Ingredients
- •4 boneless, skinless chicken breasts (6–8 oz each)
- •For shawarma marinade:
- •¼ cup plain yogurt
- •3 tbsp olive oil
- •4 cloves garlic, minced
- •2 tsp ground cumin
- •2 tsp ground coriander
- •1 tsp ground turmeric
- •1 tsp sweet paprika
- •½ tsp ground cinnamon
- •½ tsp allspice
- •2 tsp kosher salt
- •2 tbsp fresh lemon juice
- •For toum (garlic sauce):
- •1 head garlic, cloves peeled
- •½ cup neutral oil
- •3 tbsp lemon juice
- •½ tsp salt
- •For serving:
- •Warm pita bread
- •Pickled turnips
- •Tabbouleh or fattoush salad
- •Sliced tomatoes and cucumbers
- •Tahini sauce
Instructions
1
Whisk together all shawarma marinade ingredients. Coat chicken. Refrigerate at least 2 h.
2
Place marinated chicken in vacuum-seal bags in a single layer. Seal.
3
Preheat sous vide bath to 142°F (61°C).
4
Submerge and cook for 1 h 30 min.
5
While chicken cooks, make toum. Blend garlic, lemon juice, and salt. Drizzle oil very slowly with motor running until thick and fluffy.
6
When chicken is done, remove from bags and pat dry.
7
Slice into thin strips.
8
Sear strips in a hot cast iron skillet for 60–90 sec until charred at edges.
9
Pile seared chicken into warm pita or onto plates.
10
Serve with toum, pickled turnips, tabbouleh, and tahini.
Notes
- •Slicing before searing maximizes charred surface area
- •Toum should be thick - drizzle the oil VERY slowly or it won't emulsify
- •Pickled turnips are the pink pickles at every shawarma shop - non-negotiable
- •Sous vide breast stays juicy even when sliced thin and seared hot
Nutrition information
Calories
460 cal
Protein
44g
Fat
22g
Carbs
16g
Tags
lebaneseshawarmamiddle easternweeknight