Carpe diem! This is the day to seize and enjoy all of that wonderful sun-ripened, flavor-bursting, gorgeous North Carolina produce. Juicy peaches, taut-skinned tomatoes (the ones that are so fragrant you could find them while blindfolded), bushels of corn and big purple aubergines (also known as eggplants) are all rolling in.
These seasonal offerings are sublime just as they are. Still, it is fun to mix things up a bit and use fresh produce in new ways. Seize the day while the seizing is good!
Southern-Style Chicken Shawarma is such a treat. The garlicky, lemony marinade with yummy (and inexpensive) chicken thighs offers the perfect springboard for the rest of the fresh produce in this meal. This is the time of year to have tomatoes at every meal. But what makes this Shawarma Southern style is the chow-chow. Don’t knock it until you’ve tried it! I was looking for something quick to spoon on top and reached for good old chow-chow. The pickle-y sweetness makes it sing.
SEE ALSO: Vivian Howard’s Fresh Corn Roasted in Chicken Drippings
