These easy chicken shawarma quinoa bowls are a meal prepping gal/guy’s DREAM. So customizable and easy to put together; you will love your lunch/dinner for the week! FULL RECIPE: http://www.tablefor.tw/chickenshawarmabowls
If you like Middle Eastern food than you will love this Shawarma bowl! Full of spices and flavor!. Recipe: http://www.fooddolls.com/chicken-shawarma-bowl/
Shawarma is a dish in Middle Eastern cuisine consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Vegan shawarma typically made up iceberg lettuce, raw onion,spinach, pickled cabbage, bell peppers and sliced tomatoes are put inside a vegan shawarma kebab. It’s also served with pickled chillis,yogurt and tzatziki sauce.. Chapati-Shawarma Chickpea. Ingredients:. ½ tsp Cumin powder. ½ tsp Coriander powder. 1 tsp Paprika. ¼ tsp Garlic powder. 1 tsp Chili flakes. ½ tsp Fresh grounded black pepper. ½ tsp Salt. 1 tsp turmeric. 1 tbsp Lemon juice. 1 cup Chickpea. Chapati or flatbread. 2 tbsp Coconut shreds. For serving: Half CHOPPED onion. Handful of baby spinach. Chopped freshly parsley. Half red bell pepper. Coconut yogurt with thyme. Chapati-Shawarma Kacang Kuda. Ramuan:. 1/2 tsp serbuk jintan putih. 1/2 tsp serbuk ketumbar. 1 tsp paprika. 1/4 tsp serbuk bawang putih. 1tsp cili serpih. ½ tsp serbuk lada hitam kasar. 1/2 tsp garam. 1 tsp serbuk kunyit. 1 tbsp jus lemon. 1 cup Chickpea. Chapati / roti leper. 2 tbsp kelapa parut. Untuk berkhidmat: Separuh bawang dicincang. Sedikit bayam. Pasli. Separuh lada bell. Yogurt kelapa dengan thyme
Join Chef Chad Sarno as he shows you how to make a delicious Vegan Shawarma using pressed, seasoned and then thinly sliced portobello mushrooms. The mouth-watering mushrooms are piled high on top of a warm pita with a plant-based tzatziki sauce, cucumbers, tomatoes, fresh parsley and then topped with a homemade harissa chili paste. Soooo good!!! That Harissa recipe ▶︎ https://youtu.be/jk20kqUDdlU. SUBSCRIBE ▶︎ http://bit.ly/WickedHealthyYouTube. If you’re looking for some more plant-powered recipes, check out our massive recipe archive here. Use the search thingy and see what you come up with ▶︎ https://wickedhealthyfood.com/. FOLLOW WICKED HEALTHY: Wicked Instagram ▶︎ http://bit.ly/WHInsta. Chad’s Instagram ▶︎ http://bit.ly/ChadSarnoIG. Derek’s Instagram ▶︎ http://bit.ly/DerekSarnoIG. WH Facebook ▶︎ http://bit.ly/WickedHealthyFacebook. In the U.K. get your groceries from Tesco ▶︎ http://bit.ly/WickedKitchenTESCOplc. The Wicked Healthy Cookbook ▶︎ http://bit.ly/WHCookbook. Kitchen tools we love and use: Shun Classic 8″ Chef’s Knife: https://amzn.to/2vNXK91. Vitamix 5200 Blender: https://amzn.to/2TBxeZL. Cuisinart Food Processor: https://amzn.to/2wHubWY. Lodge Cast Iron Skillets: https://amzn.to/2TvCIVE. Microplane Zester: https://amzn.to/3aErS5C. KitchenAid Stand Mixer: https://amzn.to/2TOOhpP. Bamboo Spatulas: https://amzn.to/2wJtOLd. Boos Reversible Walnut Cutting Board: https://amzn.to/3aCCzW7. Cuisinart Variable Speed Hand Blender: https://amzn.to/32YVuIa. Kota Granite Mortar & Pestle Stone Grinder: https://amzn.to/2TR2C5l. OXO Stainless Steel Scraper & Chopper: https://amzn.to/38yo30j. Carbon Steel Wok: https://amzn.to/2TPHDQe. Bamboo Steamer Baskets: https://amzn.to/2vPN4Xl. Video gear we use: Sony FS7: https://amzn.to/2VTMKld. Sony a7riii: https://amzn.to/2VTkz5J. Sony 24mm f/1.4 GM Prime Lens: