I love chicken shawarma. And I appreciate it getting the spotlight this week. But 2 things that drove me nuts: 1- stop the motor on the spit when cutting. 2- no turmeric?
Most of the schwarmas I had while in the Middle East had a cucumber yogurt style sauce, which was absolutely amazing. I have finally gotten my family to fall in love with middle eastern food, to include Indian cuisine as well. I will have to try the toom (spelling). Thanks Tom.
Hot tip for emulsions in a food processor: grab a paper cup and poke a small hole in the bottom with a clean meat thermometer. Wedge the cup into the top hole of your processor and pour in your chosen oil as the machine is running. Easy slow feed system. Perfect emulsion every time.
This was delicious just marinated overnight and grilled on the Kamado Joe at felt level with a hot fire. Served with a Indian orange spiced rice, cucumbers/ tomatoes and a chunk of sagnak. Will definitely make this again. Thanks Chef Tom!
One of my favorite things is finding ways to bring international flavors and styles into my BBQ arsenal. This looks amazing and I can't wait to try it!
Damn that looks delicious! Any luck on getting a video of a Suckling Pig cooked on the Yoder YS640? Coming from a Cuban family we usually cook a whole pig in a "Caja China" for the holidays. I would love to see a BBQ take on this. I love what you do Chef Tom, keep up the great work!
The way I do it 1l of oil 1kg of Garlic I put oil in the blender and on max speed you let it run about 5 minutes or more depends on the blender, once oil turns white and creamy ( like a mayonnaise) you add all of 1kg of garlic and let it run until garlic if completely incorporated at the end you add half of lemon juice
The acidity of lemon juice will inhibit that acrid bite that garlic develops when the cells are ruptured. Add all the lemon juice up front, it will make emulsification more difficult but the flavour profile will vastly improve.
Its just old middle eastern tradition, they cook some meats by skewering meat with date tree branches and then buriying the stick part in sand (vertically) and puttin fire around it, times changed and sticks changed to metal skewers but the process remained, stacking vertically and cutting when cooked. One benefit doing it open and vertical is that you could not move the big tray from below the chicken so it will capture all juices dripping from the cook and make the end result much better.
Serious question, who’s hitting the thumbs down on this??? What y’all want him to come to his house and cook it for you to get the thumbs up? I need answers 🤣
No disrespect to the technique, but because of the need to pause between each cut, that seems cumbersome. Why not season the exact same way put the thighs over high heat charcoal and in five min you are done each piece with some char and delicious. What is the benefit of the spit? Looks amazing. Can’t wait to try the garlic.
It's totally far from authentic Shawarma, it looks delicious though!. Shawaram in Middle East is made from meat or chicken, pickles,fries, garlic sauce, hot sauce wrapped with Arabic bread (like pitta but thinner).
Would be interesting to see a tougher cut of meat typically slow cooked in the bbq method have the pineapple approach given to it to see how that changes things. Saw th-cam.com/video/dfjIIK6qt-g/w-d-xo.html where the pineapple worked great. Would love to see Chef Tom do something like that on a chuck or even a brisket.
Heya, comment coming atcha like cleopatra from Israel. This needs improvement. Number 1: where is the tahini?? Number 2: Why rice???? Number 3: Seasoning totally off. There needs to be sumac, turmeric, and something spicy AF in order to amp it up. Number 4: I LOVE YOU CHEF TOM but why did you put everything bagel reasoning mate???? Number 5: Try Amba next time, makes everything delicious. Number 6: you are most welcome to Israel any time to try some proper shawarma, made by a shirtless man, smoking a cigarette and flicking the ash into the laffa (flat bread), scratching his armpit and then wrapping it up while still holding your 50 shekel note. Real authentic shawarma doesnt need your food safety codes.
Have no idea what this is but it’s not shawarma. It is *never* marinated without yogurt. 48 hours is standard. Cumin is the star of the show. The thighs are sliced paper thin before marinating. It’s rare to see Chef Tom swing and miss so badly but this is terrible. The hummus looks disgusting and thick 🤮. My God.
I do not know where this recipe comes from, but it is absolutely wrong. Shawarma is served in lavash and olive oil is not used there, for our countries it is very expensive, and the sauce is also wrong.
@@AdamS-nv5oo Sure, or I can move on to another recipe that doesn't require unusual equipment because I'm not looking to spend extra money on hardware.
