Perfect Shawarma: Takeout vs Pro Chef | Taking on Takeout | Bon Appétit
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- เผยแพร่เมื่อ 17 ม.ค. 2022
- We challenged chef Harold Villarosa to make a chicken shawarma sandwich in the Bon Appétit test kitchen that outclasses the options he sampled from 4 local takeout spots. Does Unkle Harold have what it takes to not only reproduce the complex flavors but elevate them all into something even better than takeout restaurant shawarma? Hard to imagine, but Harold is ready.
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The real Lebanese shawarma has garlic sauce which is not mentioned in most of the videos on youtube. The sauce is lots of garlic thrown into a blender while adding oil and lemon juice until it becomes like mayonnaise (no egg whites needed).
can you add sesame paste or yoghurt into the blender as well?
@@careybuchanan no. The tarator sauce is for meat shawarma not the chicken. There is staples in Lebanese cuisine that we are strict to it when it comes to shawarma...chicken shawarma is with pure garlic sauce. Meat shawarma is with tarator (tahini, lemon, water, salt, pepper). And the tarator should be white thats why some of the ingredients should be added to the tahini first to make it white.
They call it Alioli in some places
THANK YOU redsnow! Finally some sense in the comments section
@@culodesobra nope! Alioli is something totally different
Love this series and Harold. But can't un-see how he's dressed as a sriracha bottle .
EDIT: not everyone might have a broiler or grill < brings out Searzall> heck yes! lol
Lol that's genius
Can’t unsee.
@@TheSteveStrom yeah. sorry! haha
Perfect! I love Harold and I love Sriracha!
Love both of them!
For all shawarma lovers out there: Go find a Syrian style shawarma! It's a street style shawarma with spit roasted chicken, fries, garlic toum and pickles! Simple yet so good!
Nothing beats authentic Levant shawarma with toum and pickles mmm
bro, I'm american. I found a guy that puts grilled chicken in a flour tortilla with some hot sauce. I can't even locate syria on a map, but I'm pretty sure it's in russia. idk.
This is every shawarma
@@chadd990 ??? How do you not know geography syria is a country...
@@808_murda2 twas a joke, my good man.
I just want to be friends with Harold.
Same
Guy has no personality. Might as well be phoning it in. Dude’s putting me to sleep.
Swear to God I was bout to say this.
Can we like…. All be friends with Harold?
@@3zvx99 you
"some people dont have a grill or broiler at their crib" pulls out a flamthrower*
I think I'll stick with my cast iron grill pan. Lol
Don’t most people have one of those?
I love how he's like, ya'll might not have a vertical spit to roast with, here's a funky burner that you definitely don't have. Haha dope recipe thought
Only thing I'd add for new cooks is to smash the cardamom pods with a knife and take out the little black seeds inside. Only grind those up, not the whole green pod. If you've got a really powerful spice grinder it can def take care of the pods, but they don't add a ton of flavor and are very woody in texture. If you're using a weak grinder or doing it by hand in a mortar and pestle, save your future self and set them seeds free!
I'm living for the heavenly music over the searing chicken with the Searzall. YAAAAAS!!! I needed that in my life today! Thank you, BA!
Yooo he is such a good cook. What a great addition to the BA kitchen. Dude is 100% new york. Fire!
I would love to see him make his own version of Chicken over rice
Harold cusses like he cooks, perfectly, he sprinkles it in with purpose and to enhance the sentence. Wish they didn't have to bleep it
Swearing is like adding flavour to language. Shakespeare was a brilliant chef.
when making the tahini and white sauce, I like to macerate the garlic with the lemon juice first. The acid helps to mellow out the raw garlic flavor so it doesn't just overtake everything else.
Wow cheers that's a hot tip, I think I always worry too much about garlic being too aggressive when you use it uncooked.
Actually, in this, you don't wat the garlic mellowed out -- it's another element of heat.
I like to mash the garlic in a mortar and pestle with lemon juice and salt. The salt helps get the water out of the garlic and gets it to emulsify better 🤙
I absolutely love this guy. Want to see more of him.
I love this series and this chef 💜
One thing I noticed in earlier episodes that is underappreciated is Harold's knife skills. The dude is a surgeon with that thing.
Inlove with Harold ! 😍😍
Looks delicious. People eat a lot Kebab in my country and I always wish they would prepare it with more love.
Harold...you so rock. "Finger...sometimes it don't grow back" LOL.
Can't wait for this.
