Finally..I’m the first like. Your meals change my life and I have now bought kitchen appliances and utensils that I didn’t know existed. Thank you Sonny.
I used to work in a shawarma place for a few years. Ive been using a similar marinade for a long time now and I always get compliments when people taste my chicken. When I saw the title I wondered if he has tried it. 😅
my basil plant has finally gotten big enough to harvest leaves to make the Garlic Basil marinade! I've already got the chicken marinating, I'm so excited to try it tonight!
I have that mortar and pestle and it is great, and you are right, more flavor when you smash the ingredients. Thanks for these terrific marinades! I’d love for you to do one on finishing sauces too.
Yeah it seems to release more oils and crush the ingredients better, especially with garlic. I always just mash a clove or two well right in my spaghetti plate with a fork, some salt, and a bit of oil. Rub it around and put some in your sauce right before it's ready and you'll get some nice residual flavour hits as you reach the bottom of the bowl. Seems to mellow out the bitterness and bite a bit more if you really grind it up.
@@cpmc5400 not that one, the larger rougher textured light gray one he uses with the pig face on it is a mocaljete. I actually have that one too, which is funny. He uses that one on the video using the blade tenderizing device.
Sonny is seriously the best internet chef out there. He's got it all. The skills, the knowledge, the experience and the humour and character. 10/10. Faultless.
Thank you Sonny!!! Love the show, and thank you so much for the inspiring little things like this that enable us in our cooking journey! Love the technique and tips style videos.
Thanks for acknowledging that it's ok to not be ok, especially on days like today for me. To hear that even successful people like yourself gets treatment makes me feel better especially when I get to watch your incredible videos. Thanks Sonny and Marcus for bringing a smile to my dial even on my darkest days.
Thank you Sonny for all the videos and content you have been sharing with us over the past years! Your video are the best, and we can tell that you are genuinely a good person! Thank you for that ❤️
Hee Ros = gyro lol (roll the R a little). BBQ'd thighs the other night just like that. Had to sub in lactose-free sour cream & added more curry spices after marinade. basmati rice w/ bay leaf, black pepper and saffron. Fleu de sel finisher
Recently my favourite way to make chicken breast: slice in thin slices, mix in the best quality: paprika, garlic powder, onion powder, salt, msg, tbsp corn starch, tbsp olive oil. mix it all and sear at high heat, flipping once. crispy outside, juicy inside, flavor-nuke
As a loyal subscriber who has recreated many of your (and now Mine Too!) genuinely outstanding recipes, I officially nominate myself to be your very first ever Subscriber Chef Assistant and Nom Noms Taster video series! :)
Thank you brother for speaking about mental health/counseling, I’m in need of help myself and I appreciate this VERY MUCH!! Thank you for having the stones to bring this almost taboo subject, especially for men. 👏👏👏
Great Video. Might try those soon. As much as i would Love to use a mortar and pestle im scared of doing so since ive already killed my Last one. Guess i cleaned IT the wrong way. Could you please maybe Show us how to clean those? Love your Work! Keep it Up!
We in the UK know it as doner which is pronounced donner. I have only ever heard it referenced as gyro when I visited Greece. Shawarma is an Arabic word meaning 'turning'. Doner is a Turkish word meaning 'turn around' and Gyro is Greek for 'circle. Whatever you call it, it is frigging awesome
50/50 olive oil/lemon juice Lots of crushed garlic Salt Pepper Unreasonable amount of oregano Squeeze lemon over when done. Amazing for chicken or lamb. Lamb shoulder chops on the smoker like this is like tenderloin. Enjoy.
I think your mortar and pestle (first one used) might actually be a molcajete- that coarse texture on that dish is a bit of a flag for that. Think there's a way to prepare them to fill in those holes w/ rice (i believe lol)
Thank you so much Sonny!! I absolutely love your content and seeing you advocate for mental health with your sponsor made me love your stuff even more, you the man!!!!
I work for a Greek company so I've spent a *lot* of time listening to Greek and in Greece. Pronounce it like Hero but with a Y. Yiro. Almost the G is silent. Year-oh but quick. If you want to get real fancy do a half-roll on the R, where you kind of flick your tongue as if you are making a D but still go into a "roh" sound.
if you introduced acid you can get away with shorter marinade times. IE, lemon juice, Lime juice or vinegar but if you do this i would NOT do it for more than 6hrs because acid makes things weird after too longer but it does penetrate faster with it.
