@MiddleEats you have lost so much weight bro . I just noticed 🤣 . I've been watching you since you started good on you .... I want to open an actual Shawarma shop in Melbourne. Looking for the best recipes.
For me, it's such a good mix of comforting, crowd-pleasing food and things that are more unfamiliar. I cook for teenagers, and they like meals that are new to them as long as I don't push it too far out of their comfort zone. So many of the recipes here hit that sweet spot perfectly. I'm making this one for them tomorrow.
thank you obi, i'm always trying to convince new coworkers at my lebanese grocery store i work at that our shawarmas could be much better if we added a little bit of extra time and care to each one. huge potential for delicious sandwiches and you really are good at spelling it out to your audience.
i used your recipe and some techniques from one of your previous Shawarma videos to make a Shawarma spice mix, and made some tofu shawarma tacos last month, and it turned out wonderful! thanks Obi!
@@monkeychemist soy curLs are a thing, they appear to be made by this one company in Oregon... i ordered a packet of them last week, they were a bit expensive; i'll give them a try in the next few days
Just made this today using a dutch oven instead of the roasting dish but it came out perfectly. It was beyond delicious. I was especially suprised how well the "smoking" technique worked. Thank you for sharing this recipe.
no big deal, but it says "ground glove" instead of cloves in the description. I love this channel! i never really liked middle eastern food until I started trying to recreate it because of your channel and now I can't get enough.
Oh my goodness Obi, I had just discovered this low and slow braise of lamb shoulder as a stand-in for restaurant shawarma. At first, I was super skeptical, but I was sold when this super delicious meat came out of the oven. But…I was lacking the proper spices and marinade. Like I said, it was very delicious, but not exactly right. I think with your ingredients and technique, I’ll have the best shawarma I can make at home. I can’t wait until I can get to my local farm to buy lamb shoulder and give your recipe a go. Thanks!!
I learned today that Marshmallow originally came from Egypt. Marsh Mallow - Molokai. Cooked with Honey. How about a pharaonic marshmallow recipe? Tutankhamen Teacakes woohoo!
I think this is the first time I've seen a shawarma marinade without cumin in it. I imagine it makes some of other spices pop more. Will try that next time. Thanks for the excellent recipes!
Lamb is so expensive in my country. Our shawarma is beef or turkey. It's not expensive but I'm adventurous lately and will definitely use your spice and flavor ideas to try my own thing at home. Might go with a homemade focaccia, which is our latest new bready passion. Thanks a lot!
Reminding us to wear gloves before squeezing the onion juice is the most genuine tip, thank you. 😂 My wife will love this and I love an excuse to make flatbread.
Hello, I've just been salivating watching that video.....😋It just looks divine! As I'm not feeding a large family what would be the best option to reheat the meat without drying it out? Thanks for your response 🤩
Shred it, then put it into a container and pour all of the remaining broth on it, then store it in the fridge. The broth will gelatinise from the collagen that was broken down. Then to heat it take out as much as you need and either microwave it or heat in a pan. Should be good for a few days, you can also freeze some with the broth.
Pickels traditionally ALWAYS eaten with chicken shawarma . meat shawarma is eaten with onions tomatoes parsley and sometimes pickled beetroot and sumac also
Akhuya, Great Video! Do you use Kosher Salt or Table Salt? I have both, but they are different grain sizes and I want to make it the exact same way you do. Thank you and much love from LA!!!!!! 😎
Thanks. We don't really have kosher salt in the UK. It's UK table/cooking salt, but US table salt is different. The measurement for this salt that I use in cooking is 1 tsp per 500g of meat or 600g of veg. Check online what people recommend for your brand, then convert it to get a ratio.
I hate being influenced 😫😅 To be clear, this isn't a complaint. This is me coping that the thermometer is relevant and does look like something I'd like, but money keeps leaving me haha. I will try to make this recipe soon thank you
I know, same here. I've wanted one for so so long, and out of all the new tech gadgets I got in the past year, this is the coolest. They did a good job
why do you separate the onion pulp from the juice for the braising liquid? it seems to me like you can just leave it in so I must be missing something. I apologize if I just missed the explanation in the description.
@@jimmyrrpage yeah that is tricky. With my vacuum sealer, I start the vacuum and as soon the liquid goes up, I switch to manual seal. You can use a freezer Ziploc bag and do fill it up and submerge in water till all the air is out.
