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(YouTube)   Your daily dose of Shawarma, brought to you by Glen & Friends Cooking. Can we get a Yummy tag for this?   ( divider line
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341 clicks; posted to Food » on 25 Sep 2020 at 1:50 PM (3 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook

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2020-09-25 3:11:48 PM  
Did someone say Schawarma?!

Shawarma D. Goat short story
Youtube -qgbXe8kTrY
2020-09-25 8:03:57 PM  
Not subby.
I gave this a + for the marinade

That is a good recipe for a marinade that can be used not just for shawarma.  It's also enough marinade for about x6 the amount of chicken he used.
(It would also work well for a whole fish. Gut and cut 3-4 on the sides.)

He makes it hard on himself by making such a small batch. It makes it harder to cut and you can only make a couple at a time because you have to let the next layer crisp up.  It keeps or freezes well so make it worth the time and effort.

Yes. Use thighs and butterfly, don't pound. The slightly uneven cuts are the soon to be the crispy bits.
Tabbouleh and pickled turnips.

The  "shawarma"  went global and can be found almost anywhere. Almost anything is fair game.

You make it as you like and if you don't like it it is your own damn fault for farken it up.

Fire up the grill good and hot. 7 minutes start to finish. You got chicken for 20 people.

Just, really versatile as to the end use.
Hell, get lazy and just do a whole roasted chicken.
2020-09-25 8:51:49 PM  
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2020-09-25 9:19:50 PM  
Best shawarma in North America is on Banks St. in Ottawa.

That is all
2020-09-25 9:48:30 PM  
Never had Shawarma but it sounds really good.
2020-09-26 12:15:43 AM  

whereisian: Best shawarma in North America is on Banks St. in Ottawa.

That is all

One of the best things I ate in Russia during the 2018 World Cup was a shawarma variant. (also one of the only "spicy" things, too).

It was a pork shaslik wrap in a thin lavash style bread.  The sauce was spicy, I think some sort of soured dairy (like mexican crema agria or american sour cream) really light with garlic and paprika.  It reminded me of tacos/burritos al pastor, but with a more Eurasian flavor profile.  That tastiest one was one I ate in Yekaterinburg.

The more I think on it, the more I believe they used a yogurt or sour milk marinade base for the acid.  The meat was cooked on a big vertical meat wheel, like Mexican al pastor, Shawarma, or Greek qyros.

I saw these shashlik stands on the streets from Sochi to Yekaterinburg....and what was notable is that they served no alcoholic beverages, not even weak-ass 3% kvass.  Even the ones serving up piggy shashlik, which is decidedly non-halal.

Pork is really excellent in the vertical meat wheel style.
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