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:
Buy our winning grill tongs:
Buy our winning tahini:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
22 Comments
Leave a Reply
You must be logged in to post a comment.
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.
Birds eye are smaller and wouldn’t be adding them like that. Inch or less .
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)
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!!!
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.
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.☹️
but parsely stem tastes good!
WE GET IT THE LAWYERS MAKE YOU SHOW YOU WASHING YOUR HANDS. WE KNOW ALREADY. 😃
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.
So, marinade made the hens pink? I'll buy it I guess, scares me a bit playing dice with chicken. But 160f is 160
I love it…"DROP THE MIC, turn off the LIGHTS…let's go home"….LOL great job Julia and Bridget!
I haven't acquired a taste for cilantro. It's yuck for me. What else would you suggest for this dish?
Bridget is hot
I do not have a grill. Anyone know for how long would be best to make those pita stuffed lamb in the oven?
This is hilarious played back at half speed!!!! They sound totally wasted!!!
Nothing wrong with parsley stems either… Tabule is made with them, for instance
Beware of Smollett people. Back stabbers
Very nice 👌👍
Very nice recipe! Really authentic too! That Gai Yang looks delish! 😀
It would be helpful if you stated the M.F.content of the Greek yogurt that we should look for.
Wow — the lamb pitas are definitely going on my grilling repertoire
Those Lamb Pita's look really good. Love these videos. Thanks