Don't Miss Trying Shawarma, The Favorite Middle Eastern Sandwich
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Craving some shawarma? This is the best chicken shawarma you can make at home! The recipe is packed full of flavour, and we've got two versions to make. There's the easy basic one, and the true pro level one. We'll also make the amazing Middle Eat's shawarma spice so you can always have it on hand.
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00:00 Intro
00:15 Shawarma V1 - Basic
00:34 My incredible Shawarma Spice
01:35 Making the basic chicken shawarma
02:44 Preparing the toppings
03:32 Quick garlic mayo
04:12 Constructing the Quick Shawarma Sandwich
05:19 Shawarma V2 - Pro
05:34 Chicken marinade
07:48 Making Toum - Garlic Sauce
09:27 The perfect Harissa Mayo
10:36 The best way to cook shawarma at home
12:27 Assembling a Pro Chicken Shawarma
13:11 Taste test & Outro
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Chicken Shawarma Spice mix:
4 Tsp Salt
2 Tsp Ground Cumin
2 Tsp Garlic Powder
2 Tsp Boharat or 7 Spice
2 Tsp Onion Powder
1 Tsp Chilli Flakes
1 Tsp Ground Coriander
1 Tsp Cinnamon
1 Tsp Smoked Paprika
1 Tsp Turmeric
1 Tsp Black Pepper
1 Tsp Ground Ginger
1 Tsp Ground Cloves
1/2 Tsp Ground Nutmeg
1/2 Tsp Ground Cardamom
1/2 Tsp Ground Bay Leaves
Salty Pickled Turnips
Salty Pickled Cucumbers
Lettuce
Fries
Bread
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Quick Shawarma:
Chicken:
1kg Chicken Breast
2 Tbsp Lemon Juice
2 Tbsp Olive oil
2 Tbsp Shawarma Spice
Garlic Mayo:
1/2 Cup Mayonnaise
1-2 Cloves Garlic
1 1/2 Tbsp Lemon Juice
1/2 Tsp Salt
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Pro Shawarma
Marinade:
1 Cup of Yoghurt
4 Tbsp Tomato Paste
4 Tbsp Shawarma Spice
1 Tbsp White Vinegar
4 Cloves - Garlic
1kg Boneless Chicken Thighs
Toum - Garlic sauce:
2 Garlic Cloves
30g Corn starch
125ml Milk (Can be substituted with water)
125ml Milk (Can be substituted with water)
60ml Vegetable Oil
3/4 Tsp Salt
3/4 Tsp Citric Acid
Harissa Mayo:
1/2 Cup Mayonnaise
1/2 Tsp Salt
2-3 Tbsp Harissa
1/4 Tsp Cayenne pepper
1 Tbsp White vinegar
1/2 Tbsp Lemon - แนวปฏิบัติและการใช้ชีวิต
I love this guy’s food. I keep the spice mix on the ready for the previous shawarma recipe he shared. A++
I’m from Michigan USA, and there are a lot of Arabs in Michigan (including me haha), meaning there are shawarma shops everywhere. The pickled turnips (we call it lifit) are my favorite topping on shawarma, especially beef/lamb shawarma. I’m spoiled that I get to eat amazing middle eastern food whenever I want, but thank you for the recipe regardless so I can save some money! PS: skip the fries, dip the shawarma in hommous!
You’re making me jealous!
Fantastic video as always, shukran !
Another brilliant video. This is now one of the very best cooking channels on youtube. I've been trying to perfect shawarma at home so this video is perfectly timed.
Also, I'm really happy to see that you're getting sponsors now. I'm excited to see what the future holds for the channel!
This was INCREDIBLY delicious!! My family loved it and thank you so so so much for sharing your recipes and expertise!
this looks amazing, i'll definitely be trying at least the basic version in the next couple of days. thank you for spreading joy through food :)
I love this channel...love your sense of humour and love your recipes. Thank you for sharing. Greetings from New Zealand.
Obi knows his shawarma! Since the old skewers-under-the-broiler trick, I haven't looked back! His spice mix is also on point!
Looks fantastic!
Tip for those with Cuisinart air fryers/ovens: use chicken thighs and cook on air fry at 325-350 F for 8 min, then flip and cook until desired browning - about 6-8 min
Even the one with the marinade? Or does it get smoky like the broiler (2nd) one?
th-cam.com/video/kmjkkapeCX4/w-d-xo.html This is the recipe Obi published from a couple years ago (obviously this weeks video is an update). Works great with the yogurt marinade and gets nice and charred in the air fryer - but keep an eye on it!!
@@ThingsILove2266 forgot to tag you. See comment above ☝️
@@guywithsocks Thank you:). I am going to try this bc I think the cleanup will be easier. I LOVE his recipe!
