Winning Chicken Sammie

BOBBY FLAY’S

It’s no surprise this flavor-packed Middle Eastern– style sandwich was a winner for celeb chef Bobby Flay. It’s from his new cookbook, Beat Bobby Flay, featuring his—and his opponents’—victorious throwdown recipes on the popular Food Network series of the same name.

CHICKEN SHAWARMA WITH RED PEPPER TAHINI, MINT YOGURT SAUCE AND PICKLED SHALLOTS

Combine ½ cup canola oil; 6 cloves garlic, peeled; and 1 (3-inch) piece fresh ginger, peeled and chopped, in a food processor; process until almost smooth. Place 1 lb skinless, boneless chicken thighs in a large bowl, add marinade and toss well to coat. Cover; refrigerate at least 30 minutes and up to 24 hours.

In a small bowl, combine 2 Tbsp light brown sugar, 1 Tbsp ground coriander, 1 Tbsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground turmeric and ½ tsp ground allspice. Remove chicken from marinade; pat dry. Season both sides with kosher salt, freshly ground black pepper and spice rub.

Preheat grill or grill pan to high. Grill chicken 5 minutes per side or until golden brown, slightly charred on both sides and just cooked through. Let rest 5 minutes. Cut crosswise into ¼-inch-thick slices. Grill 4–6 pitas 30 seconds per side or until lightly marked and soft. Serve pitas topped with Red Pepper Tahini (recipe follows) and chicken. Drizzle with Mint Yogurt Sauce (recipe follows); garnish with Pickled Shallots (recipe follows) an` 2 Tbsp finely choppe` mint. Serves 4–6.

RED PEPPER TAHINI

In a food processor, combine 1 cup tahini; 4 jarred piquillo peppers (such as Goya), drained and patted dry; 1 Tbsp harissa (such as Mina); and 1 tsp fresh lemon juice; process until smooth. Season to taste with kosher salt and freshly ground black pepper. Cover; let stand at least 30 minutes. Sauce can be made up to 24 hours in advance; refrigerate tightly covered. Bring to room temperature before using. Makes 1½ cups.

MINT YOGURT SAUCE

In a food processor, combine ¼ cup mint leaves, ¼ cup cilantro leaves, 1 cup 2% Greek yogurt and 2 tsp white wine vinegar. Season to taste with kosher salt and freshly ground black pepper. Sauce can be made up to 12 hours in advance; refrigerate tightly covered. Makes 1½ cups.

PICKLED SHALLOTS

In a large saucepan, combine 3 cups red wine vinegar, 1 cup fresh lime juice, 1 cup water, ¼ cup sugar, ¼ cup grenadine and 1 Tbsp kosher salt. Bring to a boil over high heat. Cook 5 minutes, whisking a few times, or until sugar dissolves. Remove from heat; cool 5 minutes. Place 8 large shallots, thinly sliced crosswise, in a nonreactive container with a lid. Pour brine over top. Cool to room temperature. Cover; refrigerate at least 1 hour before serving. Refrigerate up to 3 months. Makes about 2 cups.

Head to Parade.com/bobby for Flay’s shrimp and cheesy grits recipe.