Download "Chicken Shawarma You Can Make in Your Oven"
%3Aformat(webp)%2Fi.ytimg.com%252Fvi%252FyIIwKCK6N-c%252Fmaxresdefault.jpg&w=1139&q=75)
Similar videos from our catalog
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252F1-SJGQ2HLp8%252Fmaxresdefault.webp&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252F1FHLIzy5V9E%252Fmaxresdefault.webp&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252F5jIG-_TGSNE%252Fmaxresdefault.webp&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi%252FLBh1ZoJJ1uM%252Fsddefault.jpg%253Fv%253D63fab4a4&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi%252FXgTUPCIvU10%252Fmaxresdefault.jpg&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi%252FlkeZpzkA16o%252Fmaxresdefault.jpg&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi%252Fry1E1uzPSU0%252Fsddefault.jpg&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252FIlvaxXKw8yU%252Fmaxresdefault.webp&w=1139&q=75)
%3Aformat(webp)%2Fi.ytimg.com%252Fvi_webp%252FKZ0b3cFKBHs%252Fmaxresdefault.webp&w=1139&q=75)
Video tags
Subtitles
00:00:00
What's up, dude? If you've ever wanted00:00:01
to make an absolute stack tower of00:00:03
juicy, dripping, glistening chicken00:00:05
schwarma, well, then you've clicked on00:00:07
the right YouTube video today because00:00:09
not only am I going to show you how to00:00:10
do that, but I'm going to teach you how00:00:11
to make the most epic wraps out of it00:00:14
that will make even the mighty burrito00:00:16
quiver in fear. My friends, this is one00:00:18
for the books. Now, let's go. We're00:00:20
going to start by making the schwarma00:00:21
marinade today. This is a recipe I've00:00:23
shared in the past that has been super00:00:25
wellreceived. I will admit it is one of00:00:27
the best marinades I've made on this00:00:28
channel. really good. Amazing for the00:00:30
summer as well. We're going to start00:00:31
with some whole spices. You could use00:00:33
ground if you want, but toasting off00:00:35
whole spices can make a world of00:00:37
difference. That's coriander, followed00:00:38
by some cumin, little bit of cardamom00:00:40
and some fenugreek. And if you can't00:00:42
find fenugreek or cardamom, you can just00:00:43
leave them out. Most important is the00:00:45
coriander and the cumin. And just with00:00:46
the heat a touch under medium, we're00:00:48
just going to toast these off for about00:00:49
5 minutes. It just unlocks their00:00:51
fragrance, their flavor. It makes the00:00:53
whole dish so much better. And for the00:00:54
amount of work it takes, it really pays00:00:56
off. So, you might as well do it. When00:00:57
the time has elapsed, just go ahead and00:00:59
get those spices out of the pan cuz we00:01:01
need to let them cool for about 1000:01:02
minutes. At which point you can blend00:01:04
these up in a spice grinder or use a00:01:06
mortar and pestle if you have one. The00:01:07
choice is yours. I just used a spice00:01:09
grinder today to keep things easy and00:01:11
just pulverize this till it was pretty00:01:12
powdery. It's like, whoa, what is that?00:01:14
A guy in a muscle car outside? Like,00:01:16
hey, what am I like supposed to00:01:19
Oh, you're so cool. You know, like what00:01:20
is that? A crotch rocket?00:01:24
Dump it. To finish this marinade, I just00:01:26
use a food processor. It makes it really00:01:27
easy. And I'm going in with a bunch of00:01:29
whole peeled garlic along with some00:01:30
lemon juice and some white vinegar. And00:01:32
I'll start first by blending these00:01:34
ingredients for about a minute.00:01:37
Now for the rest of the ingredients.00:01:38
Starting with yogurt. This is just plain00:01:40
sheep's milk yogurt. You could use00:01:41
another one or as the British would say,00:01:43
yogurt. Smoked paprika, onion powder,00:01:45
pepper, salt, chili powder, and of00:01:47
course, our homemade spice mix here00:01:49
going in. Another 30 seconds of00:01:51
blending.00:01:52
And the last thing I'm going to add is00:01:54
olive oil. I really don't like to over00:01:55
blend this cuz it can get bitter. So,00:01:57
I'm just going to put it in and just00:01:58
give it like a second or two. And you00:02:01
may be wondering why I made so much00:02:03
marinade. If you want, you can have the00:02:04
recipe that is down in the description.00:02:06
But obviously, you saw the thumbnail00:02:08
before you clicked this video. It's00:02:09
because I'm making a giant meat tower,00:02:11