I find that fries have a similar role in shawarma that rice have in a burito. It absorbs exces moisture & oil, keeping it in your wrap instead of on your hands.
That was epic. Literally made me crave some chicken today. Also tried the garlic mayo hack and was surprisingly decent for a quick fix 👌🏼
Did the quick shawarma version and followed your Toum recipe as well, had to improvise a bit on the veggies tho. Amazing! And now I can reuse this incredible spice mix 😍
Omg!! The marinade was amazing! I used chicken breast but marinated with the pro shawarma marinade.. the garlic sauce is next level!! I loved this!
you are a star ! thank you
This looks amazing and is inspiring me to give this recipe a try.
I tried this recipe it is great !
Your cooking technique using oven made a great difference !
Nearly this is the 50th time I cook chicken shawarma
But t honestly it was the first time it taste perfect !
I just ate, and now I want to eat this right now! Looks amazing!
Mashallah bro, I have tried your shwa recipe and received nothing but praise. I’ll definitely be trying this next ! Hope you all have a blessed day
you are THE MASTER. every meal brings memories and a smile to my face thank you and YUM
Another Great video Obi...That's great for dinner night with friends
I made this for supper; amazing as always!
I didn't have the Harissa on hand so substituted a Sriracha sauce. Also used Tahini I recently made instead of the Garlic sauce, but will make your sauces next time when I have time to prepare.
Cheers!
Sounds delicious. Thanks for trying it!
you legend! thanks for the recipe. I was longing for a good shawarma and this popped up this morning. This took me right back to my younger days in Bahrain. cheers and well wishes from Tasmania.
Glad I could help! I wonder if they used to put spicy crisps inside it in Bahrain.
@@MiddleEats not that I can remember.
Thanks
Thank you so much!
What a great idea to put a wire rack over your burner like that to warm the wraps
Woohoo!! I love these videos.
great tips especially on the charr, for the pro sandwich we usually skip the lettuce
I am a big fan of middle east cuisines.. especially chicken shawarma! While my stay in Germany, I used to eat this middle east food a lot than boring bland German food🤣🤣😂 All that Shawarma, Falafel, hummus&pita bread, baba Ganoush etc. is very close to my heart. 💞
I am in search of best middle east recipes all the time.. and when I came across your recipes, I just want to say... Man, you have totally nailed it!!🤩😍 It is the the best ever, perfect middle east recipes on the internet so far... trust me because I have seen tons of these recipe so far and your is the Best.👍 I just loved loved your Chicken Shawarma recipe and gonna try it same way for this weekend. Besides Thanks a lot for giving Shawarma spice mix recipe as well... I think it is time saver and also can be substitute for our Indian Tandoori chicken/ Chicken tikka masala recipes!
Btw, Indian recipes are very similar to middle east recipes... mostly same spices, preparations and and kind of similar taste!
Thanks again and have a nice day! 🥰
i tried making the chicken while leaving out some of the spices bc i didn't have them AND I LOVE ITTTT
Beauty! This is going on the short list!
That wire rack trick is a game changer
I make your original recipe about once a month. I wish I could use it for my meal prep routine, but there's never any leftovers, no matter how big the batch!
Please make a video on how to pickle turnips! 🙏
I made the basic version the other night.... super delicious!
Glad you liked it!
Love your videos! They are just wonderful and complete for making great food. Gergins are just a devils's food!!
Very nice recipe 👌👌👌👌 thx for sharing the spice mix recipe 😊😊❤️❤️ you explained nicely 👍👍
Wow, this looks really tasty.
Cornichons will do for the pickled cucumber. Sainsbury’s usually stocks them.
ماشاء الله تسلم الايادي اختي
great!
you have a very common egyptian young taste, you like the beef shawarma the egyptian way and the chicken shawrma the syrian way 😂😍 keep up the lovely work🥰
Love the recipe ❤ tried yesterday and my family loves it so much !
Thank you !!
The oven temperature I set was 200c for 25 minutes but it doesn’t get as brown as in the video , would you pls suggest what is the best temperature setting for oven ?
Thatt pink turnip pickle is salty and so good. Maybe we need a recipe. Love your channel.
The pink is from the beet juice.
Unrelated to your excellent video, but it put me in mind of the ful sandwich I used to get all the time from this one place in Cambridge (Massachusetts). It was spiked with pomegranate seeds and it hit the spot every single time. Then they changed ownership, and no more ful. I miss it so much. 😭
Ohhh ful and pomegranate sounds awesome!
Have you got a recipe for the cucumber and turnip pickles?
It's 3:30 AM and I'm super hungry!
Already used this video to make my Middle East withdrawal symptoms go away without Siddiqui. 🇸🇦
Shukran gazeelan ya akhi. Inta raai3 ! Lazeez awi wallahi bigad 🇪🇬❤️😘.
