I had already started pasta sauce for tonight’s dinner but making this tomorrow with a few tweaks.I’ve got two teens who are vegetarians so I’ll make sumac basmati rice for the protein swap out and pickled beets and turnips for more topping options. This def was a fridge beater for sure 😂
Greetings from the uk! Love your vids dude but one thing I noticed today.......cilantro and coriander?!? I thought you guys stateside call coriander cilantro? Also that onion tip is awesome! Gonna try it tomorrow!
You mentioned using the microplane on garlic, ginger, and hard cheeses, but the one I always go back to is your technique for getting all of the zest perfectly off of a lemon with them. Awesome video as always, you've inspired us to try so many amazing new meals I'm always excited when a new one comes out
Agreed! I love lemon juice and now with a microplane I can use the zest to amp up lemonades or just add a bit of flare to almost any savoury dish! And if I baked I'd do that too! All with an ingredient that would otherwise be thrown away 🤷♂️
I live in Japan and have very limited space so I try to have as few kitchen tools as possible. I always just use a rolling pin to flatten meat. Works perfectly.
I skip the grating of the cucumbers for the sauce and just add chopped cucumber along with the tomatoes, lettuce, onion, etc. Much easier and the sauce doesn't get watery. I too have been doing the shawarma- gyro hybrid for some time and love it!!
For tenderizing meat, if you don't have a mallet or heavy pot/pan, use a beer bottle. My mom was a prep cook as Casey's back in the day, and she said they used beer bottles to pound chicken. The concave on the bottom of the bottle creates a vacuum when you strike the chicken. Its very effective
Looks delish! The best shawarma I ever had was in Riyadh, served in a soft pita with garlic sauce (garlic aioli made with olive oil), stuffed with simple salted fries and Lebanese style long spear pickles, so simple yet amazing!
I feel like the difference between good and bad shawarmas when it becomes as simple as the one you had (i've had these too all the time when I was in qatar) is the juicyness of the meat. The ones I used to enjoy were dripping with chicken fat vs the ones that were made with chicken breast. I haven't found shawarma joints that serve dark meat here in Phoenix, AZ because they all use chicken breast or trim the fat off the dark meat pieces.
@@jasonmanley7815 Actually Raita and Tzatziki are very similar, there are no big differences. But when you are pairing it with Greek Gyros, It is better to call it Tzatziki.
Somebody call the culinary police because he didn't pronounce gyro correctly. You would think that people have better things to do with their time than complain that the guy didn't correctly pronounce gyro about a video for delicious looking food.
I like a home made tzatziki, start with the good greek yogurt, add lemon juice, olive oil, cucumbers (minced, salted, squeezed), garlic and salt to taste. For a different option, toum would be good on it as well
I'm SO HAPPY that when I was in the store Ross today, I found a legit Microplane brand zester/grater for $8.99!!!! I had been wanting one regardless, but your insistence in this video around 2:10 was really what motivated me to be on the lookout when I was out today. It paid off!!!!! 🤘🏻
So just made this (chicken is marinading and the white sauce is done) with a few small modifications and mishaps. Turns out Turmeric sounds very similar in Estonian to what cumin is in English so I never bought that (oops), but hopefully shall be fine using some mustard seeds instead of it. Obviously didn't have cumin for the white sauce as well, so I made it a kind of a dill-green onion one rather than the cilantro one. Tomorrow the rest of the family gets here and it's go-time, I can't wait! This looks so delicious and I just really wanna taste this with the family already. Thank you for yet another great recipe! Now the only part that can go wrong is my grilling and the assembly, but I think it'll be all good lol.
Fun story: from 4:12 minutes on, there is a stray "Title" text in the video that was forgotten before export. And for a minute there, I thought that you actually had a black apron that just said "Title" on it. I found that pretty funny, and might actually make a T-Shirt like that for myself.