OK, I have a question about the garlic basil marinade. I made that one recently per recipe and marinated breasts 24 hrs, and it seems like the chicken still needed salt / seasoning. Are you supposed to season them separately in addition to the marinade? I still think brining chicken breast is the best ... perhaps you could brine it, then do this marinade?
That pic of the carne asada tacos, who took that? That pic belongs in the MoMA! That's one of the most beautiful food-centric photos I've seen in my life! Well done!
Have you tried the red fajita marinade at La Michiocana in Austin? You can't buy the marinade by itself but can buy the meat. Beef fajitas are the way to go. I wish I knew how to make it. It is the best fajita marinade on the planet. Plz try
¼ cup vegetable oil ¼ cup white vinegar ¼ cup English sauce (Worcestershire sauce) ¼ cup of water 2 tablespoons lemon juice ½ teaspoon ground pepper ¼ teaspoon garlic powder
@thatdudecancook - I don't think the Mortar and Pestle links, link to the set you actually have. Your bowl looks bigger than 5.5" in the shots staring straight down at it. I need to buy the exact one you have!!!!
If it’s Greek / Turkish pronunciation say Gyro like this: Yee-Dough (try to roll the dough sound like an R in Spanish but it’s quick) YEE-roll r/d combo - OH
If lactose malabsorber (lose lactase enzyme w age and prob most common overall) yogurt is pretty low in lactose as the cultures break the db sugar down like lactase does. If you r super sensitive, you can take lactaid tabs spread out during lactose containing foods. 2-6 tablets is not unusual. If you are casein allergic- doesn’t work and u need to avoid all cow protein products. If u aren’t sure which u have, ask a knowledgeable gastroenterologist that has breath test for lactose malabsorption, blood test for casein is easy
you can use a mix of pineapple juice and coconut milk pineapple will break down the proteins making the meat softer and the coconut will make it creamy like the yogurt would, it wont be the same but it's a good approximation
Sonny, the link for the mortar and pestle seems different than the one you use on camera. Are you changing or would you use the same molcajete style again if you were to purchase again? Thanks
Of course using a mortar and pestle makes spices/ food tastes best, unlike food processors and electric grinders, your ingredients aren’t being coked prematurely or pulverized completely (minimizing the chances of the flavors staying fresher or effective in a dish)!
Ginger is a great tenderizer. Soy sauce, water, sesame oil, brown sugar and microplaned garlic and ginger makes a great marinade and really breaks down meat. Will definitely give these other a rip
If you ditched the water, I might think about taking you seriously. I adore everything else but that water has to go in a marinade. Brine, perhaps. A marinade, definitely not😮
@@obtuseangler768 well if you tried it you would understand before talking crap. I felt the same way until I read the recipe. The soy sauce is far too strong because the ginger permeates the entire meat. If you soak soy sauce all the way through meat you taste nothing but soy sauce. That just isn't good cooking. You have to take into account that the ginger is microplaned along with the garlic and it's just enough water to make a slurry out of those two and enough to dissolve the brown sugar. Then you figure it to taste. And don't ever ever use low sodium soy sauce. Shit is garbage. Science would tell you that soy sauce is very permeated with salt and it is too far to the saturation point for it to dissolve sugar as well, especially brown sugar. So water is added to make everything combined properly and you do it to your taste past that point. You also don't want it to taste like a bag of ginger brown sugar. I don't add very much. So there is taste as well as science behind it. I tried it without the water, barely any of the sugar dissolved, completely tasted like soy sauce and salt and the spices didn't have enough slurry to make an actual marinade. Another note is that a ribeye in there for an hour wouldn't even hold together on the grill. It's that powerful If you use several clothes of garlic and about two good inches of ginger. It's a marinade, not a seasoning you slap on and then throw on the grill.. It was plain awful with very little water. If you ever used any of these ingredients in cooking then you might have a clue about what you're talking about before you open your mouth. Starting to wonder whether you cook it all talking like that. Give it a try and make it to your taste and you understand what I'm talking about before you scoff arrogantly. It's meant to be an aqueous marinade , not a paste like the ones in this video. This was all based off of four or five recipes I read, not just me going Willy nilly. There were tens of recipes with 4.7 to 5 star ratings like this so don't act like I'm full of shit.
