Dam that looks good. I traveled the Middle East for over 24 years as a Military contractor and had my share of great Shawarmas. Yours looks very good. Very nicely done. I love tabouli and toum as well.
7:15 or you can simply chop meat in small parts and fry in a pan. You can find it done this way in a lot of Lebanese or Turkish restaurants, so is also original.
I really love that you always show so many options and substitutions, especially the sheet pan, bakers rack, onion, and wooden skewer. You make things so doable for the common cook. Thank you. By the way, pronunciations are kinda ridiculous, everyone pronounces things differently, but I think it’s good to try to do all things as right as possible. Thanks again, God bless.
Well Billy, after our little conversation about tahini, I thought I’d give this a go, I have the upright gas grill, but it’s no good in the UK winter ATM, so I ordered the pan with a skewer and I thought I’d give this a go, I’m not sure it’s very authentic because we have some top notch Lebanese shawarma joints nearby, but the taste of your marinade was epic, and I’ll be doing it again, obviously with tahini, but bravo chef.
The easiest way is to follow this recipe with the marinade/spice mix etc but just slice up the chicken and put on metal skewers and broil/grill the skewers. It is fantastic. I have made the with the onion and the full meat pile, while good it just looks a very long time to cook (like 2 or more hours).
love shawarma, and love your videos! so glad I stumbled upon them. subscribing!! also, just a quite note to let you know that when using a citrus squeezer, you place the cut side of the fruit down towards the bowl - seems counterproductive, I know, but it works much better. hope you give it a try,.
You're using your lemon-juicer incorrectly! Turn the citrus flesh-side down. Squeeze hard, so that every bit of juice is extracted, and you end up with the peel cup turned inside-out. It's weird to me no-one told you this. Watch any Mexican food channel and you'll see it used correctly. (I mean, whatever. You still got juice, right? But.. it'd be like using scissors with the other hand. They sort of still work.) This dish looked fabulous. I can't wait to try your version.
i love how at the close-out, u always talk about the communal aspect of cooking and food. however, for all those recipes, i'm too busy stuffing my face to domestically interact with anyone lol
Watching this made me fancy some shawarma. So I looked up the menu at a Lebanese restaurant and found out that they're selling shawarma wraps at $26 a piece. 😱
Looks fantastic and will definitely try. BUT you squeezed the juice wrongly. The lemon goes in face down opposite the curve. Counter-intuitive, as one would expect to have the curves match. But that is not the most effective way.
No, I didn’t, you get way more juice doing it like this. I can promise you working in restaurants for 15 years. I’ve tried every way possible and the way that I do it it extracts the most juice.
That onion and skewer hack is brilliant!
When you use that bowl style juicer, place the cut side of the citrus down. That way you not only juice, you invert the peel to get the zest.
Trust me I’ve experimented with this ad nauseam through my restaurant days, and the way I did It extracts way more juice
Dam that looks good. I traveled the Middle East for over 24 years as a Military contractor and had my share of great Shawarmas. Yours looks very good. Very nicely done. I love tabouli and toum as well.
Wow, I've just run through half a dozen of your recipes - and I'm completely hooked! Tu signore, sei un genio culinario!
Many thanks!
I love the alternate tools. Well done video my friend
I've tried Shawarma many times. This is the best method, because of homage to history and fundamentals!
7:15 or you can simply chop meat in small parts and fry in a pan. You can find it done this way in a lot of Lebanese or Turkish restaurants, so is also original.
Which way tastes better?
@@majestic6303 it's very good anyway 🤗 if I think twice - slightly better on skew
The skewers are best, but not everyone has them.
I love chicken shawarma! It’s one dish I can never get tired of.
I really love that you always show so many options and substitutions, especially the sheet pan, bakers rack, onion, and wooden skewer. You make things so doable for the common cook. Thank you. By the way, pronunciations are kinda ridiculous, everyone pronounces things differently, but I think it’s good to try to do all things as right as possible. Thanks again, God bless.
Well Billy, after our little conversation about tahini, I thought I’d give this a go, I have the upright gas grill, but it’s no good in the UK winter ATM, so I ordered the pan with a skewer and I thought I’d give this a go, I’m not sure it’s very authentic because we have some top notch Lebanese shawarma joints nearby, but the taste of your marinade was epic, and I’ll be doing it again, obviously with tahini, but bravo chef.
