I love chicken shawarma. And I appreciate it getting the spotlight this week. But 2 things that drove me nuts: 1- stop the motor on the spit when cutting. 2- no turmeric?

Chef Tom absolutely killing it with these recipes!

@CajunSmack

3 жыл бұрын

So much better than watching the main stream media isn't it??

@duffyp870

3 жыл бұрын

He has no idea what he's doing

@MrPakvaises

Жыл бұрын

@@duffyp870 Amen 🙏 brother

Great video- super job showing how this is done. Looks fantastic!

Love your videos man! Keep em comin!

This channel deserves more attention!!!

One of my favorite things is finding ways to bring international flavors and styles into my BBQ arsenal. This looks amazing and I can't wait to try it!

I did Tom's similar Tacos Al Pastor recipe and they were great. So I know I'll also be giving this a try!

Great video chef. Thank you for sharing.

I bet if you ask chef Tom, he’d say that’s a top 3 dish on his channel. That looked amazing. Chicken shawerma is done correctly is one of the best meals.

Thanks for the recipe chef Tom!! Got my chicken marinated and sitting overnight and can’t wait to have it with the “toom” sauce!!

Most of the schwarmas I had while in the Middle East had a cucumber yogurt style sauce, which was absolutely amazing. I have finally gotten my family to fall in love with middle eastern food, to include Indian cuisine as well. I will have to try the toom (spelling). Thanks Tom.

Excellent explication. Thank you

It is becoming more and more difficult to appreciate Chef Tom's outstanding performance with the right words, so once again I say great work 👍👍👍

Today first time your channel comes by, and I watch A LOT of BBQ channels... really god camera work, very clear recipe description and nice setting!

Pickled turnips would have been a great addition. As always, thanks for producing these videos.

@GerbyWorrior

3 жыл бұрын

I was going to say the same thing. And Instead of the cucumbers Arabic pickles.

Hot tip for emulsions in a food processor: grab a paper cup and poke a small hole in the bottom with a clean meat thermometer. Wedge the cup into the top hole of your processor and pour in your chosen oil as the machine is running. Easy slow feed system. Perfect emulsion every time.

@mike7568

3 жыл бұрын

Great tip, thanks!

@candesh4151

3 жыл бұрын

great tip mate. gotta tey

@kevinbaxter1571

Күн бұрын

some have a hole in the presser. if not drill one to feed oil slowly

Looks delicious....great video

That good we also add harisa paste to it so it gives color and the spicysness to it .

Chef you're a legend.

Love your channel 👍🏻🍻

Great, great episode...💥💥💥

Sounds interesting!

Whaaaaatttt 😍😍 u just nailed it mr.tom 🤤

Damn that looks delicious! Any luck on getting a video of a Suckling Pig cooked on the Yoder YS640? Coming from a Cuban family we usually cook a whole pig in a "Caja China" for the holidays. I would love to see a BBQ take on this. I love what you do Chef Tom, keep up the great work!

Can't go wrong with chicken thighs, looks good boss!

This was delicious just marinated overnight and grilled on the Kamado Joe at felt level with a hot fire. Served with a Indian orange spiced rice, cucumbers/ tomatoes and a chunk of sagnak. Will definitely make this again. Thanks Chef Tom!

Great video 👍

Chef tom, pretty labor intensive,I think I would try this some place to see if i liked it,before going through all the prep

Chef Tom, amazing!!! Ever thought about making a smoked seafood( Scallops, crab and lobster), white bean chili!

Looks incredible! Any chance we can get a tour of the whole facility at some point?

Good morning Tom.. Great cook Bob Cooney Salt Lake City Utah

Awe Dang! Hahah love Shawarma!!!

In Lebanon, mastic and orange peel is the signature ingredient to lamb and chicken shawarma. You should try it out.

My man Tom does it again

Nice bud. Love to spend a day with you to pick your brain... looks awesome man enjoy

im drooling right now lol

ooohhh yeah!

The way I do it 1l of oil 1kg of Garlic I put oil in the blender and on max speed you let it run about 5 minutes or more depends on the blender, once oil turns white and creamy ( like a mayonnaise) you add all of 1kg of garlic and let it run until garlic if completely incorporated at the end you add half of lemon juice

Great video, that garlic emulsion sauce must be insane

That chicken with the rice with some curry. Nonetheless, that looks beyond amazing.

