Master Grilling with Recipes Like Thai Cornish Hens and Pita Stuffed with Lamb
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: https://cooks.io/2HE5azf
Get the recipe for Grilled Pita Stuffed with Lamb: https://cooks.io/2OjVZp7
Buy our winning grill tongs: https://cooks.io/2IOa1zQ
Buy our winning tahini: https://cooks.io/2ugM22u
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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
The first thing I really disagree with since I started watching years ago …. NZ lamb is best. All the lamb I had while I was in the USA was lack lustre, lamb but not with all the flavour of kiwi lamb
Wow, as a Thai, I love all your Thai recipes. They are quite close.
I do Cornish hens whenever I get the chance, and now I have another reason! These are going on the grill this weekend! Thank you ATK and keep up the great work.
I subscribed after watching CBS Sunday Morning. Never heard of you guys before then. JACKPOT! Already started ordering things from your reviews. Keep up the great work!
OXO knows what they are doing with utensils; their vegetable peelers are a thing of beauty to say the least
Lisa McManus is adorable
I understand the reason for cutting all the way around the pita, but given that you kept emphasizing how messy it is to eat, wouldn’t it be a bit less messy, if you kept the pita more intact? It just seems like a pita POCKET would help to contain some of the juices better.
Sure, you could buy another OXO gadget from the recommendations of this show (which number in the dozens at this point…..) BUT we all know the real winner tongs come from the Dollar Store. The cheap stamped steel is durable enough to do whatever you need to do, which does not include picking up 32oz jars of pickles.
What’s up with the sci-fi sound effects? Bored sound editor? lol
I have the Rosle tongs that mystified Lisa. Honestly, they aren't that hard to use. lol
I do Cornish hens treated like classic fried chicken, butterflied and skewered to keep flat, in my turkey fryer! We all love them this way, but you can't really keep much in the way of seasoning on them in the fryer. I'm going to have to try this, though, since it's far less messy than deep frying. Great idea. 😉
I make a ground meat (beef and lamb mixed) with gyro seasoning which I usually turn into sausage, but this idea sounds like an amazing alternative (Edited to avoid confusion — I meant using my ground gyro meat in this way, not using their lamb mix for sausages, although that wouldn't be a bad thing ;). Wow, this show was a bumper crop of great ideas! Thanks, so much. 😉
I'm not a big lamb eater, but those arayes look really good. Might have to try them on the grill.
Love lamb
Brigette, it’s pronounced gai yaang, not gai yang
It's torture to watch this video with an empty fridge
Guys Guys 🙁 …… Those Lamb Arayss are NOT middle eastern, coriander + cumin + paprika = indian asian …. middle east = Allspice + cinnamon + salt and in the blender onions and PARSLEY never ever coriander. And when spreading on pita , it is a very thin layer and not like a burger size, because we need the meat to cook well
?
Girls, of what i saw, this chicken still raw
I like the cornish hens, but hate the sticky rice. I would rather have fried rice instead with this dish. The lamb looks great cooked that way too and I might try that recipe also.
Wow , I think I have smell-o-vision! Or maybe its just my imagination this wiil be awesome for summertime grilling thanks so much for another great recipe. I'm always looking for a recipe that takes the gamey flavor out of lamb.
13:10 I've been picking up toothpicks wrong for years. Next time I need to pick up a toothpick I'll be sure to use my 16 inch tongs.
hey my mom used to make something like that lamb pita thing when i was a kid. she would use ground beef made into kafta, and put it on in a much thinner layer. we would also use a panini press as well, then we would dip it into just regular yogurt.
11:49 Lisa's best tongs review
Love the channel, love it better when experts do the blind tasting explanation.?
Dan..!
This looks extraordinary yum ???❤️? can’t wait to try it out