Chicken Shawarma, the easy way. You're welcome 😆 Get 10% off (save up to $47!) your own authentic Japanese snack box from Bokksu using my code ANDONG10 here: bit.ly/3tYGiaE
Maggi sauce is the one thing that very few Americans have discovered. I discovered it back in 1990 when I started working for a Vietnamese restaurant and I could tell 100 people a day about it and they would all forget about it in a matter of minutes. I keep at least 2 bottles at our house so we never run out. Also, Maggi is much lower in sodium than even low sodium soy. I like the varieties of Maggi(I don't know all of them as they're hard to get here but they're awesome).
For chicken Shawerma the only sauce that I can imagine is Garlic sauce(Thoumia/Toum in English?) It's basically garlic emulsified with oil and it's brilliant. Nothing else comes close for me.
I was so surprised to see all these sauces in the video because I'm used to the classic garlic sauce (I've also had some with tahini but garlic is way better)
I'm all for the forthcoming Shawarma revolution! 🌯 Me and you can lead the charge, under the banner of home made shawarma! Also you got the Khubz pronunciation just right!
Khubz is just Arabic for bread. We use it because it’s mostly the only type of bread we use. Every other (bigger and fluffier) type of bread we call Sammoon (which means buns). Liebe Grüße 😘😘
After wrapping it up you should sear it on low heat in a pan with a lil bit of the chicken fat from the Baking to make it a lil bit crunchy and comfortable to eat, and tastes much better
Indeed, here in Vancouver, a lot of the shawarma shops have a sandwich/panini press that they finish it off in. Gets all crispy with crunchy grill marks omg so good.
Hey Andong just wanted to say I really appreciate your videos. Not only are they creative and full of good food and history, but importantly (to me at least) is that you don't have the insane hubris that a lot of these food tubers have. Stay humble and keep up the awesome work!
I agree! The texture and even taste is better with shredded cabbage ! A little olive oil and vinegar mix on that bad boy and you have yourself an amazing combo
BUT WHERE IS THE GARLIC SAUCE , where is the frickin TOUM , WHERE IS IT 😂. Do whatever you want with it but GARLIC SAUCE YOU CANT MISS. Thx for the shoutout for lebanese pickles tho 😂😂🇱🇧
I live in a sad and Shawarma-free area. I've never had the chance to try the real thing and I just know I'm missing out. This is great! I'll finally get to try it! It's probably silly how excited I am! Thank you! edit: Mango chutney would be good on a hot roof tile.
I think I would change up the spices but wow Andong, this is one of your best videos yet in terms of practical use! We’d love to see more home optimising of dishes please! Time saving on deicious food is a hole in the market!
This is just revolutionary, for someone with a small kitchen and a small number of implements and appliances, streamlining the making process definitely made this a go to recipe for me, thank you!
I’ll say this a million times, this is the best cooking channel on RUclips. Sure there are incredible famous chefs and all of that but if you want to learn something new then this is where to go
One of my favorite sauces to add to a Shwarma sandwich is called Amba. It's an Iraqi sauce based on mango and is quite similar to mango chutney, only a little more sour. It's VERY common in Shwarma and falafel stands in Israel and simply yummy!
Lol - I literally had my Israeli friends bring me this specially - no idea how you would find it otherwise. Do you know it is the Iraqi Jews who lived in India that brought this to Israel..(mango not really being a fruit that grows in Iraq and Amba being the Hindi word for 'mango')
@@cohendt yes they brought the sauce, but they stole shawarma and falafel from the Arabs ad made it a national dish, just like with Hummus, stealing our food was the 1st occupation , lol
Heh, I am trying this recipe out tonight. Unknowingly, I bought the exact same pita bread. That is the thing in denmark; I am pretty sure most of the turkish and middel eastern food available in middel eastern grocery stores is imported from germany. Awesome.
Wow I can’t wait to try this new method! I make your old chicken kebab recipe literally every week and the worst part about it is the dishes and assembly (not that it’s that much). Thanks for making our favorite weeknight meal even easier!!!
Really cool recipe! Kudos for using only one bowl + one baking tray and minimizing the kitchen clean up! Souces: Home made Harissa would be awesome. Easy to make and lives in the fridge like forever. Mayo: I’d use either kewpie or home made (Kenjis method using a blender). Home made hummus is also really hard to beat, even when you use canned chickpeas. Oh, and also I would use some tahini sauce! Herbs! Definitely need to add some fresh herbs to take it to another level. Any kind of homemade marinated / fermented or grilled veggies - leftovers are great as well. Keep up the good work and congrats for reaching your subs milestone on yt!
Having gone to university in Ottawa, Canada, we always had cubes of pickled beets on our shawarma, super good. Also Halifax-style donair sauce is yum too - this is some unholy combination of sweetened condensed milk, white vinegar, garlic powder and some sugar. That is some very regional Canadianness though, I’m not even sure if it’s objectively good or if it is pure nostalgia for me!
