe?
- A: Yes, you can use frozen chicken, but make sure to thaw it completely before marinating and cooking.
- Q: How can I make the sauce spicier?
- A: Add a pinch of cayenne pepper or chili powder to the sauce for a spicy kick.
- Q: Can I use store-bought tahini sauce instead of making my own?
- A: Yes, you can use store-bought tahini sauce, but be sure to choose a high-quality brand for the best flavor.
