Go. I'm going to show you how my spicy chicken shaarma is better than steak. That's a bold statement. You're supposed to be my friend. Let the food speak for itself. On today's video, we are making chicken shawarma by my true friend here and master Ahmed. Tell me about this chicken. Is it going to be good? So, we're making actually a spicy chicken shawarma. Essentially, what we're doing is we're going to make it familyfriendly so you can actually make it at home. I love it. I'm going to challenge that and see if Sui makes it better. How about we split half and half? I'm down. Let's do it. All right, enough talking. Let's get to business. So, we got a bunch of ingredients here. And the first thing I notice is this chicken here. I noticed you like to use chicken thighs. Yes. Usually, traditionally, there's a mix of chicken thighs and breast, but because we're doing this at home, we want the fat. We want the dark meat. So, I really prefer a chicken thigh. Now, what is this? Talk to me here. This is a very special ingredient. This is the, you know, kind of the Middle Eastern go junk kind of. It's a hot pepper paste. It's going to take everything to the next level. This is vital for our marinade along with obviously our chicken shawarma spice rub. All right, my brother. So, talk to me. So, this is We're using some plain yogurt, not Greek yogurt. Not too much. You don't want this to be drenched. And because we have a lot of thighs, I'm going to do about a few spoonfuls. Just like this. We want to coat all the meat. We don't want it to be drenched in the marinade. Got, you know, again, the next vital ingredient is this hot pepper paste. Oh, wow. Take a look at this. I've never seen this ingredient. We're all learning together, everybody. It looks like tomato paste. I was just going to say that if you don't want it spicy, you could use regular tomato paste. So, we're going to go in. I'm going to do a little bit more just cuz we have a lot of thighs. And then to tenderize the meat, I'm going to move this over here. I'm going to slice down an onion. Onion, bro. I'm going to slice down a lemon. And then we're just going to squeeze the whole juice. Just a little bit of juice. Again, nothing to drench it. Got it. So, you don't want to overdo it. No. All we're doing is we're creating a little bit of, you know, marinade juice to tenderize the meat and to carry the uh shawarma spice all across our meat. Gotcha. And then the last wet ingredient is actually going to be lots of olive oil. Nothing too crazy. That's not that much. Now we mix. Let's mix the Wait, wait, wait. The star of the show. We got our shawama spice rub. I'm going to go generous here cuz there's no salt in this. And then you're going to see how it's going to transform that color. Mix. Mix. Got it. Okay. Mix that up real good. The smell that is coming out of this thing is amazing, Ammon. And that's what we should have left in the end. Wow. What a beautiful color, bro. Very nice color. So, now what? Okay. Now, this is a very important uh tip. I don't add salt into the marinade because I like to perfectly marinade the chicken. So, I have my salt separate and now we're going to directly season the meat. I love this technique because I do the same exact thing. So, right now we're going to season our uh chicken thighs that are already sliced and thin. And I noticed that you leave the fat. Yes, that is intentional. When you're traditionally skewing up the chicken, you're layering fat in between it and that's why it's so juicy as it drips. All right, so we're going to get not too crazy on the salt because there's other ingredients that have a little bit of salt. And then now once we got the right amount, we're going to add it to the bowl. Got it. Mix this up real good. Yes. Mix this up real good. And now we'll add that to the bowl. Yep. A generous amount. I mean, I I love that. You know who's calling me? Let's see who's calling me. It's not Nick cuz we're too I bet you it's Nick. There's too many spices in here. Yo, why is Nick calling me? Yo, Nick, we're making a video right now with TGB. I got to call you back. Okay. This guy always calling me, bro. So funny. This guy always calling me. All right, so mix that up real good. Yeah. Yeah. This This is This is the money shot. You got this plain old chicken and then just give this a So, how long are we going to marinate this for? I always say you want to marinate until you lose patience, but preferably overnight. So, but if you want to cook it right away, will still work or no? If there's enough flavor in there that will be just as delicious. Oh, I mean, look at that chicken. That looks incredible, bro. Wow. That looks already like it's going to have a lot of flavor. You know what I'm saying? Yeah, it it's going to be packed with flavor. 