Looks amazing and I definitely want to try to remake this but add my own twist on it lol you know every chef does🤍 can’t wait I loooove shawarma and Gyros 🥙
Great recipe, I usually use a Lebanese prepacked shawarma spice blend, it's really good! MSG always helps 😅
Great video... I've never had one of these, only the Greek version of a pita sandwich. Looks delicious I'm crazy hungry now
Harold stay out here killin’ the game! 👌🏼
Arabic guy POV: That’s a lot for a shawarma... keep it simple . Chicken and garlic sauce,shatta (hot sauce) and always wrap it with the bread, don’t put it inside .
Been watching Bon Appetites videos for a while Harold takes the cake the best next level.
WE LOVE HAROLD
The searzall bit was great lmao
I, when I don't feel like going onto my -25C balcony in the winter or into a cabin in the woods just to char some chicken, personally just get a cast iron pan or two and get them screaming hot to sear off the chicken, it's not the same but it works in a pinch.
I preheat mine under the broiler, throw in the chicken and right back under the broiler.
Salty as pasta water in these comments. Everyone thinking their experience is the only one that matters.
Loved this guy. So chill, such confidence, and great flavours. More please
Really?
Everyone seems to love this guy. I guess I'm just immune to his charms.
I find him obnoxious if not unbearable.
@@crazyrobots6565 What's so unbearable? He's just a super chill guy who has a calm, positive energy to him that's why people are saying they wanna be friends with him.
@@allroundlad he strikes me as a BSer. He strikes me as the one friend who loves the sound of his own voice, and just talks, and talks, and talks even when he has nothing interesting in the world to say. He strikes me as someone who makes it up as they go, trying to convince you they are an expert at it. I find all of those things obnoxious.
I'm not saying he's a bad guy, I'm just saying I'm not struck by his charm or whatever else.
I loveeeeee Harold LOL! He's such a vibe
I needed this
Little trick for the marinade, instead of putting the onions like he does, you fry the onions until they go crisp and golden. If you do it right it'll be crispy and can crumble into a powder, which you mix into the marinade. Its really good and KINDA but not exactly traditional.
i absolutely love him
South Bronx all the way Harold you are a beast in the kitchen. I’m drooling 🤤
Best shawarma is in Bay Ridge...Karam's. Have to have the toum (garlic sauce) and the left (bright pink pickled turnips). Tzatziki is a second choice. Tahini is usually on beef/lamb.
looks bomb, you rocked this one Harold.
Bon
Parabéns! Vou anoter esta dica
🚀
Should do a Pro Chef vs Ethic Mum (because you know Mama always cooks best) do a blind tasting with someone and they can prefer there fav
i love harold in these videos hes the goat fr
I love Harold so much
I love this guy!
I def have to recreate this recipe! I love chicken shawarma 🤤🔥
Harold! Killing it.
This was a lot of fun!
Amazing!!! ❤️
I love Harold!
Harold looks like he enjoys cooking and making things the best way possible.
Harold, you done sold me on that Searzall. I hope they compensate you for that! I always appreciate your videos.
Hey. This looks so good. Where can I get the list of the ingredients. My mouth was watering watching it. X
I thought he was really gonna give a hack and than pulled out a torch 😭😭
Yo the color on his, CRAZY! 👌🏽
If you add the lemon to the tahini first it fluffs it up and creates a more smooth form texture .
This brings me back to 4am after the bar in NYC
I do a whole chicken with shawarma seasoning. Something about cooking the whole chicken gives it a deeper flavor.
That sounds amazing!
Harold is lit! 🔥
I need a friend like Harold in my life.
You can take all the ingredients, throw it in a bowl and mix it up and then add it to pita. When you bite into the sandwich you want all the flavors. Not a big bite of lettuce.
Not YOU maybe. Personally I like about half a head. Was a rabbit for sure in a previous life.
Ok my mouth is officially watering. Making it!
Ok, not that anybody asked, but I made this, eyeballing my way through, of course. My husband said it's the best shawarma he ever had, and I have to agree! It tastes like something you'd get at Oasis by the Bedford Ave stop (if you know, you know). Thanks for the recipe, Harold. It's going in the family recipe book.
@@bexdiller I'm making it tomorrow, I'm alot more optimistic reading this now, thanks lol
@@allroundlad Cool, you're in for a treat! I made it, and I can confirm it's DE-LICIOUS!