Hey man I just had a great shawarma party with the recipe. That was so good. We skipped out on the vinegar and fenugreek, but it was still amazing. My friends respect me more because of this. Thank you.
Another thing that you did that helps mitigate the pungent onion flavour is to cut the onion pole to pole instead of across the equator. This way breaks fewer of the cells that release the strong flavour :)
Dude, you live in Austin. It is always grilling season. We even grill on Christmas. I have company coming over this weekend and I will be making this. I loves me some shawarma!
I don't recall if ThatDude has ever done a video on Toum, but that's the best sauce for shawarma to me. It's basically Lebonese garlic sauce. Kinda like mayo, but calling it mayo doesn't do it justice.
Thanks for sharing this amazing recipe. There are a few minor points I would like to mention to look even more professional, since I have always considered you as one of the best culinary TH-camrs. Always keep in mind to call the sauce, cuisines etc. with the correct name and pronunciation. The sauce you made is similar to Indian Rita, but it is not Rita. It is called Tzatziki, a greek sauce which is quite common with Greek Gyro and some other Greek cuisines. In addition to this, Gyro is not pronounced Jiro or Jyro, it is pronounced Yearo in Greek.
@@ThePrimeMinisterOfTheBlock That's true! Some people add dill or mint to Tzatziki, but not cilantro. But anyway when you are pairing it with Gyro, it is better to call it Tzatziki not Raita!
yea! deflinitely love the microplane. I mostly use mine for nutmeg for french toast or egg nog or horchata ... Nutmeg 😍. I bought it to use as a zester which works great too for lemon curd so theres bits without it being ewwie
Hey! The seasoning on your recipe looks great. I might try it next time I make shwarma. I hate to be that guy. But shwarma and gyro (pronounced like yirro) need to be cooked on a vertical rack. It's critical for getting the flavor. I got a shwarma stabby rack on Amazon and it works amazing. I just put it on the grill with burners going on either side turning 90 degrees every 15 minutes or in the Weber kettle with charcoal all around it. Keep up with the great videos!
@@nateb2715 It's still not a proper shawarma recipe. I'm Iraqi and no Arabs that make Shawarma add kashmiri chili peppers. It's basically grilled Tandoori Chicken.
Exactly. Real Shawarma is on a vertical or even a horizontal rotisserie. To be honest the spice mixture he's using isn't really a true shawarma spice mix. Not saying it won't taste good but it is what it is.
Here's a hack I use to get my coals hot nice and fast. Use know if those bbq coal starters and start the coals like you normally would. Once some of the get going pull out the air compressor and air chuck and blast the coals with some high velocity air. Not only does this get them going fast it also sounds like a jet while you do it.
I now know you edit your videos on Final Cut pro, thanks to the "Title" that shows up when you're soaking the onions. I'm also guessing you edit late into the night, which is why you didn't notice this little "error"
Don't forget.... a microplane is also great for nutmeg, cinnamon, fresh turmeric, and zesting citrus. I've also used it to mince carrot, onion/shallot, and a handful of other purposes.
Idk much about cooking yet. I expect that if you are to "toast" the spices, it's like lowish heat? and if you ground it before toasting, it would cook faster just because its got more surface area. so is there a reason to toast it whole over grounded already? I have also heard this is common for garam masala for indian cooking to toast it to mellow out the flavors more so theyre not as much "in your face"
Kashmiri chilli powder is mild in America? Its spicy down here in Australia. I mean to compare it to a chilli pepper, its on par with like a 3/4 strength habernero, i.e. yeah its got some kick.
can you do a video on grilling thick salmon slices and thin whitefish while keeping them from getting dried out? Is it possible to do it without oil (only using it on the grill, not on the fish)?
I'm from the pacific northwest and the trick to doing salmon on a grill is to put the fish on a piece of foil and cook it indirect (not over the fire) and close the grill lid For extra flavor we use a small piece of alder wood for a light smokiness. I would lightly brush the foil and the fish with olive oil or melted butter but that's your call.
