Kebab

Sashawarma Colby

Main, Poultry, RuPaul's Drag Race, RuPaul's Drag Race 15, TV, TV Recap

Previously on RuPaul’s Drag Race 16 new queens arrived in the Werk Room in two groups of 8, for no reason but to create a little bit of drama in the first episode since they were immediately united after their mini challenges. Despite everyone taking an instant dislike to TikTok twins Sugar and Spice, they quickly won hearts and minds with their sweet demeanours and killer talent show. Someone who didn’t walk the fuck in the talent show, however, was Bosco’s sister Irene DuBois, who was promptly eliminated from the competition.

She was soon followed by Princess Poppy who essentially laid down her sword in the lip sync so she could go ahead and quit drag. Sugar was next out despite her sister giving the most unhinged version of Miley, a sentence I ask you to re-read to understand the gravity of it. She was followed by Amethyst, Robin Fierce and the newest member of the win to elim club, Aura Mayari. After Anetra showed mercy to Spice in the Lalaparuza, she promptly eliminated Jax before Spice’s luck ran out. Officially. Miss Congeniality, Malaysia Babydoll Foxx soon followed before Marcia Marcia Marcia was eliminated in what should have been a double shantay for the sole purpose of not having her own the rusical. Said rusical was the undoing of Salina EsTitties before mini-challenge queen Loosey LaDuca was felled after a very strong makeover.

Despite Ru promising the top four one of them would be eliminated before the finale, their killer performance in the rumix forced the judges hands as the top four were sent through to the finale. After a super-length reunion – arguably the only episode that should be an hour – the top four delivered individual performances on the Ace Theatre stage before Ru culled them down to just two, our lip sync queens Anetra and Mother Sasha Colby leaving Luxx and Mistress to sashay away. And while they both obviously slayed the final lip sync, only one could actually take out the crown and that woman was Sasha Colby.

Just as I predicted before the season (even filmed) and most importantly, just as she deserves.

As she exited stage with her fresh crown and sceptre, I pulled her in for a massive hug to congratulate her on her win. Week after week, Sasha was polished, open, charming and dripping in talent, and while she faced stiff competition throughout the season, her impeccable performance never left any doubt she would be taking out the crown. So with another feather in her impressively adorned cap, I thanked her for sharing herself with the world and told her how excited I am to see what she does next. All while smashing our faces with a big, fresh Sashawarma Colby.

Like the Avengers before her, Sasha firmly believes in the power of shawarma to celebrate a victory. Earthy and spiced, warm and fresh, it is perfect for any triumphant occasion. As her daughter’s friend Jasmine Kennedie says, this is our moment and we are going to have it.

Enjoy!

Sashawarma Colby
Serves: 6-8.

Ingredients
¼ cup tomato paste
3 tbsp white vinegar 
8 garlic cloves, minced
1 ½ tsp paprika 
1 ½ tsp chilli flakes
1 tsp cumin 
½ tsp ground coriander 
½ tsp dried oregano 
½ tsp sumac 
kosher salt and pepper, to taste
1kg chicken thigh fillets
Coolaioli, Pita Andre Bread and salad, to serve

Method
Place the tomato paste, vinegar, garlic, paprika, chilli, cumin, coriander, oregano and sumac in a large bowl with a good whack of salt and pepper. Whisk to combine before adding the chicken. Toss to coat, cover and transfer to the fridge to marinate overnight.

When you’re ready to go the next day, preheat the oven to 200C. Thread the thighs onto a duo of metal skewers (so they form a ladder of chicken), pressing down so each thigh is firmly against the next, leaving a couple of inches free at each end. Repeat the process with subsequent duos of skewers whenever you run out of space. Line a baking dish and balance the ends on the sides so the chicken remains elevated. Transfer to the oven and bake for about 20 minutes, or until charred on the outside and cooked through.

Remove from the oven and allow to rest for five minutes before slicing the meat of the skewers. Serve piping hot with salad, or rolled into a delicious kebab using Coolio and Pita Andre’s goods. Devour, like the mother fucking queen that you (and Sasha) are.


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KeBarbra Streisand

Main, Oscar Gold, Oscar Gold MMXVI: Gold Interrupted, Party Food, Snack

After an evening of focusing solely on the music, I wanted to make a gateway into discussing the current crop of nominated acteurs. Who better than to make that jump than the funniest girl I am friends with, the one, the only and very dear to me Barbra.

I first connected with Babs in the late 50s – Stockard Channing would have been about 68, but I digress – when we were both young up-starts living a gypsy lifestyle in NY, waiting to make it big. There is nothing quite like the bond you form on the street other than the ones you form in prison, but again, I’ve digressed.

Babs and I would surf the couches in the evening, while trying to make it big during the day until she beat me in a singing contest in a bar in Greenwich Village, where I was too busy beating people off for money. She went to Broadway and I went to prison.

While I was in the clink for the best part of the 60s, Babs was never one to shy away from visiting and even plead my case to the parole board so that I could accompany her to witness her tied-Oscar glory in 1969. I mean, you can take the girl out of the streets but you can never take the street out of the girl.

It was such a hoot catching up with my Babs – she is just so humble, down-to-earth and accessible that being around her is never intimidating, when it really should be. I mean, she is a damn legend!

Obviously we agreed that while our dear Cate again knocked it out of the park, she is likely to end up as the second coming of Mez – being always invited to the party, but rarely the guest of honour. Yep – I’ve firmed up my Best Actress pick and what better way to officially board the Brie train than with a spicy, cheesy Kebarbra Streisand?

 

kebarbra-streisand-1

 

Despite being a good Jewish girl, Babs is willing to go non-kosher for these glorious snacks. Spiced lamb, haloumi and capsicum cut with a hint of lemon – you better believe a star was born when I first made these!

Enjoy!

 

kebarbra-streisand-2

 

Kebarbra Streisand
Makes: 10ish.

Ingredients
400g lamb, diced
2 tbsp fresh oregano, diced
1 lemon, zested and juiced
½ tsp ground cumin
¼ tsp ground chilli
⅓ cup olive oil
1 capsicum, cut into 1(ish)cm squares
250g haloumi, cut into 1(ish)cm cubes

Method
In a large bowl, combine the oregano, lemon zest and juice, cumin, chilli and olive oil. Add the lamb, stir, cover and place in the fridge to marinate for at least two hours to help it get as freaky as possible.

Preheat the oven to 180C.

Take the meat out of the fridge, grab a handful of metal skewers and thread with the ingredients, alternating between the lamb, haloumi and capsicum until they are all gone. I found I got about 8 skewers.

My metal skewers are a bizarre size for griddles and I live in an apartment so am without a barbecue, so I go the oven baked approach however if you heat up a griddle, cook the skewers a couple of minutes each side and they will be golden.

Lay the skewers on a lined baking sheet, drizzle with oil and bake for fifteen minutes or until golden and gorgeous.

 

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