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 delicious food and wine 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!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
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!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
2 tablespoons Garam Masala (recipe follows)
1 lemon, zested and juice of half the lemon
2 tablespoons chopped cilantro
2 cloves garlic, minced
1 tablespoon freshly grated ginger
2 teaspoons salt
½ teaspoon. freshly ground black pepper2 tablespoons oil4 metal or bamboo skewers (soak bamboo skewers in water for 30 minutes before using)Yogurt Sauce (see recipe)
Preheat the grill to medium heat. Place the chicken in a large baking dish.In a separate bowl, combine all the remaining ingredients and mix well.Rub the mixture over the chicken, coating completely.Start a charcoal grill or cast-iron, ridged grill pan. Thread the chicken onto the skewers distributing evenly. Brush with olive oil. Place the skewers on the grill and grill 4 to 5-inches from the heat source, turning occasionally, until the chicken is done, 8 to 12 minutes.To serve, place the skewers on a platter, place the sauce in a bowl and serve immediately.
4 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon black peppercorns
1 ½ teaspoons cumin seeds
¾ teaspoon cardamom (3-4 large pods approx)
¾ teaspoon cloves
¾ teaspoon cinnamon (2 X 1” pieces)
¾ teaspoon crushed bay leaves
1 ½ teaspoons dry ginger
Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.When the spices are roasted turn off the heat and allow them to cool.Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.Grind them all together, to a fine powder in a clean, dry coffee grinder.Store in an air-tight container in a cool, dark place.
GARLIC YOGURT SAUCE
7 ounces Greek yogurt1 small clove garlic, minced2 tablespoons lime juice1 teaspoon finely grated lime zest1/2 cup diced cucumberKosher salt
In a bowl, stir the yogurt, garlic, lime juice, lime zest and cucumber together. Season with salt.
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