KITCHEN CONFIDENTIAL COOKBOOK CLUB – Robbie Cheadle Reviews Chicken Shawarma

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Hi there,

To continue with our reviews of Milk Street Tuesday Night Mediterranean, Robbie Cheadle weighs in on the cookbook and gives us a recipe and review of Chicken Shawarma.

Many of you long time readers are familiar with Robbie. She has generously shared her cooking expertise with us on several occasions. I don’t think anyone can forget her amazing Hummingbird Cake, https://newclassicrecipe.com/2022/05/10/hummingbird-cake-a-very-special-birthday-cake-for-a-very-special-mother/.

In addition to being an accomplished cook, Robbie is a fabulous writer and blogger. Her many talents can be found at https://robbiesinspiration.wordpress.com

Milk Street: Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World’s Healthiest Cuisine by Christopher Kimball

About the book

Mediterranean based recipes which have been put together by the author with the objectives of speed and simplicity for everyday cooking in mind. The recipes are grouped under various headings including Fast (approximately 45 minutes start to finish), Faster (approximately 30 minutes start to finish), and Fastest (approximately 25 minutes start to finish), and then Salad Suppers, Hearty Vegetarian, Supper Soups, and Flat and Folded. The recipes used mainly common Mediterranean spices and ingredients that are easy to find in local shops and result in wholesome and tasty meals. 

Several recipes, including the two recipes I chose to make, use a broiler for the cooking process. I do not have a broiler; in fact, I’ve never heard of this piece of equipment. I was able to modify the cooking process easily to one I am familiar with and have the necessary cooking equipment to accommodate.

I also used food items I had available in my house and did not purchase items specifically to make the selected recipes. As a result, my meals varied a bit from the ones in the book. I think the ease with which I adapted the recipes to suit my ingredients and cooking methods, was a big positive for the usefulness of this book.

The first recipe I attempted was the Spicy Ground Beef Kebabs with Tomato-Sumac Sauce from the Fast section. You can find my adapted recipe and pictures of the dish on my blog here: https://robbiesinspiration.wordpress.com/2023/01/30/levantine-kebabs-in-chunky-tomato-sauce/

The second recipe I tried was Chicken Shawarma and this is the recipe I made. I have indicated where I made small adaptions due to ingredients and cooking methods.

Chicken Shawarma

Ingredients

Original recipeRobbie’s recipe
2 pounds (1 kg) boneless, skinless chicken thighs, trimmed and cut crosswise into thirds1.8 kgs chicken thighs and drumsticks on the bone with skin
1 Tbspn ground cumin2 Tbspns ground cumin


1 Tbspn ground coriander2 Tbspns ground coriander
2 teaspoons hot paprika or 1 ¾ teaspoons sweet paprika plus ¼ teaspoon cayenne pepper2 ½ teaspoons sweet paprika plus ½ teaspoon cayenne pepper


1 teaspoon ground cinnamon2 teaspoons ground cinnamon


Kosher salt and ground black pepperHimalayan salt and ground black pepper to taste


1/3 cup plus 1 Tbspn extra-virgin olive oil2/3 cup olive oil mix plus 2 Tbspns olive oil


3 tablespoons tahini, divided6 tablespoons tahini divided


1 medium red onion, halved and sliced ½ inch thick70 grams sliced red onion


1 cup plain whole-milk yogurt2 cups full cream yogurt


1 cup lightly packed fresh mint, flat-leaf parsley, or a combination chopped15 grams chopped mint, leaves only, and 10 grams Italian parsley, chopped


1 tspn grated lemon zest plus 3 Tbspns lemon juice2 tspn grated lemon zest plus 6 Tbspns lemon juice

Method

My changes are in square brackets. In a large bowl, stir together the cumin, coriander, paprika, cinnamon, and salt and pepper. Measure 1 teaspoon [two teaspoons] of the spice mix into a medium bowl and set aside. 

Into the remaining spice mix whisk the olive oil, 1 [2] Tbspns tahini, and 2 [4] Tbspns lemon juice. Add the chicken and onion and toss to combine [Dip the chicken pieces in the mixture to coat them. Lay them on a baking grid in a foil-covered roasting pan. Cover the chicken with onion]. Let stand at room temperature while the broiler heats [heat the oven to 210 degrees Celsius].