Glad you enjoyed it. I make it every time I am missing the middle east.
Yo I really appreciate the work you’re putting in on this channel bro. Middle eastern food can be intimidating to get started on for a lot of people, namely me. Your videos are a great approachable way for a beginner to get their legs.
Yummilious 👍
How long will the thoum last in the fridge?
"garlic milkshake" yum
In Québec it’s called shish taouk because of Lebanese immigration. It’s one of the most common fast foods and the perfect late night snack, on par with poutine.
Shish tawook is different from shawarma, it’s a grilled chicken (sometimes in a sandwich) with sauce but it doesn’t have the toppings of a shawarma sandwich
@@khaledalanani2253 The shish taouk at Amir and other Lebanese joints in Montréal have similar toppings to this shawarma: toum, hummus, lettuce, tomato, onions, hot peppers.
@@michelhv that’s an interesting variation. They’re still different sandwiches.
Shish taouk is a different dish/sandwich. The toppings added to the sandwich may be similar but the chicken marinade is very different.
@@ESalma Are you from Montreal?
Can I use this seasoning for beef also?
this looks so easy i must try it
Yoooooo,that looks amazing! My only criticism that you should have toasted the bread to make it easier to hold but other than that it looks awesome,I think you should had added a bonus sandwich that is" بطاطس سورى“ fries wrap it’s also an amazing vegetarian/ vegan option to make and also happy to see abou haedar in a video .
How would the amount be altered if I were to use freshly ground nutmeg rather than preground nutmeg?
Yes the fries smothered in garlic sauce is absolutely necessary.
Because I remember that a repairman once told my parents that all ovens had a thermometer issue no matter what brand you had. they're going to be off by a degree or more or less.
@how about some parsley in salad?
Would like some clarification on the turnip toppings. We’re they fresh? Or were they pickled?
Asking because I happen to have some in my garden so want to know how I should prep for this!
The turnips are white, not Rutabaga. They are salt pickled; I add beets for colour instead of dyes.
can iu has 2 level 1's and 3 level 99's... k-thx-bye! love these videos my man. all the food you make looks soooo good, i just found an international store who sells weird odds and ends from all over the world. so im hoping i can pick up a few spices i never tried before i seen in other videos you've done as well. been needing a change in food and let me tell you. i think your it
5:46 forgot to mention the olive oil
I was trying to replicate the Shawarma from Hiba. Whenever I had leftover chicken shish from BBQ I would cut it up and use in wraps. Those turnips are hard to find.
That looks absolutely mouth watering 🤤🤤🤤 I wonder, can you recommend a dairy-free substitute for the marinade?
Blended onion would work ok. It's the other option when marinading meats.
@@MiddleEats brilliant, thank you!
I'll be trying this for sure. I'll add some sumac to the spice rub to see how it turns out.
Please brother....create a Playlist for pickled vegetables.....would love to learn how to make different types of pickles from you.. .most of the videos available on TH-cam do not yield the beat results from a novice like me
I love Shwarma sandwiches so much. I just wish they weren't so calorie dense. I'd eat them every day then! This looks so good!
u can use only chicken breasts and u can do the same toum recipe but with only garlic and a bit of yogurt but it will be super spicy I don't think u could handle that much garlic.
simply put a lot of garlic in the processer a bit of yogurt and keep on adding olive oil slowly until u get the consistency
and go to a middle eastern place tell them i want brown Lebanese bread it is low in calories
@@gsxii1292 Dude, everything you said basically does nothing to the calories count.
Also, you can make really quick toum using the mayonnaise immersion blender technique. Throw in the garlic and the lemon in a tall narrow pot. Cover with oil. It should form a column. Put in the stick blender at the bottom, the start with a few quick pulses. Then increase the length of pulses and you’re done. Even quicker than your starch technique I promise!
Hell yeah 😎
Hey there I might have a solution to your oven problem, get a hand held thermometer so you can accurately tell the right temperature.
Oh I have one and used it, just forgot to show in this video. I didn't have an oven problem, I took them out of the grill at the right time and moved them to the second oven compartment. But that was warm "not hot" and so it maintained the heat of the chicken
@@MiddleEats Oh ok I just remembered that you said that your Range master was crap
I'd probably opt to do Sohla El-Waylly's classic method for making toum, but yep, the pro style is the closest to authentic shawarma you can get.
Can we have a video on how to make Cheese/Zaatar/Meat Manakish? I always mess up the texture of the dough. 😅
If you use a machine, you're kneading too much.
If you use your hands, you're not kneading enough.
This is the advice that 99% of delinquent makers of manoushe, pizze napoletani, etc. need.
