Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
1 cup coarsely chopped spinach, washed and dried1/2 cup fresh bread crumbs3/4 cup plus 2 tablespoons walnuts, toasted1/2 cup extra virgin olive oil3 garlic cloves, minced1 teaspoon lemon juice or white wine vinegarKosher salt and freshly ground black pepper
4 chicken breasts, boned, skinned and trimmed, about 10 to 12 ounces each2 zucchini, about ¾ pound12 bamboo skewers, 10-inches long, soaked in cold water 30 minutes2 tablespoons extra virgin olive oilLemon wedges as a garnish
Bring a pot of salted water to a boil. Add the spinach to the boiling water remove immediately and drain.
Soak the bread crumbs in the 1/2 cup cold water and squeeze well to remove any excess moisture. Discard the water.
Place the spinach, bread crumbs, 3/4 cup of the walnuts, olive oil, garlic, and lemon juice in a blender or food processor. Blend to obtain a smooth paste. Season with salt and pepper. Place the skordalia in a bowl. Chop the remaining 2 tablespoons walnuts and sprinkle onto the top. Drizzle with a few drops of olive oil. Makes 1 ½ cups. Set aside while you prepare the chicken.
Cut the chicken into 3/4-inch pieces. Cut the zucchini into 1/2-inch pieces.
Preheat an outdoor grill or an indoor cast-iron ridged grill. Thread the chicken and zucchini onto the skewers alternating them. Brush with olive oil and sprinkle with salt and pepper. Grill the skewers until light golden, 3 to 4 minutes. Turn and continue to grill until done, 3 to 4 additional minutes.
To serve, place the skewers on a platter and garnish with lemon wedges. Pass the Skordalia on the side
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