The video is a step-by-step guide to preparing an unrealistically long shawarma, a Middle Eastern dish made of grilled or roasted meat, usually chicken, beef, or lamb, served on pita bread with a variety of side dishes. The preparation process spans over four days and involves a large number of ingredients and steps.
On the first day, the host starts by marinating a whole chicken in a mixture of water, salt, sugar, peppers, coriander, bay leaves, and other spices. The chicken is then left to marinate for three days in the refrigerator. Meanwhile, lamb is prepared by cutting it into ribs, removing the small bones from the spine, and cutting off excess fat. The lamb is then marinated in a mixture of spices, salt, and oil.
On the second day, a pomegranate sauce is prepared by cleaning the pomegranates, removing the white membranes, and extracting the juicy grains. The juice is strained and boiled to create a syrup.
The third day involves preparing carrots, garlic, and mayonnaise for the main sauce. The carrots are chopped, salted, and mixed with garlic, oil, and spices. The sauce is left to marinate in the refrigerator for a day.
On the fourth day, the chicken and lamb are smoked over a fire, while potatoes are fried. Beef cheeks are fried and then simmered. The shawarma is then assembled by layering the marinated meat, vegetables, and sauce on pita bread.
The video ends with the host inviting viewers to comment on what they would like to see cooked in 100 hours.
1. The process of preparing an unrealistically long shawarma will take 4 days.
2. The first day involves marinating a whole chicken in a mixture of water, salt, sugar, peppers, coriander, and bay leaves.
3. The marinated chicken is then left to cool and is refrigerated for three days to allow the brine to penetrate the chicken.
4. The second type of meat used is lamb, which is cut into pieces and marinated.
5. The lamb is then cut into ribs, which are removed and the remaining meat is cut into pieces.
6. The lamb is marinated with a mixture of spices and homemade adjika.
7. The lamb is left in the refrigerator for three days.
8. On the second day, a narsharab sauce is prepared, which is a pomegranate sauce.
9. Pomegranates are cleaned by cutting off the lid and removing the white membranes.
10. The pomegranates are then crushed to extract the juice.
11. The juice is strained and boiled to create a syrup.
12. On the third day, carrots are prepared by cutting them into thin slices, salting, and marinating them.
13. The fourth day involves smoking the chicken and preparing beef cheeks, potatoes, tomatoes, cucumbers, cabbage, and Korean carrots.
14. The shawarma is then assembled with the various ingredients and sauces, and is finally grilled.