I had already started pasta sauce for tonight’s dinner but making this tomorrow with a few tweaks.I’ve got two teens who are vegetarians so I’ll make sumac basmati rice for the protein swap out and pickled beets and turnips for more topping options. This def was a fridge beater for sure 😂
Greetings from the uk! Love your vids dude but one thing I noticed today.......cilantro and coriander?!? I thought you guys stateside call coriander cilantro? Also that onion tip is awesome! Gonna try it tomorrow!
I live in Japan and have very limited space so I try to have as few kitchen tools as possible. I always just use a rolling pin to flatten meat. Works perfectly.
You mentioned using the microplane on garlic, ginger, and hard cheeses, but the one I always go back to is your technique for getting all of the zest perfectly off of a lemon with them. Awesome video as always, you've inspired us to try so many amazing new meals I'm always excited when a new one comes out
Agreed! I love lemon juice and now with a microplane I can use the zest to amp up lemonades or just add a bit of flare to almost any savoury dish! And if I baked I'd do that too! All with an ingredient that would otherwise be thrown away 🤷♂️
@@jasonmanley7815 Actually Raita and Tzatziki are very similar, there are no big differences. But when you are pairing it with Greek Gyros, It is better to call it Tzatziki.
Somebody call the culinary police because he didn't pronounce gyro correctly. You would think that people have better things to do with their time than complain that the guy didn't correctly pronounce gyro about a video for delicious looking food.
Looks delish! The best shawarma I ever had was in Riyadh, served in a soft pita with garlic sauce (garlic aioli made with olive oil), stuffed with simple salted fries and Lebanese style long spear pickles, so simple yet amazing!
I feel like the difference between good and bad shawarmas when it becomes as simple as the one you had (i've had these too all the time when I was in qatar) is the juicyness of the meat. The ones I used to enjoy were dripping with chicken fat vs the ones that were made with chicken breast. I haven't found shawarma joints that serve dark meat here in Phoenix, AZ because they all use chicken breast or trim the fat off the dark meat pieces.
For tenderizing meat, if you don't have a mallet or heavy pot/pan, use a beer bottle. My mom was a prep cook as Casey's back in the day, and she said they used beer bottles to pound chicken. The concave on the bottom of the bottle creates a vacuum when you strike the chicken. Its very effective
Fun story: from 4:12 minutes on, there is a stray "Title" text in the video that was forgotten before export. And for a minute there, I thought that you actually had a black apron that just said "Title" on it. I found that pretty funny, and might actually make a T-Shirt like that for myself.
I'm SO HAPPY that when I was in the store Ross today, I found a legit Microplane brand zester/grater for $8.99!!!! I had been wanting one regardless, but your insistence in this video around 2:10 was really what motivated me to be on the lookout when I was out today. It paid off!!!!! 🤘🏻
Hey man I just had a great shawarma party with the recipe. That was so good. We skipped out on the vinegar and fenugreek, but it was still amazing. My friends respect me more because of this. Thank you.
yea! deflinitely love the microplane. I mostly use mine for nutmeg for french toast or egg nog or horchata ... Nutmeg 😍. I bought it to use as a zester which works great too for lemon curd so theres bits without it being ewwie
So just made this (chicken is marinading and the white sauce is done) with a few small modifications and mishaps. Turns out Turmeric sounds very similar in Estonian to what cumin is in English so I never bought that (oops), but hopefully shall be fine using some mustard seeds instead of it. Obviously didn't have cumin for the white sauce as well, so I made it a kind of a dill-green onion one rather than the cilantro one. Tomorrow the rest of the family gets here and it's go-time, I can't wait! This looks so delicious and I just really wanna taste this with the family already. Thank you for yet another great recipe! Now the only part that can go wrong is my grilling and the assembly, but I think it'll be all good lol.
Dude, you live in Austin. It is always grilling season. We even grill on Christmas. I have company coming over this weekend and I will be making this. I loves me some shawarma!