Oooh, I am looking forward to trying this at home. Anyone got a good recommendation for a sub for the pickled turnips that would be available at a Canadian grocery store?
Loblaws carries them, look in the international food aisle.
@@terriatca1 Thanks, bud. Got a Loblaws fairly close by, I'll check it out.
@@Lucysmom26 I hope they have them where you live, my daughter and I will eat then straight out of the jar. They are easy to make too.
You can make your own. All u need is turnips, beetroot, white viniger, distilled water, kosher salt and garlic.
Heat the water and salt into a pot on medium heat for a few minutes so the salt dissolves. Let this cool down and then add viniger and stir. Then put your beetroot, turnips and garlic into a mason jar and pour over the viniger water mixture.
Let it sit in dark room for 5 days. Then store in fridge and eat.
If you're wondering why you add beetroot it's cos it turns the turnips red n pretty lol. This is a how u make it but u can add more herbs and spices to the mason jar for more depth of flavour. I like to add chilli's and bay leaf. I heat the bay leaf whilst heating the water up. I just add the chilli's to the mason jar.
@@kahyui2486 Thank you, I will do this as turnips are on sale at my grocery store right now and I am familiar with simple pickling like this (usually red onion, though).
Chicken shawarma and bahn mi are the best sandwiches that humanity will ever achieve.
i can see why tony stark liked this stuff in the avengers, i might just try to convince my mom (and/or my aunt) to help me out cooking this.
i'm not a kid/teenager, i just suck at a lot of cooking things because i'm cognitively disabled and it takes me longer to learn stuff.
I gotta try this. And of course, I have to add extra tahini and accidentally eat it.
It actually turned out pretty good. I got skin on thighs and cooked the skin separately with some of the marinade and sliced it for the wrap, adds a bit of richness.
Is the restaurant at 6:30 Abo Heydar in Heliopolis?
It is indeed. The best beef shawarma ever. Our recipe is identical to theirs!
@@MiddleEats Agreed, I try to have their sandwiches as frequently as possible.
أقل ما يقال يا صديقي: أنت أقل من يتحدث عن فلسطين. قد تظن أن اخوتك مغيبون، لا يا صديقي، نحن نتابع ونسجل.
Where can I find the recipe?
I'm adding it to the description. Check back in 30 mins
The French fry looked like Jimmy Saville
6:46 _Shawarma_ in a bun??
Obi, one of the ingredients is Baharat. I searched online and it gives the ingredients you're already adding. Why add Baharat instead of just adding extra of the spices that make up Baharat?
Thanks!
Thank you so much
9:24 ayo😭
12:28 where do u find this flatbread In the UK?
I went onto the rayan website but they only sell wholesale bulk. Does it have long shelf life? I might buy pavk of 10 lol
Any Turkish, or middle Eastern grocery store. It is short shelf life, 3-4 days. We freeze it and reheat as needed.
That toum recipe seems no easier than actual toum, I'd just make the normal version
Same.
I *have* been craving shawarma (here called kebab) for a while and have been bitterly disappointed by the local place. I’ll give the pro version ago.
#ShawarmaSaturday 💜
@9:26 is that a PCMR reference? 😂
What is "Boharat or 7 Spice" spice? I apologize, but I am still a beginner to middle eastern cooking.
I tried looking it up in your other videos, but I couldn't find it.
Bharat means spices, and it's a spice blend. 7 spice is a Lebanese version of it. If you search online for Lebanese 7 spice you'll find all the components.
@@MiddleEats Thank you very much for the reply. I found the spices!
I get a fantastic Shawarma from my local Lebanese food shop.
the place near me dips the shawarma in chicken grease under the spit and then crisps it up on a flattop. Gets the pita so crispy and flavorful. I bet you could do it at home with the drippings under the chicken, curious if it works well!
Had one of my best Shwarmas in Tel Aviv a few years back. Seeing this makes me wanna make my own. Thanks for the recipe :)
That was bacon on a bun.
I abhor mayonnaise, I would just use Greek yogurt since it already has the needed acidity.
Yes definitely. It just doesn't stay fresh as long. I have a great cacik recipe that would be amazing in this
Hello there, My Friend what is your Name... ??? You are simply xcellent in making Gulfiyan Arabic Food. I am loving it, little short cuts + the original ways. Absolutely amazing, where were you before ........... 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻😊😊😊😊😊😊😊😊😊😊
How does this compare to the original recipe. I noticed you didn’t skewer it, may be easier than before.
It's the same recipe just the technique is different. If I have the time, I still think the other one is better. This is just less work
You've out done yourself again, Obi. They both look great!
That harissa mayo you made is actually called Algerian or Andalous sauce in France and you can find them in kebab shops
I am going to make this is a few days.