@@obtuseangler768 water is fine ,this guy knows what he's talking about, it's probably no more then an ounce or two to offset the soy sauce edit: i posted before i saw the wall of text
What is this 'chipotle in adobo'? I constantly here this ingredient in American recipe videos but have no idea what it is, what brands are available and where to find it! Thanks in advance for those of us from outside Americaland
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
All the recipes are located in the description, have fun, and HAPPY COOKING to you all!!
If you ever need a taster I'm your guy
@@mikehoncho2949 He already has one.
That chicken schwarma marinade is scary close to tandoor chicken marinade. Maybe even the same thing?
Shrimp sound exactly how I imagined they would
Gyros is pronounced 'Geaross' 😉
Finally..I’m the first like. Your meals change my life and I have now bought kitchen appliances and utensils that I didn’t know existed. Thank you Sonny.
Life is a never-ending series of mysterious events and random utensils
@@thatdudecancookThank you for your videos, creaitvity and energy you give off man.
So you're an admitted kitchen-gadget-fuckboy, hey...🤓
Yeah but do you have a refrigerator punching bag?
Must be a democrat do you need a participation trophy
I used the shawarma marinade on chicken thighs that I put over saffron rice and topped with homemade curry. It was unbelievable.
Good thing you used thighs, they’re the only acceptable kind of chicken for shawarma IMO
@@Sniperboy5551or in general lol
I used to work in a shawarma place for a few years. Ive been using a similar marinade for a long time now and I always get compliments when people taste my chicken. When I saw the title I wondered if he has tried it. 😅
@@Sniperboy5551I used to use 50% thighs, 50% breast with layers of skin. It works great on a vertical shawarma grill.
@@Jiggy609Absolutely agree. I couldn’t find chicken breast at my local so opted for the chicken thighs and never went back
my basil plant has finally gotten big enough to harvest leaves to make the Garlic Basil marinade! I've already got the chicken marinating, I'm so excited to try it tonight!
I have that mortar and pestle and it is great, and you are right, more flavor when you smash the ingredients. Thanks for these terrific marinades! I’d love for you to do one on finishing sauces too.
Yeah it seems to release more oils and crush the ingredients better, especially with garlic. I always just mash a clove or two well right in my spaghetti plate with a fork, some salt, and a bit of oil. Rub it around and put some in your sauce right before it's ready and you'll get some nice residual flavour hits as you reach the bottom of the bowl. Seems to mellow out the bitterness and bite a bit more if you really grind it up.
I think it's a molcajete
@@cpmc5400 not that one, the larger rougher textured light gray one he uses with the pig face on it is a mocaljete. I actually have that one too, which is funny. He uses that one on the video using the blade tenderizing device.
My recent favorite for chicken is garlic, fresh rosemary, and lemon zest.
Sonny is seriously the best internet chef out there.
He's got it all.
The skills, the knowledge, the experience and the humour and character.
10/10. Faultless.
He doesn't have a wangjangler though
And not cringe loke mosy
Thank you Sonny!!! Love the show, and thank you so much for the inspiring little things like this that enable us in our cooking journey! Love the technique and tips style videos.
Can confirm that last marinade is AMAZING! Yet to try to other 2-
mans this dude can COOK! thanks for the marinades brother. have a great day every one 👌😊❤
I keep on saying it… I first saw you with 1k subscribers and now over 1 million. Keep it up and lets go!
This has quickly become my favorite cooking channel on RUclips.
*Maybe favorite channel period.*
The basil garlic marinade has been one of my favorites since I discovered it from you!
god i swear sonny is transforming into agent 47 the more bald he gets
😂😂😂
Sup dude, the Peri-Peri chicken marinade you made before has been my go-to for chicken. Absolutely the most flavorful chicken I've ever had!
Thanks for acknowledging that it's ok to not be ok, especially on days like today for me. To hear that even successful people like yourself gets treatment makes me feel better especially when I get to watch your incredible videos. Thanks Sonny and Marcus for bringing a smile to my dial even on my darkest days.
in fact 2nd marinade is reason why I started to watch your channel. my friend did it at barbecue and told me :)
i wish u had a podcast i would binge that rn while i study
That chicken shwarma marinade (I've been using a similar one for a while) is an absolute game changer. You can use that chicken in so many places.