This is not shawarma. Its middle eastern so i know. The dish when you cook the chicken just like you did, put it on a flatbread with mayo hummus or even fries maybe a tahini sauce etc and then roll it up, and eat it, that dish is called shawarma not just the chicken, you just made chicken rice here not a shawarma.
Thats chicken shawerma brother. Whether you roll it up or put on rice doesnt make a difference. Its a shawerma sandwhich or shawerma plate. In both cases its shawerma
@@nickleass9642 shawarma sandwich or shawarma plate?? Do you even think those words go together. Today they maybe a thing, but shawarma the dish is only the one that includes chicken on the seek skewer thats then rolled up on a flatbread, that whole dish is called a shawarma. What is the difference between a chicken seekh and shawarma then? Better clear your concepts. I wont be ordering a shawarma to get chicken in a plate topped with mayo.
@@spencerwilton5831 I suppose its a a regional thing. Here in the USA we have it in tins, pouches, and occasionally jars. as well as tubes. I find tubes to be pretentious and unnecessarily more expensive.
It is; just from a different region of the world. It might not be traditional southern US barbecue, but let's not forget that the traditional barbacoa as according to Spanish explorers was described as Taino people of roasting meat on wood frameworks over flame. While not a wooden framework, it's certainly over flame. To be frank, we can all be thankful for a great video for something that sure looks tasty.
Wtf is this? You burned the chicken, shawarma does not have RICE in it, or that sauce, you don't cut the vegetables in cube shapes, and you don't serve it in a bowl. 🤦
I love chicken shawarma. And I appreciate it getting the spotlight this week. But 2 things that drove me nuts: 1- stop the motor on the spit when cutting. 2- no turmeric?
Chef Tom absolutely killing it with these recipes!
So much better than watching the main stream media isn't it??
He has no idea what he's doing
@@duffyp870 Amen 🙏 brother
This channel deserves more attention!!!
I did Tom's similar Tacos Al Pastor recipe and they were great. So I know I'll also be giving this a try!
Pickled turnips would have been a great addition. As always, thanks for producing these videos.
I was going to say the same thing. And Instead of the cucumbers Arabic pickles.
Most of the schwarmas I had while in the Middle East had a cucumber yogurt style sauce, which was absolutely amazing. I have finally gotten my family to fall in love with middle eastern food, to include Indian cuisine as well. I will have to try the toom (spelling). Thanks Tom.
That good we also add harisa paste to it so it gives color and the spicysness to it .
Today first time your channel comes by, and I watch A LOT of BBQ channels... really god camera work, very clear recipe description and nice setting!
Thanks for the recipe chef Tom!! Got my chicken marinated and sitting overnight and can’t wait to have it with the “toom” sauce!!
Hot tip for emulsions in a food processor: grab a paper cup and poke a small hole in the bottom with a clean meat thermometer. Wedge the cup into the top hole of your processor and pour in your chosen oil as the machine is running. Easy slow feed system. Perfect emulsion every time.
Great tip, thanks!
great tip mate. gotta tey
some have a hole in the presser. if not drill one to feed oil slowly
This was delicious just marinated overnight and grilled on the Kamado Joe at felt level with a hot fire. Served with a Indian orange spiced rice, cucumbers/ tomatoes and a chunk of sagnak. Will definitely make this again. Thanks Chef Tom!
One of my favorite things is finding ways to bring international flavors and styles into my BBQ arsenal. This looks amazing and I can't wait to try it!
In Lebanon, mastic and orange peel is the signature ingredient to lamb and chicken shawarma. You should try it out.
Damn that looks delicious! Any luck on getting a video of a Suckling Pig cooked on the Yoder YS640? Coming from a Cuban family we usually cook a whole pig in a "Caja China" for the holidays. I would love to see a BBQ take on this.
I love what you do Chef Tom, keep up the great work!
The way I do it
1l of oil
1kg of Garlic
I put oil in the blender and on max speed you let it run about 5 minutes or more depends on the blender, once oil turns white and creamy ( like a mayonnaise) you add all of 1kg of garlic and let it run until garlic if completely incorporated at the end you add half of lemon juice
Chef Tom, amazing!!! Ever thought about making a smoked seafood( Scallops, crab and lobster), white bean chili!
Whaaaaatttt 😍😍 u just nailed it mr.tom 🤤
Chef tom, pretty labor intensive,I think I would try this some place to see if i liked it,before going through all the prep
Great video- super job showing how this is done. Looks fantastic!
