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Prep Time:
20 mins
Cook Time:
2 hrs 20 mins
Cool Time:
30 mins
Total Time:
3 hrs 10 mins
Servings:
6
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Shawarma Spice Mix
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2 teaspoons kosher salt
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2 tablespoons ground cumin
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1 tablespoon sumac
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2 teaspoons smoked paprika
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2 teaspoons chili powder
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1 teaspoon ground black pepper
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1 teaspoon garlic powder
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1 teaspoon ground turmeric
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1/4 teaspoon ground cloves
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1/4 teaspoon cayenne pepper
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1 teaspoon ground cinnamon
Pulled Chicken
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1 (4 to 5 pound) whole chicken
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1 quart water
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4 cloves garlic, sliced
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1 onion, sliced
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kosher salt to taste
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1/2 lemon, juiced
Directions
For shawarma spice mix, add salt, cumin, sumac, paprika, chili powder, black pepper, garlic powder, turmeric, cloves, cayenne, and cinnamon to a small bowl and stir together.
Place chicken in a soup pot, breast side up, and add 1 quart cold water along with garlic, onions, and half the spice mix.
Place pot over high heat and bring to boil. Reduce heat to low, cover, and simmer gently for 1 hour, turning chicken over every 20 minutes.
Carefully remove chicken to a bowl, and let cool until it is cold enough to handle, about 30 minutes.
Remove cooked chicken meat from the carcass, transfer meat into a bowl, cover, and refrigerate until needed.
Transfer all bones and scraps back into the pot. Rinse the bowl with about 1 1/2 cups cold fresh water, and add to the pot. Bring to simmer over high heat. Reduce heat to low and simmer gently for at least 1 hour, preferably 2 hours.
Strain broth, and transfer broth back into the pot. Bring to boil over high heat, and cook until liquid is reduced by half, 10 to 15 minutes.
Shred chicken into about 1/2 inch thick strips and stir it into the pot. Reduce heat to medium, and cook chicken, stirring often, until chicken starts to break apart and absorb the sauce, 10 to 15 minutes. Reduce heat to low.
Taste for seasoning, and add more salt if needed. Season with additional shawarma spice mix to taste. Finish by stirring in lemon juice.
John Mitzewich
I Made It
Nutrition Facts (per serving)
305
Calories
16g
Fat
7g
Carbs
32g
Protein
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Nutrition Facts
Servings Per Recipe
6
Calories
305
% Daily Value *
Total Fat
16g
21%
Saturated Fat
4g
22%
Cholesterol
101mg
34%
Sodium
640mg
28%
Total Carbohydrate
7g
3%
Dietary Fiber
2g
8%
Total Sugars
1g
Protein
32g
64%
Vitamin C
9mg
10%
Calcium
67mg
5%
Iron
4mg
22%
Potassium
427mg
9%
* 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. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