Love you Andong, but leaving out the garlic really is an (almost) unforgivable sin! This also answers the sauce question: fresh, crisp, spicy garlic sauce is a must if you ask me :)
definitely adding this to my dinner rotation, I would add Toum instead of mango chutney...it's what our lebanese restaurants in Montreal Canada use on shawarma.
I made this tonight. Literally unbelievable. I always have that type of pita in my freezer and this the perfect use for it. I can’t thank you enough for sharing this.
FYI, Khubz is a general word for bread in arabic, you said you visit Israel once a year... this bread you are showing is more similer to a "Laffa" (also from arabic, means wrap) than a Pita but still, a great video! and the food looks great, can't wait to make it
TOUM! TOUM! TOUM! The greatest emulsion ever made. BTW, that pita rolling technique is the same one Lebanese restaurants in Montréal use, and then they put the sandwich in a panini grill to firm up the bread.
As far as i can tell, you're not alone on the mango chutney. My shawarma dealer (also in berlin with lebanese heritage) has a similar sauce to mango chutney and its just *chefs kiss*
Definitely trying this sandwich, I love recipes that are easy to make and easy to clean up (Cleaning up is always the worst part), I think if you added the Lebanese garlic sauce it would take it to another level ( its basically a mayo made from just garlic and oil) Also Middle eats is by far the best channel for middle eastern food that I found.
This looks awesome, and I can get all the ingredients easily here! I would definitely put garlic sauce on it, and throw some store bought tabbouleh in there, and some of those pink pickled turnip slices!
In our country (Romania) the shawarma is a staple. It is usually made with spicy/garlic/normal mayo, ketchup and if you are lucky you can find a kebap/shawarma joint that has some kind of a curry sauce. We also put fries in it. It doesn't exist a place without fries that can be added into a shawarma.
A little smear of raw green mango chutney (kairi chutney) with mint, coriander and green chilis is also great. The tang of the green mango and heat from the chilis is just perfect with shawarma
With Khubz, I think it's important that you griddle the rolled shawarma at the end - maybe with some drippings or schmaltz - which really transforms it and it becomes something partially crispy. Just briefly, of course, because you definitely don't want it to heat all the way through. Try the shawarma at Maroush (Kottbusser Tor), I find they really get this part right. Cauliflower and courgettes make nice additions to that tray-bake. Harissa and toum also work well in shawarmas.
Looks really great! You can try it with garlic sauce I think it goes best with chicken shawarma. Some people like to add pomegranate molasses and hot pepper paste too . Try it with both of them instead of chutney and sriracha they are as good and give you a more authentic experience. Tahini is usually added to lamb shawarma along with parsley, onion, turnip pickles and tomatoes.
Hi Andong, we’ve made this three times already and it was great! 👍 We could marinate the chicken 🍗 with spices over night. Totally optional but worth it! It is kinda tricky to find good khubz - we’ve managed to find one in store but is was super dry with many cracks. Hopefully we’ll find better Khubs or as a plan b will make some pita at home. Kind regards
Соус: натёртый на мелкой терке, подсоленный, отжатый и измельченный свежий огурец смешиваем со сметаной, небольшим количеством кефира (для нужной консистенции), рубленным чесноком, солью и перцем. Вместо сметаны с кефиром можно использовать йогурт. А еще я уже завернутую в лепешку шаурму/шаверму подрумяниваю на гриле, чтобы получить лёгкий хруст.
A tip for getting e little bit closer to döner or shawarma style ckicken. Shred the chicken and add some nice marinade onto the chicken. Then set the oven into its broiling mode and give the chicken some really fast grilling action. I love to do this with shredded meat as it doesn't make it dry but it gives you some nice crispy bits like in a Döner or Shawarma. Anyway very nice video 😉👌🏼
I like your drumstick idea. We see much more garlic heavy shawarma in the shops around here (both a sauce and a topping), but that's the beauty of shawarma: you can have it your way.
Went out and tried a Berlin Doner and sparkling water because of your videos, it was actually so damn incredible. thank you kind sir for the amazing work you are doing
I agree, sometimes I see cabbage, sometimes I see roasted tomatoes and onions specifically with beef shawarma, sometimes those pink pickled turnips and even french fries too is common but the majority is only just the elements you mentioned!
Mango chuttney gives some Amba/Sabich-Vibe. I‘d put some onions on the Banking tray, for some caramelized onion aromas and sriracha works with almost everything. Most important condiment in my kitchen.You mentioned msg and I thought „guess Maggi would work great, too.“ And there you went a couple of secs later...
Made this just subbing zucchini for the eggplant and I think this is the best dinner that I've made in a really long time! So good and it was a hit! Thank you so much for this video!
lebanese and shawarma lover here! easily the most popular and honestly best way to have this is the white garlic paste (not sure what it's called in english) but it's the number one requirement in having lebanese shawarma. this recipe is more of a combination of turkish and lebanese shawarma though, so whatever works works :D sahten (bon appetit) everyone!!
