Pulled Chicken Shawarma Sandwich Recipe

Save to MyRecipes: Tap "Save" to keep this recipe in MyRecipes, your new and upgraded digital recipe box for Allrecipes!

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 6 servings.

Shawarma Spice Mix

• 2 teaspoons kosher salt
• 2 tablespoons ground cumin
• 1 tablespoon sumac
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cinnamon

For the Pulled Chicken

• 1 (4 to 5 pound) whole chicken
• 1 quart water
• 4 cloves garlic, sliced
• 1 onion, sliced
• Kosher salt to taste
• 1/2 lemon, juiced

Directions

Step 1: Start by preparing the shawarma spice mix. In a small bowl, combine the salt, cumin, sumac, paprika, chili powder, black pepper, garlic powder, turmeric, cloves, cayenne, and cinnamon. Stir until well mixed.

Step 2: Place the whole chicken in a large soup pot, breast side up. Add 1 quart of cold water along with sliced garlic, onion, and half of the spice mix. Place the pot over high heat and bring it to a boil.

Step 3: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour, turning the chicken over every 20 minutes.

Step 4: After 1 hour, carefully remove the chicken from the pot and set it aside to cool for about 30 minutes, or until it's cool enough to handle. Once cooled, remove the cooked chicken meat from the carcass. Place the meat into a bowl, cover, and refrigerate it for later use.

Step 5: Return all bones and scraps back into the pot. Rinse the bowl with about 1 1/2 cups of cold fresh water, and pour the liquid into the pot. Bring it to a simmer over high heat, then reduce the heat to low and let it simmer gently for at least 1 hour (preferably 2 hours).

Step 6: After simmering, strain the broth and transfer it back into the pot. Bring it to a boil over high heat and cook for 10 to 15 minutes, or until the liquid has reduced by half.

Step 7: Shred the chicken into approximately 1/2 inch thick strips. Stir the shredded chicken into the reduced broth and return the heat to medium. Cook the chicken, stirring often, for about 10 to 15 minutes, until the chicken begins to break apart and absorb the flavors of the sauce.

Step 8: Reduce the heat to low and taste the mixture. Add more salt or shawarma spice mix as needed. Finally, stir in the lemon juice to finish the dish.

Nutrition Facts (per serving)

• Calories: 305
• Total Fat: 16g (21% DV)
• Saturated Fat: 4g (22% DV)
• Cholesterol: 101mg (34% DV)
• Sodium: 640mg (28% DV)
• Total Carbohydrate: 7g (3% DV)
• Dietary Fiber: 2g (8% DV)
• Total Sugars: 1g
• Protein: 32g (64% DV)
• Vitamin C: 9mg (10% DV)
• Calcium: 67mg (5% DV)
• Iron: 4mg (22% DV)
• Potassium: 427mg (9% DV)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.