Это видео недоступно.
Сожалеем об этом.
HomeMade Chicken Shawarma Recipe! - Glen And Friends Cooking
HTML-код
- Опубликовано: 7 авг 2024
- How To Make Chicken Shawarma Recipe At Home Vertical Charcoal Spit Cooking - How to make chicken shawarma at home - there are so many ways to make chicken shawarma, so many chicken shawarma recipes. Lebanese chicken shawarma has travelled all over the world and has been adapted countless times. Street style chicken shawarma recipes cooked on a vertical spit, vertical rotisserie are everywhere, and so today we are going to make vertical spit chicken shawarma wrap. وصفة شاورما الدجاج
Ingredients:
500 mL (2 cups yogurt)
Juice of 2-3 lemons
125 mL (½ cup) olive oil
8 cloves of garlic, minced
10 mL (2 tsp) oregano
5 mL (1 tsp) ground sumac
5 mL (1 tsp) ground cumin
5 mL (1 tsp) cracked black pepper
5 mL (1 tsp) coarse salt
2 mL (½ tsp) cinnamon
2 mL (½ tsp) fennel
2 mL (½ tsp) turmeric
2 mL (½ tsp) ground coriander
3 cracked cardamom pods
2 bay leaves
1 small onion, grated
2 Kg boneless, skinless chicken thighs
Method:
In a bowl, combine marinade.
Whisk to combine.
Add chicken thighs and mix thoroughly with your hands.
Cover and place in the fridge to marinate for 2-3 hours.
Thread meat onto a rotisserie and cook slowly over hot coals.
Slice meat from the rotisserie and use in sandwiches, pita pockets, or over a salad.
This goes great with our Tabbouleh recipe: • How To Make Tabbouleh ...
This goes great with our Red Zhug Hot Sauce recipe: • Crazy Spicy! How To Ma...
Cooking shawarma on the Beer Keg BBQ: • HomeMade Chicken Shawa...
Cooking Tacos Al Pastor on the Beer Keg BBQ: • You Can't Unsee This! ...
Cooking Halifax Donair on the Beer Keg BBQ: • 🇨🇦 Halifax DONAIR Cook...
Build a Beer Keg BBQ: • BEER KEG BBQ Build - V...
0:00 How to make Chicken Shawarma At Home
0:25 is it called chawarma, shaurma, showarma, shawarma, or شاورما
0:40 Making shawarma marinade
3:45 marinading chicken for shawarma
4:22 building a chicken shawarma vertical rotisserie
5:17 putting chicken shawarma on the vertical beer keg bbq
5:48 cutting chicken shawarma from the spit
8:10 tasting home made chicken shawarma
#LeGourmetTV #GlenAndFriendsCooking
Thanks for watching Everyone! *So where do you live and what do you put on your Chicken Shawarma?*
*Full recipe in the description box.*
Orleans Ontario, I put the following on my Shawarma:
Garlic Sauce
Hummus
Chicken
Pickled turnip
Pickles
Lettuce
Onions with parsley
Hot peppers
Recently I've added Pita Chips for an added crunch
Omaha, Ne. Never had shawarma but I am now very interested. Love your videos. I'm definitely going to at the least venture out to a local restaurant that serves shawarma and try it.
Israel.
I eat Shawarma with hummus, matbucha (a North African condiment of coocked tomatoes, a little bit of red chillies and tons of garlic), picked cucumbers, and sumac'ed onions. Absolutely delicious!!
In Israel we also add a thick layer of lamb fat between the meat and the onion. Adds TONS of flavor
I'm in East York and my go to's are Sultan and Viva. Toronto has such an abundance of great shwarma options that its really hard to go wrong
New to me. No place here to get that kind of food.
You should look up toum sauce. It's a garlic aioli with whole garlic cloves, salt, lemon juice and neutral oil. It's amazing on shawarma
Toum is like 50% of the reason I love shawarma so much.
You've got my vote. Delicious. Although I haven't tried his hot sauce recipe, yet.
Toum means garlic in Arabic btw. Garlic sauce :)
@@enrichment9899 I didn't know that. I fell in love with it long ago. We buy it at a Lebanese store called Marche Adonis in Ottawa.
I was going to say that. Chicken shawarma is all about the toum. They used tarator sauce instead which I usually see on beef shawarma.
I never thought of using parchment paper on a grill/sandwich press! Genius!
I really love that beer-tisserie! I grabbed a chicken shwarma wrap from a cart when I was in New York City and asked for the hot sauce. I politely declined the drink and instantly regretted it. It was so good though. I would gladly pay $6.95 for one of those. Thanks for sharing, Glen and Julie!
Having never had shawarma before, I didn’t know what to expect. It looks fantastic! Like Julie says, I’m in!
As the Representative for the State of Palestine I’ve met with the Representatives of Jordan,Egypt,Iraq,Arabia and Syria.