100%. Okay, brother. So now we we're going to make a split cuz it's pretty much about ready to cook once it marinates, right? So let's put half here for suvi and half for the traditional method the way you recommend. All right, there you go. All right, one more scoop. This is This is going to come out really good in this one. I I have a feeling I have a feeling both of them is going to come out great, but they're going to be great. For some odd reason, I think mine is going to be better. Whatever you say, Google. Whatever floats your boat. I'm going to be cooking this at 170° F for 1 hour, and it will cook it to perfection. and we're going to see which one is going to be better, this one or his. I'm going to show you how to take any shawarma to the next level. This is my special touch. So, very, very simply on a stove top, you're going to This thing is Why are you having a hard time? Because this thing is burnt. All right. What do Let's make the glaze. I got you. So, we're going to turn on. You're going to hold this the whole time? I'll hold it. Okay. I got you. On our stove top, we're going to do medium low. We don't want to scorch this. A little bit of oil. We're going to let this get nice and hot just just for a few minutes. So, we're basically waiting for a lid to cook. So, we're cooking that sauce just like if you're cooking tomato. Exactly. Little sizzle. Again, you don't want to scorch this. So, so we're just going to slowly cook it. And then I'm just going to kind of smear it into the oil. Let it kind of dissolve and emulsify. Just lower the heat a little bit. I'm going to hit this with a light pinch of salt. And then kind of when it's sizzling away, flavored the oil, it's nice and beautiful. Going to add water. M. Just like that. Very simple. You're looking for like a very thin, I guess, pancake batter consistency. And just like that is done. Very, very simple. That smells great, dog. We let the hot pepper paste do all the work. All right, what's next? We got to cook the chicken. Let's do it. So, whoa, whoa, whoa. What is this? You're not going to cook in a pan? Not anymore. I feel like the marinade has been burning in the pan. So, I'm going to show you a really, really nice way to do this. And you could do this for your family because you could cook it in both. So, we're going to take a sheet tray and we're going to throw it in the oven on a broil just to heat it up. Oh, okay. All right. Let's do that then. In the oven, broiler setting. And we're going to let it warm up. Yeah, that's it. High highest heat. 5 10 minutes. So, this is nice and hot. Yes. So, again, to mimic the skewer, instead of layering the fat, we're going to let this cook in fat. So, I'm actually doing beef tallow. So, we're going to we're going to get generous. We're going to get pretty generous. And now, we're going to make a thin layer out of our chicken, please. So, you want a thin layer, googa. A thin layer. No, no, nothing overlapping. Yes. Cuz we're going to go and put it on a broil. So, we want it to get nice and charred on the top. Okay. Nice thin layer. And now, we're going to go into the oven on a high broil. We probably need about 20 to 30 minutes. And then and then I also have another uh tip that I want to do, but I got secrets. Skuga, come on. And just like that. Oh, nice, beautiful color. A little bit of brownie here. Exactly what we're looking for, right? Yeah, that's beautiful. This is optional. This part is optional to get the the really accurate um size of chicken. I want to do a quick chop to it. Just going to run our knife through it. And these pan drippings, you got to save them. Don't throw these out. That's the That's flavor right here. Google, what is this? Double chop, baby. Double chop. So, now you just chop them up. Oh, baby. That looks incredible. I'm going to take a quick taste test here, brother. So tender, so juicy, not overcooked at all. I love this method. But you know what? The suvi one is ready. So, check it out. That is what it looks like after it's been cooked. Okay, that looks good. So, it's pretty much identical, but you had a little bit more crust, right? Cuz you had a little bit of that burn, but we could do something about that. So, I think this is also going to be very convenient for families. You know what I mean? Like to cook a big batch. So, what I'll do here is I have two bowls. I'm going to do the same thing you did. Going to separate the juices. Yeah, cuz you say you got to reuse them, right? So, I'll put this over here. And then this one will go also in there. Looks great. All right. Now, this one I'm going to put it right there. Chop that up, too. I have a feeling uh sui is going to be juicier. You can already tell the texture and color over here is better. Really? Let me see here. I don't know about that, bro. I don't know