Zankou Chicken

Eat This Now: Rotisserie Chicken at Zankou Chicken

Edwin Goei • OC Weekly • February 24, 2016

I’ve written about Zankou Chicken’s rotisserie chicken before. There was a time I binged on it, eating there week after week, consuming bird after bird, smearing that toum (garlic paste) on every surface that was edible. When I went back recently

(because the line at Halal Guys was too long and I was craving something that resembled a shawarma), I realized how much I’ve missed it. It’s rotisserie chicken done to perfection. If you’ve not had Zankou and have thus far associated rotisserie chicken

LA Times on the Zankou Chicken Story

Edwin Goei • OC Weekly • March 19, 2010

The LA Times had a great article on Zankou Chicken today, a chain of which OC has a solitary branch in Anaheim. Almost everyone who's fouled up their breaths with Zankou's toum (garlic sauce) knows how this Armenian chicken chain was cemented into

years ago, but this latest article brings the whole sad and sordid tale of success, violence and tasty rotisserie chicken into sharp focus. Read it!

Dueling Dishes: Zankou Chicken vs. Sasoon Chicken

Edwin Goei • OC Weekly • October 8, 2009

that rotated above it. And since turnover at Zankou is as continual as train depot, the chicken is always hot, always fresh. The skin, of course, is the best part — so well-rendered, it flakes off by itself in crispy sheets, as if it were trying to shed

. Which is the winner? Well since cock fighting is a cruel sport (and because I love both birds), I'm calling it a draw. Zankou Chicken, 2424 W Ball Rd., Anaheim, CA 92804-5272, (714) 229-2060. Sassoon Chicken, 3440 E Chapman Ave., Orange, CA 92869, (714

Review: Lebanese food done right at Mona's Kitchen in Tarzana

Bill Addison • Los Angeles Times • December 19, 2019

branches of Zankou Chicken, the chain that started in Beirut in 1962 and has a dozen locations throughout Southern California. George Marjik, chef-owner of Mona’s Kitchen, right, along with his son Jacob Marjik. (Mariah Tauger/Los Angeles Times) For my

.) The mixed grill platter includes chicken kabob, beef kabob and kafta kabob (spiced ground beef). (Mariah Tauger/Los Angeles Times) Pomegranate molasses jangles melting chicken livers with its distinct sour-sweetness. Beef and chicken kebabs are easy to

Mona's Kitchen   

Chicken Maison Won't Be Cooped Up

Edwin Goei • OC Weekly • June 24, 2010

Two things are required any time someone reviews a Mediterranean/Middle Eastern restaurant that offers rotisserie chicken. First, there must be a comparison to Zankou Chicken’s bird as the benchmark. This is followed by maybe a paragraph or two

about the garlic paste that goes with it. This review will be no exception, so let’s get it out of the way: Yes, Chicken Maison’s rotisserie is similar to Zankou’s. Both spend time twirling in a see-through oven until the skins tan to a radiant golden

10 Great Chicken Dishes in Orange County (and Long Beach)

Edwin Goei • OC Weekly • May 18, 2012

flour. It has similarities to Japanese chicken karaage, but it's much sweeter, much more playful, something you eat out of a lunchwagon with rice before you go off to swim and frolic in the sand. 6. Zankou Chicken's Rotisserie Chicken At Zankou, you see

the twirling birds constantly being basted by the dripping juices of those that rotate above it. And since turnover at Zankou is as continual as train depot, the chicken is always hot, always fresh. The skin, of course, is the best part — so well

The Recess Room's Deep-Fried Pig's Head Is Good, But Other Dishes Come Out a You-Know-What

Edwin Goei • OC Weekly • November 23, 2016

Operation, we found only scant scraps of meat. And none of it had much flavor until we applied liberal amounts of the supplied dipping sauces. Though one of those sauces—a nearly exact copy of Zankou Chicken's garlic paste—was particularly great. Still, it

head endured prior to being deep-fried. The platter, which includes a couple of Indian-style rotis, is enough to serve four, but bringing at least six people along is always advisable, in case, you know, a couple chicken out. To ensure I wouldn't face

Anchor Hitch in Mission Viejo Makes Amazing Seafood for Foodies and the Common Man Alike

Edwin Goei • OC Weekly • July 14, 2016

tobiko down the middle—was nothing more than a sushi-bar dish upgraded with a thick garlic-infused cream sauce as addictive as Zankou Chicken’s toum. And if you order the hamachi chipotle ceviche, you’d find that it is, for all intents and purposes

10 Essential Anaheim Restaurants

Edwin Goei • OC Weekly • January 3, 2014

get drunk while doing it. 10. Zankou Chicken At this lone OC outlet of the Zankou chain, you see the twirling birds constantly being basted by the dripping juices of those that rotate above it. And since turnover at Zankou is as continual as train

depot, the chicken is always hot, always fresh. The skin, of course, is the best part — so well-rendered, it flakes off by itself in crispy sheets, as if it were trying to shed. The flavor of the skin is of chicken concentrated, but you taste the

This Weekend: Armenian Festival of Orange County

Edwin Goei • OC Weekly • September 12, 2008

For those whose only exposure to Armenian culture is Zankou Chicken (actually, not a bad start), here's a chance to widen your perspective. This weekend (Saturday, September 13th from 12 PM-10 PM, and Sunday, September 14th from 12 PM – 8 PM), the

dancing, and of course, food! What kind of grub can you expect? Shish kebabs. Soujoukh Sandwiches. Armenian pizza. Sourj coffee. Armenian pastries and baklava. No word if they will have that magical garlic paste that Zankou makes..