About the smoking... I'm assuming this can be done with wood chips, as well, like hickory, mesquite, applewood, cherrywood, etc. Would anything change about the technique or no? ETA: Sorry. This looks absolutely incredible and I'm already planning how/when I'm gonna make it. Hence why I'm asking... heh...
I haven't tried doing it with wood chips, they tend to burn differently than coal. Coal is almost pure carbon. My worry is that when you put the chips out, they smoulder and release some bad tasting smoke as they've still got all sorts of minerals, flavour compounds and a different carbon makeup than coal. If you've got a smoker, then you could just smoke it on there for an hour at the start, then transfer to an oven. That might work
Really enjoy the channel. Amazon has really poor options as far as skewers for purchase. Where can I find a purchase of those wide skewers? I can only find them a inch wide and would prefer a wider skewer. Thanks in advance.
The skewer type really depends on how you intend to use it. I recommend some 8-10mm square skewers for chunks of meat, and 2cm wide flat ones for minced meat kebabs. Anything wider than that will make the chance of the kebab falling much higher. What country are you in?
Absolutely! I think a slow cooker would turn out great. There will be a lot more moisture though, so you could drain a bit of liquid about an hour before it's done.
the way you used the thermometer beats the add you are doing for it, you litterally had to put it back for 2 more hours after it was done. also if you need 97C it is an easy job
get a regular meat thermometer. you can do big roasts without them but you probably do want one to know when to pull the meat out at the right time which is just whenever it's reached doneness temp for whatever meat it is
TIL arabs have used smoking coal indoors as a traditional cooking method. Sounds crazy today, but makes sense when they didn't want to attract pests/animals outdoors while on the move, or try to cook in the baking hot desert sun if the were in a city-state. Or humidity and other weather conditions. Plus not disturbing their neighbors.
It's a "modern-ish" way to add the smoky flavour that foods would traditionally have. My grandma always used to do this when grilling kebabs indoors. Centuries ago foods would be cooked indoors on a hearth, or in the courtyard. There would be a firepit, or taboun oven, or a tandoor for cooking.
To drink or what?? The technique has not been studied scientifically. I occasionally use it to add a smoky flavor to things, but of course there are inherent risks with doing that..
It's about the amount. With the little bit of coal he's using, doing this occasionally won't really cause issues. If you were super worried, you could place the pan on your stove and turn on the vent hood.
Works out way cheaper if you're cooking for a crowd or meal prepping. 2kg lamb shoulder gets you about 6-8 sandwiches. Here in London each sandwich is at least £8.. and there's no guarantee that they taste good
Thanks! King Oyster mushrooms might be good for this! Obviously you'd have to adjust the cooking time, but they'd taste good. You can also swap the yoghurt in the tahini for water...
@@MiddleEats Ohh! Thanks that does sound like a good option! I tend to use soya yogurt as a swap for regular yogurt and it behaves and tastes very similar but it’s good to know water could work for when the coop is out of it. ☺️
I love this channel but this recipe is not on point. A shawarma has far less soft meat and far more charred meat. Maybe you can cut your meat into 6-8 pieces to generate more surface area for charring and that would reduce the cooking time as well. Don’t mean to be negative, just trying to be informative.
I agree on needing more charred meat for the most accurate shawarma, but it's very difficult to make at home unless you have a rotisserie. Shawarma is made by layering thin tenderized steaks on top of each other. It's then cut super thin, giving you loads of thin crosscut pieces. With chicken this is definitely possible because chicken can be quickly grilled without drying out, but meat needs a lot more work. It has to be cut from specific joints of meat, tenderized for 24+ hours, sliced in a certain direction to avoid the grain, and given a super hot short sear to develop the Mallard reaction without overcooking. The distinction also needs to be made between charred soft meat and charred rubbery overcooked meat. No one enjoys the latter and this recipe is designed to completely avoid it. On the matter of surface area, this recipe doesn't have any charring. The darker bits you see before shredding are skin that has browned and the outer most layer of meat that has dried out a tiny bit. The only way I see to accurately replicate shawarma at home is to use a hand crank rotisserie over a hot coal filled BBQ.
It’s pretty damn hard to get that rotation and char at home. I guess you could always use a blowtorch, but that’s not ideal either. Those home cook shawarma machines are pretty expensive.
