The Only 3 Meat Marinades You’re Ever Gonna Need
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- čas přidán 28. 08. 2023
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Chicken Shawarma Marinade:
3 pounds chicken thighs
1/2 cup yogurt
5 garlic cloves minced
1 tbsp coriander powder
1 tbsp cumin powder
1 tsp cardamom powder
2 tsp ground fenugreek
1 tbsp white vinegar
1 tbsp red chili powder
1 tbsp onion powder
1 tbsp smoked paprika
Juice of 1 lemon 2 tbsp
1/4 cup olive oil
2 tsp salt
2 tsp black pepper
Garlic Basil Chicken Marinade:
2 lbs chicken breast
5-7 cloves of peeled garlic chopped
1/2 tsp kosher salt with the garlic
10 sprigs of fresh thyme stripped (optional)
2 oz fresh basil picked from the stem
1 tsp chili flakes
1/3 cup extra virgin olive oil
Fresh lemon and Maldon salt to finish (After Cooking)
Chipotle Marinade:
3 cloves garlic
2 tbsp chipotle peppers
2 tbsp cilantro stalk
2 tbsp shallot
2 tbsp soy sauce
1/3 cup avocado oil
1 tsp black pepper
zest of 1 lime (optional)
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All the recipes are located in the description, have fun, and HAPPY COOKING to you all!!
If you ever need a taster I'm your guy
@@mikehoncho2949 He already has one.
That chicken schwarma marinade is scary close to tandoor chicken marinade. Maybe even the same thing?
Shrimp sound exactly how I imagined they would
Gyros is pronounced 'Geaross' 😉
Finally..I’m the first like. Your meals change my life and I have now bought kitchen appliances and utensils that I didn’t know existed. Thank you Sonny.
Life is a never-ending series of mysterious events and random utensils
@@thatdudecancookThank you for your videos, creaitvity and energy you give off man.
So you're an admitted kitchen-gadget-fuckboy, hey...🤓
Yeah but do you have a refrigerator punching bag?
Must be a democrat do you need a participation trophy
I used the shawarma marinade on chicken thighs that I put over saffron rice and topped with homemade curry. It was unbelievable.
Good thing you used thighs, they’re the only acceptable kind of chicken for shawarma IMO
@@Sniperboy5551or in general lol
I used to work in a shawarma place for a few years. Ive been using a similar marinade for a long time now and I always get compliments when people taste my chicken. When I saw the title I wondered if he has tried it. 😅
@@Sniperboy5551I used to use 50% thighs, 50% breast with layers of skin. It works great on a vertical shawarma grill.
@@Jiggy609Absolutely agree. I couldn’t find chicken breast at my local so opted for the chicken thighs and never went back
Thank you Sonny!!! Love the show, and thank you so much for the inspiring little things like this that enable us in our cooking journey! Love the technique and tips style videos.
my basil plant has finally gotten big enough to harvest leaves to make the Garlic Basil marinade! I've already got the chicken marinating, I'm so excited to try it tonight!
My recent favorite for chicken is garlic, fresh rosemary, and lemon zest.
Thank you so much Sonny!! I absolutely love your content and seeing you advocate for mental health with your sponsor made me love your stuff even more, you the man!!!!
Thank you brother for speaking about mental health/counseling, I’m in need of help myself and I appreciate this VERY MUCH!! Thank you for having the stones to bring this almost taboo subject, especially for men. 👏👏👏
Sonny is seriously the best internet chef out there.
He's got it all.
The skills, the knowledge, the experience and the humour and character.
10/10. Faultless.
He doesn't have a wangjangler though
And not cringe loke mosy
Thank you Sonny for all the videos and content you have been sharing with us over the past years! Your video are the best, and we can tell that you are genuinely a good person! Thank you for that ❤️
mans this dude can COOK! thanks for the marinades brother. have a great day every one 👌😊❤
The basil garlic marinade has been one of my favorites since I discovered it from you!