The Council unilaterally decides that this is quality
I've never really wanted to try shawarma until now. This looks absolutely delicious.
Not even after New York got destroyed?
@@hoilst I understood this reference.
I could use some help with it.
@@deletesoon70first avengers movie, they all go eat shawarma
man, meat vertically roasted and turned into some form of taco is amazingly tasty and so many cultures have their own version
Great recipe to enjoy chicken
Just wow! That's impressive.
Fantabulous!
Always relaxing watching your videos :)
Really like them! Greetings from Germany!
I live on an island in the Pacific Northwest. Only reachable by ferry, boat, small plane. No guy on any corner sells these! So, thank you for the recipe! [Population: 5,000] One grocery store, has hummus, tahini. Love watching you guys and hearing about your travels.
One of the few things I miss living in Western Newfound is the diversity of ready made foods "around the corner". The things I like way out way the things I miss.
That looks fantastic.
Great recipe.
This shawarma has been a long time coming. Can't say that very often.
Love the honesty
That looks so good!
Love the conclusion! Sometimes no matter how tasty and fun it is to make it you just can’t beat the guy who’s made it professionally his whole life.
Exactly how I feel whenever I’ve made pho broth. It’s great, but just can’t quite replicate that depth of flavor from the mom and pop restaurant down the street.
thanks always trying to opening myself up to things like this .
Been waiting for this a long time, glad to see the Shawerma looks great! There's a few things I would recommend doing next time around: *First* , shave the sides of your raw Shawarma spit before cooking it, straight sides really helps with even cooking, but also helps with cutting it nice and thin, you want slivers of meat not chunks. *Second* , make a Garlic or Toum sauce, it's just an emulsion of raw garlic and oil that really makes the perfect sauce for Shawarma. *Third* , macerate some onions and add some sumac to them, they make a great salad for the shawarma sandwiches. *Fourth* Place an onion or other large vegetable below the bottom layer of the Shawarma so it isn't sitting in a puddle of liquid.
I agree and you can place the sliced pre shaved chicken in between the full pieces.
OP spittin facts 💯
To everyone watching this, make sure you get plain yogurt, not vanilla. I made this mistake once and it completely threw off the flavor of my tzatziki... :p
But there's no yogourt in this recipe. It's shawarma not souvlaki
@@happyluckygolden first ingredient, two cups!
@@asilverfoxintasmania9940 Oh, the marinade? I guess I got thrown off by the mention of tzatziki. My bad, then
Also make sure its Greek plain yogurt
Plain Whole milk Greek yogurt is my personal preference for eating and cooking.
Fage brand has an excellent strained 5% plain Greek yogurt. Not very sour, so you can add sweet or savory ingredients. Excellent probiotic, source of protein, it's thick (a little goes a long way), neutral in flavor, and the little bit of fat helps to balance blood sugar.
I see you undertaking very great and interesting projects!
amazing
May you be blessed with a million views. Great job, sir!
thank you for the recipe
8:17 Glen is already proud of himself ;) lol
Nice, Shawarmas are pretty much my only positive memories of my gulf deployments and they are totally not available up here where I am, appreciate seeing how to make my own. Thank you.
👍 Sehr gut und schön, danke!
Yogurt, olive oil, and lemon juice - this recipe is going to be fantastic!
Also, Glen is 100% right about old-fashioned reamers getting more juice.
man loooooks delicious, so much value in this vid
I've been waiting on this video for days
Shawarma is definitely in my top 5 foods. Looks great! Thought I usually prefer the plate rather than the wrap.
Truely enjoyable, could ALMOST taste it!
You put so much work into preparing the condiments, stacking & grilling that at the end I just had one question. What happened to the little onion piece that you said you would use later after grating?
Jules is the smile and positivity we've needed this year.
She low key seemed to be knocking it, I thought.
Brad Leone coming in clutch with the sumac
Looks really great!!!! Haven't ever had the opportunity to have this, but I would!!! Great video, thanks for sharing with us!!! and,,, you're lucky you've got the guy on the corner to get this!!! :}
Thank you! We really don't have good Lebanese food where I live so this will help me make it at home! Another great recipe so I can convince the husband to make a beer keg cooker! We have the beer keg!
Orleans ON, I often get the chicken shawarma (sometimes beef) with hummus, garlic sauce, pickled turnips, tabbouleh, and onions. Then grilled of course. I love the extra crispy chicken bits, always happy when they throw some in there!
I live in ni I've never heard of this it looks delicious 😋
You guys are awesome. Me living in Toronto I can fully relate thanks for bringing up so many memories 😍😍❤❤❤
Adonis at Warden/Eglinton has a pita factory inside. They also have pre-made Toum, the white garlic sauce Lebanese shawarma shops use.