I am never going to critisise this man for the food he shows us - and how to cook it at home. He is consistently awesome and very obviously skilled. With that in mind, I would say that this recipe will give you a really tasty chicken kebab - but it isn't a shawarma or gyro/hiro. First of all they have different marinade recipes - this one is more towards shawarma but it lacks a few spices imo. No hate - to recreate the professional shawarma/gyro/hiro at home is really difficult. This is a recipe that will give you a tasty grilled chicken kebab that everyone will enjoy!
I live in an urban area and, unfortunately, don’t have easy access to a backyard grill set-up. And I just bought all the ingredients! Damn it. Can the chicken be good cooked somewhat close to form on a really high-end griddle? That’s what I’m working with guys. Please help me out.
I was talking to my wife about dinner tonight and making tacos. Turns out I'm heading to the store for some Greek yogurt and pita bread instead lol. Made me hungry
Yogurt Olive oil Lemon juice Paprika Chili powder Salt Pepper Onion powder Little bit of cardamom White vinegar Ground cumin Ground fenugreek Ground coriander Garlic grated Cucumber grate, spread out salt Yogurt Chopped cilontro coriander cumin lemon juice. Grates garlic Red onion Iced 🧊 Lettuce Chicken Tomatoes Onion Sauce Chow down thank you 🙏🏾
Ideally somw form of cast iorn griddle or skillet. Carbon steel works interchangeably. Might want to add some mayo to the marinade then as well for vetter browning/crust without the flame. If thats still not an option im assuming you have regular nonstick pans. Might be better to bake the chicken and blacken with broiler at that point. If you have stainless steel that would work too....but you would probably have cast iorn at this point.
@DanTheMan-kf3ig sous vide w/ a blow-torch/flame thrower finish is potentially a great/best option too..... Seemed/felt like a probable non-option though. 🤣 might as well throw it in the pile.
Get a free bag of fresh coffee with any Trade subscription at drinktrade.com/ThatDudeCanCook
Thanks! Made it tonight on the KJ rotisserie. Amazing.
Thank you. I'm glad you loved it!
I've Made This Chicken Shawarma Gyro Hybrid 4x now and it always gets devoured in a flash, I hope all of you enjoy it as much as me!! HAPPY COOKING!!
Thank you for sharing your genius with us.
I had already started pasta sauce for tonight’s dinner but making this tomorrow with a few tweaks.I’ve got two teens who are vegetarians so I’ll make sumac basmati rice for the protein swap out and pickled beets and turnips for more topping options. This def was a fridge beater for sure 😂
Greetings from the uk! Love your vids dude but one thing I noticed today.......cilantro and coriander?!? I thought you guys stateside call coriander cilantro?
Also that onion tip is awesome! Gonna try it tomorrow!
You didn't say Gyro correctly, I thought it was part of a joke but there wasn't a punchline at the end...
How long can I store the sauce please?
You mentioned using the microplane on garlic, ginger, and hard cheeses, but the one I always go back to is your technique for getting all of the zest perfectly off of a lemon with them. Awesome video as always, you've inspired us to try so many amazing new meals I'm always excited when a new one comes out
Agreed! I love lemon juice and now with a microplane I can use the zest to amp up lemonades or just add a bit of flare to almost any savoury dish! And if I baked I'd do that too! All with an ingredient that would otherwise be thrown away 🤷♂️
I use orange zest in my oatmeal. Let me tell you something!
He is copying recipes from other channels 😅
Don't for get for nutmeg as well!
@@demelkon
"a bit of flare"
dear me
My favorite part was where "Title" explained what chicken shawarma is.
hahahaha
bro why people put quotes around words this is an infection in the youtube comments section
Your comment made ZERO sense until I hit that part of the video then I LMA completely Off
@@hypnaxtic Did you watch the video?
