Master Grilling with Recipes Like Thai Cornish Hens and Pita Stuffed with Lamb

Byamazingfoodstv


Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to perfecting a Thai delicacy at home—Thai Grilled Cornish Hens with Chili Dipping Sauce. Then, tasting expert Jack Bishop challenges Julia to a tasting of Tahini. Next, gadget critic Lisa McManus reviews grill tongs. And finally, test cook Dan Souza makes Bridget the ultimate Grilled Pita Stuffed with Lamb.

Get the recipe for Thai Grilled Cornish Hens:
Get the recipe for Grilled Pita Stuffed with Lamb:
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Buy our winning tahini:

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22 Comments

  1. FYI to ATK
    What are you refer to as a two level fire is most commonly referred to in BBQ as one or single zone fire. You have a hot zone and a cool zone. A 2 zone fire would be coals on each side, cool middle zone where you may place a water pan.

  3. You stated that NZ or Australian lamb has a very strong a flavour?
    What do you think about lamb from Britain (Wales) or Scandinavia?

    I did love the lamb stuffed pita… I also think this idea would be amazing with mince from chicken or beans (a mix of chickpeas & white beans – just slightly squish a few)

  4. Ok… Ms. J & Ms. B, I do not like cilantro!!! It tastes like dirty dish water to me. I hate vinegar!!! Love ketchup and pickles, go figure, but hate vinegar, lololol. How can I make the "drizzle" sauce and the marinade for this dish and still have the same impact on my eating partners? HELP!!!

  5. In Asian grocery stores they often sell cilantro with roots, you might be lucky there.

    If you want a milder lamb flavour you can also go for mixed minced meat of beef and lamb, middle eastern butchers sell it or give you half of both so you can mix it.

  6. DO NOT, I REPEAT DO NOT waste your time with this recipe. Let’s begin with the spice medley that goes with the ground lamb. Way too much spice! I don’t even know what lamb tastes like because of the over abundance of spice. Next, and not insignificantly, the yogurt and mint concoction was irrelevant and disappointing. Why? The ingredient Tahini rendered what should have been a pleasant counterpoint to the lamb, made the white sauce BLAND and without taste. This is not the first first time this duo has disappointed. Your “drop the mic” moment is BS. You’ve been warned.☹️

  9. If you are willing, try this method to clean grill grates. After the grill is done cooking and cooled, take the grate to the concrete driveway or other paved surface, and spray it generously with heavy duty oven cleaner. Brush the grate and spray again. Cover with a heavy trash bag and let sit ten to twenty minutes. Spray off with high pressure water hose nozzle. You will be amazed at how clean your grate becomes. The schmutz is 95% gone. You don’t have to do this immediately after cooking. It can wait up to a week. When it’s time to cook again, just coat the grate with oil as you have recommended. This is a little more work than just brushing the hot grate, but it prevents upset for folks with sensitive guts. Yes, I started doing this after years of using your method and consistently having belly problems after cooking out.

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