Go to the Recipe: Sous Vide Chicken Shawarma
do you marinade the lamb shoulder in the spice blend only and then sous vide for 24 hours? I suppose if you marinade in yoghurt it would turn to mush. Quick hot sear on the grill or oven after sous vide?
Is this a good marinade to make a large batch of and freeze in portions to marinate chicken later? Or does the dairy in the yogurt prevent that?
Reduce, strain. Add some fat maybe and use to slather the wraps before searing.
The spices aren’t the same ( although most restaurants nowadays use the same blend). I find meat shawarma to have more ginger, fenugreek forward. It’s a warmer spice blend.
I personally make a Syrian seven spice blend I forgot from which book but it goes lovely with meats.
30g black pepper
30g smoked paprika
2 tbsp ground coriander
1 tbsp ground nutmeg
1 tbsp ground cloves
2 tsp ground cinnamon
1 tsp ground cardamom
For lamb shawarma I’ve always used shoulder. Cooked at 68C for 24h. Tahini sauce, biwaz ( onion, parsley, sumac, lemon juice and olive oil) and pickles on the side.
I love this. I personally love lamb/beef shawarma. Are the spices the same? Any Recommended cuts to swap out?
Our preferred temp for sous vide chicken breast is 149 °F / 65 °F. To still get the payoff of crispy skin, go with skin-on split breasts, which typically spec to 1 1/2 inches thick, and take 1 hour 30 minutes to cook. If using boneless skinless breasts, 1-inch-thick breasts take 1 hour to cook, and 1 1/2-inch-thick breasts take 1 hour 30 minutes. Hope that helps, and let us know how it goes!
Love it! Fries and pomegranate molasses are always a good move.
Made this to spec and my Jordanian girlfriend loved it. She said the only additional toppings to make it even more authentic would be a drizzle of pomegranate molasses (which we did) and potentially some fries.
If I wanted to swap chicken breast in for the thighs (spouse doesn't eat dark meat), what would be the sous vide time and temp?
Can you do anything with the marinade in the bag after cooking?
Nice!!
Awesome, glad to hear you enjoyed it!
It was really great!
We made this tonight. We did it on the Weber, over coal and the hotplate. Delicous.
Nice! Let us know how it goes!
Oh looking forward to giving this one a shot for sure!