@@hypnaxtic I think it's to "highlight" the most important concept they trying to "say". lol
I live in Japan and have very limited space so I try to have as few kitchen tools as possible. I always just use a rolling pin to flatten meat. Works perfectly.
Title 👍
Can't believe it took this much scrolling to get to this comment !
@@phystromo4493you’re not the only one lol
I skip the grating of the cucumbers for the sauce and just add chopped cucumber along with the tomatoes, lettuce, onion, etc. Much easier and the sauce doesn't get watery. I too have been doing the shawarma- gyro hybrid for some time and love it!!
For tenderizing meat, if you don't have a mallet or heavy pot/pan, use a beer bottle.
My mom was a prep cook as Casey's back in the day, and she said they used beer bottles to pound chicken. The concave on the bottom of the bottle creates a vacuum when you strike the chicken. Its very effective
Looks delish! The best shawarma I ever had was in Riyadh, served in a soft pita with garlic sauce (garlic aioli made with olive oil), stuffed with simple salted fries and Lebanese style long spear pickles, so simple yet amazing!
if it's not Rawabi al Iskaan , then I don't agree with u best one I had whilst living in Royadh
@@muhammedmujtabakhan ok bro no one cares if you agree lmaoo
@@hypnaxtic i'm dead 💀😂
I feel like the difference between good and bad shawarmas when it becomes as simple as the one you had (i've had these too all the time when I was in qatar) is the juicyness of the meat. The ones I used to enjoy were dripping with chicken fat vs the ones that were made with chicken breast. I haven't found shawarma joints that serve dark meat here in Phoenix, AZ because they all use chicken breast or trim the fat off the dark meat pieces.
We ordered gyro delivery and they have us a garlic aioli instead of tzaziki (sp?) Sauce. It was quite the shock.
Thanks!
Thank you!
There's no way I'm the only one appalled at the way Sonny says "Gyro"
Don't be a hero...... It's OK to not say YeerO!
It took me quite a while to get that he is referring to Gyro! And also referring to Tzatziki sauce by Rita sauce!!!
@@mehdisoozande8768No, he made a take on á Raita sauce.
@@jasonmanley7815 Actually Raita and Tzatziki are very similar, there are no big differences. But when you are pairing it with Greek Gyros, It is better to call it Tzatziki.
Somebody call the culinary police because he didn't pronounce gyro correctly. You would think that people have better things to do with their time than complain that the guy didn't correctly pronounce gyro about a video for delicious looking food.
My man out here hammering that meat for Paul. What a guy
Are we getting anymore 50 plates, 50 states?!? The suspense is killing me!
Alabama is coming out super soon! thanks for your patience
@@thatdudecancook ALABAMA WHITE SAUCE!!!!!!!
@@thatdudecancook Woooooooooooooooo!
The fridge beating was excellent!
@@ForceRecon112
Alabama meat snakes
Cinnamon and allspice in that marinade would take it to a whole new level! Yogurt is a good idea!
Cardamom (green) works a treat, too!
Still killin it! I made these from your short and it was the best marinade I’ve ever made. Thanks Sonny! For Paul!
The zen music and transition to rock at the end of the vid was on point!…. Good job dudes
This looks amazing, nice work...I would add some pickles or pickled turnip.
0:49 a little pot always help with aggression!
I like a home made tzatziki, start with the good greek yogurt, add lemon juice, olive oil, cucumbers (minced, salted, squeezed), garlic and salt to taste. For a different option, toum would be good on it as well
I'm SO HAPPY that when I was in the store Ross today, I found a legit Microplane brand zester/grater for $8.99!!!! I had been wanting one regardless, but your insistence in this video around 2:10 was really what motivated me to be on the lookout when I was out today. It paid off!!!!! 🤘🏻
Marinate: yoghurt, oil, lemon juice, paprika, chilli powder, salt, pepper, garlic powder, onion powder, cumin, corriander, mix
So just made this (chicken is marinading and the white sauce is done) with a few small modifications and mishaps. Turns out Turmeric sounds very similar in Estonian to what cumin is in English so I never bought that (oops), but hopefully shall be fine using some mustard seeds instead of it. Obviously didn't have cumin for the white sauce as well, so I made it a kind of a dill-green onion one rather than the cilantro one.