Chicken dipped in the marinade and covered with the red onion slices ready to go into the oven

Heat the broiler with a rack about 6 inches from the element. Broil the chicken and onion until the chicken is lightly charred on both sides – 18 to 20 minutes. Flip the pieces halfway through cooking. [bake the chicken in the oven at 210 degrees C for 15 minutes. Turn the oven down to 190 degrees C and bake for another 15 minutes. Turn and continue to back for another 30 minutes or until the meat is fully cooked.]

Cooked chicken after it came out of the oven

Make the sauce by mixing the reserved spice with the yogurt, 1 [2] Tbspn/s olive oil, 2 [4] Tbspns tahini, the lemon zest 1 [2] Tbspn/s lemon juice, the chopped mint and salt and pepper to taste.

Traditionally the chicken and sauce are served with a pita bread. I served mine with rice as I didn’t have pita bread. It was very good.

Final served dish with rice and a generous serving of the sauce.

In summary

I liked this cookbook, the recipes were reasonably simple to make and not overly time consuming, perfect for weeknight cooking for working moms. Some of the ingredients, like tahini, are expensive to purchase locally and that might be a consideration for people who are on a tight budget. 

I purchased the ebook from Amazon.com here: https://www.amazon.com/Milk-Street-Mediterranean-Weeknight-Healthiest-ebook/dp/B08FJDLRRX and look forward to making many more of the recipes. 

About Robbie Cheadle

Award-winning, bestselling author, Robbie Cheadle, has published thirteen children’s books and two poetry books. Her work has also appeared in poetry and short story anthologies.

Robbie also has two novels published under the name of Roberta Eaton Cheadle and has horror, paranormal, and fantasy short stories featured in several anthologies under this name.

The ten Sir Chocolate children’s picture books, co-authored by Robbie and Michael Cheadle, are written in sweet, short rhymes which are easy for young children to follow and are illustrated with pictures of delicious cakes and cake decorations. Each book also includes simple recipes or biscuit art directions, which children can make under adult supervision.

Robbie’s blog includes recipes, fondant and cake artwork, poetry, and book reviews. https://robbiesinspiration.wordpress.com/ 

Find Robbie Cheadle

Website

Blog

Twitter

YouTube

Goodreads

Thank you once again Robbie for sharing your talents with my readers. I used the delightful picture of Robbie and her Mom so that you can take a peak at the amazing hummingbird cake.

49 responses to “KITCHEN CONFIDENTIAL COOKBOOK CLUB – Robbie Cheadle Reviews Chicken Shawarma”

  1. We adore chicken shawarma..this looks fingerlickingly delicious!

  2. I love Mediterranean food and this sounds wonderful

  3. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    I love that you made your own adjustments to the recipe, and it looks absolutely delicious! There’s a lot of flavor packed into this one Robbie!

  4. Hi Bernadette, thanks for sharing this recipe and for your lovely comments about my baking, writing and blogging. I have already made two recipes for the next book. This is a great challenge.

  5. beetleypete – Beetley, Norfolk, United Kingdom – Retired from work, and moved from London to Norfolk. Getting used to a slower lifestyle, Country ways, and more time on my hands.
    beetleypete says:

    That looks very tasty, Robbie.
    Best wishes, Pete.

  6. So many amazing recipes from one cookbook! Robbie did a great job improvising and doubling the recipe, and it looks great. Also, nobody could forget that hummingbird cake… it was a masterpiece!

    • Thank you, Terrie. I made that hummingbird cake today for my oldest son’s birthday. He asks for it every year.

  7. Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles. https://twitter.com/#!/supermegawoman http://www.facebook.com/permalink.php?story_fbid=201634059868404&id=631897250&ref=notif&notif_t=like#!/pages/Darlene-Foster-Writer/362236842733
    Darlene says:

    You picked a great recipe and adapted it well. I’m sure your family loved it!

    • Thank you, Darlene. I will be making, and adapting, a lot more of these recipes. I like this book.