I skip the grating of the cucumbers for the sauce and just add chopped cucumber along with the tomatoes, lettuce, onion, etc. Much easier and the sauce doesn't get watery. I too have been doing the shawarma- gyro hybrid for some time and love it!!
Another thing that you did that helps mitigate the pungent onion flavour is to cut the onion pole to pole instead of across the equator. This way breaks fewer of the cells that release the strong flavour :)
I don't recall if ThatDude has ever done a video on Toum, but that's the best sauce for shawarma to me. It's basically Lebonese garlic sauce. Kinda like mayo, but calling it mayo doesn't do it justice.
I like a home made tzatziki, start with the good greek yogurt, add lemon juice, olive oil, cucumbers (minced, salted, squeezed), garlic and salt to taste. For a different option, toum would be good on it as well
Here's a hack I use to get my coals hot nice and fast. Use know if those bbq coal starters and start the coals like you normally would. Once some of the get going pull out the air compressor and air chuck and blast the coals with some high velocity air. Not only does this get them going fast it also sounds like a jet while you do it.
I was talking to my wife about dinner tonight and making tacos. Turns out I'm heading to the store for some Greek yogurt and pita bread instead lol. Made me hungry
Thanks for sharing this amazing recipe. There are a few minor points I would like to mention to look even more professional, since I have always considered you as one of the best culinary RUclipsrs. Always keep in mind to call the sauce, cuisines etc. with the correct name and pronunciation. The sauce you made is similar to Indian Rita, but it is not Rita. It is called Tzatziki, a greek sauce which is quite common with Greek Gyro and some other Greek cuisines. In addition to this, Gyro is not pronounced Jiro or Jyro, it is pronounced Yearo in Greek.
@@ThePrimeMinisterOfTheBlock That's true! Some people add dill or mint to Tzatziki, but not cilantro. But anyway when you are pairing it with Gyro, it is better to call it Tzatziki not Raita!
Don't forget.... a microplane is also great for nutmeg, cinnamon, fresh turmeric, and zesting citrus. I've also used it to mince carrot, onion/shallot, and a handful of other purposes.
Get a free bag of fresh coffee with any Trade subscription at drinktrade.com/ThatDudeCanCook
My favorite part was where "Title" explained what chicken shawarma is.
hahahaha
bro why people put quotes around words this is an infection in the youtube comments section
Your comment made ZERO sense until I hit that part of the video then I LMA completely Off
@@hypnaxtic Did you watch the video?
@@hypnaxtic I think it's to "highlight" the most important concept they trying to "say". lol
Title 👍
Can't believe it took this much scrolling to get to this comment !
@@phystromo4493you’re not the only one lol
My man out here hammering that meat for Paul. What a guy
I've Made This Chicken Shawarma Gyro Hybrid 4x now and it always gets devoured in a flash, I hope all of you enjoy it as much as me!! HAPPY COOKING!!
Thank you for sharing your genius with us.
I had already started pasta sauce for tonight’s dinner but making this tomorrow with a few tweaks.I’ve got two teens who are vegetarians so I’ll make sumac basmati rice for the protein swap out and pickled beets and turnips for more topping options. This def was a fridge beater for sure 😂
Greetings from the uk! Love your vids dude but one thing I noticed today.......cilantro and coriander?!? I thought you guys stateside call coriander cilantro?
Also that onion tip is awesome! Gonna try it tomorrow!
You didn't say Gyro correctly, I thought it was part of a joke but there wasn't a punchline at the end...
How long can I store the sauce please?
I live in Japan and have very limited space so I try to have as few kitchen tools as possible. I always just use a rolling pin to flatten meat. Works perfectly.
Still killin it! I made these from your short and it was the best marinade I’ve ever made. Thanks Sonny! For Paul!
Are we getting anymore 50 plates, 50 states?!? The suspense is killing me!
Alabama is coming out super soon! thanks for your patience
@@thatdudecancook ALABAMA WHITE SAUCE!!!!!!!
