Recently we purchased some Rock Cornish Game Hens, locally raised by Bell Family Farmstead. We love game hens, and I was I was so ready to rub them with the Shawarma Spice from World Spice Merchants, and throw them on the grill.
Where oh where has Shawarma been my whole life? Shawarma is named for the traditional Levantine meat preparation where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit, commonly a vertical spit in restaurants, and may be grilled for as long as a day. One whiff of this favorite Middle Eastern street food flavor, using a spice blend made with cumin, cinnamon, black pepper, cardamom, allspice, and cayenne, was intoxicating.
While we didn't put them on a spit, we did grill them, and the game hens turned out fantastically; crispy and spicy on the outside, juicy, moist and tender on the inside.
RECIPE
Ingredients
2 (approx. 2 lbs each) Rock Cornish Game Hens, split in half
1 tbls. oil
1-2 tbls. Shawarma spice
Method
Split game hens and rub all over with oil. Liberally sprinkle Shawarma spice all over and rub in well. Grill over medium direct heat 15 minutes bone side down, turn over and grill 10 minutes meat side down, then return to bone side down and continue to cook until internal temperature registers 165 degrees (use a meat thermometer inserted in the thickest part to check temperature).
Remove game hens from grill and cover with foil. Let rest 10 minutes. Serve immediately with your choice of side dishes.
Cook's note - after grilling split hens can be cut in half separating the leg and thigh from the breast.
Servings: 4 -6
Enjoy,
Mary
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