Afghan-Style Game Hens with Harissa Yogurt Sauce on the Big Green Egg

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I have 70+ grilling-related cookbooks on my shelves, but there are only about a dozen that I go back to time after time. Steven Raichlen's classic Barbecue! Bible is one of those. It has over 500 tried and true recipes with influences from around the world. I recently made the book's recipe for Afghan-Style Game Hens, which was phenomenal.

Afghan-Style Game Hens with Harissa Yogurt Sauce

The recipe has you marinate split game hens in a blend of yogurt, lemon juice, olive oil, herbs, and spices, and then grill to perfection. The marinade results in vivid orange color, tangy flavor, and juicy meat. He suggests using a rotisserie or two-zone fire. I was using a Big Green Egg and decided to use the raised direct method to get a crispy crust.

Raised-Direct Grilling

Benefits of Raised-Direct Grilling

Steak and Shirazi

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This wrap's bright and bold flavors make my mouth do a happy dance. 

It starts with thinly sliced Greek seasoned flank steak that we top with a sultry tahini sauce. Next, we add a Shirazi salad bursting with Middle Eastern flavors and finally sprinkle on some crumbled feta. We wrap all of that up in a warm, soft piece of naan bread, and it is oh so fantastic! 

Shirazi Salad

Shirazi is named after the region from whence it hails, Iran. We like to call it Middle-Eastern pico de gallo. It is a salad with tomatoes, Persian cucumber, onion, herbs, and an acidic dressing. We can't always get Persian cukes, but English cukes work. Like pico, we find it is best served about an hour or two after making it.

Shirazi salad is brightly flavored and is fantastic with grilled chicken, steak, or by itself.

Here's the recipe for the whole shebang, with pictures and tips following the recipe.