Chicken Shawarma & Grilled Brie with Peaches

S2 E07 | Sam Tripoli & Eddie Bravo Like Shawarma and Conspiracy Theories | Something's Burning

Sam Tripoli and Eddie Bravo drop by for spicy, sheet‑pan chicken shawarma (perfect for pita raids) and a gooey grilled brie topped with tart‑sweet peaches—fuel for conspiracies and second helpings.

Chicken Shawarma

Ingredients:

  • Lemons, juiced
  • Olive oil
  • Garlic, smashed/minced
  • Kosher salt
  • Black pepper
  • Ground cumin
  • Paprika
  • Turmeric
  • Ground cinnamon
  • Red pepper flakes
  • Boneless, skinless chicken (thighs recommended)
  • Chopped parsley (for finishing)
  • 1 onion, thinly sliced (optional, see Step 5)

Steps:

  1. In a bowl, whisk lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red pepper flakes to make the marinade.
  2. Add chicken and toss well to coat. Cover and chill at least 1 hour.
  3. Preheat oven to 425°F. Grease a sheet pan with olive oil.
  4. (Optional) Add sliced onion to the marinated chicken and toss to combine.
  5. Spread chicken (and onions, if using) on the prepared pan.
  6. Roast 30–40 minutes until browned and crisp at the edges and cooked through.
  7. Rest briefly, then slice/shred into bite‑size pieces and finish with chopped parsley.

Peaches & Brie

Ingredients:

  • Wheel of brie
  • Fresh peaches
  • Vinegar
  • Mustard
  • Brown sugar

Steps:

  1. Wrap the brie in foil and place on a hot grill for 5–10 minutes until softened and gooey.
  2. Slice peaches.
  3. Toss peaches with a splash of vinegar, a little mustard, and brown sugar. Spoon over warm brie and serve.
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