https://amzn.to/2TREq2A. Sony 90mm f/2.8 Macro G Prime Lens: https://amzn.to/2TLeRjK. Sony 24-70mm f/2.8 GM Zoom Lens: https://amzn.to/39DE9ag. Litepanels Astra 6x Bi-Color LED Panels: https://amzn.to/2vFbu68. Atomos Shogun Inferno 7″ 4K Monitor: https://amzn.to/2xln3jf. Atomos Shinobi 5″ 4K Monitor: https://amzn.to/3aBkd84. RodeLink Digital Wireless Microphone: https://amzn.to/3cFGbIJ. Rode NTG4+ Shotgun Microphone: https://amzn.to/2VX4MD4. Manfrotto Nitrotech N8 Tripod System: https://amzn.to/3aE3OQ6. Wescott 4x4′ Scrim Jim Cine Kit: https://amzn.to/2TMR3fx. Video by Ira Chute (@irachute) | https://www.highway93.com. Original Music by Gabriel Naïm Amor (@amorsonic) | http://www.naimamor.com. #stayhome #wickedkitchen #wickedhealthy
Easy, healthy shawarma salad bowls made with skillet chicken and bright Mediterranean ingredients.. �� FULL RECIPE: http://bit.ly/TMD-Chicken-Shawarma-Salad-Bowls. �� SUBSCRIBE TO THIS CHANNEL: http://bit.ly/TMDYouTube-Subscribe. �� MEDITERRANEAN SPICES: http://bit.ly/TMD-Spices. �� GREEK OLIVE OIL: http://bit.ly/Private-Reserve-EVOO. For the Chicken Shawarma. �� 3/4 tbsp ground cumin. �� 3/4 tbsp turmeric powder. �� 3/4 tbsp ground coriander. �� 3/4 tbsp garlic powder. �� 3/4 tbsp paprika. �� 1/2 tsp ground cloves. �� 1/2 tsp cayenne pepper, more if you prefer. �� Salt. �� 8 boneless, skinless chicken thighs. �� 1 large onion, thinly sliced. �� 1 large lemon, juice of. �� 1/3 cup extra virgin olive oil (Private Reserve Greek EVOO). For the Salad. �� 8 oz baby arugula. �� 2 to 3 Roma tomatoes, diced. �� 1 English cucumber, diced. �� 1/4 red onion, thinly sliced. �� Juice of 1 lemon. �� Extra Virgin Olive Oil (Private Reserve or Early Harvest Greek EVOO). �� 1 garlic clove minced. �� Salt and pepper. �� Sumac (about 1/2 tsp to 1 tsp sumac). To serve (optional). A side of hummus, tzatziki, tahini, or baba ganoush
This is a really simple vegan lunch idea. Packed with a high protein count and loaded with fresh ingredients. It can be enjoyed hot or cold but whatever you do with it, make sure you put some hot sauce on, cos sometimes, a red hot chili and some cayenne pepper just ain’t enough! Check out www.longplayerkitchen.com for more recipes.. The recipe for this dish can be found at. http://longplayerkitchen.com/2015/08/02/spicy-chickpea-pitas/. The music is a Justin Brown original. Contact for further information.. email: [email protected] Please leave a comment and subscribe.. Go Vegan.. Website: www.longplayerkitchen.com. Instagram: https://instagram.com/longplayerkitchen/. Twitter: https://twitter.com/juddylpk. Pinterest: https://www.pinterest.com/lpkitchen/l…
1 tablespoon olive oil 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/4 teaspoon ground turmeric 1 (16-ounce/454g) can low-sodium chickpeas, rinsed and drained 1/2 cup (120g) plain 0% Greek yogurt 1 tablespoon fresh lemon juice 3/8 teaspoon kosher salt, divided. Simple Ingredients but big on flavor chickpeas shawarma spice blend quinoa (or your choice of grain) romaine lettuce (or pick your favorite salad green) cucumbers red onion tomatoes. A few tips for these easy Chickpea Shawarma Bowls: The roasted, spiced chickpeas add flavor, crunch, and protein to the bowls. While the chickpeas are roasting, you can For the base of the bowls, you can use brown rice, basmati rice, quinoa, or cauliflower rice. We like to use quinoa for The.