@@bexdiller Superr, I'm excited ;)
Been looking for this recipe. I trust Harold’s version.
bro that Sharma look so good when you were putting it together. it might be cause ima bit smacked but i wish i could pull it through the screen and take a bite, nice recipe bro
I just kept shouting MINT MINT when he was making the white sauce.. 😊
Harold got that signing bonus on his wrist
What he's making looks good, but it's not shwarma, nor is it doner kebab.
Much respect to his version of Shawarma. It would also be great if he can do a homemade version of the lot with less ingredients. Cheers mate.
This is a staple in our house. Pretty much the same recipe. Almost everything is regular groceries or pantry items.
U can probably buy a pre mixed spice blend for shawarma out there. Harold is just showing us how shawarma is made using raw ingredients because nowadays everything is pre made and convinient for us. Heck you can even buy minced garlic/onions in bag, chopped veggies, etc.
How low are you wearing your Rolex while cooking?
Harold: YEs!
I really felt the "Oh sh*t" and back stretch moment.
10:03 I died when the music distorted 😂 shoutout to the editors ahaha
big homie harold 🔥🔥
"I'm not 6'7" though..." Actual spit take.
I'm a simple man: I see Harold, I click
I agree with you on using Chicken thighs instead
Döner !
Yes Man, bring the Germans!!
I love to get Turkische pizza whenever I get döner. Pineapple and siracha just makes it 😘🤌
Man, that thumbnail has the saturation absolutely cranked for the right hand side.
As soon as Harold showed up on screen, I was a fan.
this dude cracks me up. the julia child bit was gold
🗣"Elbows out"😅❤
Any chance you guys can provide a link to the knife he is using?
Its called Döner in Germany and you can get it everywhere. Love your Version
Called donairs in canada
Wow, looks dee-lish! I'm making this for sure.
Harold, you stud 👍
Harold is very entertaining
Harold is what we need 2023
I’d love to know where the other 3 spots were.
The marinade is his take on the original version. Put sumac and cinnamon next time. And for the white sauce, it's actually called 'toum' which is an emulsion of garlic, lots of oil and lemon juice.
Can we get a falafel wrap with Chrissy? 🥺🥺
This is definitely something, but it is not shawarma 🧐
Thought on using both vinegar and lemon in the white sauce? Too much acid?
welcome to the world of german döner.
What happened to the marinated onions? I was looking forward to them. Thanks for the great demo, though.
Harold is the man
3am drunk me wants the takeout shawarma. Day 2 of healthy living me wants the bon appetit shawarma.
I really want this griddle, can someone send me a link for it?
The Goon with The Spoon!
That is not shoarma in Holland, Its called döner. Here in Holland shoarma is pork. Döner is chicken or veil.
Lol ppl don’t have a grill but they might have a searzall layin around 😂
Where do we find the recipies?
Honestly just looks like a gyro made by someone who only ever read what a gyro was in cook books...
Ok I’m on board with these ingredients, but not with the assembly, you need to roll it in a thin pita and all the ingredients are in each bite, not adding them into a single opening.
Than it stops being a Kabab, but becomes a Darum.
@@relo999 I don’t know darum, but this is shawarma
@@lsmc8909 Shawarma is what the Americans call Doner Kebab (or a mix of shoarma and Doner Kebab). Shoarma is marinated rotisserie meat that's not sliced but cut in square strips and than baked. Doner Kebab is rotisserie meat sliced and put in bread with vegetables/salad.
What Harrold shows is a weird mix between them both. While making a weird mix of both (though probably quite tasty mix).
As for Durum is using Doner meat or shoarma (most often doner) and filling a lahmacun with it and salad and veggies. lahmacun being "Turkish pizza", a wrap with a thin layer of minced meat and some very small minced veggies and spices.
What Americans call "Shawarma" is basically a bastardized version of a Doner Kebab.
@@relo999 Shawarma is called shawarma in Syria and Lebanon, I’ve had doner kebab in Turkey, it’s not as good. But this video isn’t authentic to Syria/Lebanon either
@@lsmc8909 What Harold is trying to recreate here is Doner Kebab though. Granted I imagine what you get in NYC is adjusted to american tastes rather than taste original culture, I've seen this happen a lot on American cooking shows (including bon Appetit).
But what you describe in your OP most closely matches a Durum Doner.
YAY! Kuya Harold! Let's go Filipino!
Bes, Tito kasi di ba Unkle Harold siya? Lol.
As long as you get the white sauce right, is good
Dude looks like if Big Smoke quit the gang life and opened up a restaurant 😁