I have finally made it! Start to finish it took me about 1h50m (including storing leftovers into containers and full cleanup). I am not a "cook", and I have a small kitchen; I cook rarely, but I feel very confident in the kitchen. I couldn't find mint, so I went without it (I assume we need spearmint? really hard to find, as quite often it is not specified) I also had some greens that I wanted to use (a box of rucola and other similar leafy things), so I went without parsley, and without the iceberg lettuce. Other than that, 1:1 as described in the recipe (with garlic in the salad, with a half of big carrot on the tray; with mango chutney, loved it!) One final step that I have added, HIGHLY RECOMMENDED: is to put the assembled roll on the pan to "seal" it, and also make it a bit more brittle - more convenient to eat and MUCH less messy. Overall, 9/10, because I'm not sure how I like potatoes in this one. I love potatoes on their own in most of their dishes, but potatoes wrapped in bread is just a odd for me (carrots were fine though!), I'm gonna replace them with smth else next time (I love brown mushrooms, maybe they'll be good here? or maybe just more obergine, or maybe a form of potatoes that would fit here nicely - some chips!).
Most of the Shawarma places in the Netherlands will serve with garlic sauce, a hot sauce (similar to Sriracha but often a little more sour) and some serve with a sauce that's onion-based. Chopped onions mixed with herbs and I think some tomato, really nice!
In Belgium, it's mostly the typical mayo-based snack sauces, mayo, ketchup, cocktail, andalouse, samouraï... Garlic sauce might be made fresh, but that's it. My first chicken kebab (as it was mostly called) was with cocktail sauce and pineapple. Don't ask :D
I just put six chicken drumsticks in the oven. After comparing label ingredients, I chose a Ras el Hanout premixed seasoning and added garlic powder and salt. Here's hoping for tasty results.
We have a restaurant in America called Pita Pit which has a large variety of different pita pocket sandwiches. They do shwarma, gyro, fallafel, chicken and bacon, and many others. I love adding Cesar dressing to my sandwiches, avocado is good too as well as feta cheese. There is no wrong answer just eat what you like.
Hey Andong hallo from Tel Aviv. So regarding sauces I guess you know Amba, the mango curry sauce the a lot in Israel/Palestine, but what they have here as well is a lemon sauce that's really nice as well
I made this last night! The grocery store wAs out of eggplants so it was just chicken and potatoes, but it was fantastic and it's gonna make awesome leftovers for the week. Thanks for the recipe!
The more lemon and mint is in, the better! And I also like pickled stuff in there. I do admit I also very much enjoy Sudanese falafel/ shawarma with peanut sauce.
What’s good Andong? I have actually never had shawarma in Berlin, but in Lebanon it’s completely different. We have two types of meat usually and that is chicken and beef. Each meat has its sauce and it only goes with that sauce. Chicken goes with “toum”, which is garlic & olive oil emulsified, and beef goes with “taratour” which is a yogurt based sauce with tahini, lemon & garlic. The chicken shawarma usually just gets some fries and some of these Lebanese pickles. The beef one gets tomatoes, parsley, onions (mandaouish) and also some of these pickles. That’s it. You should try to recreate these, the authentic way. Cause this probably tastes amazing, but doesn’t come close to what shawarma actually is.
Tried this put today, forgot the crucial ingredient of pitas 🤦♀️ Still, it was absolutely flipping delicious just as an open plate meal! And you're right. The mint is ESSENTIAL, improves the salad dressing so much
2 suggestions if I may for all to try: use cumin powder instead of whole seeds unless you are willing to grind the spice mix. Crunching the seeds in the sandwich will be a bit unpleasant. Second, you can try adding a can of drained chickpeas to the veg mix before roasting with the chicken to replace the hummus. Each chickpea will melt in your mouth like a tiny pocket of hummus in the final product, adding a nice layer to the texture.
It’s great to see growing interest in the Middle East amazing cuisine, in Arabic countries butcher shops you can find ready sliced and even marinated shawarma to cook at home. Shawarma can be made of meat as well, and where I live meat shawarma is typically made with tahini sauce while chicken shawarma is made with garlic sauce as others mentioned, not to say these are the only ones. Just for the record the word Khubaz in Arabic literally means bread , we call the bread you used in this video khubuz libnani which means Lebanese bread. Keep the good work, love watching your videos although it makes me hungry 😅
Khubz in Arabic is a generic term for bread, not a specific term for pita bread, but since pita bread is the most commonly used by Arabs, we refer to it simply as bread or regular bread, while other types of bread need to be specified (e.g., khubz toast to refer to toast, and khubz hamam or samoli or fino to refer to a bread that resembles baguettes and so forth)
Super interesting recipe - ready to do it as we speak. One thing I don't understand is why you didn't grind the cumin seeds in the shaorma seasoning...
@@ZXASQW07 yea.. So i called to an arab friend. He's from Jerusalem. He said that it's basically the same bread just different names, but indeed laffa is more recognized with shawarma here in israel. He said that in some parts of the city people call it laffa and in other parts they call it ishtanur, which means fire and oven in arab or something like that. My grandmother is originally from Yemen and she said that over there they use to call this bread Saluf. You got me curious, so I did a big research today 😅
the only place i go to nearby that sells middle eastern food is a food truck that used to be parked outside my college. they go way simpler than this. just meat, a salad mixture with lettuce and tomatoes, and a garlic yogurt sauce that is amazing. you can also get hot sauce but im a bit of a wimp.