This has quickly become my favorite cooking channel on CZcams.
*Maybe favorite channel period.*
Can confirm that last marinade is AMAZING! Yet to try to other 2-
Bro brought up therapy/healing aspects of life, got even more respect for you homie💯❤️
in fact 2nd marinade is reason why I started to watch your channel. my friend did it at barbecue and told me :)
I have that mortar and pestle and it is great, and you are right, more flavor when you smash the ingredients. Thanks for these terrific marinades! I’d love for you to do one on finishing sauces too.
Yeah it seems to release more oils and crush the ingredients better, especially with garlic. I always just mash a clove or two well right in my spaghetti plate with a fork, some salt, and a bit of oil. Rub it around and put some in your sauce right before it's ready and you'll get some nice residual flavour hits as you reach the bottom of the bowl. Seems to mellow out the bitterness and bite a bit more if you really grind it up.
I think it's a molcajete
@@cpmc5400 not that one, the larger rougher textured light gray one he uses with the pig face on it is a mocaljete. I actually have that one too, which is funny. He uses that one on the video using the blade tenderizing device.
Great Video. Might try those soon. As much as i would Love to use a mortar and pestle im scared of doing so since ive already killed my Last one. Guess i cleaned IT the wrong way. Could you please maybe Show us how to clean those?
Love your Work! Keep it Up!
Sup dude, the Peri-Peri chicken marinade you made before has been my go-to for chicken. Absolutely the most flavorful chicken I've ever had!
Thank you for the recipes. Going to write them down and use them.
50/50 olive oil/lemon juice
Lots of crushed garlic
Salt
Pepper
Unreasonable amount of oregano
Squeeze lemon over when done.
Amazing for chicken or lamb. Lamb shoulder chops on the smoker like this is like tenderloin.
Enjoy.
That chicken shwarma marinade (I've been using a similar one for a while) is an absolute game changer. You can use that chicken in so many places.
It's a great blend. Surprised he doesn't add micro-planed ginger though
your videos make me immediately go to the supermarket to pick up all these ingredients asap
i wish u had a podcast i would binge that rn while i study
Recently my favourite way to make chicken breast: slice in thin slices, mix in the best quality: paprika, garlic powder, onion powder, salt, msg, tbsp corn starch, tbsp olive oil. mix it all and sear at high heat, flipping once. crispy outside, juicy inside, flavor-nuke
corn starch is a good idea if you want to do fried chicken/Schnitzel style
I keep on saying it… I first saw you with 1k subscribers and now over 1 million. Keep it up and lets go!
Hee Ros = gyro lol (roll the R a little). BBQ'd thighs the other night just like that. Had to sub in lactose-free sour cream & added more curry spices after marinade. basmati rice w/ bay leaf, black pepper and saffron. Fleu de sel finisher
Yum. Love the last one the most.
We in the UK know it as doner which is pronounced donner. I have only ever heard it referenced as gyro when I visited Greece.
Shawarma is an Arabic word meaning 'turning'. Doner is a Turkish word meaning 'turn around' and Gyro is Greek for 'circle.
Whatever you call it, it is frigging awesome
Shish taouk means skewer same but different but oh so good! :) shawarma is usually what we order and it only comes one way
Great marinades, tx for sharing, but I kinda miss the fridge getting beat up.
Thanks mate, this is going to help a lot.
Thanks for acknowledging that it's ok to not be ok, especially on days like today for me. To hear that even successful people like yourself gets treatment makes me feel better especially when I get to watch your incredible videos. Thanks Sonny and Marcus for bringing a smile to my dial even on my darkest days.
The mortar and pestle method makes for a better marinade, as it opens/destroys the cell walls better than the food processor 💪✨
i am becoming a better chef because of you! thank you for sharing what you know with us you rock bro! 😎
As a Marine Biologist I can attest that is exactly what shrimp sound like! 🦐
As a shrimp, your observation is correct.