@@MiddleEats thank you for the response! I totally see what you’re saying but I think a more delicate balance can be struck between soft and charred/“maillarded” meat before getting too dry. The issue with this beautiful and I’m sure delicious sandwich you’ve created is if it totally lacks charr or crisp, then is it really a shawarma or is it a pulled lamb sandwich with shawarma condiments? Appreciate you for making life easier in the kitchen. Just some middle easterners kitchen debate. ❤️
Np. That's what I intended to address by smoking it with the coal, but that adds a smokey charred flavour rather than texture. In theory you could break the cooked lamb into a few big chunks and sear them on a hot grill for a couple minutes for some char. Regarding whether it's shawarma or not, the flavour of this is unmistakably close. The marinade really has that same sour spiced flavour that levantine shawarma always has. I'd rather have more of the flavour and less of the texture if I had to choose between the two.
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@MiddleEats you have lost so much weight bro . I just noticed 🤣 . I've been watching you since you started good on you .... I want to open an actual Shawarma shop in Melbourne. Looking for the best recipes.
Just wanted to say, I've been watching your content for ages and it is top tier. Every recipe ive tried is A+++ and youre great at presenting. Thanks!
Thanks Alex!
For me, it's such a good mix of comforting, crowd-pleasing food and things that are more unfamiliar. I cook for teenagers, and they like meals that are new to them as long as I don't push it too far out of their comfort zone. So many of the recipes here hit that sweet spot perfectly. I'm making this one for them tomorrow.
I shouldn't watch this on an empty stomach.
Agree
Check out some prolonged fasting. Hungry is healing. 👍
thank you obi, i'm always trying to convince new coworkers at my lebanese grocery store i work at that our shawarmas could be much better if we added a little bit of extra time and care to each one. huge potential for delicious sandwiches and you really are good at spelling it out to your audience.
pleaaaaaase do a video on several arab pickles!!!! ive been waiting sooooo long
It's coming, we've been experimenting with this a lot
Picklez!!!!
i used your recipe and some techniques from one of your previous Shawarma videos to make a Shawarma spice mix, and made some tofu shawarma tacos last month, and it turned out wonderful! thanks Obi!
Sounds amazing. I heard soy curls are good for shawarma too.
@@MiddleEats I'm not sure what 'soy curls' are, I'll have to Google them
@@monkeychemist I looked it up, there does exist a product named soy curLs
@@monkeychemist soy curLs are a thing, they appear to be made by this one company in Oregon... i ordered a packet of them last week, they were a bit expensive; i'll give them a try in the next few days
Just made this today using a dutch oven instead of the roasting dish but it came out perfectly. It was beyond delicious. I was especially suprised how well the "smoking" technique worked. Thank you for sharing this recipe.
I LOVE those Arabic pickles! I wish the British supermarkets stocked them. Absolutely delicious in Shawarma sandwiches and Falafel sandwiches.
Hi, can make a specific guide on removing the glands on other meat part as well?
I think I have accepted I will always smell like onions from cooking lol
Yep, and garlic! 😋
Yes! And I'm wearing it with pride ☺
Onions might be the best vegetable ever. 👍
no big deal, but it says "ground glove" instead of cloves in the description.
I love this channel! i never really liked middle eastern food until I started trying to recreate it because of your channel and now I can't get enough.
9:41 tip: the flatbreads will turn out much better if you line that pot/pan with a kitchen towel
Good tip, also use a very large pot or pan so the steam doesn't get trapped between pieces of bread.
Great looking flavors and I love the techniques you've used! Thank you!
Oh my goodness Obi, I had just discovered this low and slow braise of lamb shoulder as a stand-in for restaurant shawarma. At first, I was super skeptical, but I was sold when this super delicious meat came out of the oven. But…I was lacking the proper spices and marinade. Like I said, it was very delicious, but not exactly right. I think with your ingredients and technique, I’ll have the best shawarma I can make at home. I can’t wait until I can get to my local farm to buy lamb shoulder and give your recipe a go. Thanks!!
Wow wow wow you have honestly made me cry.. this is the ONLY recepe for shoarma AND Iraqi flatbread truly. So grateful
I love your recipes, so perfect. You really put a lot own work and love and it shows. Thank you ❤️
Män, this is one of your best content since I have subscribes this Eating Middle Chännel!
Jayid Jidana!
Oh shit, fam! A new Middle Eats vid is out! Yesssss.