Regarding Sauces what I like to do is like a mixture of the three popular Döner Kebap sauces: herbs and yoghurt, garlic and red chilli sauce. I take a yoghurt base with some olive oil and a splash of lime juice, add fresh garlic, some parsley, oregano, cilantro and then some Sriracha or chilli paste of some kind. Heavenly combination, works exceptionally well with chicken!
Dear Andong: Greetings from Costa Rica! I like your always clever and delicious proposals VERY much, but here I want to pose you a question: don't you think that may be a little Toum -from scratch, of course- should be added instead of mayo?
Have you thought of using thinly sliced cabbage or coleslaw mix instead of lettuce? It is a game changer for me when I make sandwiches that has a lot of sauce
In india shawarma mainly consists of chicken, pickled beets, onion, cucumber, mayo and toum sauce❤️ (someplaces also do add hotsauce and french fries) & I agree nothing better than a khubz bread!
Amazing! I never liked shawarma before. But this look so good. Also the cucumbers looked like avocados. Which reminds me, an avocado lime crema should be good too. Or did I go too far?
Chicken Shawarma, the easy way. You're welcome 😆 Get 10% off (save up to $47!) your own authentic Japanese snack box from Bokksu using my code ANDONG10 here: bit.ly/3tYGiaE
I would imagine so. I hate sweet and savory combos so I would not put mango chutney on any thing!
i notice the pre-bought spice mix has NO MSG!!! disappointed in your always using MSG...
Maggi sauce is the one thing that very few Americans have discovered. I discovered it back in 1990 when I started working for a Vietnamese restaurant and I could tell 100 people a day about it and they would all forget about it in a matter of minutes. I keep at least 2 bottles at our house so we never run out. Also, Maggi is much lower in sodium than even low sodium soy. I like the varieties of Maggi(I don't know all of them as they're hard to get here but they're awesome).
Do you want to learn about syriam shawerma, which is arguably the best version of shawerma possible?
@@ehrichweiss when i lived in Thailand, virtually every restaurant had Maggi on the table, usually alongside a little jar of prik nam pla
Splitting open the pita, filling it , and then rolling is revolutionary.
That is how it is done in Dubai
Oh hi, Ethan! Nice to see you there.
I want your version of this
@@mrentity2210 that's how the Palestinians in my street in Berlin do it, too.
Can you two make a video already
For chicken Shawerma the only sauce that I can imagine is Garlic sauce(Thoumia/Toum in English?) It's basically garlic emulsified with oil and it's brilliant. Nothing else comes close for me.
Definitely!!
I was so surprised to see all these sauces in the video because I'm used to the classic garlic sauce (I've also had some with tahini but garlic is way better)
Mexiki plz
Toum is awesome! 🧄🧄🧄
That's a no for mango
Middle Eats is such a gem of a channel! Once I discovered it, I ate nothing but Dolma, Lahmacun and Shawarma for a whole week.
Thank you! I too eat nothing but Dolma and lahmacun for a week while filming, then I can never look at them the same way again! 😁
All turkish dishes haha
Yea I'm loving Middle Eats too
@@MiddleEats amazing work Obi, keep it up!!
@@MiddleEats subbed for future reference :) I'm gonna try so many of those recipes.
This is going to be my go to for this weekend.
It's midnight over here and we are hungry: gonna make this, NOW! 😋
I see you everywhere, from Abroad in Japan and now this?
Waiting for the crossover episode
I'm all for the forthcoming Shawarma revolution! 🌯 Me and you can lead the charge, under the banner of home made shawarma!
Also you got the Khubz pronunciation just right!
"You are not a Shawarma-Shop my friend!" - Andong 2021
Truth hurts
@@mynameisandong a painful realization we all must come to at some point.
Khubz is just Arabic for bread. We use it because it’s mostly the only type of bread we use. Every other (bigger and fluffier) type of bread we call Sammoon (which means buns).
Liebe Grüße 😘😘
After wrapping it up you should sear it on low heat in a pan with a lil bit of the chicken fat from the Baking to make it a lil bit crunchy and comfortable to eat, and tastes much better
Also helps keep the pita sealed if you do it on the seam
Yeah this is a game changer
Indeed, here in Vancouver, a lot of the shawarma shops have a sandwich/panini press that they finish it off in.
Gets all crispy with crunchy grill marks omg so good.
@@theouthousepoet too bad most of the shawarma in Vancouver is dogshit
@@GoalKeeeperTalk uhh... zing?
Would you like a cookie?
Hey Andong just wanted to say I really appreciate your videos. Not only are they creative and full of good food and history, but importantly (to me at least) is that you don't have the insane hubris that a lot of these food tubers have. Stay humble and keep up the awesome work!