Heat the olive oil in a large nonstick skillet, over medium heat. Add the shawarma spice mix and cook for one minute, stirring constantly. Add the chickpeas and salt and toss well to coat. Cook for 2-3 minutes and add the cilantro or parsley. Serve.
In a large bowl, whisk together remaining spice mix,.25 cup olive oil, 1 teaspoon salt, and pepper as desired. Add chickpeas and onion to bowl with spiced oil and toss to coat, then transfer to a baking sheet (reserve bowl for the next step). Arrange in a single layer and roast until chickpeas. Instructions Preheat your oven to 425 degrees F. To create your shawarma spice blend, combine the cinnamon, cardamom, turmeric, ginger, paprika, coriander, and cumin in Place your cauliflower florets onto a large baking sheet and drizzle with about 3.
In a large bowl combine ingredients from list above, lemon through red pepper flakes and whisk together. Add in chickpeas and cauliflower and toss to evenly. Lay out chickpeas and cauliflower on baking sheet in even layer and bake for 10 minutes in lower quarter of the oven. Instructions Make the Shawarma spiced Chickpeas: Heat a skillet over medium heat.
Add oil and move the skillet to coat. Add spices, To cook the Sweet potatoes in the skillet: Peel and slice the sweet potatoes to about 1/4 inch thick. Heat the skillet To roast the sweet potatoes in the ove.
How to make chicken and chickpea shawarma Most of us, of course, do not have a vertical spit in our homes so here we are switching to using the high heat of the oven. To start, make a marinade with lemon juice, olive oil, the shawarma spice mix, and salt and pepper. Marinate the chicken pieces with most of the marinade for 30 minutes or overnight. Make the shawarma spice mix: In a small bowl, combine the coriander, paprika, cumin, cinnamon, ginger, cayenne, and pinches of salt and pepper.
Use generous pinches to.
List of related literature:
2 While the pita wedges are browning in the oven, place the garbanzo beans, water, garlic, tahini, lemon juice, and cumin in a blender or food processor and process until smooth and creamy.
In a food processor, puree the chickpeas with a few tablespoons of olive oil, a couple of tablespoons of tahini (optional), a large clove of garlic (more or less), a few tablespoons of freshly squeezed lemon juice, and about a teaspoon of cumin, along with salt and pepper.
Shawarma consists of thin slices of spiced lamb skewered on a vertical rotisserie and slowly roasted, and falafel is a dish of ground chickpeas and spices shaped into balls or flat disks and deep-fried.
Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth.
In Turkey and the Middle East, many of the sauces are tahini-based or made with thickened yogurt, and served with signature dishes like falafel, or simply with pita bread or vegetables.
I would love to see you taste it �� so I can use my empath skills to taste it with you ���� thank you so much for sharing this looks really delicious ����
Awesome guys! You made it! Brilliant! Brilliant! Brilliant! I’ve been eagerly awaiting your Vegan taking on this and it’s been well worth the wait! I’m salivating. Can’t wait to go down to the Whole Foods in the good ol ATX and get me some Porta’s thx a bunch! Yumm! You guys are so friggin creative!
Wow, this looks amazing. I am totally going to try it this week. Also I love how much fun you seem to be having while cooking, it makes it a joy to watch you guys. And I also like all the alternatives you recommend, basically encouraging everyone to experiment and discover the joy in cooking. Love it! Thanks for sharing.xx
i always ended up watching your video after midnight and now I am in trouble, no foods to eat in the kitchen. if you live in South East Asia and Southern Asia, you can get all recipes from this video and even more than that the spices are endless here. e.g Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes. Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder.
This is so damn good, it’s like having a party in my mouth! Then harissa showed up and brought everything together. Things began to get fuzzy after that…
Just made this and it was absolutely delicious! Used tahini instead of the vegan tzatziki, used some shredded carrots, and spread hummus on the pita in place of the harissa but it was still delicious! Definitely gonna have to try the harrisa recipe. Keep up the great content!
