Czarbecue
Babbling Farker
Any one able to replicate this on the grill or Weber rotisserie? I ate some a few years ago while visiting my sister in the foothills and haven't found anything like that in Texas.
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For those who've tried Zankou Chicken in L.A.
- Thread starter Czarbecue
- Start date
ssuh
Well-known member
I've eaten Zankou dozens of times... it was a staple during my teen years. However, after a case of food poisoning, I've avoided it.
In anycase, it's an Armenian style rotisserie chicken that manages to have a crispy skin. Chicken seems brined, they probably just broil the skin once the meat is cooked. The white garlic paste sauce is probably what most people associate with Zankou.
In anycase, it's an Armenian style rotisserie chicken that manages to have a crispy skin. Chicken seems brined, they probably just broil the skin once the meat is cooked. The white garlic paste sauce is probably what most people associate with Zankou.
My favorite place for chicken (and shawarma). Even though I like replicating food from popular restaurants/chains I haven't tried cracking Zankou chicken. It's so good eating there that it's not worth the effort IMO. Of course different for you since you're in TX. Their shawarma is also off the hook. The cut they use is tri tip.
Moose came very close to cracking their garlic dip recipe and we planned on collaborating to break the formula but haven't really had time to.
The shawarma plate and you can see the garlic dip on the top left in the small container. That stuff if magical.
Moose came very close to cracking their garlic dip recipe and we planned on collaborating to break the formula but haven't really had time to.
The shawarma plate and you can see the garlic dip on the top left in the small container. That stuff if magical.
Yes. Some locations suck. Due to a family feud, lawsuits that resulted from a double murder suicide committed by the owner IIRC. Terminal illness, cocaine addiction etc. It was a mess. They split the restaurants amongst each other through courts so they're run different. Glendale location is still excellent.
wihint
is Blowin Smoke!
The white garlic paste is a staple of many middle eastern cuisines. I take 2 cups of olive oil and pour it into the food processor with 1/4 cup of water and pulse it 12-15 times to get a frothy blend, then I add 25-30 pieces of garlic a little at a time as the food processor is running. Once it is smooth a creamy I mix in a little salt. I like it so it almost burns with garlic flavor. You can tweak the recipe as you need but this will get you in the ballpark.
Czarbecue
Babbling Farker
I've had Zankou and Sevan Chicken and from what a family member told me, Sevan doesn't even do anything to their chickens. Just let the rotisserie do all the magic. Of course that could be a bluff like Aaron Franklin just using S&P on his briskets.
Czarbecue
Babbling Farker
So recreate the garlic paste and get some rotisserie chicken from Walmart? I'll settle for that!
Their garlic dip is different. A bunch of places have them but none come close. Pretty sure there is also some seasoning blend that goes on the chicken as well.
Sako, a while back on Chowhound, it was revealed that one of the mystery ingredients in the Zankou garlic sauce was instant mashed potatoes, which at first didn't seem right to me, but after I tried it, it was right on! I've attached a pdf in case anyone wants to try it. Trader Joe's now sells a version which is also very good as well.
For me, the star at Zankou is their chicken shwarma wrapped in a pita smothered in extra garlic sauce, a meal I eat about once a week.
SmokinJohn
Babbling Farker
And I just happen to have all of the ingredients at home....
Now for some sangak or barbari bread...yummmmm
Thanks Richard! I thought I saw potatoes searching online. Didn't know it was a recent discovery.
Going to give it a shot this weekend for the lamb TD cook. :thumb:
Going to give it a shot this weekend for the lamb TD cook. :thumb:
Czarbecue
Babbling Farker
So the instant mash is to keep the paste together? I don't recall tasting anything potaotey but it has been 5 years...
I think the taters help to keep it together, but you can't taste them at all.
Czarbecue
Babbling Farker
I guess that makes sense. When I was eating it like cool whip, I knew I couldn't be eating just oil and garlic.
J15491
Knows what a fatty is.
That actually looks like a great sauce/marinade (never heard of the place you guys are talking about, havent been in LA in about 20 year but i have a trip planned next summer)
Czarbecue
Babbling Farker
Sako, ever tried this product? My sister from La Cañada came to visit and brought this with her. No mentioning of potatoes or its byproduct though...
Never tried it. I know where that market is at exactly. A buddy of mine used to be a butcher at Red Top. I'll give it a shot for comparison but the link by Moose with the taters is spot on. How did you like it?
La Cañada's literally next door. It sure is a small world.
La Cañada's literally next door. It sure is a small world.
Czarbecue
Babbling Farker
I ate this stuff with a spoon like it was yogurt. I couldn’t stop myself but had no shame. I tried the Moose recipe and I thought it was kind of dense compared to this creamy dip.
I've been eating at Zankou at least once a month for about 30+ years. :shocked:
I've been wondering about how to recreate that garlic paste, which is amazing stuff. I've also wondered about how they cook those chickens like they do, but I've got a location real close to work (I can vouch the one in Toluca Lake is good) so it's easier to just go get it. But I really would like to know how they get those farking chickens so good. Super tender, skin is great, moisture and flavor is just fantastic. I always try to see what the temp is on those huge rotissirie things they cook in, but I never can see a therm display.
One thing is for sure - those chix are small, and the smaller chix cook more tender. I try to get chix that are 3# or under when I'm cooking my own. Hard to find in regular grocery stores, but pretty common in little ethnic markets.
Their hummus and tabouleh are great as well, and I love those jalapenos.
I've been wondering about how to recreate that garlic paste, which is amazing stuff. I've also wondered about how they cook those chickens like they do, but I've got a location real close to work (I can vouch the one in Toluca Lake is good) so it's easier to just go get it. But I really would like to know how they get those farking chickens so good. Super tender, skin is great, moisture and flavor is just fantastic. I always try to see what the temp is on those huge rotissirie things they cook in, but I never can see a therm display.
One thing is for sure - those chix are small, and the smaller chix cook more tender. I try to get chix that are 3# or under when I'm cooking my own. Hard to find in regular grocery stores, but pretty common in little ethnic markets.
Their hummus and tabouleh are great as well, and I love those jalapenos.
I'll pick up some up soon for sure. When I did the Moose recipe I gradually added the instant potatoes to a fluffy consistency so mine was really creamy and not dense at all. I'm sold on that recipe and will compare it with this one for sure.
