Spice Mix - Chicken Shawarma Recipe 6 Kg

Operating Instructions

Required Ingredients for One Batch (100 kg of Chicken Slices):
For Injection or Vacuum Tumbler Marination:
• 1 bag of Chicken Shawarma Recipe – 6 kg
• 30 liters chilled water (0–4°C)
• 1 liter white vinegar
• 100 kg chicken slices (fat to be added as per kitchen specs)
For Traditional Marination:
• 1 bag of Chicken Shawarma Recipe – 6 kg
• 4 liters vegetable oil
• 4 liters white vinegar (can be replaced with natural orange juice)
• 8 kg yogurt (fermented milk)
• 100 kg chicken slices (fat to be added as per kitchen specs)
Processing Steps:

Step 1: Meat Preparation:
• Cut the 100 kg of chicken into slices according to your kitchen or factory specifications.
Step 2: Brine Preparation (For injection or vacuum marination only):
• In a suitable container or industrial mixer, add 2/3 of the chilled water.
• Add the entire contents of the seasoning bag.
• Add the white vinegar, then the remaining water.
• Mix thoroughly until the solution is completely homogeneous and free of lumps.
Step 3: Marination Methods:
1. Injection Marination:
• Fill the injector tank with the prepared solution.
• Inject the brine into the chicken slices evenly, spacing injections every 2–3 cm.
• Let the chicken rest in cold storage for 4 to 12 hours to absorb the flavors.
• Avoid over-injecting to prevent liquid loss during cooking and preserve texture.
2. Vacuum Tumbler Marination:
• Add the brine to the tumbler, followed by 100 kg of chicken slices.
• Apply a vacuum of 80–90%.
• Run the tumbler at 6–10 RPM for 15–30 minutes, ensuring operation inside a chilled room.
• Let the chicken rest in cold storage for 2 to 6 hours for proper flavor infusion.
3. Traditional Marination:
• In a marination container or tumbler, combine 4 liters vegetable oil, 4 liters white vinegar (or orange juice) and 8 kg yogurt.
• Add the entire contents of the seasoning blend bag and mix well until fully combined.
• Add 100 kg of chicken slices and mix in the tumbler for 5 to 10 minutes for even coating.
• Let the marinated chicken rest in cold storage for at least 12 hours
Technical Tips for Enhanced Product Quality:
• Perform all steps in a cold environment to maintain product safety and quality.
• Avoid freezing immediately after marination. Allow proper soaking time to ensure deep flavor penetration

---

Ingredients

• Salt -Spices Mix (Pepper - Basil - Sumac - Other Seasonings) - Dried Vegetables - Sugar - E451 - E621