[1 - 1] hey what's up today I'm going to show
[1 - 2] you how to quickly make a chicken
[2 - 4] schwarma sandwich at home that is
[4 - 7] actually a taco it has all the payoff of
[7 - 9] the traditional Street cart schwarma
[9 - 10] that you're familiar with but it's a
[10 - 12] little bit lighter and it's optimized to
[12 - 16] be made by you at home on a Wednesday
[23 - 23] nighting to get started I'm going to
[23 - 26] grab two pound 2 lbs of boneless
[26 - 28] skinless chicken thighs these thighs are
[28 - 29] looking cleaned up and ready to go but
[29 - 31] if you have some chicken thighs that
[31 - 33] look like these ones for example I would
[33 - 34] definitely recommend cutting out any of
[34 - 36] this excessive chicken fat now to get
[36 - 37] this chicken moving I'm going to throw
[37 - 40] it into a very brief but very flavorful
[40 - 41] yogurt based marinade to make that
[41 - 43] marinade into a medium Bowl goes 200 g
[44 - 46] of Greek yogurt 20 G of lemon juice or
[46 - 48] about half of a large lemon juice 10 G
[48 - 51] of garlic powder roughly 1 G or 2
[51 - 53] tspoons of dry thyme 5 G of ground cumin
[53 - 56] 1 G or 2 tspoons of dried oregano 2 G of
[56 - 59] coriander 5 G of garam masala 1 G of
[59 - 61] black pepper and 20 G of salt from here
[61 - 62] the chicken thighs are going to go into
[62 - 64] the bowl and now I'm just going to toss
[64 - 65] everything until the chicken is well
[65 - 67] coated with yogurt and the spices and
[67 - 69] herbs have had a chance to get evenly
[69 - 71] disted throughout this mixture that
[71 - 72] looks good now I'm going to throw a lid
[72 - 73] on these thighs and let them marinate in
[73 - 75] the fridge while I get the rest of my
[75 - 77] taco prep sorted out for me the ultimate
[77 - 79] condiment for a charred chicken taco
[79 - 81] like this one is a garlicky lemony
[81 - 83] creamy tahini sauce to make it into a
[83 - 85] high-sided container goes 150 g of
[85 - 88] tahini note how loose this tahini looks
[88 - 90] that is preferable in my opinion because
[90 - 92] generally tahini that is super thick is
[93 - 95] pretty bitter up next is 30 G of lemon
[95 - 98] juice and then 100 to 120 g of water
[98 - 99] depending on how thick your tahini is
[99 - 101] and then 2 G of salt and one chunky
[101 - 103] garlic clove that I'm going to slice
[103 - 104] real quick so that breaks down when I
[104 - 106] puree it next in goes my immersion
[106 - 107] blender and I'm going to give everything
[107 - 109] a spin here for let's say 10 to 15
[110 - 111] seconds or until all that garlic is well
[111 - 113] broken down and the tahini sauce is
[113 - 114] thickened up just a little bit the
[114 - 117] Finish sauce should be nice and Saucy
[117 - 118] like this and if yours is looking a
[118 - 120] little bit thick don't h it take to add
[120 - 122] more water or lemon juice and if it's
[122 - 124] thin add more tahini now to keep things
[124 - 125] pro I'm going to scoot this over into a
[125 - 127] little squiz bottle real quick that way
[127 - 130] I can achieve the saucing Precision I
[130 - 132] desire that's very important to me and
[132 - 133] the next little bit of prep here is
[134 - 136] going to be to make some tomato cucumber
[136 - 137] Pico too to make this Pico I'm going to
[137 - 140] start with 150 g or roughly two small
[140 - 142] diced tomatoes these little Vine ripened
[142 - 144] Tomatoes seem to work pretty well for me
[144 - 146] when there's no good seasonal tomatoes
[146 - 147] to be found and to get them into a nice
[147 - 149] dice that eats properly in a Pico to gu
[149 - 151] I'm going to use my serrated knife a
[151 - 153] serrated requires almost no downward
[153 - 155] pressure to cut the tomato so it doesn't
[155 - 157] crush it during the cut but if you're
[157 - 159] thinking hey Bri what about that little
[159 - 161] butthole you left on top of that tomato
[161 - 163] personally I think it's a lot easier to
[163 - 165] remove the core during the dice part
[165 - 166] rather than at the beginning with some
[166 - 169] awkward pairing knife maneuver once I've
[169 - 170] got these two smish Tomatoes diced I'm
[171 - 172] going to peek to see if there's any mey
[172 - 174] white bits of core left in the mix
[174 - 176] there's one get that out of there now
[176 - 177] once we've got diced tomato sorted out
[177 - 180] I'm going to top that with 125 to 50 g
