Chicken Shawarma

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After eyeing a beautiful, drool-worthy photo of lamb shawarma on a blog one day, shown below, I so wanted to make it, except for the fact that my husband won’t eat lamb.

So I searched the same blog, Recipe Tin Eats, for chicken shawarma and found a recipe I knew we’d both love.

It is Nagi’s recipe, who lives in Sydney, Australia, although she was born in Japan. I’ve enjoyed her blog for a few years now; her recipes are always fresh and innovative. Nagi also has the cutest dog, Dozer, who makes his appearance in every blog post.

Shawarma is Middle Eastern in origin, and refers to beef, lamb, chicken, or veal, grilled on a vertical spit that rotates.

If you’ve ever been to a döner kebob spot, you’re familiar with a close shawarma cousin. Similarly, the meat is sliced and placed on flatbread, sometimes offered with cucumber and tomato, or even hummus.

Except that shawarma is more about this lucious, spicy marinade that coats the raw meat and crusts up when the meat is grilled.

Why I never made any kind of shawarma at home before now is beyond me.

Chicken Shawarma
Slightly adapted from Recipe Tin Eats

2 pounds chicken thighs (I used breasts)
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground cardamom
2 teaspoons smoky paprika
1 teaspoon ground cayenne
2 teaspoons salt
1 teaspoon finely ground pepper

Slice the chicken into uniformly-thick pieces and set aside.

In a medium bowl, combine the remaining ingredients and stir well. Yes, I’ve never used a tablespoon of ground cardamom in a dish before either, but don’t hesitate. Use it!


Add the chicken and make sure all of the pieces are coated. Place the chicken and marinade in a large zip-lock bag and refrigerate for 1 or 2 days.

Ideally the chicken should be grilled outside on a barbecue, but on this day I used my indoor stove-top grill.

Bring the chicken to close to room temperature. Grill the chicken until just done; you don’t want the meat dry, especially if you’re also using chicken breasts.


To serve, set out the platter of grilled chicken, flatbreads, hummus, sliced tomatoes, and cucumbers.


You don’t have to add all of the “goodies,” but I do!

I made a parsley-laden tabbouleh, and also served a “salad” of tomatoes and cucumbers.

Nagi included a yogurt sauce on her same blog post for chicken shawarma, and I preferred it over the hummus.


Yogurt Sauce

1 cup Greek yogurt
1 clove garlic, minced
1 teaspoon ground cumin
Squeeze of lemon
Salt
Pepper

Whisk together the yogurt with the garlic, cumin, and lemon. Season with salt and pepper, and serve at room temperature.


I even made a quick pickled radish condiment for the shawarma, but it wasn’t really necessary.

For this feast, I had to share with friends, so I served all of the dishes buffet-style, and friends created their own shawarma. It’s so similar to serving fajitas!

Everyone had a good time. I served a Sonoma Coast Pinot Noir which went perfectly with the chicken and other Middle Eastern flavors.

Pickled Shrimp

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Would you ever think to name a restaurant based on your childhood nickname? Well Gabrielle “Prune” Hamilton did exactly that. She is chef-owner of Prune, the restaurant, which has been successful since its opening in 1999. The cookbook, Prune, was published in 2014.

I enjoyed reading the recipes in Prune; they all seem unique in some way. But one recipe that grabbed my attention, was pickled shrimp. This was definitely a new one for me.

When I serve a shrimp appetizer, I typically serve it marinated in a garlic-infused olive oil, an oil blended with herbs, or both!

Ms. Hamilton’s recipe has you cooking the raw shrimp in a spice and herb boil, followed by a 24-hour pickling. I just had to make it.

Pickled shrimp
Printable recipe below

2 pounds shrimp in shell

Boil
10 bay leaves
2 tablespoons mustard seeds
1 teaspoon allspice berries
1 teaspoon celery seeds
1 teaspoon cardamom pods
1 piece cinnamon stick
1 cup kosher salt
6 branches fresh thyme
1 unpeeled head of garlic
8 cups cold water

Pickle
1 cup paper-thin sliced lemons
1 cup paper-thin sliced red onion
1 cup thin-slivered garlic
1 cup inner celery leaves
3 tablespoons celery seeds
3 tablespoons yellow mustard seeds
12 fresh bay leaves
3 cups extra virgin olive oil
3 cups rice wine vinegar
1 cup freshly squeezed lemon juice
Salt, Pepper

Peel the shrimp, devein, and leave the tails on. Oops, I forgot to leave the tails on.

Combine the boil ingredients in a large stockpot with cold water and bring to a boil.

Add the shrimp and cook for just a minute or two until the flesh turns pink. You can pull one out and test if it’s finished before you pull out the whole batch.

Remove the shrimp with a spider. Ice down the shrimp to get them to stop cooking, but don’t let them soak in the melted ice after they are cooled or you will waterlog them and undo all that nice seasoning.

Combine all the pickle ingredients, rub the fresh bay leaves between your hands to open them up a bit, toss with the cooled shrimp, and marinate for 24 hours in the refrigerator. (I only had dried bay leaves.)

Let recover to almost room temperature before serving. To plate, place 4-5 shrimp and a little of all of the goodies, in a neat jumble, in a small, shallow bowl.