I'm a fan of shredded cabbage in place of the lettuce. I think it holds up better and has a good crunch.
Agreed. I even use shredded cabbage in burgers. Extra crispy, can absorb a lot of juice and interesting texture.
For me any kind of kebab product must have red cabbage, the crunch and flavour go so well.
I agree! The texture and even taste is better with shredded cabbage ! A little olive oil and vinegar mix on that bad boy and you have yourself an amazing combo
@@mishtrong I've never tried that. It sounds interesting.
@@alexstorr5511 exactly! But for me, nothing beats red cabbage + baby spinach + basil leaves + valerian leaves.
BUT WHERE IS THE GARLIC SAUCE , where is the frickin TOUM , WHERE IS IT 😂. Do whatever you want with it but GARLIC SAUCE YOU CANT MISS. Thx for the shoutout for lebanese pickles tho 😂😂🇱🇧
Shawarma without extra toum is not a shawarma
12:03 "if you go raw dog, things might get messy at some point"
Probably a good advice in real life ad well
In romania the best shawarma sauce combination is spicy ketchup (you can also add some hot sauce), mayo and curry sauce. It is bussin to say the least
I have been following you and Middle Eats for a while, and its kinda cool to learn that you two are friends.
I live in a sad and Shawarma-free area. I've never had the chance to try the real thing and I just know I'm missing out. This is great! I'll finally get to try it! It's probably silly how excited I am! Thank you!
edit: Mango chutney would be good on a hot roof tile.
I think I would change up the spices but wow Andong, this is one of your best videos yet in terms of practical use! We’d love to see more home optimising of dishes please! Time saving on deicious food is a hole in the market!
I forgot about this recipe for a while. Today I remembered, made it and what a glorious day has it been. This recipe is absolutely mind blowing!
I'm back again, god damn this recipe is good. What a glorious day it has been.
This is just revolutionary, for someone with a small kitchen and a small number of implements and appliances, streamlining the making process definitely made this a go to recipe for me, thank you!
This was one of the best shawarmas I've had in my entire life. Well played to you sir, well played indeed. Respect from Canada.
I’ll say this a million times, this is the best cooking channel on RUclips. Sure there are incredible famous chefs and all of that but if you want to learn something new then this is where to go
One of my favorite sauces to add to a Shwarma sandwich is called Amba. It's an Iraqi sauce based on mango and is quite similar to mango chutney, only a little more sour. It's VERY common in Shwarma and falafel stands in Israel and simply yummy!
Now I'm very curious. It sounds like something I have to try. I'm going to go look for it.
Lol - I literally had my Israeli friends bring me this specially - no idea how you would find it otherwise. Do you know it is the Iraqi Jews who lived in India that brought this to Israel..(mango not really being a fruit that grows in Iraq and Amba being the Hindi word for 'mango')
@@cohendt yes they brought the sauce, but they stole shawarma and falafel from the Arabs ad made it a national dish, just like with Hummus, stealing our food was the 1st occupation , lol
@@cohendt Aam in Hindi. Amba in Marathi, a language from the west coast where a lot of Israelis settled.
@@brainiac1595 I didn't know it was Marathi. Fascinating
Heh, I am trying this recipe out tonight. Unknowingly, I bought the exact same pita bread. That is the thing in denmark; I am pretty sure most of the turkish and middel eastern food available in middel eastern grocery stores is imported from germany. Awesome.
Early upload surprised me! The Shawarma looks epic, we have something very close to this here as street food, love it!
Slavs love a good Shawarma!
@@mynameisandong Indeed!!!
@@TheSlavChef 😋🥰
Wow I can’t wait to try this new method! I make your old chicken kebab recipe literally every week and the worst part about it is the dishes and assembly (not that it’s that much). Thanks for making our favorite weeknight meal even easier!!!
Really cool recipe! Kudos for using only one bowl + one baking tray and minimizing the kitchen clean up!
Souces: Home made Harissa would be awesome. Easy to make and lives in the fridge like forever. Mayo: I’d use either kewpie or home made (Kenjis method using a blender). Home made hummus is also really hard to beat, even when you use canned chickpeas. Oh, and also I would use some tahini sauce!
Herbs! Definitely need to add some fresh herbs to take it to another level. Any kind of homemade marinated / fermented or grilled veggies - leftovers are great as well.
Keep up the good work and congrats for reaching your subs milestone on yt!
Having gone to university in Ottawa, Canada, we always had cubes of pickled beets on our shawarma, super good. Also Halifax-style donair sauce is yum too - this is some unholy combination of sweetened condensed milk, white vinegar, garlic powder and some sugar. That is some very regional Canadianness though, I’m not even sure if it’s objectively good or if it is pure nostalgia for me!
Love you Andong, but leaving out the garlic really is an (almost) unforgivable sin!
This also answers the sauce question: fresh, crisp, spicy garlic sauce is a must if you ask me :)
Just gave this recipe a try, absolutely delicious my 2yo even loved it. Its definitely going the list of staple dishes for my family.
definitely adding this to my dinner rotation, I would add Toum instead of mango chutney...it's what our lebanese restaurants in Montreal Canada use on shawarma.