He’s having to re-think the fridge beating 😂
@@thatdudecancook Woooooooooooooooo!
The fridge beating was excellent!
Would love to see a series of your recipe development process someday, gonna try this one soon.
You mentioned using the microplane on garlic, ginger, and hard cheeses, but the one I always go back to is your technique for getting all of the zest perfectly off of a lemon with them. Awesome video as always, you've inspired us to try so many amazing new meals I'm always excited when a new one comes out
Agreed! I love lemon juice and now with a microplane I can use the zest to amp up lemonades or just add a bit of flare to almost any savoury dish! And if I baked I'd do that too! All with an ingredient that would otherwise be thrown away 🤷♂️
I use orange zest in my oatmeal. Let me tell you something!
He is copying recipes from other channels 😅
Don't for get for nutmeg as well!
@@demelkon
"a bit of flare"
dear me
that "Title" starting at 4:11 haha
Love this format - not too long, not too short. Can't wait to try this recipe, thanks Dude.
That Shawarmgyro looks fantastic. Perfect char on the chicken... 🤤👍🏼
I can't believe you forgot to mention using the microplane for zesting lemons and limes!! 😱😱
There's no way I'm the only one appalled at the way Sonny says "Gyro"
Don't be a hero...... It's OK to not say YeerO!
It took me quite a while to get that he is referring to Gyro! And also referring to Tzatziki sauce by Rita sauce!!!
@@mehdisoozande8768No, he made a take on á Raita sauce.
@@jasonmanley7815 Actually Raita and Tzatziki are very similar, there are no big differences. But when you are pairing it with Greek Gyros, It is better to call it Tzatziki.
Somebody call the culinary police because he didn't pronounce gyro correctly. You would think that people have better things to do with their time than complain that the guy didn't correctly pronounce gyro about a video for delicious looking food.
From now on i love your recipe, thank you for tutorials
This looks easy and awesome. Definitely trying it
Looks delish! The best shawarma I ever had was in Riyadh, served in a soft pita with garlic sauce (garlic aioli made with olive oil), stuffed with simple salted fries and Lebanese style long spear pickles, so simple yet amazing!
if it's not Rawabi al Iskaan , then I don't agree with u best one I had whilst living in Royadh
@@muhammedmujtabakhan ok bro no one cares if you agree lmaoo
@@hypnaxtic i'm dead 💀😂
I feel like the difference between good and bad shawarmas when it becomes as simple as the one you had (i've had these too all the time when I was in qatar) is the juicyness of the meat. The ones I used to enjoy were dripping with chicken fat vs the ones that were made with chicken breast. I haven't found shawarma joints that serve dark meat here in Phoenix, AZ because they all use chicken breast or trim the fat off the dark meat pieces.
We ordered gyro delivery and they have us a garlic aioli instead of tzaziki (sp?) Sauce. It was quite the shock.
For tenderizing meat, if you don't have a mallet or heavy pot/pan, use a beer bottle.
My mom was a prep cook as Casey's back in the day, and she said they used beer bottles to pound chicken. The concave on the bottom of the bottle creates a vacuum when you strike the chicken. Its very effective
Looks delicious! I would probably add feta! Can't wait to make this!
Fun story: from 4:12 minutes on, there is a stray "Title" text in the video that was forgotten before export. And for a minute there, I thought that you actually had a black apron that just said "Title" on it. I found that pretty funny, and might actually make a T-Shirt like that for myself.
Title :), naw but this recipe looks amazing I'm going to try to make it tomorrow!
Title indeed
I'm SO HAPPY that when I was in the store Ross today, I found a legit Microplane brand zester/grater for $8.99!!!! I had been wanting one regardless, but your insistence in this video around 2:10 was really what motivated me to be on the lookout when I was out today. It paid off!!!!! 🤘🏻
Hey man I just had a great shawarma party with the recipe. That was so good. We skipped out on the vinegar and fenugreek, but it was still amazing. My friends respect me more because of this. Thank you.