I loved this recipe! Unfortunately the only portobellos I could find were tiny so they shrunk to tiny pieces. Had to throw in some extra oyster mushrooms, but other than that, it tasted amazing.
I casually caught your “brisket” video and was pretty impressed as I’m not a vegan but that brisket looked pretty good. These ☝�� on the other hand look fantastic. Vegan or not, this looks simply amazing. I’m going to have to subscribe… and maybe try a few of these exceptionally good looking “no meat” recipes. Very nice job.
It was VERY spicy I could eat it but my friend couldn’t. Surprised when I saw 1 TABLESPOON of Chilli powder for an ingredient, but I went for it. It was nicer with a bit of apricot conserve added:p
It is said that the very best Shwarma in the world, which won an international Shwarma contest, is a Vegan place in Tel Aviv. The judges couldn’t believe it is Vegan. Haven’t been there yet. Gotta get there some day. Tel Aviv is the Vegan capital of the world. I think you’d like it there.
I love this. Love mushrooms. But don’t have mushrooms and spinach together. It’s soo good with them together. Just make sure your near a restroom. I’m a witness to this!
The recipe is really nice and original. The techniques used are great. I would like to make a point. There is nothing personal with the author of the video who looks like a very nice guy. Shawarma is a “middle eastern” dish and harissa is a “north African” sauce. How about pizza, is it a “south European” specialty? Actually, Shawarma is an Arab specialty. It is like Hummus. The word is from the Arabic language. Same for harissa. The same way Baklava and Doner kebab are not Greek. They are Turkish. It is also like Israeli couscous. Is couscous a hebrew word? Couscous is Amazigh and the word is from the Amazigh language. If we give the right credit to everyone, there will be less animosity between humans. There is no culture that is superior to another culture. All cultures matter.
HELLO CHAD, GREETINGS FROM NEW YORK. VERY NICE THE WAY YOU TEACH STEP BY STEP. I’M AN INTERNATIONAL REGULAR FAST FOOD CHEF, BUT WHEN I GET TO YOUR CHANNEL I SAW SOMETHING DIFFERENT IN THE KITCHEN, I SAW A NEW BEGINNING, A NEW ERA, AND I WANT TO CONGRATULATE YOU BCZ YOU HAVE A VISION FOR RECIPES, AND I WANT TO ENCOURAGE YOU TO CREATE A LIST OF “MEAT LOVERS FAVORITE PLATES” LIKE THE BBQ RECIPES YOU MADE TRY TO MAKE FROM A TO Z FROM AROUND TGE WORLD, LIJE: CHURRASCO, MEATLOAF, SUSAGES, HOT DOGS, COLD MEATS ETC. THIS WILL BE THE �� FOR UR CHANNEL, A TWIST IN MEAT COOKING, U HAVE THE INTELLIGENCE TO DO IT TRUST ME ON THIS, I CAN SEE THE POTENTIAL IN CREATIVITY AND THE ART YOU POSSESS. THIS IS JUST A HUMBLE INSINUATION FOR U, AND I LEFT YOU WITH THIS CHALLENGE AS A CHEF AND COOKING ARTIST AS YOU ARE. GOD BLESS YOU ABUNDANTLY. RAY “THE BURGER PRIEST” ���� �������������� ���� ���� PS I SAW THE INGREDIENTS LIST IN A VIDEO BUT I DON’T SEE IT ANY MORE IN OTHER ONES. SORRY FOR MY IGNORANCE BUT I’M NEW IN UR CHANNEL. THANKS IN ADVANCE FOR YOUR COOPERATION IN THIS QUESTION. RAY
I made this last night and omg!!! It was so delicious. I just ate the leftovers and I think it was better on night 2. THIS is probably the best, easiest most impressive vegan dish I’ve ever done and I cook A LOT! Thanks for blowing my mind. ☹️
@Wicked Healthy. Purchased 12″ stainless steel frying pan for vegan cooking. Could you please share your process for seasoning SS pan or not seasoning the pan? I’d like to use avocado oil to season. What do you recommend? Off topic, I apologize my internet searches have left me dazed and confused.:/
If you put mushrooms gill side up in the sun for an hour or so they work like our skin and absorb a huge amount of Vitamin D. It stays when you cook them as well. Great recipe… I’m off to the vege shop to get portobellos.