Tomorrow the rest of the family gets here and it's go-time, I can't wait! This looks so delicious and I just really wanna taste this with the family already. Thank you for yet another great recipe! Now the only part that can go wrong is my grilling and the assembly, but I think it'll be all good lol.
Shoutout to Paul, he is the best
Omg I'm crying over the cucumber juice in the sink. 😆 I would save it an put it in a smoothie. 😊
Fun story: from 4:12 minutes on, there is a stray "Title" text in the video that was forgotten before export. And for a minute there, I thought that you actually had a black apron that just said "Title" on it. I found that pretty funny, and might actually make a T-Shirt like that for myself.
Title :), naw but this recipe looks amazing I'm going to try to make it tomorrow!
Title indeed
Hey man I just had a great shawarma party with the recipe. That was so good. We skipped out on the vinegar and fenugreek, but it was still amazing. My friends respect me more because of this. Thank you.
You also use the microplane for citrus zesting, Sonny! That's how I learned the technique I now use for citrus!
Instead of the crispy onions, put pickled turnips in there along with the tzatziki sauce! Absolutely delish!
The BEST. I'm Armenian & that's how we eat it
That looks phenomenal, I do like to use sumac also as one of the seasonings for the shawarma and slice onions
Looks great! I like to add onion juice to my shawarma marinade as well, great flavor and helps tenderize it in addition to the yogurt.
i hade to break it to you but the onion juice doesn't tenderize the chicken. its mostly the lactic acid in the yoghurt
@@cooljool1 I'm pretty sure the enzymes in the onion juice play a role in breaking the meat down but maybe not 🤷 it do taste good though!
I can't believe you forgot to mention using the microplane for zesting lemons and limes!! 😱😱
Looks delicious! I would probably add feta! Can't wait to make this!
What do you replace cilantro with for folks that can't tolerate it? Just leave it out? Parsley?
Someone in another comment mentioned parsley. I've noticed I only taste the soap when it's raw or by itself.
Another thing that you did that helps mitigate the pungent onion flavour is to cut the onion pole to pole instead of across the equator. This way breaks fewer of the cells that release the strong flavour :)
putting the onion slices in a strainer and running boiling water through it also works very well!
Dude, you live in Austin. It is always grilling season. We even grill on Christmas. I have company coming over this weekend and I will be making this. I loves me some shawarma!
I don't recall if ThatDude has ever done a video on Toum, but that's the best sauce for shawarma to me. It's basically Lebonese garlic sauce. Kinda like mayo, but calling it mayo doesn't do it justice.
that "Title" starting at 4:11 haha
It says Title at around 4:20
Would love to see a series of your recipe development process someday, gonna try this one soon.
That Shawarmgyro looks fantastic. Perfect char on the chicken... 🤤👍🏼
dont you zest as well with the microplane?
Thanks for sharing this amazing recipe.
There are a few minor points I would like to mention to look even more professional, since I have always considered you as one of the best culinary TH-camrs.
Always keep in mind to call the sauce, cuisines etc. with the correct name and pronunciation. The sauce you made is similar to Indian Rita, but it is not Rita. It is called Tzatziki, a greek sauce which is quite common with Greek Gyro and some other Greek cuisines. In addition to this, Gyro is not pronounced Jiro or Jyro, it is pronounced Yearo in Greek.
thank you! I was hoping someone would address the pronunciation of gyro, and what Tzatziki is!