and it's just for fun, really. And on a00:02:13
side note, if you come to this cooking00:02:14
channel for chuckles, giggles, or00:02:16
laughs, then I guarantee you are going00:02:18
to love my gaming channel. This guy is00:02:20
pissed, dude. And he's got a mustache00:02:21
that makes him three times more pissed.00:02:23
I will put a link to that in the corner00:02:25
right now. You can click that card. And00:02:27
if you go there right now and subscribe00:02:28
and click my latest video, drop a like00:02:31
on it and leave a comment saying the00:02:32
schwarma sent me. I'm going to get back00:02:34
to you right away. But you have to spell00:02:36
schwarma right. Well, back to it then.00:02:38
Do it, lady. And for this recipe, if you00:02:39
want to use breasts, you can, but I00:02:41
highly recommend you use thighs. Much00:02:43
more forgiving and especially when you00:02:44
cook it for a long time like you do with00:02:46
this recipe. And I get skin on, bone in00:02:48
thighs. I'll show you how I prep them00:02:50
and what I do with them and why. Now, we00:02:52
just start by taking off the skin like00:02:54
so. It's not hard. You just rip it off00:02:55
like that. If there's a little hanging00:02:57
over like that, slice it away. Again,00:02:59
just find that piece, get your thumb00:03:00
under there, and just pull it off. It's00:03:02
crude, but it works. And save all the00:03:04
skins. I'll show you something amazing00:03:05
you can do with those in a sec. Now,00:03:06
back to the thigh here. I just take a00:03:08
little bon knife. I make one slice here00:03:09
and one slice right there, like so. Pull00:03:11
down a little. Now, watch. Slip the00:03:13
knife under the back, straight out the00:03:14
top. Pick up that bone and begin00:03:16
scraping down just like so. We're just00:03:18
getting around this joint right here.00:03:20
And then there's a little bit of00:03:21
cartilage in there. I like to try to get00:03:23
it all out in one bit. Just check down00:03:25
there. Make sure you got it out. This00:03:26
one was clean. And then save all those00:03:28
bones. I'll show you what you can do00:03:29
with them in a minute. And you may find00:03:30
yourself totally questioning why buy00:03:32
them with the skin on and the bone in.00:03:34
It's a very valid question. It's kind of00:03:36
bad to like gesture when you shouldn't00:03:37
gesture with knives, by the way. Don't00:03:39
do that. And for starters, whenever I'm00:03:40
buying boneless, skinless chicken00:03:42
thighs, I just feel like they're too00:03:43
small. And also, the butchering job is00:03:45
like done by some, I don't know, crazy00:03:47
machine or robot or something. It looks00:03:48
bad. I don't know who's doing that, but00:03:50
it looks like it's been done by a weed00:03:52
whacker. On another note, I love crispy00:03:54
chicken skin. In this case, we're not00:03:55
actually using it in the dish, but you00:03:57
can take those chicken skins, lay them00:03:59
out on a wire rack, bake them in a00:04:01
400°ree oven for about 20 25 minutes.00:04:03
Then, when they come out, hit them with00:04:04
your favorite seasoning. You don't want00:04:06
to do salt before because they shrink so00:04:08
much and can tend to get too salty. So,00:04:10
season them after. And then you have00:04:11
this incredible crunchy chicken skin00:04:13
like a chip as a nice snack that's just00:04:15
awesome to have around. And with the00:04:16
bones here, I just take a little bit of00:04:18
neutral oil, coat them up, bake them at00:04:19
400° for about 354 minutes, at which00:04:22
point delaze the sheet pan with some hot00:04:24
water, get them in a pot, top off with00:04:26
more water, add some carrots, some00:04:28
onions, some celery if you're insane.00:04:29
You can also add aromatics, thyme,00:04:31
parsley, peppercorns, garlic, stuff like00:04:33
that, and make some chicken stock. Why00:04:35
not, right? Having said that, if you00:04:36
have access to chicken thighs where the00:04:38
skin and bones are removed and they look00:04:39
really good and big, just use those.00:04:41
Really, the main reason I did it is00:04:42
because I wanted bigger thighs and I00:04:44
could only find tiny ones that had been00:04:45
already processed. I'm going to lay down00:04:47
a bunch of parchment paper and start00:04:50
laying out all my thighs cuz I want to00:04:51
pound this out a little bit. It's not00:04:53