Never realized how easy it was to make some chicken schwarma right in a skillet! I made this and served it with a traditional pita pocket & tahini dressing… SO DELICIOUS!!! Thank you for your simple and incredibly wonderful recipes!! ❤️
This channel is amazing. Thank you for all the recipes! I’m also learning so much from people posting tips in the comment section. Overall great community of foodies here:)
As an Arab i must say this doesn’t work. If you really want to make shoarma i would use pea based protein or seitan. Onion powder isn’t in the seasoning and you’re missing some spices. And you really need to figure out how to recreate the tang of a yogurth marinade and a yogurth garlic sauce in a plant based version. Btw this isn’t gyros, nobody in the Arab world puts tzatziki on their shoarma. Does this look bad? No. Is it anywhere near shoarma? No. Will you convince true shoarma eaters to eat this instead of the meat based shoarma? Hell no.
It’s blowing my mind that you don’t have a million subscribers. I’m sure you’ll be there soon. I just found your blog through Pinterest and I have to say that I’m kind of obsessed. Love love love your videos.
https://minimalistbaker.com/chickpea-shawarma-sandwich/?utm_source=facebook I can’t find this in a video Hun? Is there a step by step I can watch?
I would love to see you taste it �� so I can use my empath skills to taste it with you ����
thank you so much for sharing this looks really delicious ����
Awesome guys! You made it! Brilliant! Brilliant! Brilliant! I’ve been eagerly awaiting your Vegan taking on this and it’s been well worth the wait! I’m salivating. Can’t wait to go down to the Whole Foods in the good ol ATX and get me some Porta’s thx a bunch! Yumm! You guys are so friggin creative!
Wow, this looks amazing. I am totally going to try it this week.
Also I love how much fun you seem to be having while cooking, it makes it a joy to watch you guys. And I also like all the alternatives you recommend, basically encouraging everyone to experiment and discover the joy in cooking.
Love it! Thanks for sharing.xx
Aren’t you supposed to wash the chicken with white vinegar before prepping it for cooking/eating to kill any bacteria it may contain??
i always ended up watching your video after midnight and now I am in trouble, no foods to eat in the kitchen. if you live in South East Asia and Southern Asia, you can get all recipes from this video and even more than that the spices are endless here. e.g Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes. Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder.
This is so damn good, it’s like having a party in my mouth! Then harissa showed up and brought everything together. Things began to get fuzzy after that…
Just made this and it was absolutely delicious! Used tahini instead of the vegan tzatziki, used some shredded carrots, and spread hummus on the pita in place of the harissa but it was still delicious! Definitely gonna have to try the harrisa recipe. Keep up the great content!
I loved this recipe! Unfortunately the only portobellos I could find were tiny so they shrunk to tiny pieces. Had to throw in some extra oyster mushrooms, but other than that, it tasted amazing.
I casually caught your “brisket” video and was pretty impressed as I’m not a vegan but that brisket looked pretty good. These ☝�� on the other hand look fantastic. Vegan or not, this looks simply amazing. I’m going to have to subscribe… and maybe try a few of these exceptionally good looking “no meat” recipes. Very nice job.
It was VERY spicy I could eat it but my friend couldn’t. Surprised when I saw 1 TABLESPOON of Chilli powder for an ingredient, but I went for it. It was nicer with a bit of apricot conserve added:p
Delicious looking recipe! Definitely going to try it out, albeit, in a dutch oven. Texture may not be quite the same, but flavor should be!
It is said that the very best Shwarma in the world, which won an international Shwarma contest, is a Vegan place in Tel Aviv. The judges couldn’t believe it is Vegan. Haven’t been there yet. Gotta get there some day. Tel Aviv is the Vegan capital of the world. I think you’d like it there.
I love this. Love mushrooms. But don’t have mushrooms and spinach together. It’s soo good with them together. Just make sure your near a restroom. I’m a witness to this!