I used to think you just did spastic Instagram and TikToks; which I like! But I recently found your CZcams and it’s great! Rock on brother!
I've been using that garlic basil marinade on salmon for years. I layer it thick on top of the salmon and broil or grill it. No marinade time needed.
As a loyal subscriber who has recreated many of your (and now Mine Too!) genuinely outstanding recipes, I officially nominate myself to be your very first ever Subscriber Chef Assistant and Nom Noms Taster video series! :)
😂😂😂
Sonny you gotta do a cook book! Love your recipes
It's 95% done! should be out next week sometime
Great guy ...enjoy all your videos!
Marinating vs brining, which one results in softer chicken ? I know they overlap each other in their puported functions though.
I think your mortar and pestle (first one used) might actually be a molcajete- that coarse texture on that dish is a bit of a flag for that. Think there's a way to prepare them to fill in those holes w/ rice (i believe lol)
You da man, awesome marinades, definitely gonna try them!
I love that that is the sound effect you went with for the shrimp 😂
Love this guy!!!
2:42- Mose Schrute vibes
Picture Weird Al singing to his sandwich: "Did you ever know you're my gyro! You're everything I'd like to eat."
This made me chuckle ❤
😂😂😂 clever!
Yum! These look delicious!
It wasn't hard to explain. It's just better 👍🏾💯
god i swear sonny is transforming into agent 47 the more bald he gets
😂😂😂
Have you tried the red fajita marinade at La Michiocana in Austin? You can't buy the marinade by itself but can buy the meat. Beef fajitas are the way to go. I wish I knew how to make it. It is the best fajita marinade on the planet. Plz try
¼ cup vegetable oil
¼ cup white vinegar
¼ cup English sauce (Worcestershire sauce)
¼ cup of water
2 tablespoons lemon juice
½ teaspoon ground pepper
¼ teaspoon garlic powder
That last marinade is INSANE on chicken shish-kabobs. Get a bit of char if you like going and put that with some naan and garlic butter, feta cheese, cherry tomatoes, and if that doesn’t get you going not much will.
Awesome marinades!
That pic of the carne asada tacos, who took that? That pic belongs in the MoMA! That's one of the most beautiful food-centric photos I've seen in my life! Well done!
Of course using a mortar and pestle makes spices/ food tastes best, unlike food processors and electric grinders, your ingredients aren’t being coked prematurely or pulverized completely (minimizing the chances of the flavors staying fresher or effective in a dish)!
I just lvl'ed up. Thx Mr. Dude 👍
If it’s Greek / Turkish pronunciation say Gyro like this:
Yee-Dough (try to roll the dough sound like an R in Spanish but it’s quick) YEE-roll r/d combo - OH
Thank you teach
I work for a Greek company so I've spent a *lot* of time listening to Greek and in Greece.
Pronounce it like Hero but with a Y. Yiro. Almost the G is silent. Year-oh but quick. If you want to get real fancy do a half-roll on the R, where you kind of flick your tongue as if you are making a D but still go into a "roh" sound.
Wish you were sponsored by Better Help sooner. I've been in therapy now for a couple of months. Big help.
Epic Marcus cameo. Super subtle.
Besides a delicious NY strip, steak, I love nothing more than some delicious marinated chicken... Thanks brother 👍
Teleporting Marcus is quickly becoming my new favorite bit
Was that the guy that suggested "24 hours," or was it 48?) At 1st glance i thought it was Jim Carrey lol
The shrimp sound.... is that like, the sound someone makes when you throw a live shrimp on their face?😂
if you introduced acid you can get away with shorter marinade times. IE, lemon juice, Lime juice or vinegar but if you do this i would NOT do it for more than 6hrs because acid makes things weird after too longer but it does penetrate faster with it.
That shawarma marinade was the bomb!
Looks delicious!
what is the reason for stems and not the leaves of the cilantro?