quite big enough. And so by pounding it00:04:55
out, we're going to give a much nicer00:04:56
look. It's also going to be more tender.00:04:58
I think taking the extra time to do this00:05:00
if you're making a tower like I am is00:05:01
the move. Another piece of parchment00:05:03
right on top and we can get to pounding,00:05:05
which I'm just going to do with a little00:05:06
meat mallet here. I've actually just00:05:08
recently switched to parchment every00:05:10
time I do this. I used to use plastic00:05:11
bags which are a little bit stronger.00:05:13
Parchment is more prone to tearing.00:05:15
Although I just didn't like the idea of00:05:17
like putting more plastic into my food.00:05:19
Apparently, everybody eats like a credit00:05:20
card worth of plastic like I don't know00:05:22
like every couple hours or something00:05:23
like that. I mean, check check on the00:05:25
facts of that one, but it's true. I00:05:27
think it's once a week or once a month.00:05:29
I don't know. Too much plastic. Let's00:05:30
fact check that. We're going to put the00:05:32
answer right here on screen.00:05:34
That was close. Now, I'm going to try to00:05:36
flip the whole thing over. Let's see if00:05:37
this works. Oh, actually worked very00:05:39
well. Same deal on the other side. I'm00:05:41
just going to spend a little bit of time00:05:42
with this. Maybe 10 minutes and then00:05:43
I'll be done with it. And there we are.00:05:45
Time to move on. And I'll just dump some00:05:46
of my marinade in the bowl. And we'll00:05:48
begin adding all our chicken thighs,00:05:50
which are nice and flat now. Put a00:05:52
little more marinade halfway through.00:05:54
Chicken. Going to minimize our mixing00:05:56
time. And the rest of our marinade.00:05:58
Again, I'm making a tower. I know it's a00:05:59
lot of chicken. Marcus and I will polish00:06:01
this off. Easy. One more final mix here.00:06:04
And there we are, my friends. Into the00:06:05
fridge overnight. You know, 12 hours. It00:06:07
can go up to 24 hours. So, I'll probably00:06:09
do 24 for this. And we'll begin building00:06:11
our meat tower.00:06:15
24 hours later, it's time to build this00:06:16
tower. And for that, I use this little00:06:18
device right here. It's just a pan, but00:06:21
it just has a little thread in the00:06:22
middle there. And it comes with these00:06:24
three metal skewers, different sizes00:06:25
depending on what you're doing. And00:06:27
since I'm going for a massive tower, I'm00:06:28
going to use the biggest one. You simply00:06:29
just screw it in. And then you skewer00:06:31
all the meat on this and bake it in the00:06:33
oven or smoke it or what have you. If00:06:34
you want to get one, I'll put a link to00:06:35
this exact one in the description. So,00:06:37
our chicken smells amazing. I'm just00:06:39
going to start stacking it on one by00:06:41
one. And because the thighs are kind of00:06:42
long like this, I'm just going to sort00:06:44
of stagger the way I'm placing them so00:06:46
it's not all one way cuz ideally we end00:06:48
up with something that looks round here.00:06:50
So, if the first one's facing towards00:06:51
12:00, I'll do the next one like this00:06:53
towards like I don't know what's that 700:06:55
and 2. It's not an exact science, but00:06:57
you'll see exactly what you need to do.00:06:59
Just kind of crisscross them. And as I'm00:07:00
doing this, I'm also just pressing it00:07:02
down a little bit. Make sure we have one00:07:04
nice compact unit. And that's all she00:07:06
wrote. And the final piece right here. I00:07:08
was honestly hoping to get it to go all00:07:10
the way up. Why? I don't know. Because00:07:12
there's 9 lbs of meat on there. And it's00:07:14
just for me and Marcus. Just for me and00:07:15
Marcus. It's insane. But look at that00:07:17
jiggly tower of meat, my friends. I00:07:19
mean, god. If someone were to walk in00:07:21
your house and see that, they'd be like,00:07:22
"What would you think, dude? This thing00:07:24
looks insane. It looks crazy. Ew. Oh,00:07:26
ew. Ew." Marcus, get a closeup on this.00:07:28
Look at that. Dude, this is like an AI00:07:30
nightmare right here. Oh god. All you00:07:32
got to do now is pop this in the oven. I00:07:33
want to cook it at 400° F. That's 205 C.00:07:37
And it takes a lot longer than you00:07:39
think. I've done this before. I don't00:07:40
remember the exact timing, but I think00:07:41