I made this tonight. Literally unbelievable. I always have that type of pita in my freezer and this the perfect use for it. I can’t thank you enough for sharing this.
FYI, Khubz is a general word for bread in arabic, you said you visit Israel once a year... this bread you are showing is more similer to a "Laffa" (also from arabic, means wrap) than a Pita but still, a great video! and the food looks great, can't wait to make it
The editing on your videos is mesmerizing! Can't wait to try this recipe out!
TOUM! TOUM! TOUM! The greatest emulsion ever made. BTW, that pita rolling technique is the same one Lebanese restaurants in Montréal use, and then they put the sandwich in a panini grill to firm up the bread.
Sweet potato worked well in the tray bake, as did purple cabbage in the sliced salad. Great recipe!
Adjusted minor things here and there to our liking, but this recipe WORKS. And it works like a charm. Inspiring!
This is one of the reason I follow you, you're not afraid to prioritize the end over the means
This recipe is amazing! Please more of these optimised recipes :)
As far as i can tell, you're not alone on the mango chutney. My shawarma dealer (also in berlin with lebanese heritage) has a similar sauce to mango chutney and its just *chefs kiss*
Definitely trying this sandwich, I love recipes that are easy to make and easy to clean up (Cleaning up is always the worst part), I think if you added the Lebanese garlic sauce it would take it to another level ( its basically a mayo made from just garlic and oil)
Also Middle eats is by far the best channel for middle eastern food that I found.
Not gonna lie, pita mouth had me actually laughing while shaking my head at how dumbly funny that was 🤪
genuinely speaking as an arab, this is genius andong keep it up man!
This looks awesome, and I can get all the ingredients easily here! I would definitely put garlic sauce on it, and throw some store bought tabbouleh in there, and some of those pink pickled turnip slices!
In our country (Romania) the shawarma is a staple. It is usually made with spicy/garlic/normal mayo, ketchup and if you are lucky you can find a kebap/shawarma joint that has some kind of a curry sauce. We also put fries in it. It doesn't exist a place without fries that can be added into a shawarma.
A little smear of raw green mango chutney (kairi chutney) with mint, coriander and green chilis is also great. The tang of the green mango and heat from the chilis is just perfect with shawarma
"Onions for the win"
Hell fucking yes!
My tired brain opened notification and read: My name is shawarma. 😂
By: optimized Andong🤓
Not the worst name tbh
@@mynameisandong 😂😂👍🏼
@@mynameisandong ‘optimized Andong’ or ‘shawarma’? 😁
@@Spikypotato. 🤣🤣🤣
@@theresa5059 oh hi Theresa! 💗👋🏼
With Khubz, I think it's important that you griddle the rolled shawarma at the end - maybe with some drippings or schmaltz - which really transforms it and it becomes something partially crispy. Just briefly, of course, because you definitely don't want it to heat all the way through. Try the shawarma at Maroush (Kottbusser Tor), I find they really get this part right.
Cauliflower and courgettes make nice additions to that tray-bake. Harissa and toum also work well in shawarmas.
Looks really great! You can try it with garlic sauce I think it goes best with chicken shawarma. Some people like to add pomegranate molasses and hot pepper paste too . Try it with both of them instead of chutney and sriracha they are as good and give you a more authentic experience. Tahini is usually added to lamb shawarma along with parsley, onion, turnip pickles and tomatoes.
Such a cool idea! As for sauces i love garlic mayo and a hot sauce (more pepper based, not garlicy like srirarcha) defo gonna give it a try tho!
Hi Andong, we’ve made this three times already and it was great! 👍 We could marinate the chicken 🍗 with spices over night. Totally optional but worth it! It is kinda tricky to find good khubz - we’ve managed to find one in store but is was super dry with many cracks. Hopefully we’ll find better Khubs or as a plan b will make some pita at home. Kind regards
Соус: натёртый на мелкой терке, подсоленный, отжатый и измельченный свежий огурец смешиваем со сметаной, небольшим количеством кефира (для нужной консистенции), рубленным чесноком, солью и перцем. Вместо сметаны с кефиром можно использовать йогурт.
А еще я уже завернутую в лепешку шаурму/шаверму подрумяниваю на гриле, чтобы получить лёгкий хруст.
A tip for getting e little bit closer to döner or shawarma style ckicken. Shred the chicken and add some nice marinade onto the chicken. Then set the oven into its broiling mode and give the chicken some really fast grilling action. I love to do this with shredded meat as it doesn't make it dry but it gives you some nice crispy bits like in a Döner or Shawarma.
Anyway very nice video 😉👌🏼
I like your drumstick idea. We see much more garlic heavy shawarma in the shops around here (both a sauce and a topping), but that's the beauty of shawarma: you can have it your way.
Went out and tried a Berlin Doner and sparkling water because of your videos, it was actually so damn incredible. thank you kind sir for the amazing work you are doing
Thank you for presenting an easier way to make street food at home.
