How to Cook Chicken Shawarma at Home (easy)

If you love shawarma, but don’t live near any Mediterranean restaurants, this is the video for you.

Shawarma is one of the most well-known and loved street foods, and there are endless varieties to choose from— in my opinion, all of them are absolutely delicious and definitely worth trying.

I’m going to show how to make chicken shawarma at home, and it’s way easier than you might think. Be sure you’re saving this video for later, because I promise you’re going to want it.

– Chef Mike

#cookingathome #shawarma #recipe

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A super easy chicken sha sandwich at home. No spot needed. I’m Chef Mike Nasar from Detroit75 Kitchen. We make bomb ass sandwiches. Hands down the best sandwiches you will ever have in your life. And we cook for each other. Take it from me as a professional chef and I’m Lebanese. I know a thing or two about shawarmas. If you live in the middle of nowhere, I want to show you how to make it at home. Super easy. There’s no like extensive recipes of garlic sauce and whipping the garlic sauce for 10 minutes and we’re not going to cook it on a spadet. We’re going to skip all this This is a video for anybody to make a really good chicken shawarm at home. Easy as one, two, three. Let’s get to it. Boneless, skinless chicken thighs. Little bit of buttermilk. Couple cloves of garlic. Get yourself one of these things or you can just smash them right on the counter. I don’t care. Little bit of salt, little bit of pepper, chicken charma spice. So, this is the tricky part and I think this is why a lot of people are discouraged to bake it at home. You’re going to spend, you know, $40, $50 on different spices just to make one dish. It really doesn’t make any sense. Now, if you have them on hand, that’s something. But if you don’t have it on hand, what I do, and yes, you know, chefs are lazy sometimes, and we do find shortcuts. A decent one from a store works just fine. That is a really, really nice starting base. Then you can just add on to it. So here at the restaurant, of course, we make our own spice. This is what we make here. This one has ground up ginger, ground up coriander, cardaman, white pepper, ginger. The way to elevate any dish is to add some fresh ingredients. I put some fresh garlic in there, zest of a whole lemon, and a juice of a lemon. And guess what? That’s it. I would do this the day before, but minimum a few hours or in the morning before you go to work, you can just knock it out real quick and just put it in the fridge. Magic of television. This has been in the fridge for about 2 hours. I’m going to show you how to cook it. We’re just going to make it in the air fryer. You take your chicken thighs straight into the air fryer. 25 to 30 minutes. But these ones are really small, so I’m going to be chucking them in about 20 minutes, 22 minutes or so. What the Hello. Oh, here it goes. Okay, set it and forget it. It’s time to make the essential sauce for this sandwich. Garlic sauce. There’s a lot of recipes out there that are really like timeconuming recipes. I’m not into that. All right, so I’m here to show you a two-minute garlic sauce that you can leave in the fridge and you can literally dip anything you want in there. This is just a household quisin art. What the wrong with me today? Handful of garlic, little bit of salt, little bit of lemon juice, a little bit of cornstarch. If you don’t have corn starch, you can just chop up like a quarter of a raw potato and throw it in there. So, every so often, just scrape it down. Put some on the board, a little bit of salt, smooth it out. This is literally maybe 10 seconds. See how smooth it is? After you smooth it out, you grab your favorite mayo. Mix this really good. Same thing. The longer this sits in the fridge, the better it tastes. So, this is ready. You’re in for a treat. We’re going to make a really quick dill pickles. [Music] A garlic dill pickle is one of the main ingredients inside of a Sora sandwich. I wouldn’t buy anything from a jar. You can if you really want to, but I’m just saying this is 5 minutes. One cup of water to one cup of white vinegar. Little bit of salt. We’re just going to let it boil. And in the meantime, grab yourself a jar. Put some garlic in here. Dried chilies. Couple of English cucumbers. You put them in here just like this. And if you have fresh dill, great. If you don’t, the dry stuff works just fine. As soon as this comes to a boil, dump it over the English cucumbers. As soon as you pour the hot liquid in there, put the lid on it. Just flip it upside down for a couple minutes just to get the air bubbles out. We made the garlic sauce and pickled the pickles and the chicken is almost done. All right, we still have about 4 minutes left. How can you tell when the chicken is done? Just get yourself one of these, man. Professional chefs use them all the time. There’s no shame in it. We’re looking for about 160, 165 and we’re good. So, we’re at 170 168. So, we’re done. While the chicken is cooling down, I’m going to warm up this electric griddle. We’re going to assemble the sandwiches and press them all right here. Then we’re just going to have some lunch. Let’s assemble these sandwiches. It really is that easy. [Music] Kasam, I’m making fresh chicken shawarma. The chicken has been resting. I would slice them super thin. And don’t worry about them being cold. All right? Because we’re going to toast everything up anyway. And frankly, they’re easier to slice super thinly when they’re colder. But these ones are still warm. That’s okay. So, we’re just going to shave it. Just like that. I don’t care about this extra grease here. I want it. You take the pita bread. Two pita bread. I wasn’t planning on sharing with anybody today. Oh, man. You just open it up like this. You can make it right here. All right. But because this is a smooth surface, I just don’t want the stuff to slide out while you’re eating it. So I open it up to make the sandwich on the sticky side. Your garlic sauce. Spread it around just like that. And a Lebanese version of a chicken shawarma has French fries in it. Just few pieces of French fries just to soak up all that extra garlic sauce that we’re going to put in there. And believe me, it is absolutely delicious. Your garlic sauce, spread it around just like that. Now, it might seem like it’s a lot, but we’re putting a little bit of the fries in there to soak all that up. Little bit of French fries right at the bottom. Just like that. Some chicken and these pickles. Okay. So, the easiest way to do this, you grab these, you fold them, you fold it. You grab this one, you fold over it, and as soon as you’re here, it’s like a burrito or an egg roll. You just tuck it in and just roll it up. Just going to use a little cooking spray just for the first time because I don’t want the bread to stick. You take these sandwiches, this end down. Just let them toast up. These take about four minutes to five minutes. Let them get really super crispy on the outside. These have been on here for about less than a minute or so. I’m just going to flip them. And I’ll just keep flipping them as I go. I’m just going to grab some weight and just put it on here. I just want them to get really crispy. A couple plates. A plate. A tray. A tray with a can of beans. It doesn’t matter. It’s just cooking. Just have fun. You want to see? Mhm. Wow. Very nice, huh? Yes. Yes. Yes. As soon as you get to this point right here where they’re very nice and crispy, just like that. All right, it’s time to pull them off. But now it’s time to eat. M Christmas in July. [Music] Delicious. Is it good? Chili M. I know you. I already knew. That’s why I grabbed it before beforehand. There you go. Raina. Oh, somebody put a plastic wrap on this thing. What? You ready? Actually, I like it this way, too. I’m going to leave this here for you. Okay. Enjoy your enjoy.