Guy Fieri Eats a Fattoush Chicken Shawarma Wrap | Diners, Drive-Ins and Dives | Food Network

So I'm here in South Park, which is about 2 miles from downtown San Diego, and with a lot of hard work and determination and no culinary training, he was able to open up his food truck. Well, he got some rating. Let's see, what was that rating again? Oh yeah, that's right, Best Restaurant in America by Yelp. You hear that every day. This is the Shawarma Guys. California shawarma's ready for Joey. The flavors they got at this food truck is amazing. It's like I'm back home visiting my family in the Middle East. Cutting the beef for the Wagyu shawarma plate. Everything's on point. And has been, ever since Brian Zito canceled his cell phone career plan to become a shawarma man. Who taught you how to make shawarma? One of the first times I saw shawarma being made was on Guys Big Bite. That gives me goosebumps, dude. And now, he's rolling out like a pro. What separates it from the other food trucks is the flavor of the food, the mix of spices. Fattoush wrap going on the tortilla. The fattoush chicken shawarma wrap has blown my mind. There's a sumac dressing on there. With lettuce and all the good fixings. There's a little homage to Southern California with that tortilla wrap instead of like the pita. Alright, we're going to do the marinade for the chicken shawarma. Bucket of water, Greek yogurt, lemon juice, salt, dry thyme, allspice, ground ginger, seven spice, paprika, granulated garlic. Turmeric for some beautiful color. Onion powder, Aleppo pepper. And cumin? Yes. Beautiful. And mix it up and put it with our chicken. We use a leg and breast. Wow. So it's a pterodactyl leg. We butterfly it so we can stack them bigger. The chicken is rolling. It's going to take about 45 minutes. What are we up to next? The dressing for the fattoush salad. Get it. Garlic paste that we just made. Sumac, a little mint. Salt. Red wine vinegar. Lemon juice. And then emulsify that oil into it. Sure. Now we build the salad? Yeah. Romaine, cucumbers, tomatoes, red onions, radishes, green peppers, fresh mint, sumac, and then fresh pita chips that we made. Salad's done, dressing's ready. Slice the chicken right now. Look at that. It's raining in Flavortown, folks. So tender, so rich. Your slice is awesome because you just get a ton of the crunch. You are such a culinary gangster. All right, now let's make the fattoush wrap. So we're going to put some of the lettuce down, chicken shawarma on top. Garlic paste needs to be bottled and for sale to go. Now we're going to wrap it up. Beautiful. Now we're going to put it in the panini press. Wrap it and cut it. Yeah. There you go. That's the culinary rainbow of Flavortown, folks. I want wallpaper made out of that. Love the radishes in there. The little added extra crunch, the bell peppers, the cucumbers. Delicious. Chicken shawarma going on the fattoush wrap. The chicken is so tender. It's like the perfect blend of juicy and the crunch. I love it. Definitely one of my favorites. When people say to me they want to have a food truck and they want to have a restaurant and they want to get into the business, it's kind of like 90% want it, 10% can make it happen. You're one of those people that has a discipline, has a palate, has the drive, has the inspiration to make it work. And, dude, you're making it work and then some. You're looking for the real deal? It's right here. Shawarma Guys.