[180 - 182] of diced cucumbers I usually keep these
[182 - 184] cute little baby cucumbers in my fridge
[184 - 186] for salads I really like them but any
[186 - 188] cucumber will work just keep in mind
[188 - 189] that you might have to peel the large
[189 - 191] ones to get a nice dice on a cucumber
[192 - 194] like this I've haved it then haved the
[194 - 195] halves next I'm going to come back and
[195 - 197] zip out the seeds that's optional if you
[197 - 199] don't want to do that no biggie then I'm
[199 - 200] going to have it one more time and from
[200 - 201] there I'm going to come back and give it
[201 - 204] a proper 1/2 in dice that looks really
[204 - 206] good on top of that comes 10 G or about
[206 - 208] a/4 bunch of parsley that I've chopped
[208 - 210] finally and then 3 G of salt clearly
[210 - 212] this container is not the right size to
[212 - 213] stir this so I'll flip this into
[213 - 215] something appropriate give it a stir and
[216 - 218] there we go a nice light weak night Pico
[218 - 220] thing it's fresh it's crunchy and it
[220 - 222] bridges that gap between Fresh Mexican
[222 - 224] and Middle Eastern food or here's an
[225 - 227] idea don't make the Pico too and just
[227 - 229] buy it from the grocery store this stuff
[229 - 230] is more than passable for a week night
[230 - 233] Taco in my opinion and it gets you most
[233 - 234] of the way to where you want to be one
[234 - 236] last bit of prep here that isn't really
[236 - 238] prep but more Pantry building is to make
[239 - 240] pickled peppers I usually have a quart
[240 - 242] of these homemade pickled banana peppers
[242 - 243] in my fridge and I'm going to be using
[243 - 245] them on the taco so for fun I'm going to
[245 - 247] share the very simple process for making
[247 - 249] them so you guys have it this is a
[249 - 251] banana pepper it's got pretty mild heat
[251 - 254] but amazing pepper Aroma and I'm just
[254 - 255] going to cut six to seven of them into
[255 - 258] large chunky Rings like this and I
[258 - 259] usually stop cutting the pepper when I
[259 - 261] get to the meaty seed part at the top
[261 - 262] once I've got about a whole quart of
[262 - 264] these sliced I'm going to bring my brine
[264 - 267] to a boil in a saucepan that's 400 G of
[267 - 269] water 400 G of white distilled vinegar
[269 - 271] 80 g of sugar and 8 G of salt I'll bring
[271 - 273] that brine up to a boil and once it's
[273 - 275] rolling I'm going to add in that quart
[275 - 276] of chopped peppers from there I'm going
[276 - 278] to give everything a poke to make sure
[278 - 279] that the peppers are fully submerged in
[279 - 281] the Brine and then I'm going to turn off
[281 - 282] the heat as these Peppers cool they're
[282 - 284] going to cook just a little bit and get
[284 - 286] infused with all that acidity by
[286 - 287] tomorrow or the day after you're going
[287 - 290] to have a very useful little bit spicy
[290 - 292] crunchy sweet and sour pickle to add to
[292 - 294] salads or sandwiches or whatever you
[294 - 297] want to taste good okay let's cook this
[297 - 299] schwarma first off I'm going to grab a
[299 - 301] half sheet and line that with two large
[301 - 302] sheets of foil I'm going to be broiling
[302 - 304] these thighs pretty hard under the
[304 - 305] broiler and this foil is going to save
[305 - 308] me some pretty brutal cleanup later on
[308 - 309] speaking of the broiler I'm going to
[309 - 311] preheat mine to its highest setting then
[311 - 313] grab my chicken out of the fridge this
[313 - 315] stuff's been marinating for roughly 20
[315 - 316] minutes and I'd say that's the minimum
[317 - 318] if you want the yogurt to properly stick
[318 - 320] to the chicken while it's cooking but
[320 - 322] I've gone up to 8 hours with this stuff
[322 - 323] if you want to make it ahead in the
[323 - 325] morning time and then cook it after work
[325 - 327] maybe just leave out a touch of salt if
[327 - 328] you're going to marinate it that long
[328 - 329] once these thighs are transferred over
[330 - 331] to the foil I'm going to check on my
[331 - 333] Broiler to make sure that it's fully hot
[333 - 335] and ready to rip that looks great now
[335 - 336] one last thing before we cook this
[336 - 338] chicken is to make sure that the grate
[338 - 340] in the oven is right under the broiler
[340 - 341] from here I'm going to L these chicken