It's a great blend. Surprised he doesn't add micro-planed ginger though
your videos make me immediately go to the supermarket to pick up all these ingredients asap
Thank you Sonny for all the videos and content you have been sharing with us over the past years! Your video are the best, and we can tell that you are genuinely a good person! Thank you for that ❤️
Picture Weird Al singing to his sandwich: "Did you ever know you're my gyro! You're everything I'd like to eat."
This made me chuckle ❤
😂😂😂 clever!
Hee Ros = gyro lol (roll the R a little). BBQ'd thighs the other night just like that. Had to sub in lactose-free sour cream & added more curry spices after marinade. basmati rice w/ bay leaf, black pepper and saffron. Fleu de sel finisher
Recently my favourite way to make chicken breast: slice in thin slices, mix in the best quality: paprika, garlic powder, onion powder, salt, msg, tbsp corn starch, tbsp olive oil. mix it all and sear at high heat, flipping once. crispy outside, juicy inside, flavor-nuke
corn starch is a good idea if you want to do fried chicken/Schnitzel style
As a loyal subscriber who has recreated many of your (and now Mine Too!) genuinely outstanding recipes, I officially nominate myself to be your very first ever Subscriber Chef Assistant and Nom Noms Taster video series! :)
😂😂😂
Thank you brother for speaking about mental health/counseling, I’m in need of help myself and I appreciate this VERY MUCH!! Thank you for having the stones to bring this almost taboo subject, especially for men. 👏👏👏
Betterhelp is a predatory scam that sells your information
Great Video. Might try those soon. As much as i would Love to use a mortar and pestle im scared of doing so since ive already killed my Last one. Guess i cleaned IT the wrong way. Could you please maybe Show us how to clean those?
Love your Work! Keep it Up!
We in the UK know it as doner which is pronounced donner. I have only ever heard it referenced as gyro when I visited Greece.
Shawarma is an Arabic word meaning 'turning'. Doner is a Turkish word meaning 'turn around' and Gyro is Greek for 'circle.
Whatever you call it, it is frigging awesome
Shish taouk means skewer same but different but oh so good! :) shawarma is usually what we order and it only comes one way
50/50 olive oil/lemon juice
Lots of crushed garlic
Salt
Pepper
Unreasonable amount of oregano
Squeeze lemon over when done.
Amazing for chicken or lamb. Lamb shoulder chops on the smoker like this is like tenderloin.
Enjoy.
Great marinades, tx for sharing, but I kinda miss the fridge getting beat up.
The mortar and pestle method makes for a better marinade, as it opens/destroys the cell walls better than the food processor 💪✨
Can I put these in a vacuum seater and then freeze for defrosting day of and “meal prepping”
As a Marine Biologist I can attest that is exactly what shrimp sound like! 🦐
As a shrimp, your observation is correct.
I think your mortar and pestle (first one used) might actually be a molcajete- that coarse texture on that dish is a bit of a flag for that. Think there's a way to prepare them to fill in those holes w/ rice (i believe lol)
i am becoming a better chef because of you! thank you for sharing what you know with us you rock bro! 😎
Marinating vs brining, which one results in softer chicken ? I know they overlap each other in their puported functions though.
Taste amazing!! Thank you for sharing.
Sonny you gotta do a cook book! Love your recipes
It's 95% done! should be out next week sometime
Thank you so much Sonny!! I absolutely love your content and seeing you advocate for mental health with your sponsor made me love your stuff even more, you the man!!!!
I work for a Greek company so I've spent a *lot* of time listening to Greek and in Greece.
Pronounce it like Hero but with a Y. Yiro. Almost the G is silent. Year-oh but quick. If you want to get real fancy do a half-roll on the R, where you kind of flick your tongue as if you are making a D but still go into a "roh" sound.
Teleporting Marcus is quickly becoming my new favorite bit
Was that the guy that suggested "24 hours," or was it 48?) At 1st glance i thought it was Jim Carrey lol
I've been using that garlic basil marinade on salmon for years. I layer it thick on top of the salmon and broil or grill it. No marinade time needed.