Where I live Shawarma is basicly: chicken, garlic sauce and pickled cucombres wrapped together and nothing else
And made with Saj flatbread 😍😍
Where I live they add fries and a lot of vegetables :D
Yup as a syrian i can confirm with the saj(صاج) bread u cant get any better
I agree, sometimes I see cabbage, sometimes I see roasted tomatoes and onions specifically with beef shawarma, sometimes those pink pickled turnips and even french fries too is common but the majority is only just the elements you mentioned!
Basically this and lettuce where I live. Some have fries (YUM!) and tomatoes as well.
Mango chuttney gives some Amba/Sabich-Vibe. I‘d put some onions on the Banking tray, for some caramelized onion aromas and sriracha works with almost everything. Most important condiment in my kitchen.You mentioned msg and I thought „guess Maggi would work great, too.“ And there you went a couple of secs later...
Made this just subbing zucchini for the eggplant and I think this is the best dinner that I've made in a really long time! So good and it was a hit! Thank you so much for this video!
Thank you so much for sharing this recipe. My family and I made this today and we enjoyed it. :3
Your videos are my happy place
lebanese and shawarma lover here! easily the most popular and honestly best way to have this is the white garlic paste (not sure what it's called in english) but it's the number one requirement in having lebanese shawarma. this recipe is more of a combination of turkish and lebanese shawarma though, so whatever works works :D sahten (bon appetit) everyone!!
Definitely trying this, thank you for making it easier for the humble home cooks!
I have finally made it! Start to finish it took me about 1h50m (including storing leftovers into containers and full cleanup). I am not a "cook", and I have a small kitchen; I cook rarely, but I feel very confident in the kitchen.
I couldn't find mint, so I went without it (I assume we need spearmint? really hard to find, as quite often it is not specified)
I also had some greens that I wanted to use (a box of rucola and other similar leafy things), so I went without parsley, and without the iceberg lettuce.
Other than that, 1:1 as described in the recipe (with garlic in the salad, with a half of big carrot on the tray; with mango chutney, loved it!)
One final step that I have added, HIGHLY RECOMMENDED: is to put the assembled roll on the pan to "seal" it, and also make it a bit more brittle - more convenient to eat and MUCH less messy.
Overall, 9/10, because I'm not sure how I like potatoes in this one. I love potatoes on their own in most of their dishes, but potatoes wrapped in bread is just a odd for me (carrots were fine though!), I'm gonna replace them with smth else next time (I love brown mushrooms, maybe they'll be good here? or maybe just more obergine, or maybe a form of potatoes that would fit here nicely - some chips!).
you never disappoint Andong ! def going to try this for the bbq season coming up ! Viele Danke ;)
Chicken drumsticks are also among the most likely to go on sale at my (WA state, USA) grocery stores! Will definitely try this soon.
Most of the Shawarma places in the Netherlands will serve with garlic sauce, a hot sauce (similar to Sriracha but often a little more sour) and some serve with a sauce that's onion-based. Chopped onions mixed with herbs and I think some tomato, really nice!
In Belgium, it's mostly the typical mayo-based snack sauces, mayo, ketchup, cocktail, andalouse, samouraï... Garlic sauce might be made fresh, but that's it. My first chicken kebab (as it was mostly called) was with cocktail sauce and pineapple. Don't ask :D
I just put six chicken drumsticks in the oven. After comparing label ingredients, I chose a Ras el Hanout premixed seasoning and added garlic powder and salt. Here's hoping for tasty results.
We have a restaurant in America called Pita Pit which has a large variety of different pita pocket sandwiches. They do shwarma, gyro, fallafel, chicken and bacon, and many others. I love adding Cesar dressing to my sandwiches, avocado is good too as well as feta cheese. There is no wrong answer just eat what you like.
Hey Andong hallo from Tel Aviv. So regarding sauces I guess you know Amba, the mango curry sauce the a lot in Israel/Palestine, but what they have here as well is a lemon sauce that's really nice as well
I made this last night! The grocery store wAs out of eggplants so it was just chicken and potatoes, but it was fantastic and it's gonna make awesome leftovers for the week. Thanks for the recipe!
Great job. I love to see the growth in your channel over time. Hope I hit that point some day. Keep up the good work
holy Shawarma! when did Andong get half a mill subs! Congrats from a pre 30k sub!
Nice Steve1989 reference :)
Also since you introduced me to Amba sauce, it's pretty much replaced mango chutney for me.
Hi from Detroit. We eat a lot of shawarma here, my favorite is just chicken, pickle, and toum.
The more lemon and mint is in, the better! And I also like pickled stuff in there. I do admit I also very much enjoy Sudanese falafel/ shawarma with peanut sauce.
I made it tonight and my family liked it. My cat pumpkin approves of your chicken marinade recipe!