It's not that. Tzatziki doesn't have coriander, cilantro &tc
@@ThePrimeMinisterOfTheBlock That's true! Some people add dill or mint to Tzatziki, but not cilantro. But anyway when you are pairing it with Gyro, it is better to call it Tzatziki not Raita!
yea! deflinitely love the microplane. I mostly use mine for nutmeg for french toast or egg nog or horchata ... Nutmeg 😍. I bought it to use as a zester which works great too for lemon curd so theres bits without it being ewwie
I’ve been waiting for you to do chicken Shawarma for a long time!
From now on i love your recipe, thank you for tutorials
4:15 >Title
I tried chicken shawarma the other day and I fell in love with it. One of my new favorite foods. Gonna make this for sure 🤤
Anything you could use a substitute for the yogurt? My girlfriend would love this recipe but she doesnt handle dairy well at all.
you can just remove the yogurt it's fine without it
Semen
Hey!
The seasoning on your recipe looks great. I might try it next time I make shwarma.
I hate to be that guy. But shwarma and gyro (pronounced like yirro) need to be cooked on a vertical rack.
It's critical for getting the flavor.
I got a shwarma stabby rack on Amazon and it works amazing.
I just put it on the grill with burners going on either side turning 90 degrees every 15 minutes or in the Weber kettle with charcoal all around it.
Keep up with the great videos!
This video is for people that are never going to buy a shwarma rack
@@nateb2715 It's still not a proper shawarma recipe. I'm Iraqi and no Arabs that make Shawarma add kashmiri chili peppers. It's basically grilled Tandoori Chicken.
Exactly. Real Shawarma is on a vertical or even a horizontal rotisserie. To be honest the spice mixture he's using isn't really a true shawarma spice mix. Not saying it won't taste good but it is what it is.
OMG! Looks so amazing! Does anyone know what brand flatbread he used? I've been trying to find that thick authentic pita for years.
Never thoight I'd be head banging to the New Wave Retro start of a cooking video.
It is one of Za Best In Za West.
ill even go for the cheesecloth or milk bag for draining the cucumber.
Here's a hack I use to get my coals hot nice and fast. Use know if those bbq coal starters and start the coals like you normally would. Once some of the get going pull out the air compressor and air chuck and blast the coals with some high velocity air. Not only does this get them going fast it also sounds like a jet while you do it.
Thank you! Yep, love my microplane
Made this and grilled the chicken with a Kamado joe rotisserie and it’s a BANGER
I now know you edit your videos on Final Cut pro, thanks to the "Title" that shows up when you're soaking the onions. I'm also guessing you edit late into the night, which is why you didn't notice this little "error"
Love this format - not too long, not too short. Can't wait to try this recipe, thanks Dude.
Don't forget.... a microplane is also great for nutmeg, cinnamon, fresh turmeric, and zesting citrus. I've also used it to mince carrot, onion/shallot, and a handful of other purposes.
My micro plane is indispensable to me! Thanks for the other things you mention, like carrot , shallot….I use it for parmigiana Reggiano too.
Idk much about cooking yet. I expect that if you are to "toast" the spices, it's like lowish heat? and if you ground it before toasting, it would cook faster just because its got more surface area. so is there a reason to toast it whole over grounded already? I have also heard this is common for garam masala for indian cooking to toast it to mellow out the flavors more so theyre not as much "in your face"
This was bomb. I made tzatziki that I learned in Greece and baked my own pita bread. Only wish Id made more haha.
Biggest setting on a box grater. 😂 Love the commentary in all the videos.
Why it say "Title" at @4:12
How much to drink the onion water?
Very good!!! Great for bbq party, the chicken alone
Kashmiri chilli powder is mild in America? Its spicy down here in Australia. I mean to compare it to a chilli pepper, its on par with like a 3/4 strength habernero, i.e. yeah its got some kick.
Marcus' best meal of the day, every day... 😊👍🌻
For the lactose intolerant, what can be used instead of yogurt?