about that. Damn, that's really good. So, look, we can do something about it if we blow torch this to just give a little crust. I think that's a good idea. I know it doesn't look that good right now. But watch [Music] this. Listen, that looks and smells incredible. Perfect. We're ready. All right. So, bunch of stuff here. You got tum over here. And that uh what is this? Pomegranate molasses. Huh? That's pomegranate molasses. very special ingredient. Adds a little sweetness, a little tartness. And this here, sha shata sauce, red hot condiment. How do you put this together? So, the the reason why I'm actually using a tortilla is because I feel like it holds the sauce a little bit better. But in theory, you could use Middle Eastern bread, obviously, a thin pa, not the thick boys. So, I'm using a tortilla cuz it's also a lot easier to source. So, googa, this is really important. Why did we save the pan drippings? Oh, really? Because we're going to hit it just a little bit. And then we're going to smear our doom, which is our garlic spread. Generous amount. A generous amount. Yeah. And then we're going to go in with some cucumbers just for a little touch. And this is a classic shawarma sandwich. Doom and pickles. That's it. Anybody else that adds lettuce and tomato. Not real. Not real. Fake. Gotcha. Okay. So, we're going to go in with um the oven baked shawarma. We're going to just lay it out just like that. Not over not crazy. You don't want to overpack it. So, then what you're going to do is kind of like a burrito. You're going to you're going to fold it over and kind of tuck. Got it. And then we're going to just roll. Make it nice and tight. Yep. Just like that. If it's not tight, it's not right. Remember, my friends, if it's not tight, it's not right. Now, all we have to do is toast. So, right now on our on our nice flat top, it's on a it's on a medium low heat. We don't want to burn this. We're going to go seamside down again to toast. Just like this. We're going to give it a very light press, and then we're going to let it vibe. Let it develop that crust. Nice and slow. So, now we're just going to turn it. You got a light toast. You could see how it's kind of uh sealed up. And this is when the fun happens. We're going to grab Remember that that glaze Googa? Yeah. We're going to grab a little bit. We're going to actually spread it on the sandwich. I promise you. I thought you were going to do it on the I I I am. I am. And then I got the bottom. And then now we're just going to do a light little drizzle on top. Very light. You don't want it to get soggy. That smells incredible, bro. Keep it in low heat so that we don't burn it. Yes. That looks so good, Google. It looks amazing, bro. So Google, to finish the sandwich off, when you're at the shawarma spa, what they do is they take another dollop of doom and they hit it just like this. M. They put it right on top of first bite. right on top of that first bite. And then they're going to take a little bit more chicken and they're going to put a little bit on top of there. And that is your shawarma that you say is better than steak. You be the judge. All right. Well, let's find out. So, this one is the one in the oven. That one is suvi. I want to know your true honest opinion. Okay. Say it like it is. Cheers, everybody. Oh my god, that's really good. That is really good. First thing that stands out for me is the tomb. The tomb is incredible. right on top the way you put it. But immediately the chicken the chicken is so tender, so juicy, and obviously the crispiness of the actual tortilla makes it perfect for me. Bro, that's really good. How does the suvi one taste? I want to know from you. It melts in your mouth. Oh my, the chicken literally melts in my mouth. I really love this. So, from experience, you think it's good to make it sui? Give it a try, too, or just don't stick with it. If you're a sui person and you know what you're doing, the sousi is incredible. Honestly, there's so much flavor. The chicken melts in your mouth. I love the recipe that is super easy to make and the way you made it in the oven, too. It's so easy. You know what I mean? You just put it in and throw it in and you cook it. Now, you put this molasses here that's supposed to go on top. Yeah. Just a little pomegranate molasses every bite gives it a little sweetness. Let me give it a try with this one and see. Oh my god. Bro, that's really good, bro. Oh my god. That's really, really good. This is amazing. Give it a try. You won't regret it. Check out my good friend Ahmad. Everything will be in the description down below. The Golden Balance everywhere. I hope you guys enjoyed this video. If you did, hit that thumbs up. If you're not a subscriber, be sure to subscribe. We'll see you guys on the next one. Take care, everybody.