I learned today that Marshmallow originally came from Egypt. Marsh Mallow - Molokai. Cooked with Honey. How about a pharaonic marshmallow recipe? Tutankhamen Teacakes woohoo!
That onion juice idea is such a fantastic idea! Never thought of that. Can't wait to try it! 🙌🏾💖
The name of this channel is the stupidest pun ever and I giggle every time you pop up. Well done.
Pun +1000
SEO - 2000
One day this name will bite me in the arse..
@@MiddleEats Attaboy. SEO is killing the web (and creativity in general).
Fantastic I can't wait to make it. Thank you
Wow I learned so much throughout this video!! ❤ Thank you!
Wow! Just when i thought shawarma videos couldn’t better after the previous recipe, you manage somehow to exceed yourself! Thank you
Thank you so much!! ❤❤❤❤
I think this is the first time I've seen a shawarma marinade without cumin in it. I imagine it makes some of other spices pop more. Will try that next time. Thanks for the excellent recipes!
This looks awesome. I’m so going to make it
Im Turkish and I tell my foreign friends the power of onion juice for marinade the meat and they make fun of me:) I will send this video for a proof.
Lamb is so expensive in my country. Our shawarma is beef or turkey. It's not expensive but I'm adventurous lately and will definitely use your spice and flavor ideas to try my own thing at home. Might go with a homemade focaccia, which is our latest new bready passion. Thanks a lot!
The smoking tip is fantastic! Thanks!
Excellent food content🎉question here: why the baking paper underneath the aluminium foil? I usually just cover with foil....
Reminding us to wear gloves before squeezing the onion juice is the most genuine tip, thank you. 😂 My wife will love this and I love an excuse to make flatbread.
Thanks for incredible tip about smoking!
This looks absolutely fire 🔥 recently made your red pepper tahini sauce and it was 🤤 with some salmon and roast potatoes
Hello,
I've just been salivating watching that video.....😋It just looks divine!
As I'm not feeding a large family what would be the best option to reheat the meat without drying it out?
Thanks for your response 🤩
Shred it, then put it into a container and pour all of the remaining broth on it, then store it in the fridge. The broth will gelatinise from the collagen that was broken down. Then to heat it take out as much as you need and either microwave it or heat in a pan. Should be good for a few days, you can also freeze some with the broth.
@@MiddleEats Thanks a lot for the advice.
Fantastic recipe , well done, please do rotisserie shawarma recipe with chicken !
This sounds like a fantastic video idea. Hope he does it.
This looks like my next weekend dish for my family, looks amazingly delicious ❤❤❤
Pickels traditionally ALWAYS eaten with chicken shawarma . meat shawarma is eaten with onions tomatoes parsley and sometimes pickled beetroot and sumac also
So if I wanted to make chicken sharmawa then It should only be garlic sauce and pickles?
Akhuya, Great Video! Do you use Kosher Salt or Table Salt? I have both, but they are different grain sizes and I want to make it the exact same way you do. Thank you and much love from LA!!!!!! 😎
Thanks. We don't really have kosher salt in the UK. It's UK table/cooking salt, but US table salt is different. The measurement for this salt that I use in cooking is 1 tsp per 500g of meat or 600g of veg. Check online what people recommend for your brand, then convert it to get a ratio.
wow this sounds soooooooo good cant wait to try
Excellent video !
I LOVE THIS CHANNEL!!!
I hate being influenced 😫😅
To be clear, this isn't a complaint. This is me coping that the thermometer is relevant and does look like something I'd like, but money keeps leaving me haha.
I will try to make this recipe soon thank you
I know, same here. I've wanted one for so so long, and out of all the new tech gadgets I got in the past year, this is the coolest. They did a good job
why do you separate the onion pulp from the juice for the braising liquid? it seems to me like you can just leave it in so I must be missing something. I apologize if I just missed the explanation in the description.
Wowser, that looks awesome
Appreciate the great recipes, will defintely try and once I master it will invite friends over!!
I feel like the onion juice would cure many of my illnesses
This looks amazing!
How well would this work with pork? Cant get lamb where I live.
My Lebanese sense is tingling, thanks for that great recipe !
And yeah, slow cooked lamb shoulder is something out of this world.
Lamb is so expensive. Other than beef and lamb, can I use other cuts? Mutton? Chicken thigh? Pork shoulder? Thanks for the great video, as always.