That looks phenomenal, I do like to use sumac also as one of the seasonings for the shawarma and slice onions
The zen music and transition to rock at the end of the vid was on point!…. Good job dudes
I tried chicken shawarma the other day and I fell in love with it. One of my new favorite foods. Gonna make this for sure 🤤
yea! deflinitely love the microplane. I mostly use mine for nutmeg for french toast or egg nog or horchata ... Nutmeg 😍. I bought it to use as a zester which works great too for lemon curd so theres bits without it being ewwie
What a great recipe. Even on good bread it would make such a great sandwich.
Man, thank you for sharing. I can’t eat to try and share them!
I’ve been waiting for you to do chicken Shawarma for a long time!
Awesome vid and this recipe looks delicious cant wait to try it out . subscribed
That looks SO delicious!
That looked darn tasty! Thanks for posting.
Im excited to try this 1 out!
So just made this (chicken is marinading and the white sauce is done) with a few small modifications and mishaps. Turns out Turmeric sounds very similar in Estonian to what cumin is in English so I never bought that (oops), but hopefully shall be fine using some mustard seeds instead of it. Obviously didn't have cumin for the white sauce as well, so I made it a kind of a dill-green onion one rather than the cilantro one.
Tomorrow the rest of the family gets here and it's go-time, I can't wait! This looks so delicious and I just really wanna taste this with the family already. Thank you for yet another great recipe! Now the only part that can go wrong is my grilling and the assembly, but I think it'll be all good lol.
Quick easy and creative. Thx
putting the onion slices in a strainer and running boiling water through it also works very well!
Made this from your short, amazing!
You also use the microplane for citrus zesting, Sonny! That's how I learned the technique I now use for citrus!
Absolutely delicious!! 💯
Marcus' best meal of the day, every day... 😊👍🌻
Yummy!!!!! Going to try this.
It’s a good dish, thanks for showing us
Shoutout to Paul, he is the best
Cinnamon and allspice in that marinade would take it to a whole new level! Yogurt is a good idea!
Cardamom (green) works a treat, too!
Looks Delicious Sonny 🙏🏽
Dude, you live in Austin. It is always grilling season. We even grill on Christmas. I have company coming over this weekend and I will be making this. I loves me some shawarma!
I skip the grating of the cucumbers for the sauce and just add chopped cucumber along with the tomatoes, lettuce, onion, etc. Much easier and the sauce doesn't get watery. I too have been doing the shawarma- gyro hybrid for some time and love it!!
Another thing that you did that helps mitigate the pungent onion flavour is to cut the onion pole to pole instead of across the equator. This way breaks fewer of the cells that release the strong flavour :)
Yum..looks soo good!
ill even go for the cheesecloth or milk bag for draining the cucumber.
I don't recall if ThatDude has ever done a video on Toum, but that's the best sauce for shawarma to me. It's basically Lebonese garlic sauce. Kinda like mayo, but calling it mayo doesn't do it justice.
Looks great! I like to add onion juice to my shawarma marinade as well, great flavor and helps tenderize it in addition to the yogurt.
i hade to break it to you but the onion juice doesn't tenderize the chicken. its mostly the lactic acid in the yoghurt
@@cooljool1 I'm pretty sure the enzymes in the onion juice play a role in breaking the meat down but maybe not 🤷 it do taste good though!
Excellent recipes... The rubber glove look though... Brought back disturbing memories of going through customs in Norway!!!
I've been using the onion trick since you taught us
I’ll be cooking this very soon
Looks great!
Very nice recipe . Thank you so much 👌👌😊
you had me at minus the french fries!! looks awesome, will try it
Made this and grilled the chicken with a Kamado joe rotisserie and it’s a BANGER
I like a home made tzatziki, start with the good greek yogurt, add lemon juice, olive oil, cucumbers (minced, salted, squeezed), garlic and salt to taste. For a different option, toum would be good on it as well
Thanks! Made it tonight on the KJ rotisserie. Amazing.