I know this was uploaded a while ago but How hard would this be to do in a charcoal grill?

Id like to see your take on Tortas de Milanesa

I think Chef Tom the only chef that I've seen zest lemons like that. Opposite way to collect all the zest and then put it in lol

Love Shawarma. I’m number one by the way.

@jameswilson4712

3 жыл бұрын

Yeah, nah bro

Guys try beef shawerma with tahiny sauce soo yumy

Re the onion halves on the ends what do you do with those after the cook is finished ? Do you incorporate them into the dish somehow?

@paulzammit93

3 жыл бұрын

Ps great job

I love shawarma, I prefer beef/lamb but hey. Thanks for sharing. I like little tumeric

I think that first shave he did to it must have been pit master privilege

@johnnyzakka

3 жыл бұрын

to chef Tom it must have been :D traditionally the chicken is shaved into a cylinder before cooking (sad, I know!)

Serious question, who’s hitting the thumbs down on this??? What y’all want him to come to his house and cook it for you to get the thumbs up? I need answers 🤣

@nathan0717

3 жыл бұрын

Vegans I’d assume 😂

❤️

The acidity of lemon juice will inhibit that acrid bite that garlic develops when the cells are ruptured. Add all the lemon juice up front, it will make emulsification more difficult but the flavour profile will vastly improve.

How would this be cooked without a spit? Bake then broil to char?

You should put few layers of lamb fat between the chicken, that makes the difference and the right way to make shawarma.

What other types of grills could you use if you don't have the Napoleon?

@thecrepesoul

2 жыл бұрын

Kettle

Question: don't have a napoleon with the back burner, would we just go low and slow on all 3/4 burners?

@JavierElRey

3 жыл бұрын

I was wondering the same thing. Gonna try it that way.

@Pdub82

3 жыл бұрын

@@JavierElRey that's my plan. I don't think indirect heat will get the crisp you want.

Clap

daaaaaaaaaaaaang...i've wanted to try shawarma so bad for the longest time...so toum is hummus without chickpeas or tahini

You should also slice up the onions on the spit as well

In England we call that a chicken kebab no need for a fancy name 😆

What would be the down side of just cooking the thighs as-is on the grill (as opposed to building them on the spit) and then chopping them up?

@relaxingvideos9023

3 жыл бұрын

Its just old middle eastern tradition, they cook some meats by skewering meat with date tree branches and then buriying the stick part in sand (vertically) and puttin fire around it, times changed and sticks changed to metal skewers but the process remained, stacking vertically and cutting when cooked. One benefit doing it open and vertical is that you could not move the big tray from below the chicken so it will capture all juices dripping from the cook and make the end result much better.

@AdamS-nv5oo

3 жыл бұрын

That technique would work just fine

What does it mean 1/2 cup? In ml or gramm? Thx!

@allthingsbbq

Жыл бұрын

1/2 Cup = 118.294 ml or 64 grams

@csabakarsai3312

Жыл бұрын

@@allthingsbbq Thx Chef!🙏

He said, “Eaten on it.” You must be from Texas.

Perfect missed opportunity for a chicken döner box.

How about making gyro!

Guy Fieri would be proud

mmm charcoal shawerma

🌟🚨🌟🔥♨️🔥🍗🔥♨️🔥🌟🚨🌟

If I never see another Schwarma as long as I live, I will be just fine

I dunno, looks way too futzy to me. But I'm sure it's delicious.

Would be interesting to see a tougher cut of meat typically slow cooked in the bbq method have the pineapple approach given to it to see how that changes things. Saw kzread.info/dash/bejne/lpqeq6uEZtTaXco.html where the pineapple worked great. Would love to see Chef Tom do something like that on a chuck or even a brisket.

I honestly did not expect rice.

I never get food like this....😔

lol the english way to write shawarma look more dutch and the way we write it (shoarma) looks more english to me haha

No disrespect to the technique, but because of the need to pause between each cut, that seems cumbersome. Why not season the exact same way put the thighs over high heat charcoal and in five min you are done each piece with some char and delicious. What is the benefit of the spit? Looks amazing. Can’t wait to try the garlic.

@shawnroberts5179

3 жыл бұрын

rotisserie allows the meat to baste in its own juices slowly. Can't be replicated.

You lost me at tomato paste .. It's your way, it must be delecious too. cheers

Some Lebanese actually use egg in their toum.

