CHICKEN DONER KEBAB AT HOME! | SAM THE COOKING GUY 4K

hold on to your shorts we're making chicken donut kebabs we actually don't need a grill or anything we could just cook them on the [ __ ] street because look at what's going on in san diego 99 degrees 99 degrees oh if you know anything about people in san diego is that we don't like 99 degrees you know what we like we like 72 degrees that's what we like and that's generally what our tourism board promises people that's generally what people can expect until this [ __ ] week god put that out to your head for a little bit see what's going on back there oh the smoke died down we're getting our our we're getting our rotisserie set up to uh to to to do this so you know when you've had kebabs from a proper place like you know when you were in turkey last time they've got those vertical machines well we can't do that but we have a rotisserie so we're going to take what you would normally do in a vertical machine and turn it sideways ipso facto horizontally and cook it like that we think it's going to work we think it's going to be great i love the idea chance loves the idea it was max's idea hey why don't we make like chicken donor kebab things i'm like well he kind of goes you figure it out so we're going to be fine right max hell yeah we're dealing with our chicken first let me show you what's happening it's all very very good our goal is super thin chicken like this thin like this right so we're doing this with thighs because they've got extra fat that's just going to make everything amazing so here's how this happens we take a chicken thigh just like this we put it face down on a ziploc bag we take another ziploc bag we put it on top and then we take our pounder the flat side and we do this i already did a whole bunch because i didn't want to be out here in the super heat doing this for three days and when it's nice and thin pull it off take this piece put it into a giant bowl that we'll add the other ones to and just finish off the few that are in front of you like this plastic on top and away you go it all become obvious of what's going on in a minute when the last one's done and they're all in the bowl we add the marinade so here's how this works all this thin chicken in here right beautiful spread it out a bit now we add so little olive oil a little splash of that now our spices and we're using ground coriander who knows what coriander comes from cumin cilantro cilantro very good exactly exactly geez chance why didn't you come up with that i thought it came from coriander smoked paprika beautiful a little what's cayenne for some delicious heat why are all my things all messed up cayenne big pinch kosher salt and pepper garlic for amazing flavor like that oh boy like that it's gonna be good lemon juice is gonna make this fantastic i really don't want seeds in here so just squeeze it through your hand or do whatever you do to get yourself some lemon juice on seeds and last but not least is tomato paste or as we say here tomato paste and we'll do about a quarter of a cup what's next max i think we mix how do we do that is it with our hands it's with our hands max doesn't like that i'm going to do this with my hands but ladies and gentlemen i don't know i don't think you have an option so if you're squeamish close your eyes and i'll tell you when you can look back if not here we go you just look at this is called cooking you just have to do it and it's the only real way to get all the flavors married into all of this chicken oh i love this this makes me happy [Music] so all the pieces try and separate so that they're opened up from their flatness and they can get some of this deliciousness on them and now when you're done this whole thing just goes into the fridge a couple hours and then we come back all right here's what we have we have our rotisserie uh fork skewer guys take this guy off this guy's tightened as much as we can i apologize everybody it's really hot and there's flies and we're [ __ ] miserable so here's what we have to do i need to put a half of an onion i need to take half of an onion and put it on here to keep this thing stable so it's going to go like this this will help our chicken land in the right spot and now we'll bring this down to here and now chance will come over here thank you chancy and he's gonna hold this thank you buddy he's gonna hold that and i will now start to put the chicken on one piece at a time that's going to look like this we bring it down we lay it out we try to get it as flat as we can and then you just start building poke a hole bring it down and flatten i know this is gross hand work but it is what it is we have no choice it's kind of fun actually it'd be a lot more fun if we were inside where it's not hot we'll deal with all these little extra bits that are hanging off the edges after but for now we'll just carry on like this and i'm imagining max is gonna do some magical little thing to speed this up but i think you're getting the idea of what this is supposed to look like like if you see a thick side building up then add the chicken on the opposite side to even it out oh yeah i'm very happy with what's going on here very happy this is going to be insanely delicious when it's done insanely and of course we'll make a little sauce for it and i have a little pita surprise happening so it's all good in the hood is that how you talk max look you could use chicken breasts just like them and build up a whole like you know whole skewers worth but it's the thin pieces all the way around that are going to give the texture and the gorgeous little burnt edge bites that we so desire i apologize for these flies man it's just really bad right now come on come on [ __ ] you let's go come on i'm just yelling and it flies [ __ ] killing just [ __ ] flies are everywhere man ah i guess they like the heat huh is this a little bit of work yeah is it gonna be worth it double yeah and if you've got small random pieces just set them in on an edge and the weight when we screw the next piece of onion down will hold everybody in place hopefully sorry chance that's all right are you getting me are you getting chicken on you no i'm all clean kelly could never in a thousand years i don't even know if she'd eat this knowing how it was constructed i mean we're in jerusalem we're sorry we're in tel aviv somebody's got one of these favorite food in the world i want to eat that every day for the rest of my life i do virtually the same thing here she's like nope it was raw chicken like what do you think those guys in tel aviv had pretend chicken no they had actual raw chicken but they did it sweetheart when you're at the end it's time for the other onion and if the flies would get out of the way i'd be able to put this guy on and there you go all right so that's squeezed down it kind of looks like some weird burger with two onion halves is a thing right so what's burger ever so we'll put this guy on top first this flies are insane today and when we're all tight and looking good off we go to the grill so our coals i've have uh mesquite briquettes and then lump charcoal on top in the rear basket i'll slide this guy into the rotisserie motor i'll put that on and we turn it on there we go wait i gotta straighten it out everybody back up oh it's so [ __ ] hot so that's it now we wait we want the outside with a gorgeous char on it because that's the part that we're going to use to make our donor kabobs it's been about 20 minutes and let's have a look oh look at this definitely getting there i want more crisp i want more little like darker pieces like this kid right here i want more of that but can we have one bite yeah let me wait hold on it's gonna be hot oh perfect cooked let's try it does that fly on me it's on your there was a oh oh my god this is to die for to quote my wife okay we make a little yogurt sauce uh and then we're and then we're happening because then the pieces that are done these outside little burn bits you cut those guys off then you let it go back and cook some more and you're shaving when they're done and you're shaving when they're done and you're eating and shaving and the whole thing's amazing and our sauce begins with about a cup of plain non-fat yogurt in a bowl and we add cumin recurring theme today some lemon juice a little salt and pepper and a clove of garlic and we mix yum and with this ready let's go check our chicken because i think we're there and wow wow wow look at our friend here it's gorgeous so let's turn them off and then we'll pull them out and try not to burn ourselves and ruin anything at the same time one hand in with my welding glove we left uh oh look it that's impressive you know what's gonna be even more impressive how it how it tastes and here it is do a little rotation for you try and keep the flies out did you get him uh no i did not look how beautiful see the juice that's now dropped onto this baking sheet oh yeah all right let's cut some off shall we that's what you want you want those gorgeous pieces just flying off like that oh i got enough for me let's build it shall we and here's how this works all right so we start with a pita and this is what i alluded to in the beginning i made these myself i've never made pitas before a friend sent me the recipe and i didn't want to do it if it was going to be an epic fail and it wasn't so the next time we do something like this i will show you how to make these promises it's going to be soon because max has an idea about a lamb version of this next time so okay we start with a little sauce this little greek yogurt cumin lemon garlic beautiful max i then like to go with some crispy lettuce because why not and then some cool sliced tomato right up in there and then our gorgeous chicken right on top oh god god god god god god this is a sight for sore eyes i don't even know what that means why are people's eyes sore and why do they need something good to look at like this okay ready here's the move you take your soft beautiful pita you squeeze it up a bit oh it's amazing you pick it up and in case i get lost in the deliciousness of this after i take a bite let me encourage you to subscribe and hit the notification bell and give us a like right now if you like us how could you not i'm lost you