an hour and 45 minutes, something like00:07:43
that if I were to guess. So, in it goes.00:07:45
And while that's in the oven, why don't00:07:46
I get my shopping done quickly from the00:07:48
comfort of my own home? Because, as the00:07:50
old saying goes, time is money. Which is00:07:52
why I'm super grateful to have found the00:07:54
sponsor of today's video, Thrive Market.00:07:57
They really have changed the way I shop.00:07:59
Thrive Market is an online grocery store00:08:01
offering the highest quality products00:08:02
delivered right to your door. And they00:08:04
carry all the good healthy stuff my wife00:08:06
and I love. I mean, organic snacks,00:08:08
clean pantry staples, low sugar treats,00:08:10
you name it, they got it. And to top it00:08:12
all off, the prices are even better than00:08:13
I can find at a lot of my local grocery00:08:15
stores. And every time I see my Thrive00:08:17
box arrive, it feels like a little mini00:08:19
Christmas. I get excited every time.00:08:21
Today's box had avocado sweet potato00:08:23
chips, some cold extracted extravirgin00:08:26
olive oil, some dried rietoni pasta,00:08:28
organic great northern beans, these duck00:08:30
jerky bites for my dog Olly, and he00:08:32
absolutely loved them. They're nice and00:08:34
soft, just the way I like them, some00:08:36
organic dried pineapple rings, this00:08:38
Canyon coffee, which smells absolutely00:08:40
insane. Can't wait to try it. Organic00:08:41
whey protein. Rosie grapefruit and myer00:08:44
lemon dish soap. This fix and fog almond00:08:46
butter, which is honestly my favorite.00:08:47
It tastes so good. and these sardines00:08:49
with hot peppers, which I honestly love00:08:51
cracking open. It's a really healthy00:08:52
snack. Just being able to conveniently00:08:54
stack up on the brands I love at the00:08:56
lowest price possible is a huge plus in00:08:59
my life. And Thrive makes reordering00:09:00
favorites super easy. Restocking is just00:09:03
as easy as a few simple clicks. And if00:09:05
you're shopping online, Thrive Market00:09:06
truly has one of the best lists of00:09:08
online products that I've ever seen. You00:09:10
can find out for yourself by clicking00:09:12
the link down in the description or00:09:13
going to thrivearket.com/th00:09:16
that dude cancook to receive 30% off00:09:18
your first order and a free gift when00:09:20
you join Thrive Market today. Thank you00:09:22
Thrive Market for sponsoring this video.00:09:24
Now, let's get back to the schwarma.00:09:25
While your chicken roast in the oven,00:09:27
it's the perfect time to make all the00:09:28
fixings that goes with these wraps.00:09:30
We're going to start by making ton,00:09:31
which is a Lebanese garlic spread. I'm00:09:33
sure you've had it before, even if you00:09:35
don't know what it is. And when you get00:09:36
this one right, it truly is incredible.00:09:38
It's almost like garlic mayonnaise00:09:40
without the eggs. I'm starting with00:09:41
peeled garlic here. I highly recommend00:09:43
you peel it yourself. And what I'm going00:09:45
to do is just slice one in half. And00:09:46
we're going to check out the root here.00:09:48
And you can see this little root here,00:09:50
which is this faint white line. When00:09:51
it's really pale and white like this,00:09:53
you do not need to do anything. If for00:09:55
some reason when you slice through, you00:09:57
see this big green long very obvious00:09:59
stem, then you need to take it out00:10:01
because as it gets greener, it gets way00:10:03
more bitter. But when the inside is pale00:10:05
and white like this, there is no reason00:10:06
to do so. Starting here with a cup of00:10:08
peeled garlic, 1 tbsp of water, 1/4 cup00:10:11
of lemon juice, 2 tsps flaky salt, and00:10:13
we're going to start by blending these00:10:15
ingredients first for a few minutes.00:10:18
And after about a minute, open this up.00:10:20
Just scrape down the sides. Make sure00:10:22
there's nothing stuck there and return00:10:24
to blending. And after about 3 minutes,00:10:26
that is the sort of texture you're going00:10:28
after. It's light and fluffy, pasty. You00:10:31
can see that it's full of air at this00:10:32
point. Now is the point where we add all00:10:34
of our oil. This is avocado oil. You00:10:36
want to use a neutral oil like grape00:10:38
seed or what have you. If you use all00:10:40
olive oil, it's going to get really00:10:41