Thank you. I'm glad you loved it!
OMG! Looks so amazing! Does anyone know what brand flatbread he used? I've been trying to find that thick authentic pita for years.
What a coincidence, last weekend I also made a shawarma-gyro hybrid, that was suitable to my stomach XD
No time for trimming I love it
Looks so great - I’m going to have to make it. Not much work either
This is perfect, the shawarma places here keep closing, thank you!
This was bomb. I made tzatziki that I learned in Greece and baked my own pita bread. Only wish Id made more haha.
Omg I'm crying over the cucumber juice in the sink. 😆 I would save it an put it in a smoothie. 😊
Never thoight I'd be head banging to the New Wave Retro start of a cooking video.
Biggest setting on a box grater. 😂 Love the commentary in all the videos.
Here's a hack I use to get my coals hot nice and fast. Use know if those bbq coal starters and start the coals like you normally would. Once some of the get going pull out the air compressor and air chuck and blast the coals with some high velocity air. Not only does this get them going fast it also sounds like a jet while you do it.
Very nice I am going to try it. ❤
That warmup montage music intro should have video of you wearing a bandana, punching various kitchen appliances.
Thank you Chef
Looks nice sauce on the pita, less messy..
I'm making this ish TONIGHT
It is one of Za Best In Za West.
I was talking to my wife about dinner tonight and making tacos. Turns out I'm heading to the store for some Greek yogurt and pita bread instead lol. Made me hungry
4:12 😂 Title
Feel like I'm back on the Danforth in Toronto!!!
Instead of the crispy onions, put pickled turnips in there along with the tzatziki sauce! Absolutely delish!
The BEST. I'm Armenian & that's how we eat it
This dude must have seen me googling schwarma restaurant reviews for the past week 😂
Thanks for sharing this amazing recipe.
There are a few minor points I would like to mention to look even more professional, since I have always considered you as one of the best culinary RUclipsrs.
Always keep in mind to call the sauce, cuisines etc. with the correct name and pronunciation. The sauce you made is similar to Indian Rita, but it is not Rita. It is called Tzatziki, a greek sauce which is quite common with Greek Gyro and some other Greek cuisines. In addition to this, Gyro is not pronounced Jiro or Jyro, it is pronounced Yearo in Greek.
thank you! I was hoping someone would address the pronunciation of gyro, and what Tzatziki is!
It's not that. Tzatziki doesn't have coriander, cilantro &tc
@@ThePrimeMinisterOfTheBlock That's true! Some people add dill or mint to Tzatziki, but not cilantro. But anyway when you are pairing it with Gyro, it is better to call it Tzatziki not Raita!
Looks really good. Your in Texas now. Its always grilling season.
That ending reminded me of the RUclips video:
"Weird Russian Singer - Chum Drum Bedrum"
Just made this for the first time (definitely not the last) unreal! Kids loved it too but the missus wasn’t happy when I put a huge dent in the fridge
Don't forget.... a microplane is also great for nutmeg, cinnamon, fresh turmeric, and zesting citrus. I've also used it to mince carrot, onion/shallot, and a handful of other purposes.
My micro plane is indispensable to me! Thanks for the other things you mention, like carrot , shallot….I use it for parmigiana Reggiano too.
best cook on youtube fr
"I'm into the cosmos."
That's some quality ad lib in the ad read, Sonny.
Lol, love the default “title” text over your onion segment
I kneed this right now!
Awesome!
When you gonna write a cookbook? Cuz you need a cookbook. Yeah dude!
Who else instinctively opened their mouth for a bite at 6:57?
The tzatziki is better with Labne. Greek yogurt gives it that bitter taste but labne is unbelievably smooth & creamy.
Wow tasty 😋
Please do nasi lemak. One of the national dish from Malaysia
Just drink the cucumber juice (dialute with water if needed). It's literally that good and healthy.