  8. Martina Ramsauer – Trotz meines hohen Alters unterrichte ich noch immer etwas Deutsch und Englisch. Ich habe versucht herauszufinden, ob Bloggen für meinen Beruf interessant sein könnte. In the meantime I've understood that most of all it helped myself! Nel frattempo ha capito che quello che ho imparato scrivendo questo blog ha aiutato soprattutto a me stessa.
    Martina Ramsauer says:

    Beyond the inviting aspect of this dish, it also seems to be very healthy! Thank you very much, Roberta:)

    • Hi Martina, Mediterranean cooking is much healthier than the usual local fare in South Africa which is heavy on fat and red meat. I’m glad you enjoyed this post.

  9. Sue Dreamwalker – Each of us, carries within us the capacity to change the world in small ways for better or worse. Everything we do and think affects the people in our lives, and their reactions in turn affect others As the effect of a seemingly insignificant word passes from person to person, its impact grows and can become a source of great joy, inspiration, anxiety, or pain. Your thoughts and actions are like stones dropped into still waters, causing ripples to spread and expand as they move outward.. I hope that I can send a few ripples out via the web of life, as we each of us weave the threads together… Welcome to my Sanctuary of Peace and Love… May we each spread our Lights around our World….Sue Dreamwalker
    Sue Dreamwalker says:

    Hi Bernadette, I am new here, I came via Robbie’s post, and so enjoyed my visit to your lovely blog..

    Looks mouth very tasty Robbie.. and I feel many good cooks always tweak the recipes to adapt if we haven’t got quite all the ingredients.. Looks a wonderful cook book and I love Mediterranean style dishes…
    Have a lovely weekend both of you. <3

      • Sue Dreamwalker – Each of us, carries within us the capacity to change the world in small ways for better or worse. Everything we do and think affects the people in our lives, and their reactions in turn affect others As the effect of a seemingly insignificant word passes from person to person, its impact grows and can become a source of great joy, inspiration, anxiety, or pain. Your thoughts and actions are like stones dropped into still waters, causing ripples to spread and expand as they move outward.. I hope that I can send a few ripples out via the web of life, as we each of us weave the threads together… Welcome to my Sanctuary of Peace and Love… May we each spread our Lights around our World….Sue Dreamwalker
        Sue Dreamwalker says:

        Your most welcome <3

    • Hi Sue, thank you for visiting me here and I’m glad I could introduce you to Bernadette who has a lovely blog. This was a delicious meal and my family loved it. They’ve already asked me to make it again with pita bread.

      • Sue Dreamwalker – Each of us, carries within us the capacity to change the world in small ways for better or worse. Everything we do and think affects the people in our lives, and their reactions in turn affect others As the effect of a seemingly insignificant word passes from person to person, its impact grows and can become a source of great joy, inspiration, anxiety, or pain. Your thoughts and actions are like stones dropped into still waters, causing ripples to spread and expand as they move outward.. I hope that I can send a few ripples out via the web of life, as we each of us weave the threads together… Welcome to my Sanctuary of Peace and Love… May we each spread our Lights around our World….Sue Dreamwalker
        Sue Dreamwalker says:

        Fantastic…. 🙂 I love satisfied eaters LOL <3

  10. One of the things I liked about this book was just how many of the ingredients are store cupboard staples for us. The term “broiler” was a newie for me, but I have a stove top cast iron grill pan that I think would do the job. A great choice to feature.

    • Hi Jo, I also liked that about this particular book. I have discovered that broiler is the English grill if that helps you.

      • Thanks Robbie, yeah I worked that out…I have a cast iron stove-top grill pan (that I prefer to use instead of the in the oven one…)

  11. Awakening Wonders – Everyday life is filled with wondrous things and embraceable moments, but only if we allow ourselves to be fully awakened. I invite you to join me as I share passionate life adventures and ramblings that awaken my spirit. I look forward to awakening your senses to the simple, joyous wonders that are all around us. I feel that we are destined to become soulful adventurers!
    Awakening Wonders says:

    Mediterranean foods are greatly loved at our house – thanks for sharing the recipe!

  12. D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
    D. Wallace Peach says:

    That looks awfully good, Robbie and Bernadette. I always check out the spices and I love the combination in this – not something I usually see or use on chicken. Once again, you’ve inspired me to give a new recipe a try. Thanks for the great photos and the review of the cookbook. Thanks, Bernadette for hosting Robbie. A wonderful idea!

    • Hi Diana, I do have a lot of spices in my home because I use a lot and so does hubby. He loves spicy food. This is very nice and you could make less for a smaller family too.