Great videos!
Something I do that works when I have pitas that are a bit stale... I’ll quickly wet down one side and put it on a pan and cover to steam through. Great job, just finished dinner and now hungry all over again.
Very nice Glen. Appreciate the pointers and I actually have sumac on hand. I also appreciate the correct spelling of of Glen.
I’m with you on the lemon squeezers. The popular ones definitely don’t juice it as well as a reamer does.
Hello Glen, you are an inspiration. Looking forward for your KFC final episode.. 👍
KFC update when?
Glen is that homie!
That chicken looked killer
I love the use of a Mathellini and a Gobo to hold the skewer.
I’ve got one of the lemon squishers too. Always seemed to me that there was lots of juice left so I actually did use one of my reamers (mine are glass) and surprisingly, there wasn’t much the squisher left behind. For the most part the squishers feel like they could break any time and I have the good one from Lee Valley.
Ali Baba’s at Dundas and Roncesvalles! It’s the best in the city, as far as I’m concerned. Order it crispy, and they leave it on the grill extra long till its, well...crispy. And extra hot sauce, always!! Great video guys! Love that beer keg spit!!
I'd love to see a video of you making the pickled turnip if you ever get bored enough lol
Very interesting variation on the shawerma. I've personally never seen this combination of rice, pickled turnips, tahina sauce and tabooleh but it sounds about right what I've heard about shawerma in the west with all the different greens added. This is all obviously down to personal preference. Being between Saudi and the UAE, I can definitely note quite a bit of minimalism when it comes to producing the sandwich. saj bread has been more commonly used, perhaps because it holds better than lebanese bread. In my personal opinion, saj bread tastes far better. Other additions in the sandwich would include fries, chicken, garlic sauce and/or mayo. Greens aren't often part of the final product but maybe you could try your hand at this, especially with saj bread cuz it really makes a difference, at least for myself.
I had never heard of saj bread before. It looks interesting. Thanks for the comment.
In Toronto, it's a late night must have. All about the complex flavors brought by hummus, tabbouleh, tahini, pickled radish... fresh and refreshing. Here in Tokyo, shawarma is all the rage now, and it's all about the meat. Quite fatty and umami, it's also good but totally different. Interesting how each culture imports a dish and makes it their own :)
Hey Glen! When using a citrus squeeze, you can get a lot more juice out of the lemon by positioning the fruit cut-side down. This will invert the lemon when you squeeze the press and release almost all of the juice.
We have one of those juicer/squeezer things for limes, works a treat. But for limes, and we have a lime tree in our back yard, we use the glass (yes, glass!) juicer for lemons. I think the rind on a lemon is just too thick for the squeezer to work the best.
The garlic sauce is the best part!
I really miss shawarma. When I lived in the middle east, I would get them for dinner frequently. The chicken was ok, but my favorite by far was the meat shawarmas. Never saw them put hummus, rice, hot sauce, or salad on them though.
Chicken Shawarma is definitely varied depending on the country. I've had at least 10 different styles and the nice thing is... they are all delicious...
Looks so good, how do I make it in an oven?
I want that grilled onion. And where is the garlic sauce? That stuff is awesome too!
YES! S H A W A R M A!!!
Theres a lot of sumac right here in Ontario too.
is it produced from poison sumac plant? I've never heard of it as a spice
I grew up in the Middle East (but now live in Toronto, hi Glen!). Chicken shawrma in the Middle East means French fries, lots of garlic sauce, and sometimes pickles. Lettuce on any shawarma is a biiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiig no-no!!!
Also, garlic sauce >>>> tzatziki fite me everyone
G'day Glen. You should toss the lemons or limes into the microwave for 30 secs. It literally releases every drop and it's super easy.
👍👍👍👍
YUM. Save and freeze the chicken skin too for the broth. It's full of collagen.
Fuck that looks amazing. I always hit up the local Lebanese coptic church's booth at local festivals for this.
I've never seen sumac used as a spice, but my Grandmother used to make Indian lemonade with it
If you want nice fresh pitas, you need to check out an Adonis store. I go to the one located in Scarborough at Warden/Eglinton but I think they have a couple other locations in Toronto. They make their pitas on site daily and are absolutely amazing.
They came to Ottawa fairly recently and I love them.
How did you grate that onion without a single tear?
Sometime, try adding the spices to warmed oil first, keeping it heated until the oil darkens ... then mixing it into the yoghurt. Also, the flavors drawn into oil differ from those extracted into the water in yoghurt.
Someone know if he has uploaded the recipe for the yellow rice used today?
What is the story on the vertical bbq? I have looked for a commercial built unit for some time as well as thought about different ways to build one. Yours looks home built. Any video of cooker build or other videos where you cook in it?
Several links of us cooking on it and making it in the description box.
I just ate my breakfast, and that marinade flavoring looks so good that it makes me HUNGRY.