Note: The shrimp will continue to “cook” in the pickle marinade, so take care in the initial blanch to keep them rare; we don’t want to end up with mealy, over cooked shrimp after the pickling.



These shrimp were so good that you can almost see the number of shrimp dwindling as I photographed them!

These shrimp require some time and also a lot of good ingredients, so I recommend making 6-8 pounds of pickled shrimp. Then it’s definitely worth the effort and expense.

Gabrielle’s first book, Blood, Bones, and Butter, was published before her cookbook, in 2012.

It’s an award-winning memoir – the story of Gabrielle’s upbringing, her entrée into the culinary profession, and her reluctance to embrace her hard-earned skills and success in the kitchen. I could not put the book down once I started reading.

 

 

Cast-Iron Grilled Chicken

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The name of this recipe isn’t terribly exciting, or unique for that matter, but when you find out where I got this recipe, I think you’ll be intrigued.

The book is Anthony Bourdain’s “Appetites: A Cookbook,” published in October of 2016.

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I don’t know about you, but I’ve been a fan for a long time, originally because of his non-fiction book about the restaurant business, called “Kitchen Confidential.” “Medium Raw” was also terribly enjoyable.

His first cookbook was the “Les Halles Cookbook,” from the famed NYC restaurant where Mr. Bourdain was the chef.

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And then there are also his television shows that continue to take us with him around the world, from crazy-busy food markets or remote deserts. We’ve witnessed him drunk, hungover, chain smoking, but mostly, enjoying every strange bit of food and drink offered to him. That’s the Anthony Bourdain I think most people know and love.

He’s opinionated, maniacal, and open to adventure. I’m not sure his tv fans were aware he was an actual chef when he became popular on tv.

There have been many different shows over the years, although they have the same theme. Some of my favorite episodes are when his good friend, Eric Ripert, goes along. Talk about two opposite ends of the spectrum! I would so love to hang out with the two of them. It makes me giggle just to think of them together.

And speaking of Eric Ripert, his pretty French face is featured in Appetites amongst the interesting array of photographs. There’s one photo where I’m not sure if he’s about to laugh or cry. He’s definitely a good sport.

So what’s Appetites about? It’s about what Anthony Bourdain loves – what he likes to cook for himself, for his family, for his friends. Although I did spot a few hard-to-come-by ingredients like truffles, the food in this cookbook is not frilly and fancy. I guess the premise is, even though you’re a chef, at home you’re a home cook, doing home cooking.

So why did I pick this cast-iron grilled chicken recipe as the first to try from Anthony Bourdain’s cookbook? Well, the reason behind it is that in NYC, according to Mr. Bourdain, “outdoor grills and the space to operate them safely, are tough to come by… but anyone can use a cast-iron grill pan to get real char on their food.”

I don’t have limitations with outside grilling space, but for much of the summer it’s just too darn hot to stand outside and watch meat cook. Even with cold beer.

So for this yogurt-marinated chicken recipe, the chicken is seared on the stove, and finished in the oven, just like one would do with really thick steaks. I’ve never thought to “finish” chicken in the oven!

Mr. Bourdain doesn’t give any insight into the yogurt marinade, which is disappointing, because it’s sort of Indian, but not really.

Here’s the recipe.

Cast-Iron Grilled Chicken

1 1/2 cups plain whole milk yogurt
1/4 cup olive oil
1 tablespoon ground cumin
15 cardamom pods, crushed
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
2 to 2 1/2 lbs. boneless, skinless chicken thighs
1-2 tablespoons canola or grape seed oil
Salt to taste
Hot sauce, optional

In a medium mixing bowl, whisk together the yogurt, olive oil, cumin, cardamom, oregano, and pepper.

Place the chicken in a plastic zip-seal bad and pour the yogurt mixture over, making sure each piece of chicken is evenly coated on all sides. Seal and refrigerate for at least 2 hours and up to 24 hours.

Preheat the oven to 400 degrees F. Remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes.

Rub a grill pan with 1-2 tablespoons of oil, depending on its size. This is the grill pan I used. It has nice sharp edges, even though most of the time I don’t get the char stripes. It’s a Le Creuset.

Begin to heat the grill pan over high heat; you’ll know it’s ready to go when you can see waves of heat shimmering off it. This would be a good time to turn on your kitchen vent and turn any other fans on.

Remove the chicken from the marinade, letting any excess drip off. Pat the chicken dry with paper towels and season it liberally with salt.

Place on the hot grill pan and let cook, undisturbed, for 6 to 7 minutes, so that is is distinctly grill marked.

Using tongs, turn the chicken to cook on the other side for about 5 minutes.

As you can tell, there are no char stripes. However, I did forget to remove the skin on the thighs.

I “grilled” the thighs in two batches. Transfer the chicken, still on the grill pan, to the hot oven to finish cooking for about 10 minutes. The internal temperature should be 150 degrees F at the thickest part.

Remove from the oven, let rest for a few minutes, then serve, sliced or whole, with hot sauce if desired. The flavor of the chicken is fantastic. The cardamom, cumin, and oregano really worked together.

So in the future I think I’ll stick with my cast-iron skillet, and not worry about grill marks.

The whole concept of charring/searing the chicken on the stove, then finishing it in the oven is brilliant. And it worked beautifully. I will certainly be using this technique in the future.

Oh, and adding hot sauce? Brilliant!!!