bitter. We don't want that. And so,00:10:42
we're going to treat this just like if00:10:44
we were making a mayonnaise, we'll turn00:10:45
this on and just slowly stream this in.00:10:47
I'm starting with two cups. I may go up00:10:49
to 2 and 1/2 or a little bit more. But00:10:51
if you put too much oil, just like00:10:52
mayonnaise, it will split. So, be aware00:10:54
of that. And after two cups, it's00:10:56
already nice and thick. But I'm going to00:10:58
add another 1/2 cup just to thicken it00:10:59
up a little bit more. Here we go.00:11:03
And there's your tomb done. I did not00:11:05
mean to hit that so hard. Whoops. You00:11:07
can see the consistency there. It's nice00:11:08
and thick. It's going to thicken up even00:11:10
more in the fridge. And you may think00:11:11
it's just going to be super super00:11:13
garicky. And the answer is no. Dude,00:11:15
this tastes so good. Mildly garlicky,00:11:17
super lemony. Seasoning is perfect in a00:11:19
chicken schwarma wrap. There is00:11:21
literally nothing better. This is what00:11:22
you want. Next, we need to prepare some00:11:24
of the fixings for our schwarma wrap.00:11:26
Starting with this Turkish red onion00:11:27
salad. And it's actually really easy to00:11:29
make. All you need to do is half some00:11:30
red onions. Then take out that core,00:11:32
peel them, and then slice them across00:11:34
into a nice julenne. And here's a pro00:11:36
tip I can leave you with today for raw00:11:38
onions. Just soak them in ice water for00:11:40
about 20 minutes. And what this does is00:11:42
remove that really breathy, harsh onion00:11:44
flavor and also makes them really crispy00:11:46
at the same time. Then just strain them00:11:48
off and hit them with lemon juice, salt,00:11:50
sumac, and olive oil. And if you've00:11:51
never had sumac, it's a dried berry that00:11:54
leaves a bit of a sour taste on your00:11:56
tongue. It's actually really good with00:11:57
these onions. Having said that, if you00:11:59
can't find it, of course, you can leave00:12:00
it out. And on another note, if you have00:12:02
some fresh Italian parsley, that can go00:12:04
great in here as well. I didn't have any00:12:06
on hand, but if I did, I would put it.00:12:07
And that's your Turkish red onion salad00:12:09
completely done, just pop that in a00:12:10
Tupperware, stick it in the fridge, and00:12:12
save it for later when we're ready to00:12:13
build. A couple more fixings I like to00:12:15
do for my wraps is just taking an00:12:16
English cucumber like so. And my00:12:18
preferred method for this English00:12:19
cucumber is to half peel it. So, I get00:12:21
some of that dark green and some of that00:12:23
light green. Then just slice it up and00:12:24
set it aside for later. Simple as that.00:12:26
Next, we're going to be making some00:12:28
satsiki. I just can't imagine having00:12:30
these wraps without it. And it's00:12:31
actually super easy to make. Just start00:12:32
by grating up an English cucumber on a00:12:34
box grater. And then I like to just salt00:12:36
it right on my board and give it a good00:12:38
mix before setting it in a strainer. Let00:12:40
it sit in there for a few minutes. Then00:12:41
just use your hand to sort of ring it00:12:43
out and get a lot of that excess water00:12:45
out. And you really want to do that so00:12:46
you don't end up with a watery sauce.00:12:48
Then simply just take a bunch of Greek00:12:50
yogurt, throw in your salted cucumbers,00:12:52
add some fresh herbs if you like. I did00:12:54
a little bit of cilantro. You could do00:12:55
mint or dill or anything else. Then all00:12:57
I do is microplane in some garlic and00:12:59
also put a touch of ground coriander.00:13:01
And you can add a little bit of lemon00:13:02
juice as well if you like. And that's00:13:03
your sauce complete. It really is as00:13:05
simple as that. This is a really fresh00:13:07
summery recipe. If you've never made it,00:13:08
it's definitely one you need to have in00:13:10
your arsenal. Another component I really00:13:12
love for these wraps is some thinly00:13:14
sliced red cabbage. And all you need to00:13:16
do is hit it with lemon juice, olive00:13:17
oil, and salt. And I know this may seem00:13:19
really simple, and it is. And that's the00:13:21
beauty of it. This salad is absolutely00:13:23
delicious. I make it all the time. And00:13:24
that's all your fixings completely done.00:13:26