Thank you so much for sharing this recipe!❤and I love ❤🎉learning new recipes!!!!❤🎉🎉🎉
The easiest way is to follow this recipe with the marinade/spice mix etc but just slice up the chicken and put on metal skewers and broil/grill the skewers. It is fantastic. I have made the with the onion and the full meat pile, while good it just looks a very long time to cook (like 2 or more hours).
You down it this time. MY great chef. From a humble chicken ,you made the testy dish.
Wow! I love chicken or beef shawarma, wonderful recipe ❤
Hope no one stopped watching when they saw the specialty metal vertical skewer, excited to try the onion baking sheet hack!
love shawarma, and love your videos! so glad I stumbled upon them. subscribing!! also, just a quite note to let you know that when using a citrus squeezer, you place the cut side of the fruit down towards the bowl - seems counterproductive, I know, but it works much better. hope you give it a try,.
You're using your lemon-juicer incorrectly! Turn the citrus flesh-side down. Squeeze hard, so that every bit of juice is extracted, and you end up with the peel cup turned inside-out.
It's weird to me no-one told you this. Watch any Mexican food channel and you'll see it used correctly. (I mean, whatever. You still got juice, right? But.. it'd be like using scissors with the other hand. They sort of still work.)
This dish looked fabulous. I can't wait to try your version.
Yes. So much yes.
My favorite!!
Thanks for the useful cooking workaround!
The first time, being the first viewer, commenter, and thumbs-upper! Great video.
❤ I like the first method
Yummy 😋 I want to make this
Now that looks Super Delicious 😋😋😋😋
💙💙💙💙
Looks fantastic, only thing missing is some tahini sauce and pickled chillis
While it is a traditional accommodation, I’m not a fan of tahini sauce on it, but I do O.D. on Toum.
This looks delicious!
Hey, Chef - just a little tip, you're using the citrus juicer backwards. Put the lime half in the other way.
Yeah I noticed as well.
U can do it either way 😂
Haha and I thought I have been using it wrong all this while!!
😂😂😂😅😅
The way you were talking with your hands next to that skewer had me worried for you. lol. Great video as usual.
Haha. My Italian takes over sometimes. Didn’t even notice I was that close, sheesh.
Probably looks closer to us on camera but I was worried for you. lol@@ChefBillyParisi
i love how at the close-out, u always talk about the communal aspect of cooking and food. however, for all those recipes, i'm too busy stuffing my face to domestically interact with anyone lol
Beautiful 🤗🤗🤗♥️✌️🕊️🕺💃🕺💃🕺💃😎👍 looks like Indian masala 😍🙏
Thanks for this! Could this work on a horizontal rotisserie on a charcoal grill? Or is there something special about the vertical rotisserie?
loved it
Aloha. Looks awesome, thanks for the ghetto version with the skewers. Did you pre soak in water prior?
Why do you cook such amazing food? LOL
Shawerma is also famous in Jordan and other arabic countries
Correct, as I state in the written post on my site :-)
Looks great love Israeli Shana is the best 👍🇮🇱
9:27 It’s Arabic salad.
Funny how #Israel is trying to steel this one too…
Looks delicious, but still waiting on the easy part, ha ha .
Watching this made me fancy some shawarma. So I looked up the menu at a Lebanese restaurant and found out that they're selling shawarma wraps at $26 a piece. 😱
Looks fantastic and will definitely try. BUT you squeezed the juice wrongly. The lemon goes in face down opposite the curve. Counter-intuitive, as one would expect to have the curves match. But that is not the most effective way.
No, I didn’t, you get way more juice doing it like this. I can promise you working in restaurants for 15 years. I’ve tried every way possible and the way that I do it it extracts the most juice.
Great looking recipe but that is the backwards way to use that juicer! 😂
I disagree. Gets way more juice out.
@@ChefBillyParisi I'm with you on this one.
@@metaxaanabeer as you can see in the video, certainly gets more juice shooting up the sides!
10:15 add some french fries, will take it from a 9 to an 11. Not too many, don't substitute meat with fries, don't be cheap 😂😂😂
I like fries on the side to dip in the toum!
@@ChefBillyParisi yeah, good ideea
8:26 it's Jabba the Hutt
😂😂
Cringe listening muricans cook Mediterranean food