The Grilled Chicken Dinner That My Wife and I can't Stop Making!

If you don't know what chicken shawarma is, you're about to find out. If you don't like chicken shawarma, we're about to change your mind. In my newest cookbook, Sam the Cooking Guy and the Holy Grill, there's a chapter called Things on Sticks. Well, this recipe is not in the book. I just wanted to get a free plug-in for my book. But we will be using sticks, little pointy metal skewers. This is so delicious. It's deeply marinated chicken pieces in yogurt and seasonings and garlic and lemon, blah, blah, blah. They sit a couple hours, overnight if you want. Then you skewer them onto the grill. They get all charred up. They get crazy delicious. We make a white sauce to go on top. Throw the whole thing on a naan or just like this. I can't do it. Ah, I was going to drag it through my teeth. Oh, it just gave me the huge willies. Do this and you're going to be soaked. Can you hear that? Oh, please be careful. Oh, it almost came out. You're going to be so happy. So we'll start by cutting chicken and then making the marinade. And then, you know. What you got there are your basic boneless, skinless chicken thighs. You could use chicken breasts if you want. Could you, Max? Yes. Would you, Max? I would probably. No, you shouldn't. What do we say? Fat is flavor. There's a little more fat in this. It doesn't dry out as easy. It's better. All you want to do at this point is take these guys and cut them into like little, you know, like one inch-ish pieces like this. All right. When you've got them all cut up, put them in a bowl, clean the deck, and we carry on. Our marinade begins with non-fat Greek yogurt. Recipe's below. You don't have to write anything down. Follow the ingredients. Come after it. Five cloves of garlic. We're going old school because I don't have any garlic paste. Next in, a tablespoon of coriander. And we all know that coriander is the dry version of what, Max? Cilantro. Very good. So glad you didn't say chamomile. I figured I asked you last time and I thought you would know the answer. Tablespoon of cumin. Same of smoked paprika. Teaspoon of red pepper flakes. Pinch of your BFF. Juice of one lemon. Strain the seeds through your fingers. And last is olive oil. That will make it fabulous. And this we will mix. And do a good job. It's just wafting up. I know what to expect because of what's happening right now. And when you're done, throw some saran over the top. Huck it in the fridge. Come back in three hours, eight hours, or 24. And our sauce begins much the same way as the marinade does. With non-fat Greek yogurt. And garlic. Then we get more cumin. Juice of half a lime. What? Nothing's coming. A piece of junk. Oh my god. I've never had a worse lime in my life. If I was part of the lime commission, I would be really pissed right now. It gets a little baby splash of white vinegar. Some BFF. Some chopped parsley. And we start to mix. But you want this drizzlable, if that's a word. So we're going to give it a little milk. Yeah, that's what you want. So you can drizzle this on top. Let's say you make the chicken on a Monday. You let it marinate overnight. You could definitely make this Tuesday before you go to cook the chicken. But the better move is to make this the same time you marinate the chicken. Because the flavors in this will just get better over time. Now, we're all done. I'm just waiting for the chicken to finish its marinating however long I want to give it. When we come back, we skewer and we cook and we eat. In that order, Sparky. And here we are. I've got my marinated chicken looking fantastic. Well, raw and fantastic. And I've got my skewers in. Of course, if you're using wooden and not metal, soak them at least an hour. Here's all we're going to do. You grab yourself a piece of chicken and on you go. I'm guessing this is pretty obvious. You know, as long as you've cut them about the same size, they're going to cook about the same time. So you're going to be okay. Just don't skewer yourself. Done it many times and it's not a good move. You feel like a real dodo doing that. I was going to say dumbfuck, but I didn't want to swear. See how I held back on that? By the way, the better move to marinate the chicken, invite your friends over, then say if you want dinner, you skewer. That's fair, isn't it? All right, just keep going till you've got what you want. Last one on. This gave me five beautiful skewers ready to hit the grill. Let's do it. And on we go. That's what you want to hear. The grill has been greased lightly with oil. Sometimes with chicken, I like to put it on and give it a little lift. Mark's all ready. So with a hot grill, you're probably, you know, five, six minutes total. Keep your eye on it. They're chicken thighs, so you're okay to pull these 175, 180. Chicken breasts, 165. These guys, higher. Still be tender, still be juicy. And we can do a few turns and we'll start. You know what this is going to look like. Don't worry, all these pieces will get worked in. Should be obvious what we're doing now. That's cooking chicken. Beautiful chicken shawarma is going to get marked up really nicely. So even though they're kind of flat-ish, I treat them like they have four sides to try and get the edges too. You'll figure it out. It's just grilling. No rocket science here, that's for sure. Delicious science, not rocket science. These absolutely gorgeous skewers are almost ready. Now's the time to throw some naan on. There's a beautiful little naan. Let's go like that, get it marked up a little bit. This will not take long. Nice. Fantastique. Okay, you know what I'm seeing? I'm seeing skewers that are ready. I'm seeing naan that is ready. And we're there. So off comes the naan and the chicken shawarma like that. Oh, just you wait. So let's do this. Let's take them off just like that. Oh my God, look at how beautiful they are. Two things. One is a little bit of our garlic sauce and two is just a little cilantro. Bam. Look at that. Well, they're about as pretty as they can get. This will be mine. I choose this one. Boy, those sharp. Well, no way to find out how it is unless we have a bite. And you'll see. Ready? Yeah. Go ahead. Are they beautiful? That was a rhetorical question. I'm having this end bite and I need a little bit more sauce on it. This doesn't look like a good idea, does it? Why don't you go from the side? You get the lemon, then all the seasonings and this garlic sauce. Oh, if you go from the side, it ends up all over your face. Wow. Wow, wow, wow. Hey, you don't want to make them on a grill. You don't have a grill. You don't have an outside. You could do them under the broiler. You could do them in a pan on your stove. You could do them in the air fryer. That's what you could do. What I'm saying is you've got options. Delicious ******* options. Hey, if you're new and you're not subscribed, hit the subscribe button. Like, tell us what you want to see us make because we love making what you want. Don't we, boys? Yeah. See ya. Here's what happens, Max. Watch. It's all over your face. By the way, I should have shown you this. Here's the move. You get some of this warm naan. You put more sauce on it. Then you grab this kid and you squeeze. Grab a couple in there. Now that's your bite. This guy right here. You could do this. I don't know. Nothing to say. Well, they're about as pretty as they can get. Sorry, I didn't take my own picture. This won't take long. You do know how I like to have my own pictures of things. One is a little bit of our garlic sauce. One is a little bit of our ******* garlic sauce.