Thanks man, you're the goat. Or should I say lamb?
That looks awesome. Maybe it could be adapted to Sous Vide. Sear the meat and then bag with all the spices etc.
Absolutely! And when vacuum sealing the flavours will inject into the meat
I'd be worried about vacuum-sealing the liquid. At least my vacuum sealer doesn't work well with that, sadly...
@@jimmyrrpage yeah that is tricky. With my vacuum sealer, I start the vacuum and as soon the liquid goes up, I switch to manual seal. You can use a freezer Ziploc bag and do fill it up and submerge in water till all the air is out.
Lamb shoulder is not very common around here. Is it possible to do this with a leg of lamb?
It is, however leg of lamb is generally a tougher cut than shoulder. This method will give it extra moisture though.
can you use the onion pulp for something?
Use it when making Kibbeh, for the meat of the shells
About the smoking... I'm assuming this can be done with wood chips, as well, like hickory, mesquite, applewood, cherrywood, etc. Would anything change about the technique or no?
ETA: Sorry. This looks absolutely incredible and I'm already planning how/when I'm gonna make it. Hence why I'm asking... heh...
I haven't tried doing it with wood chips, they tend to burn differently than coal. Coal is almost pure carbon. My worry is that when you put the chips out, they smoulder and release some bad tasting smoke as they've still got all sorts of minerals, flavour compounds and a different carbon makeup than coal. If you've got a smoker, then you could just smoke it on there for an hour at the start, then transfer to an oven. That might work
@@MiddleEats Unfortunately I don't have a smoker. So I was hoping lol...
But that does make sense...
Really enjoy the channel. Amazon has really poor options as far as skewers for purchase. Where can I find a purchase of those wide skewers? I can only find them a inch wide and would prefer a wider skewer. Thanks in advance.
The skewer type really depends on how you intend to use it. I recommend some 8-10mm square skewers for chunks of meat, and 2cm wide flat ones for minced meat kebabs. Anything wider than that will make the chance of the kebab falling much higher. What country are you in?
@@MiddleEats iowa, America.
Great recipe!
I'm wondering if it's okay to make this in the slow-cooker, my oven is not that great.
Absolutely! I think a slow cooker would turn out great. There will be a lot more moisture though, so you could drain a bit of liquid about an hour before it's done.
@@MiddleEats Perfect! Also avoids using the oven on a hot summer day
Bravo, looks really good.
You sir are a culinary genius!
looking great cuh
the way you used the thermometer beats the add you are doing for it, you litterally had to put it back for 2 more hours after it was done. also if you need 97C it is an easy job
Comfort food can help heal the soul❤❤🕊🇵🇸🕊❤️❤️☝️
Now do a giant wrap with grape leaves! 👍
OMG I desperately need those tacos
Omg....why do i allways watch on empty stomach 😱
I am on a diet and as much i love middle eastern food, its not fitting in my mealplan...except some low cal hummus...which is not existing
baking sheet? i'm assuming he's talking about the backing paper?
Aloha. I figured he was talking about the parchment paper.
This is so mouth watering 🤤😋but better if some one made it for me 😅
damn dude, that looks amazing.
Can you use goat instead of lamb
Of course, use whatever you want. Goat and venison can be lean though so you might want to add some animal fat..
@MiddleEats Venison and duck fat sounds otherworldly… although tallow would work too. I just love duck fat.
My mouth is literally watering,lol
Yalla!
Can you make this without the thermometer?
get a regular meat thermometer. you can do big roasts without them but you probably do want one to know when to pull the meat out at the right time which is just whenever it's reached doneness temp for whatever meat it is
TIL arabs have used smoking coal indoors as a traditional cooking method. Sounds crazy today, but makes sense when they didn't want to attract pests/animals outdoors while on the move, or try to cook in the baking hot desert sun if the were in a city-state. Or humidity and other weather conditions. Plus not disturbing their neighbors.
It's a "modern-ish" way to add the smoky flavour that foods would traditionally have. My grandma always used to do this when grilling kebabs indoors. Centuries ago foods would be cooked indoors on a hearth, or in the courtyard. There would be a firepit, or taboun oven, or a tandoor for cooking.
What happened to the pickle cucumber?😅
Is that smokey oil safe...safe?