It's totally far from authentic Shawarma, it looks delicious though!. Shawaram in Middle East is made from meat or chicken, pickles,fries, garlic sauce, hot sauce wrapped with Arabic bread (like pitta but thinner).

Its called American Shawrma... not the real one. lol but love the receipe though

Oh come on Chef Tom, why do you have to tease us like this? Where are the Pita wrapped Shawermas?

Where's the thyme?!

How do u make a shwarma video n not put it in a lafa with Israeli salad?!

to be honest it was awesome until it got to the plate of nothing-lebanese xD

Heya, comment coming atcha like cleopatra from Israel. This needs improvement. Number 1: where is the tahini?? Number 2: Why rice???? Number 3: Seasoning totally off. There needs to be sumac, turmeric, and something spicy AF in order to amp it up. Number 4: I LOVE YOU CHEF TOM but why did you put everything bagel reasoning mate???? Number 5: Try Amba next time, makes everything delicious. Number 6: you are most welcome to Israel any time to try some proper shawarma, made by a shirtless man, smoking a cigarette and flicking the ash into the laffa (flat bread), scratching his armpit and then wrapping it up while still holding your 50 shekel note. Real authentic shawarma doesnt need your food safety codes.

That’s not a BBQ it’s bloody gas so it’s a cooke. Other than that good job

The rice ruins it for me :)

How you eat it ruin everything

I do not know where this recipe comes from, but it is absolutely wrong. Shawarma is served in lavash and olive oil is not used there, for our countries it is very expensive, and the sauce is also wrong.

"Horizontal spit with a rear infra-red burner" Ok yeah, I'm not going to ever have that hardware. Time to move on.

@AdamS-nv5oo

3 жыл бұрын

Chris Mullins you can always adapt.

@chrismullins8061

3 жыл бұрын

@@AdamS-nv5oo Sure, or I can move on to another recipe that doesn't require unusual equipment because I'm not looking to spend extra money on hardware.

Have no idea what this is but it’s not shawarma. It is *never* marinated without yogurt. 48 hours is standard. Cumin is the star of the show. The thighs are sliced paper thin before marinating. It’s rare to see Chef Tom swing and miss so badly but this is terrible. The hummus looks disgusting and thick 🤮. My God.

This is not BBQ....

@mike7568

3 жыл бұрын

It is; just from a different region of the world. It might not be traditional southern US barbecue, but let's not forget that the traditional barbacoa as according to Spanish explorers was described as Taino people of roasting meat on wood frameworks over flame. While not a wooden framework, it's certainly over flame. To be frank, we can all be thankful for a great video for something that sure looks tasty.

This is not shawarma. Its middle eastern so i know. The dish when you cook the chicken just like you did, put it on a flatbread with mayo hummus or even fries maybe a tahini sauce etc and then roll it up, and eat it, that dish is called shawarma not just the chicken, you just made chicken rice here not a shawarma.

@npknscrb

3 жыл бұрын

Does the cooking method have a specific name? I am interested to know the proper term, thank you.

@nickleass9642

3 жыл бұрын

Thats chicken shawerma brother. Whether you roll it up or put on rice doesnt make a difference. Its a shawerma sandwhich or shawerma plate. In both cases its shawerma

@relaxingvideos9023

3 жыл бұрын

@@nickleass9642 shawarma sandwich or shawarma plate?? Do you even think those words go together. Today they maybe a thing, but shawarma the dish is only the one that includes chicken on the seek skewer thats then rolled up on a flatbread, that whole dish is called a shawarma. What is the difference between a chicken seekh and shawarma then? Better clear your concepts. I wont be ordering a shawarma to get chicken in a plate topped with mayo.

@relaxingvideos9023

3 жыл бұрын

@@npknscrb its just a vertical rotisserie (arabic - almashawat alemwdia). No special names.

I stopped watching when you have tomato paste tube!!!!

@spencerwilton5831

3 жыл бұрын

How else do you by tomato paste? I have only ever seen it in tubes, or occasionally mini tins.

@vi683a

3 жыл бұрын

@@spencerwilton5831 I suppose its a a regional thing. Here in the USA we have it in tins, pouches, and occasionally jars. as well as tubes. I find tubes to be pretentious and unnecessarily more expensive.

Wtf is this? You burned the chicken, shawarma does not have RICE in it, or that sauce, you don't cut the vegetables in cube shapes, and you don't serve it in a bowl. 🤦