Wish you were sponsored by Better Help sooner. I've been in therapy now for a couple of months. Big help.
Thank you for the recipes. Going to write them down and use them.
We call them HEROS
I used to think you just did spastic Instagram and TikToks; which I like! But I recently found your RUclips and it’s great! Rock on brother!
It wasn't hard to explain. It's just better 👍🏾💯
Great guy ...enjoy all your videos!
Shawarma is a banger g, just marinated some chicken for 2moro's bbq
it'll give it like 16 h to sit in the marinade, I'm so excited to try it
if you introduced acid you can get away with shorter marinade times. IE, lemon juice, Lime juice or vinegar but if you do this i would NOT do it for more than 6hrs because acid makes things weird after too longer but it does penetrate faster with it.
You and Chef Jean Pierre do the best cooking videos on the internet.
i love Jean-Pierre
OK, I have a question about the garlic basil marinade. I made that one recently per recipe and marinated breasts 24 hrs, and it seems like the chicken still needed salt / seasoning. Are you supposed to season them separately in addition to the marinade? I still think brining chicken breast is the best ... perhaps you could brine it, then do this marinade?
I love that that is the sound effect you went with for the shrimp 😂
Thanks mate, this is going to help a lot.
That pic of the carne asada tacos, who took that? That pic belongs in the MoMA! That's one of the most beautiful food-centric photos I've seen in my life! Well done!
Yum! These look delicious!
Have you tried the red fajita marinade at La Michiocana in Austin? You can't buy the marinade by itself but can buy the meat. Beef fajitas are the way to go. I wish I knew how to make it. It is the best fajita marinade on the planet. Plz try
¼ cup vegetable oil
¼ cup white vinegar
¼ cup English sauce (Worcestershire sauce)
¼ cup of water
2 tablespoons lemon juice
½ teaspoon ground pepper
¼ teaspoon garlic powder
Could you put the marinade on the meat then stick the meat in the freezer for a later date? Or would that ruin the meat/marinade somehow?
thats what i do, it's faster last longer and marinates just as good if not better (longer time to marinate)
All 3 look good except those cilintro stalks. Wonder what cut of lamb you would use with the shawarma one.
the ribs of course is the best part, but you could smother the whole thing really
@thatdudecancook - I don't think the Mortar and Pestle links, link to the set you actually have. Your bowl looks bigger than 5.5" in the shots staring straight down at it. I need to buy the exact one you have!!!!
If it’s Greek / Turkish pronunciation say Gyro like this:
Yee-Dough (try to roll the dough sound like an R in Spanish but it’s quick) YEE-roll r/d combo - OH
Thank you teach
what is the reason for stems and not the leaves of the cilantro?
Did you show a different mortar and pestle than the one you used? The one you promoted was smaller than the one you used. 🤔
I would love to do the third option. For the lactose intolerant, what can you put instead of yogurt?
If lactose malabsorber (lose lactase enzyme w age and prob most common overall) yogurt is pretty low in lactose as the cultures break the db sugar down like lactase does. If you r super sensitive, you can take lactaid tabs spread out during lactose containing foods. 2-6 tablets is not unusual. If you are casein allergic- doesn’t work and u need to avoid all cow protein products.
If u aren’t sure which u have, ask a knowledgeable gastroenterologist that has breath test for lactose malabsorption, blood test for casein is easy
you can use a mix of pineapple juice and coconut milk
pineapple will break down the proteins making the meat softer and the coconut will make it creamy like the yogurt would, it wont be the same but it's a good approximation
Thanks
Yum. Love the last one the most.
Sonny, the link for the mortar and pestle seems different than the one you use on camera. Are you changing or would you use the same molcajete style again if you were to purchase again? Thanks
Awesome marinades!
Of course using a mortar and pestle makes spices/ food tastes best, unlike food processors and electric grinders, your ingredients aren’t being coked prematurely or pulverized completely (minimizing the chances of the flavors staying fresher or effective in a dish)!
@thatdudecancook where is the link to the mortar and pestle?? Pls share the knowledge I've been looking everywhere for a decent one! 😭🙏
That shawarma marinade was the bomb!