Chef you're a legend.
Great video chef. Thank you for sharing.
It is becoming more and more difficult to appreciate Chef Tom's outstanding performance with the right words, so once again I say great work 👍👍👍
Love your videos man! Keep em comin!
Good morning Tom.. Great cook
Bob Cooney
Salt Lake City Utah
Excellent explication. Thank you
Looks incredible! Any chance we can get a tour of the whole facility at some point?
Great, great episode...💥💥💥
Great video, that garlic emulsion sauce must be insane
Can't go wrong with chicken thighs, looks good boss!
Love your channel 👍🏻🍻
My man Tom does it again
Looks delicious....great video
Re the onion halves on the ends what do you do with those after the cook is finished ? Do you incorporate them into the dish somehow?
Ps great job
Great video 👍
Nice bud. Love to spend a day with you to pick your brain... looks awesome man enjoy
Id like to see your take on Tortas de Milanesa
Guys try beef shawerma with tahiny sauce soo yumy
Love Shawarma. I’m number one by the way.
Yeah, nah bro
The acidity of lemon juice will inhibit that acrid bite that garlic develops when the cells are ruptured. Add all the lemon juice up front, it will make emulsification more difficult but the flavour profile will vastly improve.
I know this was uploaded a while ago but How hard would this be to do in a charcoal grill?
I love shawarma, I prefer beef/lamb but hey. Thanks for sharing. I like little tumeric
What other types of grills could you use if you don't have the Napoleon?
Kettle
I think Chef Tom the only chef that I've seen zest lemons like that. Opposite way to collect all the zest and then put it in lol
That chicken with the rice with some curry.
Nonetheless, that looks beyond amazing.
Sounds interesting!
Awe Dang! Hahah love Shawarma!!!
im drooling right now lol
What does it mean 1/2 cup? In ml or gramm? Thx!
1/2 Cup = 118.294 ml or 64 grams
@@allthingsbbq Thx Chef!🙏
How would this be cooked without a spit? Bake then broil to char?
Question: don't have a napoleon with the back burner, would we just go low and slow on all 3/4 burners?
I was wondering the same thing. Gonna try it that way.
@@JavierElRey that's my plan. I don't think indirect heat will get the crisp you want.
What would be the down side of just cooking the thighs as-is on the grill (as opposed to building them on the spit) and then chopping them up?
Its just old middle eastern tradition, they cook some meats by skewering meat with date tree branches and then buriying the stick part in sand (vertically) and puttin fire around it, times changed and sticks changed to metal skewers but the process remained, stacking vertically and cutting when cooked. One benefit doing it open and vertical is that you could not move the big tray from below the chicken so it will capture all juices dripping from the cook and make the end result much better.
That technique would work just fine
You should also slice up the onions on the spit as well
I think that first shave he did to it must have been pit master privilege
to chef Tom it must have been :D traditionally the chicken is shaved into a cylinder before cooking (sad, I know!)
ooohhh yeah!
Serious question, who’s hitting the thumbs down on this??? What y’all want him to come to his house and cook it for you to get the thumbs up? I need answers 🤣
Vegans I’d assume 😂
You should put few layers of lamb fat between the chicken, that makes the difference and the right way to make shawarma.
daaaaaaaaaaaaang...i've wanted to try shawarma so bad for the longest time...so toum is hummus without chickpeas or tahini
In England we call that a chicken kebab no need for a fancy name 😆
How about making gyro!
No disrespect to the technique, but because of the need to pause between each cut, that seems cumbersome. Why not season the exact same way put the thighs over high heat charcoal and in five min you are done each piece with some char and delicious. What is the benefit of the spit? Looks amazing. Can’t wait to try the garlic.
rotisserie allows the meat to baste in its own juices slowly. Can't be replicated.
He said, “Eaten on it.” You must be from Texas.
Guy Fieri would be proud
It's totally far from authentic Shawarma, it looks delicious though!.
Shawaram in Middle East is made from meat or chicken, pickles,fries, garlic sauce, hot sauce wrapped with Arabic bread (like pitta but thinner).
Would be interesting to see a tougher cut of meat typically slow cooked in the bbq method have the pineapple approach given to it to see how that changes things. Saw th-cam.com/video/dfjIIK6qt-g/w-d-xo.html where the pineapple worked great. Would love to see Chef Tom do something like that on a chuck or even a brisket.
