Chicken Shawarma
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Chicken shawarma is a delectable Middle Eastern dish featuring succulent, marinated chicken, typically shaved from a vertical spit. Proper storage is essential to preserve its vibrant flavors, tender texture, and ensure food safety, preventing the growth of harmful bacteria and extending its delicious life.
Storage Time
3–4 days in the refrigerator, and up to 3 months in the freezer for optimal quality.
Temperature
Keep refrigerated at 0–4°C (32–40°F) to inhibit bacterial growth and maintain freshness.
Freezing
To freeze chicken shawarma, first ensure it has cooled completely to room temperature within two hours of cooking. Portion the chicken into airtight freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. Label with the date. When ready to enjoy, thaw frozen chicken shawarma overnight in the refrigerator. For quicker thawing, use the microwave on a defrost setting, ensuring it is cooked immediately afterward. Always reheat thoroughly to an internal temperature of 74°C (165°F) to ensure safety, though be aware that freezing may slightly alter the texture, making it a little drier.
Signs of Spoilage
- A sour, off-putting, or rancid smell, distinctly different from its fresh, aromatic spices, indicates spoilage.
- The chicken develops a slimy or sticky texture, losing its firm, tender consistency.
- Visible discoloration, such as a dull, grayish hue, or the appearance of green or black mold spots, are clear indicators that the chicken shawarma is no longer safe to consume.