Excellent recipes... The rubber glove look though... Brought back disturbing memories of going through customs in Norway!!!
can you do a video on grilling thick salmon slices and thin whitefish while keeping them from getting dried out? Is it possible to do it without oil (only using it on the grill, not on the fish)?
I'm from the pacific northwest and the trick to doing salmon on a grill is to put the fish on a piece of foil and cook it indirect (not over the fire) and close the grill lid For extra flavor we use a small piece of alder wood for a light smokiness. I would lightly brush the foil and the fish with olive oil or melted butter but that's your call.
@@ThePdxster thank you!
until 1:58 I was yelling where tf is GARLICC, this is shawarma duhh, and well yeah... there it is lol
Is the marinade also with Greek yogurt?
I'm making this ish TONIGHT
Looks nice sauce on the pita, less messy..
3:13 It looks like dill in the yogurt sauce. Did you forget to mention that or am I just seeing the cilantro?
3:16 btw cilantro and coriander is the same thing
I am never going to critisise this man for the food he shows us - and how to cook it at home. He is consistently awesome and very obviously skilled.
With that in mind, I would say that this recipe will give you a really tasty chicken kebab - but it isn't a shawarma or gyro/hiro. First of all they have different marinade recipes - this one is more towards shawarma but it lacks a few spices imo.
No hate - to recreate the professional shawarma/gyro/hiro at home is really difficult. This is a recipe that will give you a tasty grilled chicken kebab that everyone will enjoy!
Feel like I'm back on the Danforth in Toronto!!!
Would marinating it 2+ hours be ok with the acidic ingredients?
This looks delicious! Why is there "title" during the onion icing?
best cook on youtube fr
That warmup montage music intro should have video of you wearing a bandana, punching various kitchen appliances.
"I'm into the cosmos."
That's some quality ad lib in the ad read, Sonny.
Very nice recipe . Thank you so much 👌👌😊
I live in an urban area and, unfortunately, don’t have easy access to a backyard grill set-up. And I just bought all the ingredients! Damn it. Can the chicken be good cooked somewhat close to form on a really high-end griddle? That’s what I’m working with guys. Please help me out.
This dude must have seen me googling schwarma restaurant reviews for the past week 😂
Absolutely delicious!! 💯
No time for trimming I love it
I was talking to my wife about dinner tonight and making tacos. Turns out I'm heading to the store for some Greek yogurt and pita bread instead lol. Made me hungry
@thatdudecancook 4:20 title blank text
Did he not add vinegar and.lemon juice to the marinade?
Yogurt
Olive oil
Lemon juice
Paprika
Chili powder
Salt
Pepper
Onion powder
Little bit of cardamom
White vinegar
Ground cumin
Ground fenugreek
Ground coriander
Garlic grated
Cucumber grate, spread out salt
Yogurt
Chopped cilontro coriander cumin lemon juice. Grates garlic
Red onion
Iced 🧊
Lettuce
Chicken
Tomatoes
Onion
Sauce
Chow down thank you 🙏🏾
I've been using the onion trick since you taught us
Question if I have no grill what alternative should I use to cook the chicken?
Ideally somw form of cast iorn griddle or skillet. Carbon steel works interchangeably. Might want to add some mayo to the marinade then as well for vetter browning/crust without the flame.
If thats still not an option im assuming you have regular nonstick pans. Might be better to bake the chicken and blacken with broiler at that point.
If you have stainless steel that would work too....but you would probably have cast iorn at this point.
@@James_Jc69 cast iron it is thanks bud
@DanTheMan-kf3ig sous vide w/ a blow-torch/flame thrower finish is potentially a great/best option too.....
Seemed/felt like a probable non-option though. 🤣 might as well throw it in the pile.
This is perfect, the shawarma places here keep closing, thank you!
The tzatziki is better with Labne. Greek yogurt gives it that bitter taste but labne is unbelievably smooth & creamy.
FFFFFFKKKKKNNN amazing.. My son in law said "you knock it out of the park". Thank you for sharing.