For an extra layer of flavor, consider marinating the chicken with the spice mix for at least 2 hours, or even overnight. Serve the Pulled Chicken Shawarma on toasted sandwich rolls with thinly sliced red onions, fresh cilantro, tahini or yogurt sauce, and a squeeze of fresh lemon juice. Feel free to adjust the spice levels to your liking. If you prefer a milder flavor, reduce the amount of chili powder and cayenne pepper.
Pulled Chicken Shawarma Sandwich
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PREP TIME20 mins
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COOK TIME2 hrs 20 mins
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TOTAL TIME3 hrs 10 mins
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SERVING6 People
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VIEWS13
Experience the irresistible allure of our Pulled Chicken Shawarma Sandwich, where succulent, spice-infused chicken meets a symphony of vibrant flavors. Imagine tender chicken, meticulously shredded and bathed in a rich, reduced broth, all nestled within a warm, toasted roll. Prepare for a culinary adventure that will transport your taste buds to new heights!
Ingridients
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Nutrition
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Carbohydrate7 g
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Cholesterol101 mg
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Fiber2 g
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Protein32 g
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Saturated Fat4 g
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Sodium640 mg
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Sugar1 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Shawarma Spice Mix: In a small bowl, combine salt, cumin, sumac, paprika, chili powder, black pepper, garlic powder, turmeric, cloves, cayenne, and cinnamon. Stir until well blended. (5 minutes)
02
StepInfuse the Chicken: Place the whole chicken in a large soup pot, breast side up. Add 1 quart of cold water, sliced garlic, sliced onions, and half of the prepared spice mix. (5 minutes)
03
StepSimmer to Perfection: Bring the pot to a boil over high heat, then reduce to low. Cover and gently simmer for 1 hour, turning the chicken over every 20 minutes to ensure even cooking. (60 minutes)
04
StepCool and Shred: Carefully remove the cooked chicken to a bowl and let it cool until it's comfortable to handle, approximately 30 minutes. (30 minutes)
05
StepExtract the Goodness: Remove the cooked chicken meat from the carcass, transfer it to a bowl, cover, and refrigerate until ready to use.
06
StepCreate a Flavorful Broth: Transfer all bones and scraps back into the pot. Rinse the bowl with about 1 1/2 cups of cold fresh water, and add this to the pot. Bring to a simmer over high heat. Reduce heat to low and simmer gently for at least 1 hour, preferably 2, to extract maximum flavor. (60-120 minutes)
07
StepReduce and Intensify: Strain the broth and return it to the pot. Bring to a boil over high heat, and cook until the liquid is reduced by half, concentrating the flavors (10-15 minutes).
08
StepMarry Chicken and Broth: Shred the chicken into approximately 1/2-inch thick strips and stir it into the pot with the reduced broth. Reduce the heat to medium, and cook, stirring often, until the chicken starts to break apart and absorb the sauce, about 10-15 minutes. Reduce heat to low. (10-15 minutes)
09
StepFinal Seasoning: Taste for seasoning and add more salt if needed. Season with additional shawarma spice mix to taste. Finish by stirring in the juice from half a lemon.
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Brandyn Torp
Jul 2, 2025I added a pinch of cinnamon to the spice mix, and it was delicious!
Aron Stroman
Jun 21, 2025The recipe was easy to follow and the result was fantastic!
Arnold Okuneva
Jun 14, 2025I used pita bread instead of rolls and it was still fantastic!
Jade Hermiston
Jun 12, 2025I made this for a party, and everyone raved about it. It's definitely a crowd-pleaser!
Dana Romaguera
Jun 10, 2025The slow-cooked broth makes all the difference. Don't skip that step!
Brain Emard
Jun 9, 2025This recipe is amazing! The shawarma spice mix is spot on, and the chicken was so tender and flavorful.
Ned Reichert
Jun 7, 2025Next time I will try it with chicken thighs as suggested.