HUNGRY GERALD

Shawarma is a wonderful way to prepare chicken, lamb or beef. Though Shawarma is of middle eastern origin, it is now sold in restaurants and street vendors throughout Europe, Japan and the United States; in Mexico, Shawarma —introduced by Lebanese immigrants — evolved into the beloved “Al Pastor” taco. Traditionally, Shawarma is a vertically stacked, rotating “cone” of seasoned lamb, beef or chicken that is shaved to serve as it cooks against open flame or electric heat. Last night, BSK adapted Shawarma for the home kitchen – roasting deeply seasoned chicken in a sheet pan; and served it with leftover Fregola (Waste Not-Want Not.). A sensational supper. Here’s how BSK did it:  Slices of skinless/boneless chicken thigh went into a mix of olive oil, coriander, cumin, turmeric, Hungarian paprika and Spanish pimenton, salt, Aleppo pepper. When fully covered with the mix, chicken went on the sheet pan with wedges of red onion and roasted. When served,it was topped with a Greek yogurt sauce–the yogurt was flavored with olive oil and grated garlic (using a garlic press).  To add color, the dish was sprinkled with chopped parsley. (HG had some Harissa on the side). Hey, life is tasty –BSK does culinary magic every night–at HG/BSK’s Prince Edward Island oceanfront home.