On. Now, let's go check on this behemoth00:13:28
of a schwarma meat tower. And after00:13:30
about an hour and 20 minutes in the00:13:31
oven, I went ahead and removed it. It's00:13:33
definitely not done at this point, but I00:13:34
just wanted to take all those juices00:13:36
from below and just start basing it up00:13:38
to keep it nice and hydrated. This00:13:40
content should probably come with a00:13:41
warning label because this is downright00:13:43
naughty. And before returning to the00:13:45
oven, I also made a little tin foil cap00:13:47
for my meat tower because it's super00:13:48
into conspiracy theories and also I00:13:50
didn't want the top to burn too quickly.00:13:52
And as my meat tower cooked, I kept00:13:53
taking it out of the oven every 3000:13:55
minutes to keep it really nice and00:13:56
hydrated by rebasting. And because I did00:13:59
so much meat on this meat tower, you00:14:02
know, I just wanted a good thumbnail00:14:03
going overboard for YouTube here. It00:14:05
took a total of 3 hours. But look, if00:14:07
you're doing half the amount of meat, it00:14:09
may be done in 90 minutes. And another00:14:11
thing that needs to be mentioned here is00:14:12
if you go to a place where they actually00:14:13
have a schwarma rotating on that00:14:15
rotisserie thing, they're obviously00:14:17
cutting off the sides before the middle00:14:19
is done. And if you feel comfortable00:14:20
doing that, go ahead and do it. But00:14:22
because this is YouTube and this is00:14:23
America and that is chicken, I knew some00:14:25
people would be freaked out. So just do00:14:27
what you want. At this point, I poured00:14:28
off all the juices that were collecting00:14:30
in the bottom of my schwarma pan. But00:14:31
definitely save those. We're still going00:14:33
to use them. And after letting my meat00:14:35
tower rest for about 25 minutes, I went00:14:37
ahead and just started slicing off the00:14:39
edges and putting them in a pan. I then00:14:40
added back a lot of those chicken juices00:14:42
that I poured off earlier to make it00:14:44
nice and juicy and wet, but that's just00:14:46
preference. If you like it drier, you00:14:47
can leave it that way. But I want this00:14:48
to be nice and saucy. And in terms of00:14:51
what you want to wrap these up in, it's00:14:53
totally up to you. You could use naan,00:14:55
you could use tortillas, you could make00:14:56
your own breads. I just went ahead and00:14:58
ordered these Turkish pizzas from one of00:15:00
my favorite local restaurants here in00:15:01
Austin. Shout out Mesame. And now for00:15:03
the final stretch. There's only one00:15:05
thing left to do, and that's to wrap up00:15:07
our present and enjoy our creation. This00:15:09
is going to be absolutely epic.00:15:19
All right, Marcus. Here we go. Dude,00:15:21
he's never had Turkish pizza.00:15:25
[Music]00:15:44
It's unbelievable. >> This tastes like, you know, it's one of00:15:46
those things that people would stand in00:15:47
line for. Is that all right to say? I00:15:49
wouldn't wait in line. I hate lions, but00:15:50
people would. Fully transparent, we just00:15:52
made one twice this size for a00:15:54
thumbnail, and I already ate a football00:15:55
size of this burrito, but it's so damn00:15:58
good. Here's a replay of Marcus eating00:16:00
it silently over the sink like a chef00:16:02
would. Man, he was just quiet over00:16:04
there. >> It's legitimately the size of a newborn.00:16:07
>> Oh, it's so refreshing, dude. So much00:16:09
flavor, but not heavy and just I don't00:16:11
know, man. That's00:16:12
>> It's zesty. It's so much better than a00:16:14
Mexican burrito in my opinion. Lighter.00:16:17
You don't feel like after eating00:16:18
it. Zingy garlic sauce, not too00:16:20
garlicky. God, it's good.00:16:22
>> And guys, I lived in Holland, you know,00:16:23
for a few years as a chef. This is what00:16:25
I got every single day on the way home.00:16:27
They do it in Turkish pizza like that.00:16:29
Unbelievable. Make it. Make love to it.00:16:31
Thanks for watching today, my friend.00:16:32
And if you happen to be a fan of written00:16:34
recipes, definitely check out my Master00:16:36
in the Making ebook. You are the master00:16:37
in the making. I want to turn you into a00:16:39
great home cook. And I know that book00:16:40
will help you do it. I really poured my00:16:42
heart and soul into that. I'm incredibly00:16:44