[341 - 343] thighs into the oven and cook them under
[343 - 345] high heat for 10 to 12 minutes or until
[345 - 346] that chicken taking on a little bit of
[346 - 348] char while those cook I'm going to grab
[348 - 350] a medium non-stick pan to preheat my
[350 - 351] tortillas and throw that down over
[351 - 353] medium heat I've got a tortilla holder
[353 - 355] here to hold on to the heated tortillas
[355 - 357] I really cannot recommend you guys
[357 - 359] getting one of these enough unheated
[359 - 361] tortillas really bum me out in a
[361 - 363] meaningful way and I just simply won't
[363 - 365] abide them in my house for these tacos
[365 - 367] I'm going with a 6-in flour tortilla
[367 - 369] because it's a pretty close relative of
[369 - 371] whatever Middle Eastern flatbread you
[371 - 372] might see on the street wrapping a
[372 - 374] chicken charma usually they're a little
[374 - 376] bit lighter though in my opinion and
[376 - 377] probably a little bit more widely
[377 - 379] available to most home Cooks back under
[379 - 381] the broiler it's been about 10 minutes
[381 - 384] and this chicken is looking very good
[384 - 386] it's nicely charred but not burnt and
[386 - 388] now it's time to flip from here I'm
[388 - 389] going to cook this on the backside for
[389 - 391] another 10 to 12 minutes under the
[391 - 392] broiler or until we've got the same
[392 - 395] color on that side after 20 minutes
[395 - 396] under the broiler it's time to take
[396 - 398] these out and take a look I know these
[398 - 400] are going to be very well cooked at this
[400 - 401] point but I'll throw a thermometer in
[401 - 403] there just to double check and anything
[403 - 406] over 165 f74 C is good these thighs are
[406 - 407] done you guys for chicken that was
[408 - 410] cooked indoors this stuff has a very
[410 - 412] Rustico Vibe almost like it was cooked
[412 - 415] over a hot charcoal and for 30 minutes
[415 - 416] of work I think you'd be hardpressed to
[416 - 418] make a piece of chicken that tastes
[418 - 420] better than this I hope throw it into
[420 - 421] your week night rotation now to get this
[421 - 423] chicken ready for the taco I'm going to
[423 - 425] run my knife through it slicing it
[425 - 427] pretty thin this move kind of replicates
[427 - 429] the thickness of chicken when it's
[429 - 431] shaved off of the spit and when you cut
[431 - 432] chicken into smaller pieces like this
[432 - 434] the chicken won't be accidentally pulled
[434 - 437] out of the taco during a big dog bite
[437 - 439] which I really hate now I'm going to
[439 - 440] chop the other five chicken thighs the
[440 - 442] same way by slicing them thin turning
[443 - 445] 90° and giving it one more chop once
[445 - 446] that chicken is all chopped up I'm going
[446 - 448] to slide it over into my tortilla pan to
[448 - 450] keep it warm while while I build some
[450 - 453] tacos first thing down is a warm floppy
[453 - 455] flour tortilla then in goes 2 to 3
[455 - 457] ounces of chopped Chicken on top of that
[457 - 459] goes a few spoonfuls of our cucumber
[459 - 462] tomato Pico deallo which is very fresh
[462 - 463] very crunchy and then behind that three
[463 - 466] to four pieces of sweet pickled banana
[466 - 467] peppers that we made earlier and then a
[467 - 470] few slices of salty garlicky dill
[470 - 471] pickles to Sauce this thing I'm going to
[471 - 473] add a few spoonfuls of sambal chili
[473 - 475] sauce to bring some heat but Sriracha
[475 - 477] would also be a good alternative then
[477 - 479] I'm going to hit this with a long squirt
[479 - 481] of tahini sauce to moisten the whole
[481 - 483] thing up and to finish this I'm going to
[483 - 485] hit it with a heavy dose of shredded
[485 - 487] lettuce that cold wet crunch here really
[487 - 490] seals the deal and again bridges that
[490 - 492] gap between fresh mechs and the Middle
[492 - 494] East look I know a taco is not the
[494 - 497] authentic way to serve chicken Sharma
[497 - 499] but for me that's not really the goal
[499 - 500] when it comes down to it this Taco
[500 - 503] tastes very good anyone can make it and
[503 - 505] it hits in a very similar way to the
[505 - 508] traditional chicken scharma sandwich
[508 - 510] this is just fun food full stop and I
[510 - 512] hope you guys make it on a week night
[512 - 516] sometime soon let's eat this thing