Clap
mmm charcoal shawerma
Perfect missed opportunity for a chicken döner box.
❤️
If I never see another Schwarma as long as I live, I will be just fine
I honestly did not expect rice.
I dunno, looks way too futzy to me. But I'm sure it's delicious.
I never get food like this....😔
You lost me at tomato paste .. It's your way, it must be delecious too. cheers
lol the english way to write shawarma look more dutch and the way we write it (shoarma) looks more english to me haha
to be honest it was awesome until it got to the plate of nothing-lebanese xD
Some Lebanese actually use egg in their toum.
🌟🚨🌟🔥♨️🔥🍗🔥♨️🔥🌟🚨🌟
Oh come on Chef Tom, why do you have to tease us like this? Where are the Pita wrapped Shawermas?
Heya, comment coming atcha like cleopatra from Israel. This needs improvement. Number 1: where is the tahini?? Number 2: Why rice???? Number 3: Seasoning totally off. There needs to be sumac, turmeric, and something spicy AF in order to amp it up. Number 4: I LOVE YOU CHEF TOM but why did you put everything bagel reasoning mate???? Number 5: Try Amba next time, makes everything delicious. Number 6: you are most welcome to Israel any time to try some proper shawarma, made by a shirtless man, smoking a cigarette and flicking the ash into the laffa (flat bread), scratching his armpit and then wrapping it up while still holding your 50 shekel note. Real authentic shawarma doesnt need your food safety codes.
Where's the thyme?!
Its called American Shawrma... not the real one. lol but love the receipe though
How do u make a shwarma video n not put it in a lafa with Israeli salad?!
Have no idea what this is but it’s not shawarma. It is *never* marinated without yogurt. 48 hours is standard. Cumin is the star of the show. The thighs are sliced paper thin before marinating. It’s rare to see Chef Tom swing and miss so badly but this is terrible. The hummus looks disgusting and thick 🤮. My God.
I do not know where this recipe comes from, but it is absolutely wrong. Shawarma is served in lavash and olive oil is not used there, for our countries it is very expensive, and the sauce is also wrong.
That’s not a BBQ it’s bloody gas so it’s a cooke. Other than that good job
How you eat it ruin everything
The rice ruins it for me :)
"Horizontal spit with a rear infra-red burner"
Ok yeah, I'm not going to ever have that hardware. Time to move on.
Chris Mullins you can always adapt.
@@AdamS-nv5oo Sure, or I can move on to another recipe that doesn't require unusual equipment because I'm not looking to spend extra money on hardware.
This is not shawarma. Its middle eastern so i know. The dish when you cook the chicken just like you did, put it on a flatbread with mayo hummus or even fries maybe a tahini sauce etc and then roll it up, and eat it, that dish is called shawarma not just the chicken, you just made chicken rice here not a shawarma.
Does the cooking method have a specific name? I am interested to know the proper term, thank you.
Thats chicken shawerma brother. Whether you roll it up or put on rice doesnt make a difference. Its a shawerma sandwhich or shawerma plate. In both cases its shawerma
@@nickleass9642 shawarma sandwich or shawarma plate?? Do you even think those words go together. Today they maybe a thing, but shawarma the dish is only the one that includes chicken on the seek skewer thats then rolled up on a flatbread, that whole dish is called a shawarma. What is the difference between a chicken seekh and shawarma then? Better clear your concepts. I wont be ordering a shawarma to get chicken in a plate topped with mayo.
@@npknscrb its just a vertical rotisserie (arabic - almashawat alemwdia). No special names.
I stopped watching when you have tomato paste tube!!!!
How else do you by tomato paste? I have only ever seen it in tubes, or occasionally mini tins.
@@spencerwilton5831 I suppose its a a regional thing. Here in the USA we have it in tins, pouches, and occasionally jars. as well as tubes.
I find tubes to be pretentious and unnecessarily more expensive.
This is not BBQ....
It is; just from a different region of the world. It might not be traditional southern US barbecue, but let's not forget that the traditional barbacoa as according to Spanish explorers was described as Taino people of roasting meat on wood frameworks over flame. While not a wooden framework, it's certainly over flame.
To be frank, we can all be thankful for a great video for something that sure looks tasty.
Wtf is this? You burned the chicken, shawarma does not have RICE in it, or that sauce, you don't cut the vegetables in cube shapes, and you don't serve it in a bowl. 🤦