      • D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
        D. Wallace Peach says:

        I made it yesterday, Robbie. It was delicious! I’m usually not very adventurous with spices (garlic, salt, and pepper), so I love trying new flavors.

      • Me too, I love different flavors and also designs (with icing)

      • D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
        D. Wallace Peach says:

        Lol And you’re good at it!

  13. Middle Eastern food is immensely popular in Australia and chicken shawarma is oft made. There are so many interesting small spice merchants around one tends to buy the mix – I do make my own, a tad of chilli always part of the whole 🙂 ! Lovely! Have grilled, baked and cooked on the stovetop . . . one statement here escaping me > if one has a cooker how is it possible not to have a grill (broiler) which here is in use oft from breakfast to supper? Alright – some stoves only have it in the roof of their oven(s) – I always buy the usual one with a grill drawer under the hotplates but above the oven . . . strong heat from the top, about three heights for the grill tray to sit on below . . . how can one brown the top of any dish without the function? Perchance I am missing something here 🙂 ?

    • Thanks for stopping by and taking the time to read and comment. I am not sure how to answer your question since I live in the U.S. But, Robbie does live in Africa and I can only assume that appliances are designed differently in that market. Have a wonderful weekend.

    • I only recently discovered that a broiler is a grill in an oven. I cook with gas so the design is different and I’ve never used the grill option. It came out very well my way too.

      • *smile* It’s a small world – I was just ‘speaking’ to a food blogger friend in Capetown – must ask her as she cooks with electricity! In Australia one probably uses the cooker grill drawer or grill in the oven more than once a day – one does not always put the barbecue on! How do you make the ever-present frittatas and shakshuka and every-day grilled steaks and chops etc? How do you make grilled cheese etc sandwiches? Like for everyday breakfasts? Interesting . . . but it is great fun to learn the ‘how’s across the world . . . !

      • We don’t eat a lot of grilled food and very rarely braai 😊

  14. Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
    Retirement Reflections says:

    Hi, Robbie – I love how you took the original recipe, made it your own, and then shared both versions with us. That was very helpful. Your Kebabs and your Chicken Shawarma both look delicious@

    • It is always fun to see what changes people make to recipes. If I am going to make a recipe from NYT Cooking, I always read the comments. I have gotten some great suggestions from the comments. Have a wonderful weekend Donna.

    • Thank you, they were both delicious and I will make more of the recipes in this book.

  15. CarolCooks2 – Udon Thani – Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them. I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling. Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing. This is now taking me into other areas like deforestation, chemicals and preservatives in the food chain. Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
    CarolCooks2 says:

    We love spice and this chicken shawarma looks and sounds delicious definitely one to try its always good to have a recipe that you know has been properly tried and tested 🙂 x

      • CarolCooks2 – Udon Thani – Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them. I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling. Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing. This is now taking me into other areas like deforestation, chemicals and preservatives in the food chain. Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
        CarolCooks2 says:

        Absolutely Bernadette…x

  16. olganm – Barcelona, Spain – I am a language teacher, writer, bookworm, and collaborator at Sants 3 Ràdio (a local radio station in Barcelona, where I returned in 2018), who lived in the UK for 25 years and worked for many years as a forensic psychiatrist there. I also have a Ph.D. in American Literature and an MSc in Criminology. I started publishing my stories, in English and Spanish, in 2012 and now have over twenty books available in a variety of genres, a blog (in English and Spanish), and translate books for other authors (English-Spanish and vice versa). In 2020 obtained the CELTA certificate as a language teacher, and offer Spanish and English classes. Writers and readers both in English and Spanish are my friends, colleagues, and allies, and after living in the UK for over twenty-five years, have returned home, to Barcelona, Spain, searching for inspiration for my stories. I also love owls and try to keep fit following fitness YouTube videos. Do feel free to connect with me. Here are: My website/blog: http://OlgaNM.wordpress.com
    olganm says:

    Great to see Robbie here and catch up on her review. She always manages to adapt all recipes to her family’s taste, and that is a big talent. I do love Mediterranean food, so I’ll check this one out. Thanks, Bernadette!

  17. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    Jenna says:

    I love that you adapted the recipe to your taste and what you had. I’ve never had chicken shawarma, but it sounds very good!

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