Go Back
Sliced southwest style sous vide chicken breast
Print Recipe

Chicken Shawarma – Sous Vide, Baked or Grilled

Chicken with the flavor of shawarma. Sous vide, baked, or grilled.
Prep Time15 minutes
Cook Time2 hours
Marinade time3 hours
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: DASH Diet, Mediterranean Diet, MIND Diet, Poultry
Servings: 4
Calories: 150kcal

Equipment

  • 1 immersion circulator recommended

Ingredients

  • 2 large boneless chicken boneless skinless breast or thighs
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cardamon
  • ¼ teaspoon ground cayenne pepper reduce to 1/2 tsp to make it not spicy
  • ½ teaspoon smoked paprika
  • ⅛ teaspoon garlic powder 1 clove fresh for marinade
  • ½ teaspoon salt
  • Black pepper
  • 1 tablespoon olive oil extra virgin for marinade
  • 1 teaspoon lemon juice for marinade

Instructions

Mix Seasonings

  • Combine 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon ground cardamon, ¼ teaspoon ground cayenne pepper, ½ teaspoon smoked paprika, ⅛ teaspoon garlic powder, ½ teaspoon salt, and Black pepper in a small bowl.
    You can use 1 clove chopped fresh garlic if you will marinade.

To sous vide chicken breast

  • Pre-heat sous vide to 142℉
  • Pat chicken dry, then sprinkle liberally with seasoning mix.
  • Vacuum seal, or ziplock chicken and use the water dispersion method to remove air from the bag.
  • Sous vide at 142℉ for 1½-4 hours.
  • Optionally, dry and sear on high heat, or brown with a torch.

To bake, or grill chicken thighs

  • Add 1 tablespoon olive oil and 1 teaspoon lemon juice to seasoning mix.
  • Marinade the chicken for 3 - 16 hours.
  • Remove and discard marinade.
  • Grill or bake to 165℉.

Serve

  • Serve with Tzatziki, on Naan.

Notes

This recipe was inspired by RecipeTin's Chicken Sharwama and the Complete Guide to Sous Vide Chicken Breast at SeriousEats.