The recipe is really nice and original. The techniques used are great. I would like to make a point. There is nothing personal with the author of the video who looks like a very nice guy. Shawarma is a “middle eastern” dish and harissa is a “north African” sauce. How about pizza, is it a “south European” specialty? Actually, Shawarma is an Arab specialty. It is like Hummus. The word is from the Arabic language. Same for harissa. The same way Baklava and Doner kebab are not Greek. They are Turkish. It is also like Israeli couscous. Is couscous a hebrew word? Couscous is Amazigh and the word is from the Amazigh language. If we give the right credit to everyone, there will be less animosity between humans. There is no culture that is superior to another culture. All cultures matter.
HELLO CHAD, GREETINGS FROM NEW YORK.
VERY NICE THE WAY YOU TEACH STEP BY STEP.
I’M AN INTERNATIONAL REGULAR FAST FOOD CHEF, BUT WHEN I GET TO YOUR CHANNEL I SAW SOMETHING DIFFERENT IN THE KITCHEN, I SAW A NEW BEGINNING, A NEW ERA, AND I WANT TO CONGRATULATE YOU BCZ YOU HAVE A VISION FOR RECIPES, AND I WANT TO ENCOURAGE YOU TO CREATE A LIST OF “MEAT LOVERS FAVORITE PLATES” LIKE THE BBQ RECIPES YOU MADE TRY TO MAKE FROM A TO Z FROM AROUND TGE WORLD, LIJE: CHURRASCO, MEATLOAF, SUSAGES, HOT DOGS, COLD MEATS ETC. THIS WILL BE THE �� FOR UR CHANNEL, A TWIST IN MEAT COOKING, U HAVE THE INTELLIGENCE TO DO IT TRUST ME ON THIS, I CAN SEE THE POTENTIAL IN CREATIVITY AND THE ART YOU POSSESS. THIS IS JUST A HUMBLE INSINUATION FOR U, AND I LEFT YOU WITH THIS CHALLENGE AS A CHEF AND COOKING ARTIST AS YOU ARE.
GOD BLESS YOU ABUNDANTLY.
RAY
“THE BURGER PRIEST”
���� �������������� ���� ����
PS
I SAW THE INGREDIENTS LIST IN A VIDEO BUT I DON’T SEE IT ANY MORE IN OTHER ONES. SORRY FOR MY IGNORANCE BUT I’M NEW IN UR CHANNEL.
THANKS IN ADVANCE FOR YOUR COOPERATION IN THIS QUESTION.
RAY
I made this last night and omg!!! It was so delicious. I just ate the leftovers and I think it was better on night 2. THIS is probably the best, easiest most impressive vegan dish I’ve ever done and I cook A LOT! Thanks for blowing my mind. ☹️
@Wicked Healthy. Purchased 12″ stainless steel frying pan for vegan cooking. Could you please share your process for seasoning SS pan or not seasoning the pan? I’d like to use avocado oil to season. What do you recommend? Off topic, I apologize my internet searches have left me dazed and confused.:/
If you put mushrooms gill side up in the sun for an hour or so they work like our skin and absorb a huge amount of Vitamin D. It stays when you cook them as well. Great recipe… I’m off to the vege shop to get portobellos.
Never realized how easy it was to make some chicken schwarma right in a skillet! I made this and served it with a traditional pita pocket & tahini dressing… SO DELICIOUS!!! Thank you for your simple and incredibly wonderful recipes!! ❤️
Wow, I just found out that there is more than one host on this channel. I always thought that the cook looks slightly different in some episodes.
Another one for dinner! Thank you again for your flavorful, easy recipes! I have a couple packs of chicken thighs in the freezer.��
This channel is amazing. Thank you for all the recipes! I’m also learning so much from people posting tips in the comment section. Overall great community of foodies here:)
As an Arab i must say this doesn’t work. If you really want to make shoarma i would use pea based protein or seitan. Onion powder isn’t in the seasoning and you’re missing some spices. And you really need to figure out how to recreate the tang of a yogurth marinade and a yogurth garlic sauce in a plant based version.
Btw this isn’t gyros, nobody in the Arab world puts tzatziki on their shoarma.
Does this look bad? No. Is it anywhere near shoarma? No. Will you convince true shoarma eaters to eat this instead of the meat based shoarma? Hell no.
It’s blowing my mind that you don’t have a million subscribers. I’m sure you’ll be there soon. I just found your blog through Pinterest and I have to say that I’m kind of obsessed. Love love love your videos.