proud of it. I know you're going to love00:16:45
it. And if you want to keep learning00:16:46
today and you really love this chicken00:16:48
schwarma recipe, here are two more I00:16:50
absolutely know you're going to love.00:16:51
Until next time, you know I love you and00:16:54
I'm out.00:16:56
[Music]Description:
Join Thrive Market today by going to https://thrivemarket.com/ThatDudeCanCook and you’ll receive 30% off your first order + a free gift! Shawarma Vertical Skewer- https://www.amazon.com/dp/B0C3TZ63RR?language=en_US ⬇️ Get my Cookbook ⬇️ Master in the Making E-Book- https://www.thatdudecancook.com/ Subscribe to My New Gaming Channel- https://www.youtube.com/@ThatDudeCanGame Shawarma Recipe: 1 cup (240ml) plain yogurt 10 garlic cloves minced 2 tbsp coriander powder 2 tbsp cumin powder 2 tsp cardamom powder 4 tsp ground fenugreek 2 tbsp white vinegar 2 tbsp red chili powder 2 tbsp onion powder 2 tbsp smoked paprika 2 lemons juiced 1/2 cup (120ml) olive oil 4 tsp salt 4 tsp black pepper Toum Recipe: 1 cup (130 g) peeled garlic cloves 2 tbsp cold water 2 tsp kosher salt (or 1+1/2 tsp table salt) 1/4 cup (60 ml) fresh lemon juice 2-3 cups (500- 700 ml) neutral oil ( I used avocado oil) Yogurt Sauce: 1 cup (240ml) plain yogurt 1 large English cucumber grated and salted 2 medium garlic cloves salted and pureed 1/2 cup (8 g) finely chopped cilantro 1/2 tsp coriander seed 1/2 tsp cumin seed 1/2 lemon juiced Kitchen Products I own and love: Typhur Sync Gold Dual Wireless Thermometer- https://www.typhur.com/products/sync-gold-dual Or Amazon- https://www.amazon.com/dp/B0DCFSPW68?maas=maas_adg_740FAD201ADE96BD6297AFDD325A743A_afap_abs (10% off discount code: SONNYALL) GrillBlazer Torch (Use Code Thatdudecancook) to save 10%- https://grillblazer.com/ My Mortar and Pestle- https://www.amazon.com/gp/product/B07GTDGMPT?ie=UTF8&th=1&language=en_US Benriner Mandoline Slicer- https://www.amazon.com/Benriner-BN-64W-benrina/dp/B01D2C09LW?language=en_US Microplane- https://www.amazon.com/Microplane-Premium-Zester-Grater-stainless/dp/B001BR2PFY?language=en_US My Portable Gas Cooker- https://www.amazon.com/Iwatani-Corporation-America-35FW-Metallic/dp/B00522F2R2?dib=eyJ2IjoiMSJ9.KtM8mIjC9TnTwFRj5RcefCTFzd3vOB23gTG-TKXvPImALOPfe8ch7uIYFEKGrb6zRt2qw98IuPKYKpVSTjP7ijvkPJF4ENRt_tWiID4vsjUJy26L7yIguLgcuT3trhUKvB6ZYeE6nSIBnltBDQRzRMSCBVrSgCygGBIAmfD5cz_iVeH0uXGc-YJXcTCi6a4uP-baDilBrEFHwU0DhyWRuOKJzwTalE2q8R7YjkgGBk4.WQcA3lz98-3KZn_IEV14mla4pPsCzWOJIThYukJYlCM&dib_tag=se&language=en_US OXO 3-in-1 Adjustable Potato Ricer- https://www.amazon.com/OXO-Grips-Adjustable-Potato-Ricer/dp/B007ME4WLK?s=home-garden&th=1&language=en_US Food Storage Containers with Lids- https://www.amazon.com/dp/B075X416X8?amp=&th=1&language=en_US Rubbermaid Commercial High Heat Resistant Silicone Spatula- https://www.amazon.com/Rubbermaid-Commercial-Products-FG1962000000-Silicone/dp/B0000CFO2S?th=1&language=en_US 3 Pack Stainless Steel Whisk- https://www.amazon.com/Stainless-Blending-Whisking-Stirring-Enhanced/dp/B08KWN6BL2?th=1&language=en_US Slow 'N Sear® Deluxe Kettle Grill- https://www.amazon.com/Slow-Sear-Two-Zone-Charcoal-Cooking/dp/B0CMVBF4GD?dib=eyJ2IjoiMSJ9.K-rd1OGzehD_o989vVNZ8wVU-YaWg3zXM0HzINvG_Z5-obaeXP-8sCUIjpt5vkfCbag5Szaw_zgE1qMAmKnDz6skH7cJJzaXgET9QSdiGHFbm_I5AnCjF5f45RjrlZE5giwdrIQXsrsWYDQ8pID9w9vBY6bxlrSRB7QLsmVW0REhEOUXJFIZLgvG05rlmvLA-iZKkVwzxFOooMgx9oNnzznU3ZwPxDAjOLrI6IEM_FU.fFIAbKGdzyggo2-TOeVqz3yBiCuTcj5Vin755P0nqBg&dib_tag=se&th=1&language=en_US My Zojirushi Rice Cooker- https://www.amazon.com/Zojirushi-NS-TSC10-Uncooked-Cooker-1-0-Liter/dp/B0074CDG6C?language=en_US Vitamix Blender- https://www.amazon.com/Vitamix-E310-Explorian-Professional-Grade-Container/dp/B0758JHZM3?language=en_US Cuisinart Food Processor- https://www.amazon.com/Cuisinart-DFP-14BCNY-Processor-Brushed-Stainless/dp/B01AXM4WV2?th=1&language=en_US KitchenAid Stand Mixer- https://www.amazon.com/KitchenAid-Classic-Quart-Tilt-Head-K45SSOB/dp/B003OXNBYC?th=1&language=en_US MY MERCH STORE- https://thatdudecancook.teemill.com/ FOLLOW ME: Snapchat- https://www.snapchat.com/download?sid=ab717d17e73f4db9bafce9149fd8bb77 Instagram- https://www.facebook.com/unsupportedbrowser TikTok- https://www.tiktok.com/@thatdudecancook?lang=en Facebook- https://www.facebook.com/unsupportedbrowser DISCLAIMER: This video and description contain affiliate links, meaning we'll receive a small commission if you click on one of the product links.