Do you use store bought pickled turnips? Or do you make your own? I’ve tried to make them a few times but they don’t have that certain shwarma pickled turnip flavour.
Would love to see a recipe if you have one!
I second that.
I’d love to see pickled turnips too. Before watching this, I’ve never even heard of pickled turnips.
I've never had a shawarma type turnip, but i pickle my own just with salt. They're really good on cheese crackers 😁
Chris Galpin: do you mean just put pickling salt on the cut up turnip and letting it sit. In the fridge, I presume. How is the turnip cut? - dices or like fries?
@@amieinnovascotia8490! I cut it into circles, or half circles if it's a big turnip. Then yeah, just put it in a jar with the salt. Not in the fridge though, it pickles best at room temperature. Then you can put it in the fridge. A brine can work better than just salt though. I forget how much salt is required something like a tbsp in a cup of water 🙂
Glen, being from TO, how does this recipe compare to Monfort Chicken? I have had shawarma all over, but Monfort was my favourite.
At home your chicken shawarma would just be cooked flat on the grill next to the bread dough. They usually get done at about the same time because the chicken is thin. If you don't have pita dough you can always use pizza dough and you guys probably have balls of pizza dough in your freezer at all times. We don't open up the bread we just lay the chicken right on it along with wine preserved olives if we can get them if not not a big loss some tzatziki sauce which is yogurt garlic parsley lemon shredded cucumber and that's about it for us.
Debie Baugher oooh yes preserved olives...nice touch
what type of charcoal briquettes?
Oh, I forgot to mention I'm in southern California. And when I have shawarma I usually have it plated with rice salad on the side
I’ve only had it once. I’m near Halifax and it was served on a plate with plain rice and a few other easily forgotten items. It wasn’t a meal I’ve been in a hurry to repeat. I would look forward to trying it again if it was Glen’s version. But of course, Glen’s using side ingredients that he’s made himself so they would definitely be far superior to what’s served in a restaurant.
Never heard of shawarma until you mentioned it.
I'm interested in your doner kebab recipe that you mentioned in the video. Could you link me to the video if you have one?
Brissy ruclips.net/video/VrGYnGY_kWc/видео.html&feature=share
this is very different than what i see in Edmonton.it is basically a chicken donair and is prepared like one.
I live in Toronto as well. What is your favorite shawarma shop?
That UK/India connection extends all the way to Canada.
Shawarma is Middle-Eastern
$6.95? You guys are getting a deal, in Calgary it'll cost you ten bucks easy.
Might go for a shawarma later. Great stuff.
I tend to ream my lemons with the handle of my wooden spoons, they are flat (1"X 3/16"). Seems to work well over a small strainer for seeds. I have no room for a juicer, lol.
hey Glen, how much are the chicken thighs over there ? Here in Brisbane they are about $10 kg (AUD).
Glen... I know this may be completely crazy, but I wonder about making that marinade and putting that and some chicken in my crock pot and letting it cook all day. Any thoughts?
All day in that much acid would probably turn the chicken to mush - cut waaaaaaaay back on the lemon and it might work?
Shawarma is similar to Pho soup for me. Delicious, not too hard to do, but not worth it compared to what I can buy at a restaurant for cheap. It just doesn't translate to time well spent. We have so many amazing places in Calgary that I couldn't even come close to reproducing what I can buy.
What flavour and aroma does sumac have? I've never encountered it as a spice.
Kinda lemony acidic - or at least the sumac growing at the end of our street tastes like that.
I like the packs of Lebanese shawarma spices with loads of MSG - that's what you're missing.
squezy juicers, i have found, work much better when you stack the partially juiced fruit.
If we don't have a fancy beer bbq would this work cooking it in a pan or oven?
Definitely - stick a skewer in an onion and then stack the chicken on the skewer. Stick it on a pan and into the oven.
@@GlenAndFriendsCooking Awesome!
One of my favorite memories of Rijad was the shawarma guys yelling from their fire pits. Scary but great for a 5 year old.
You can definitly cook this on a skewer. When you do that, it's called shish taouk
Try half a large onion as the first thing on the spit, so the bottom meat sits above the juice.
WOW!!!!! Where did you find that bionic onion!!!??!!! 🤯
The chicken looks absolutely amazing but for me I dont think I would put any more than some greens with it in a wrap, seems like all the effort of packing flavour into the chicken would get a bit lost in the mush of all the added things. But thats just personal preference
grant1133 shawarma with tabbouleh is a match made in heaven though
I'd do what you did but hold the chicken and add beef and lamb. 😋
😁✌🖖👌👍 😎
I think it's so funny how your wife always shows up to eat 🙂. Does she get to do the dishes since you cooked?
In their early videos she was preparing the recipes also look back 8 to ten years Bubba.