What’s good Andong? I have actually never had shawarma in Berlin, but in Lebanon it’s completely different. We have two types of meat usually and that is chicken and beef. Each meat has its sauce and it only goes with that sauce. Chicken goes with “toum”, which is garlic & olive oil emulsified, and beef goes with “taratour” which is a yogurt based sauce with tahini, lemon & garlic. The chicken shawarma usually just gets some fries and some of these Lebanese pickles. The beef one gets tomatoes, parsley, onions (mandaouish) and also some of these pickles. That’s it. You should try to recreate these, the authentic way. Cause this probably tastes amazing, but doesn’t come close to what shawarma actually is.
Tried this put today, forgot the crucial ingredient of pitas 🤦♀️ Still, it was absolutely flipping delicious just as an open plate meal! And you're right. The mint is ESSENTIAL, improves the salad dressing so much
2 suggestions if I may for all to try: use cumin powder instead of whole seeds unless you are willing to grind the spice mix. Crunching the seeds in the sandwich will be a bit unpleasant. Second, you can try adding a can of drained chickpeas to the veg mix before roasting with the chicken to replace the hummus. Each chickpea will melt in your mouth like a tiny pocket of hummus in the final product, adding a nice layer to the texture.
I've never had shawarma but the REALLY sounds delicious! And relatively easy...thanks, Andong!
Andong tapping while throwing in the spices even though he's just gonna use all of him was just so funny idk why
It’s great to see growing interest in the Middle East amazing cuisine, in Arabic countries butcher shops you can find ready sliced and even marinated shawarma to cook at home. Shawarma can be made of meat as well, and where I live meat shawarma is typically made with tahini sauce while chicken shawarma is made with garlic sauce as others mentioned, not to say these are the only ones.
Just for the record the word Khubaz in Arabic literally means bread , we call the bread you used in this video khubuz libnani which means Lebanese bread.
Keep the good work, love watching your videos although it makes me hungry 😅
Khubz in Arabic is a generic term for bread, not a specific term for pita bread, but since pita bread is the most commonly used by Arabs, we refer to it simply as bread or regular bread, while other types of bread need to be specified (e.g., khubz toast to refer to toast, and khubz hamam or samoli or fino to refer to a bread that resembles baguettes and so forth)
Super interesting recipe - ready to do it as we speak. One thing I don't understand is why you didn't grind the cumin seeds in the shaorma seasoning...
That bread is called "Liba bread" in Sweden. You just opened my eyes on how to use them!
mmmmm looks good
good job
btw
kuboz"خبز"
is a universal in all middle east
and i am from Saudi Arabia
all the love
Arabs in israel call it Laffa.
It's the same thing or those are two different types of breads??
@@Booyakasha5 Laffa in Arabic means “sandwich wrap” (at least in my part of the middle east) so laffa shawerma=shawarma sandwich wrap
@@Booyakasha5 it may be
@@ZXASQW07 yea.. So i called to an arab friend. He's from Jerusalem. He said that it's basically the same bread just different names, but indeed laffa is more recognized with shawarma here in israel.
He said that in some parts of the city people call it laffa and in other parts they call it ishtanur, which means fire and oven in arab or something like that.
My grandmother is originally from Yemen and she said that over there they use to call this bread Saluf.
You got me curious, so I did a big research today 😅
the only place i go to nearby that sells middle eastern food is a food truck that used to be parked outside my college. they go way simpler than this. just meat, a salad mixture with lettuce and tomatoes, and a garlic yogurt sauce that is amazing. you can also get hot sauce but im a bit of a wimp.
I made this for dinner today, and it was delicious! Thank you for the recipe!
Regarding Sauces what I like to do is like a mixture of the three popular Döner Kebap sauces: herbs and yoghurt, garlic and red chilli sauce. I take a yoghurt base with some olive oil and a splash of lime juice, add fresh garlic, some parsley, oregano, cilantro and then some Sriracha or chilli paste of some kind. Heavenly combination, works exceptionally well with chicken!
Here in Saudi Arabia, the go-to sauce with shawarma is always garlic sauce. You never see a shawarma without it.
The only thing I would add is grilling the pita in one of those George foreman type of grills after assembly. I like it crispy.
Dear Andong: Greetings from Costa Rica! I like your always clever and delicious proposals VERY much, but here I want to pose you a question: don't you think that may be a little Toum -from scratch, of course- should be added instead of mayo?
Have you thought of using thinly sliced cabbage or coleslaw mix instead of lettuce? It is a game changer for me when I make sandwiches that has a lot of sauce
Me from the middle east: "SOooyyyy SAUCE?! HUH?" that's a wrap, not shawrma 😭
In india shawarma mainly consists of chicken, pickled beets, onion, cucumber, mayo and toum sauce❤️ (someplaces also do add hotsauce and french fries) & I agree nothing better than a khubz bread!
I made this and it was amazing. Thank you :)
Amazing! I never liked shawarma before. But this look so good. Also the cucumbers looked like avocados. Which reminds me, an avocado lime crema should be good too. Or did I go too far?
Best channal ever, really fun to watch what you guys do =)
besides the sriracha, momo red chutney can be used to spice up the shawarma to your liking