Bro brought up therapy/healing aspects of life, got even more respect for you homie💯❤️
Jesus Chris is the best therapist
Who needs therapy when you have a refrigerator in your back yard for comic stress relief?
Guyrow?
Take a regular "G" like in gasoline
Take the "ue" sound from huel
Add a "ros" like in Jim Ross
Gyros ... And repeat ... Gyros ❤
The linked mortar and pestle is granite, and the one you use looks more like a Mexican one with lava rock.
the linked one is my favorite, I use a molcajete sometimes for bigger amounts of marinade
Awesome, I have one that was a gift but it's actually enameled cast iron, and I kinda hate it. Will click on the granite one. @@thatdudecancook
You da man, awesome marinades, definitely gonna try them!
great marinades amigo... and you pronounce 'gyros' the same way the Greek dude I used to buy them from on Syros did 😁
I used to find your content annoying but lately I have been liking it more. 3rd one I'm gonna try on some lamb we processed.
He said he also added Adobo on the first marinade. Which Adobo because it various from culture to culture
@thatdudecancook you need a website where you can list ingredients and full recipes !
dose rosemary salt go off?
Cornell chicken is in my top 3.
Please send me a link to the pan you used to cook the chicken.
Resident Greek here, it's pronounced yee-roe. Love the videos!
I frikn love it bro
Pestle and mortar. Please. 🙃
I can live with it either way even tho mortar first is what im use to. Its the T that get me, its peh-sl not pest-le 😂
Love this guy!!!
I just lvl'ed up. Thx Mr. Dude 👍
Epic Marcus cameo. Super subtle.
The T is silent in mortar and pestle
Can you make larger batches of these and keep in fridge?
These are better fresh.
isn't the t silent in pestle?
somebody start a petition for that 1/1000 hold out chef
What is neutral oil-can that be olive oil?
Avocado is more neutral.
Besides a delicious NY strip, steak, I love nothing more than some delicious marinated chicken... Thanks brother 👍
Ginger is a great tenderizer. Soy sauce, water, sesame oil, brown sugar and microplaned garlic and ginger makes a great marinade and really breaks down meat. Will definitely give these other a rip
If you ditched the water, I might think about taking you seriously.
I adore everything else but that water has to go in a marinade. Brine, perhaps. A marinade, definitely not😮
@@obtuseangler768 well if you tried it you would understand before talking crap. I felt the same way until I read the recipe. The soy sauce is far too strong because the ginger permeates the entire meat. If you soak soy sauce all the way through meat you taste nothing but soy sauce. That just isn't good cooking. You have to take into account that the ginger is microplaned along with the garlic and it's just enough water to make a slurry out of those two and enough to dissolve the brown sugar. Then you figure it to taste. And don't ever ever use low sodium soy sauce. Shit is garbage. Science would tell you that soy sauce is very permeated with salt and it is too far to the saturation point for it to dissolve sugar as well, especially brown sugar. So water is added to make everything combined properly and you do it to your taste past that point. You also don't want it to taste like a bag of ginger brown sugar. I don't add very much. So there is taste as well as science behind it. I tried it without the water, barely any of the sugar dissolved, completely tasted like soy sauce and salt and the spices didn't have enough slurry to make an actual marinade. Another note is that a ribeye in there for an hour wouldn't even hold together on the grill. It's that powerful If you use several clothes of garlic and about two good inches of ginger. It's a marinade, not a seasoning you slap on and then throw on the grill.. It was plain awful with very little water. If you ever used any of these ingredients in cooking then you might have a clue about what you're talking about before you open your mouth. Starting to wonder whether you cook it all talking like that. Give it a try and make it to your taste and you understand what I'm talking about before you scoff arrogantly. It's meant to be an aqueous marinade , not a paste like the ones in this video. This was all based off of four or five recipes I read, not just me going Willy nilly. There were tens of recipes with 4.7 to 5 star ratings like this so don't act like I'm full of shit.
@@obtuseangler768 water is fine ,this guy knows what he's talking about, it's probably no more then an ounce or two to offset the soy sauce
edit: i posted before i saw the wall of text
Thanks dude
What is this 'chipotle in adobo'? I constantly here this ingredient in American recipe videos but have no idea what it is, what brands are available and where to find it! Thanks in advance for those of us from outside Americaland