Eating leftovers of the second one in some Ceasar chicken wraps for the fourth night in a row tonight. So friggin good!!
Sonny, the link for the mortar and pestle seems different than the one you use on camera. Are you changing or would you use the same molcajete style again if you were to purchase again? Thanks
great marinades amigo... and you pronounce 'gyros' the same way the Greek dude I used to buy them from on Syros did 😁
OK, I have a question about the garlic basil marinade. I made that one recently per recipe and marinated breasts 24 hrs, and it seems like the chicken still needed salt / seasoning. Are you supposed to season them separately in addition to the marinade? I still think brining chicken breast is the best ... perhaps you could brine it, then do this marinade?
I frikn love it bro
Thanks dude
dose rosemary salt go off?
@thatdudecancook where is the link to the mortar and pestle?? Pls share the knowledge I've been looking everywhere for a decent one! 😭🙏
Looks delicious! 🙂😋
Guyrow?
Take a regular "G" like in gasoline
Take the "ue" sound from huel
Add a "ros" like in Jim Ross
Gyros ... And repeat ... Gyros ❤
Great video! Does anyone know the font used for his thumbnail?
I would love to do the third option. For the lactose intolerant, what can you put instead of yogurt?
If lactose malabsorber (lose lactase enzyme w age and prob most common overall) yogurt is pretty low in lactose as the cultures break the db sugar down like lactase does. If you r super sensitive, you can take lactaid tabs spread out during lactose containing foods. 2-6 tablets is not unusual. If you are casein allergic- doesn’t work and u need to avoid all cow protein products.
If u aren’t sure which u have, ask a knowledgeable gastroenterologist that has breath test for lactose malabsorption, blood test for casein is easy
you can use a mix of pineapple juice and coconut milk
pineapple will break down the proteins making the meat softer and the coconut will make it creamy like the yogurt would, it wont be the same but it's a good approximation
Please send me a link to the pan you used to cook the chicken.
You and Chef Jean Pierre do the best cooking videos on the internet.
i love Jean-Pierre
Best cooking channel on CZcams😋😋😋
This is objectively the best marinade for chicken:
Greek youghurt, thai sweet chili sauce, garam masala, fresh minced garlic, lime juice, salt, black pepper
All 3 look good except those cilintro stalks. Wonder what cut of lamb you would use with the shawarma one.
the ribs of course is the best part, but you could smother the whole thing really
Cornell chicken is in my top 3.
We call them HEROS
Resident Greek here, it's pronounced yee-roe. Love the videos!
@thatdudecancook you need a website where you can list ingredients and full recipes !
@thatdudecancook - I don't think the Mortar and Pestle links, link to the set you actually have. Your bowl looks bigger than 5.5" in the shots staring straight down at it. I need to buy the exact one you have!!!!
somebody start a petition for that 1/1000 hold out chef
He said he also added Adobo on the first marinade. Which Adobo because it various from culture to culture
Has anybody every referred to you as Humpty Scrumptious? Because if not I have an idea for a brunch franchise my guy 😊
Jesus Chris is the best therapist
I used to find your content annoying but lately I have been liking it more. 3rd one I'm gonna try on some lamb we processed.
Can you make larger batches of these and keep in fridge?
These are better fresh.
OMG that cesar chicken wrap... If my son sees this, i'm done cooking it until he's 30 years old.
The linked mortar and pestle is granite, and the one you use looks more like a Mexican one with lava rock.
the linked one is my favorite, I use a molcajete sometimes for bigger amounts of marinade
Awesome, I have one that was a gift but it's actually enameled cast iron, and I kinda hate it. Will click on the granite one. @@thatdudecancook
Could you put the marinade on the meat then stick the meat in the freezer for a later date? Or would that ruin the meat/marinade somehow?
thats what i do, it's faster last longer and marinates just as good if not better (longer time to marinate)
That chicken wrap has to happen in my kitchen soon