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–+ servings
Sous Vide Chicken Shawarma on a low carb wrap with broccoli and melted feta cheese

Sous Vide Chicken Shawarma

Tender chicken flavored with a perfect blend of spices, this Sous Vide Chicken Shawarma makes a perfect entrée whether you’re cooking for a crowd or just yourself.
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Course: Ingredient, Main Course
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free
Keyword: Chicken, Dairy-Free, Easy, Gluten-Free, Keto, Sous Vide, Sugar Free
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 10
Calories: 511kcal

Ingredients

  • 5 pounds Chicken Thighs boneless, skinless
  • 2 tablespoons Ground Cumin
  • 2 tablespoons Paprika
  • 1 tablespoon Kosher Salt
  • 1 tablespoon Ground Black Pepper
  • ½ tablespoon Turmeric
  • ½ teaspoon Ground Cinnamon
  • ½ teaspoon Chipotle Powder
  • 2 tablespoons Garlic Minced. 1 tablespoon per sous vide bag, if more than 2 bags, add a tablespoon for each additional bag
  • 1 Red Onion Optional for serving
  • Feta Optional for serving

Instructions

  • Fill the sous vide container with water. Set the Sous Vide to 160°F and allow it to come up to temperature.
  • Prepare 2 vacuum seal bags, each 17-inches long. Gently fold back the top edges by at least 3 inches.
    2 Prepped vacuum sealer bags
  • Line a rimmed baking sheet with aluminum foil and a double layer of paper towels. Pat dry 5 pounds Chicken Thighs with paper towels and set on the lined baking sheets while preparing the next steps.
    5 pounds Chicken Thighs
  • In a medium bowl, combine 2 tablespoons Ground Cumin, 2 tablespoons Paprika, 1 tablespoon Kosher Salt, 1 tablespoon Ground Black Pepper, ½ tablespoon Turmeric, ½ teaspoon Ground Cinnamon, and ½ teaspoon Chipotle Powder. Whisk to combine.
    2 tablespoons Ground Cumin, 2 tablespoons Paprika, 1 tablespoon Kosher Salt, 1 tablespoon Ground Black Pepper, ½ tablespoon Turmeric, ½ teaspoon Ground Cinnamon, ½ teaspoon Chipotle Powder
  • Massage the spice rub into the dried Chicken Thighs.
    Raw chicken thighs rubbed with the spice blend for Sous Vide Chicken Shawarma
  • Divide the chicken thighs and 2 tablespoons Garlic (minced) between the prepared vacuum seal bags. Place the chicken flat in the bags.
    2 tablespoons Garlic
    Spiced rubbed raw chicken in a vacuum sealer bag that has not yet been closed
  • With clean and dry hands, fold up the edges of the bags, vacuum seal them, and place them into the sous vide water bath.
    Chicken Shawarma vacuum sealed in bags for the sous vide but not yet cooked
  • Allow them to cook in the water bath for 2 hours.
  • Remove the bagged chicken from the water bath. Once it is cool enough to handle, cut a corner off of each bag and pour the juice into a large bowl
  • Once drained, cut open the bags and remove the chicken to a cutting board.
  • Slice the chicken into strips approximately ½ - inch wide. Move them to a serving dish.
  • Using a gravy separator, remove the fat from the juice. Distribute the remaining juice into the serving dish for the chicken.
  • Optionally, cut the ends off of 1 Red Onion and then cut it into 16ths. Break apart the petals and either use as topping or place in a separate serving bowl for self-service. Sprinkle with Feta if desired.
    1 Red Onion, Feta

Equipment

Notes

  • Alternative Cooking Method - Oven
    • You can also cook this chicken in the oven. However, that will require some changes in the preparation (described below).
      • To the spice mixture add:
        • 1.25 cups Lemon Juice
        • 1.5 cups Olive Oil
        • 3 tablespoons Minced Garlic (instead of the 2 tablespoons in the bags)
      • Marinate the chicken in that mixture for anywhere between 1 - 12 hours.
      • Place the chicken on a well greased baking sheet and roast at 425°F for approximately 30 - 40 minutes or until they reach an internal temperature of 165°F in the thickest part. Use a thermometer.
      • Remove from the oven, allow to rest for at least 10 minutes before slicing them.

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Nutrition

Nutrition Facts
Sous Vide Chicken Shawarma
Amount per Serving
Calories
511
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
16
g
Cholesterol
 
222
mg
74
%
Sodium
 
877
mg
38
%
Potassium
 
544
mg
16
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
0.2
g
0
%
Protein
 
37
g
74
%
Vitamin A
 
915
IU
18
%
Vitamin C
 
1
mg
1
%
Calcium
 
40
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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