Andy Makes Chicken Skewers From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Tatjana
Made this and it blew my boyfriends and my mind Delicious Especially the combination We didnf have the pickled turnips but I will get them next time. Bought Arabic pickled cucumbers and loved them. Way more than the normal ones, as they were a bit spicy Our bread was a bit too dry but it added extra crunch, which I would somehow try to get again next time by drying out some of the bread and putting it in. Also, we added more parsley. The chicken was delicious and tender Just have to find the right ratio so that it doesnt get overpowered by the other ingredients. Definitely making this one again. and again and again
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Made this and it blew my boyfriends and my mind Delicious Especially the combination We didnf have the pickled turnips but I will get them next time. Bought Arabic pickled cucumbers and loved them. Way more than the normal ones, as they were a bit spicy Our bread was a bit too dry but it added extra crunch, which I would somehow try to get again next time by drying out some of the bread and putting it in. Also, we added more parsley. The chicken was delicious and tender Just have to find the right ratio so that it doesnt get overpowered by the other ingredients. Definitely making this one again. and again and again
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Arazig
That Onion/Parsley/Sumac mixture is truly one of the most under-rated aspects of middle eastern cooking. Every shish kebab/shish tawouk/shawarma/gyro/ roasted meat item coming from in and around the middle east should be paired with it in my personal opinion. As a Canadian-Armenian with parents who grew up in Syria and Lebanon, this is what I grew up eating. That final presentation reminds me so much of my childhood (and also what I ate last weekend) haha
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That Onion/Parsley/Sumac mixture is truly one of the most under-rated aspects of middle eastern cooking. Every shish kebab/shish tawouk/shawarma/gyro/ roasted meat item coming from in and around the middle east should be paired with it in my personal opinion. As a Canadian-Armenian with parents who grew up in Syria and Lebanon, this is what I grew up eating. That final presentation reminds me so much of my childhood (and also what I ate last weekend) haha
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cdaywhite
I love this video I have spent a bunch of time living the Middle East and love meals that this. I always loved what I could only describe as a thick fluffy white sauce that I knew was NOT tzatziki. I have wondered for years what it was and how I could recreate it, thanks so much Andy for answering my question and now my life will be filled with toum
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I love this video I have spent a bunch of time living the Middle East and love meals that this. I always loved what I could only describe as a thick fluffy white sauce that I knew was NOT tzatziki. I have wondered for years what it was and how I could recreate it, thanks so much Andy for answering my question and now my life will be filled with toum
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SweetestTangerine
I think Andy knows that that brand of pickled turnips is disappointing Whig is why he didnt show us the label like with the Sadaf cucumbers. Those kind are just salty and there is no nuance. The better kind to get are Mid East Lebanese turnip pickles. I am pretty sure the ones in the video are Tazah pickled turnips and they arent tasty.
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I think Andy knows that that brand of pickled turnips is disappointing Whig is why he didnt show us the label like with the Sadaf cucumbers. Those kind are just salty and there is no nuance. The better kind to get are Mid East Lebanese turnip pickles. I am pretty sure the ones in the video are Tazah pickled turnips and they arent tasty.
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invaderzimismyfav
I'm trying this recipe to change up a normal grilled chicken breast. Didn't make the toum, just crushed a clove of garlic for flavor and added a little mayo to help with sticking to the meat. I feel like I've bastardized this recipe. I'm sorry. The shame i feel is crushing me. I will post an update when it's cooked.
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I'm trying this recipe to change up a normal grilled chicken breast. Didn't make the toum, just crushed a clove of garlic for flavor and added a little mayo to help with sticking to the meat. I feel like I've bastardized this recipe. I'm sorry. The shame i feel is crushing me. I will post an update when it's cooked.
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Marc-André Demers
Andy you know what hiding your heritage does, so why are you doing everything you can to avoid saying that this is also mostly a Syrian recipe? As a half-Syrian myself, I find it pretty shameful hat you would refuse to give Syria any credit, because it seems like you are scared of the negative associations.
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Andy you know what hiding your heritage does, so why are you doing everything you can to avoid saying that this is also mostly a Syrian recipe? As a half-Syrian myself, I find it pretty shameful hat you would refuse to give Syria any credit, because it seems like you are scared of the negative associations.
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suna 173.6jm
can you guys add in subtitles sometime in the future, please? i love your content sm but because english is not my first language i sometimes don't understand everything they're saying, especially when it comes to names of ingredients and stuff. and i guess you all know how global your audience is. thank youu
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can you guys add in subtitles sometime in the future, please? i love your content sm but because english is not my first language i sometimes don't understand everything they're saying, especially when it comes to names of ingredients and stuff. and i guess you all know how global your audience is. thank youu
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Deepti Menon
Love Andy and toum is something we always end up paying extra for, good to know how to make it. Just one request, can we have some more Carla? Theres too much of these random, Gabbys and Mollys. Both extremely average, and, extremely annoying cooks. Carla really makes the video come alive.
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Love Andy and toum is something we always end up paying extra for, good to know how to make it. Just one request, can we have some more Carla? Theres too much of these random, Gabbys and Mollys. Both extremely average, and, extremely annoying cooks. Carla really makes the video come alive.
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Michael Nitschky
Love Andy's middle-eastern recipes; I'm Lebanese, so I'm always looking for stuff like this to remind my of my Sitty's cooking. But that comment about the color of the marinade, looks like a Saturday night/Sunday morning - right over my head, no idea what he's talking about; anyone?
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Love Andy's middle-eastern recipes; I'm Lebanese, so I'm always looking for stuff like this to remind my of my Sitty's cooking. But that comment about the color of the marinade, looks like a Saturday night/Sunday morning - right over my head, no idea what he's talking about; anyone?
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Blaise Payne
My childhood best friends mum use to make these and that sauce it was my favorite after school snack she would make and I would make shore I went to there house when I knew they were having these to the point she would always make extra as she knew I would be showing up. Lol
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My childhood best friends mum use to make these and that sauce it was my favorite after school snack she would make and I would make shore I went to there house when I knew they were having these to the point she would always make extra as she knew I would be showing up. Lol
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