Mediafile available in formats
* — If the video is playing in a new tab, go to it, then right-click on the video and select "Save video as..."
** — Link intended for online playback in specialized players
Questions about downloading video
How can I download "Chicken Shawarma You Can Make in Your Oven" video?
http://univideos.ru/ website is the best way to download a video or a separate audio track if you want to do without installing programs and extensions.
The UDL Helper extension is a convenient button that is seamlessly integrated into YouTube, Instagram and OK.ru sites for fast content download.
UDL Client program (for Windows) is the most powerful solution that supports more than 900 websites, social networks and video hosting sites, as well as any video quality that is available in the source.
UDL Lite is a really convenient way to access a website from your mobile device. With its help, you can easily download videos directly to your smartphone.
Which format of "Chicken Shawarma You Can Make in Your Oven" video should I choose?
The best quality formats are FullHD (1080p), 2K (1440p), 4K (2160p) and 8K (4320p). The higher the resolution of your screen, the higher the video quality should be. However, there are other factors to consider: download speed, amount of free space, and device performance during playback.
Why does my computer freeze when loading a "Chicken Shawarma You Can Make in Your Oven" video?
The browser/computer should not freeze completely! If this happens, please report it with a link to the video. Sometimes videos cannot be downloaded directly in a suitable format, so we have added the ability to convert the file to the desired format. In some cases, this process may actively use computer resources.
How can I download "Chicken Shawarma You Can Make in Your Oven" video to my phone?
You can download a video to your smartphone using the website or the PWA application UDL Lite. It is also possible to send a download link via QR code using the UDL Helper extension.
How can I download an audio track (music) to MP3 "Chicken Shawarma You Can Make in Your Oven"?
The most convenient way is to use the UDL Client program, which supports converting video to MP3 format. In some cases, MP3 can also be downloaded through the UDL Helper extension.
How can I save a frame from a video "Chicken Shawarma You Can Make in Your Oven"?
This feature is available in the UDL Helper extension. Make sure that "Show the video snapshot button" is checked in the settings. A camera icon should appear in the lower right corner of the player to the left of the "Settings" icon. When you click on it, the current frame from the video will be saved to your computer in JPEG format.
How do I play and download streaming video?
- in video formats, hover your mouse over "Streaming Video**";
- right-click on "Copy link";
- open VLC-player;
- select Media - Open Network Stream - Network in the menu;
- paste the copied link into the input field;
- click "Play".
- copy the video address (URL);
- select "Open Network Stream" in the "Media" item of VLC player and paste the link to the video into the input field;
- click on the arrow on the "Play" button and select "Convert" in the list;
- select "Video - H.264 + MP3 (MP4)" in the "Profile" line;
- click the "Browse" button to select a folder to save the converted video and click the "Start" button;
- conversion speed depends on the resolution and duration of the video.
For this purpose you need VLC-player, which can be downloaded for free from the official website https://www.videolan.org/vlc/.
How to play streaming video through VLC player:
To download streaming video via VLC player, you need to convert it:
Warning: this download method no longer works with most YouTube videos.
What's the price of all this stuff?
It costs nothing. Our services are absolutely free for all users. There are no PRO subscriptions, no restrictions on the number or maximum length of downloaded videos.