Shawarma

Shawarma/Chawarma/Kebab/Donner - a middle eastern amazing dish

Author

60818689-0e68-44fc-8049-0c93ac1f1f34

Set your Anova Sous Vide Precision Cooker to 63ºC / 145.4ºF
With all the respect to ANOVA (and we have a lot!!), Ignore step 1 for the moment you will do it later. Mix the hot water with all the spices until it become a paste. (all the spices combines becoming shawarma mixture spice, you can use it to other things as well. if you want yo can add some papprkia -all kinds, cinnamon, ground bay leaves, ginger powder).
Filet the chicken breast as thin as you can and oil them
Add the shawarma paste to chicken filets and mix them well (don’t be aggressive when you mix it).
Put the chicken breasts on a plate, each time filet and try to put them straight (layer on layer, as many layers as you can).
Wrap it all with a plastic wrap and place it in a fridge over night (it will keep the shape better and of course will make it taste better)..
Take it out from the fridge and take the plastic wrap off. Put it in sous-vide/zip lock bag and let it rest for an hour.
Now you should preheat your sous-vide machine 63 C or 145.5 F
place your bag in you sous-vide machine for 2.5 hours
Set your Anova Sous Vide Precision Cooker to 1 tbsp ground corianderºC / 33.8ºF

Preheat your oven to maximum heat (top and bottom), and after the time end put in the oven for 10 more minutes to get a nice crust and color from the outside. (if you have torch you can use it instead the oven).
**** if you don’t want to eat it right away. After step 9 put it in ice bath for a while and after it's cooled down in the fridge. Then when you want to eat it put it outside till it arrive to room temp and make the finishing step above ****
Your feedback (good or bad) is important to me! instagram: uri_fede_baquis