Shawarma & Shawai Course
BChef Buhaish · 16 years experience
12 lessonsSelf-pacedCertificateLifetime access
What you'll learn
Marination mixes for chicken and beef
Deboning cleanly, with very little waste
Stacking the skewer so it cooks evenly
Garlic sauce, tahini and shop-style dips
Wrapping and pressing a tidy roll
Costing and pricing for your own shop
Course lessons
- Welcome and the tools you needPreview6:20
- Choosing chicken and beef cuts9:45
- Deboning without waste12:30
- Two marination mixes11:05
Lesson 1 is free to watch. The rest open as soon as you enroll.
Your certificate
Certificate of Completion
Fathima Rasheed
has completed the
Shawarma & Shawai Course
ID · ENT-2026-0418Manjeri, Kerala
Pass the final assessment to earn your verified certificate. It carries a certificate ID that anyone — an employer, a supplier — can check on our Verify Certificate page.
Verified onlineDownload as PDF
Your chef
B
Chef Buhaish
16 years experience · BBQ · Butchery · Shawarma
Chef Buhaish has spent sixteen years on commercial grills and shawarma stands across Kerala and the Gulf. He teaches the way a busy shop actually runs — portion sizes, holding times and the small habits that keep quality steady on a rush evening.
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