Channel: SAM THE COOKING GUY

Views: 479,354

Rating: 4.9189892 out of 5

Keywords: sam the cooking guy, cooking, sam cooking, chicken kebabs, doner, chicken doner, doner kebabs, chicken doner kebabs, cooking kebabs, cooking chicken kebabs, kebabs, sam the cooking guy chicken, sam cooking chicken, sam chicken kebabs, doner at home, kebabs at home, doner kebabs home, chicken at home

Id: AyvXwabaVjY

Length: 14min 27sec (867 seconds)

Published: Mon Sep 07 2020

Reddit Comments

[u/redrum__237]

Great video! Now I have to make this for dinner! Amazon sells an awesome shawarma machine. I picked up one a while back and absolutely love it. For anyone who is interested in making this indoors, the link for the NutriChef Countertop Vertical Rotating Oven is https://www.amazon.com/gp/aw/d/B01M655233/ref=ppx_yo_mob_b_track_package_o0_img?ie=UTF8&psc=1

[u/Tallaghtban90]

Make some Irish dishes, that would be cool Irish dishes with a touch of Sam sound delicious

[u/badscribblez]

Any one else try to order the knife but it says sold out? I wanted to preorder it.

[u/kromel]

I've used this same method with my second pork butt when I smoke the first one. I used a pineapple instead of a large onion. I can't wait to try this with chicken thighs!