Paul makes chicken shawarma.
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I am all about trying new things and trying new recipes I’ve heard of chicken shawarma that’s s-h-a-w-a-r-m-a I think that’s how you spell it don’t write it if I got it wrong um so yes this is a Lebanese type of um recipe so you could use chicken lamb
Anything that you want so we’ve decided to use chicken so I’m using chicken thighs that have been deboned so I have marinated the chicken thighs and it has been in this dish for a good I would say seven hours it is best to leave it overnight but I think that the
Minimum is three hours so there is a garlic clove coriander ground cumin ground cardamon cayenne pepper smoked paprika salt black pepper lemon juice and olive oil Just brushing up on how to subscribe to its poll and markers on YouTube [Music] so I think that chicken thighs have the most flavour because it isn’t as dry as chicken breast because I’m making it I’m going to make a lot so that then there will be some
Leftovers for the next couple of days so I am going to put this in the oven for a good 25 minutes at 200 degrees Celsius [Music] which will be yogurt cumin garlic clove and some lemon juice so I have one cup of yogurt this is Greek salad yogurt
One garlic clove crushed one teaspoon of cumin and one squeeze of lemon juice so why decided to make the chicken shawarma from scratch I know that there are some Brands and some stores that may sell Shawarma recipe kits or something like the ones that you
Just pour out of the jar but I don’t want to do that I wanted to be as authentic as I can without being from that region I went through the painstaking way of marinating the chicken um getting all those ingredients and then putting it all together and worry
We are going to have an a wrap so I am going to be toasting them on this griddle pan and then once it’s warm I’m going to add some tomatoes lettuce and onions to it for an authentic type of feel to it so yeah I’m pretty excited to see how it turns out
Okay I think that the chicken is ready now this is gonna be quite hot okay why don’t I cut Okay so the flatbread shouldn’t be breaking up like this maybe I need to buy a more premium brand next time so I will learn
That for next time so I have some coriander that is already chopped up um all right so first thing I’m gonna put is the yogurt mixture this would be the binding agent I suppose and then this will give it some more flavour
Because there isn’t that much liquid in the rest of the dish um let’s add some coriander then I have my onions here’s the star of the show I’m gonna add too much to it because we need to like close it up okay one more for good luck and then there is
Some tomatoes I know what Marcus is thinking he’s thinking how am I supposed to eat it like in one cup okay I think I felt this oh my gosh okay this is gonna be more like a taco jeez this isn’t even I think I put too much
Okay you know what this is gonna be messy um I could taste all those flavors coming through especially the cumin and also the paprika and also the a cardamom like you can really taste all that stuff coming through with each bite you know what I think that this tastes as good as
They make it in the Kebab places so I think if I wanted a kebab I could technically make it myself I’m not an expert at it but it does take some work but I think that it’s totally worth it and
I think it would be better for your wallet as well so I’m going to eat up and then oh I think I might just go to sleep after this because this is filling me up because you know what I think I think
That these wraps are too small or something the two of them see um I think I only paint like about a pound for now I think maybe the more premium ones might cost like about two or three or something but no I think I like the
Taste of the yogurt sauce I didn’t know how easy it is to make so oh not sure how much more I want today though this is quite filling [Music]