To drink or what?? The technique has not been studied scientifically. I occasionally use it to add a smoky flavor to things, but of course there are inherent risks with doing that..
@@MiddleEats For the fumes. I find it interesting. I've never seen that technique before but I guess it's everything in moderation 😂
It's about the amount. With the little bit of coal he's using, doing this occasionally won't really cause issues. If you were super worried, you could place the pan on your stove and turn on the vent hood.
@@jimmyrrpage Thanks :)
now let’s mix all the spices in the world ahahah
You nailed it!!! No cumin, though? 🤔
"it will even make old shoes taste delicious". How do I put this.................BWAAA HAAA HAAA
Where are the written recipes?
great - i just created more work for me by watching this!! 😂
I admire anyone who will cook this.
I'll just buy a tasty shawarma with only 5% of the price 😂
Works out way cheaper if you're cooking for a crowd or meal prepping. 2kg lamb shoulder gets you about 6-8 sandwiches. Here in London each sandwich is at least £8.. and there's no guarantee that they taste good
"Recipe needs no marination time"
ok that's good, how long will it take to cook then?
"5 to 6 hours"
.....
👍👍
That looks delicious! I wish I didn’t live with vegans 😂
I will need to try it with cauliflower or something 🤷♀️
Celeriac is also a good substitute for meat if you have the patience to clean it
Thanks! King Oyster mushrooms might be good for this! Obviously you'd have to adjust the cooking time, but they'd taste good. You can also swap the yoghurt in the tahini for water...
@@MiddleEats Ohh! Thanks that does sound like a good option! I tend to use soya yogurt as a swap for regular yogurt and it behaves and tastes very similar but it’s good to know water could work for when the coop is out of it. ☺️
@@OEpistimon celeriac is not a substitute I’ve tried before, might have to look into that ☺️
$200 thermometers....what a world.
Yummy 🥰
Suchna long video.... Oh god... Everything is going above my head 😂
Pulled meat Shawarma
Bruh
Why did you just change the title of this video?
I love this channel but this recipe is not on point. A shawarma has far less soft meat and far more charred meat. Maybe you can cut your meat into 6-8 pieces to generate more surface area for charring and that would reduce the cooking time as well. Don’t mean to be negative, just trying to be informative.
I agree on needing more charred meat for the most accurate shawarma, but it's very difficult to make at home unless you have a rotisserie. Shawarma is made by layering thin tenderized steaks on top of each other. It's then cut super thin, giving you loads of thin crosscut pieces. With chicken this is definitely possible because chicken can be quickly grilled without drying out, but meat needs a lot more work. It has to be cut from specific joints of meat, tenderized for 24+ hours, sliced in a certain direction to avoid the grain, and given a super hot short sear to develop the Mallard reaction without overcooking. The distinction also needs to be made between charred soft meat and charred rubbery overcooked meat. No one enjoys the latter and this recipe is designed to completely avoid it.
On the matter of surface area, this recipe doesn't have any charring. The darker bits you see before shredding are skin that has browned and the outer most layer of meat that has dried out a tiny bit.
The only way I see to accurately replicate shawarma at home is to use a hand crank rotisserie over a hot coal filled BBQ.
It’s pretty damn hard to get that rotation and char at home. I guess you could always use a blowtorch, but that’s not ideal either. Those home cook shawarma machines are pretty expensive.
@@MiddleEats thank you for the response! I totally see what you’re saying but I think a more delicate balance can be struck between soft and charred/“maillarded” meat before getting too dry. The issue with this beautiful and I’m sure delicious sandwich you’ve created is if it totally lacks charr or crisp, then is it really a shawarma or is it a pulled lamb sandwich with shawarma condiments? Appreciate you for making life easier in the kitchen. Just some middle easterners kitchen debate. ❤️
@@Sniperboy5551 I like that blowtorch idea actually. Those home shawarma machines are expensive and clunky.
Np. That's what I intended to address by smoking it with the coal, but that adds a smokey charred flavour rather than texture. In theory you could break the cooked lamb into a few big chunks and sear them on a hot grill for a couple minutes for some char.
Regarding whether it's shawarma or not, the flavour of this is unmistakably close. The marinade really has that same sour spiced flavour that levantine shawarma always has. I'd rather have more of the flavour and less of the texture if I had to choose between the two.
dude made. 1 yr work of american women in kitchen in one video with laziest-in very practical way..kudos.