Shish Tawook Recipe • Middle Eastern Chicken Kebabs! | Club Foody

 

Give me some nice weather, and the chances are pretty high that I’ll be firing up the BBQ! I love grilled food! It can be anything from rotisserie chicken, kebabs, ribs, shrimp, fish, poppers, pizzas 🍕, burgers, hot dogs, vegetables, fruits, etc.
 
When it comes to kebabs🍢, I have a wide variety of recipes, like my famous Greek Ouzo Pork Kebabs published a few times in magazines, the classic BBQ Beef Shish Kebabs, and Turkish Kebabs, which are loaded with flavor, among others, including this featured one… Shish Tawook!
 
These kebabs are incredible! Marinated for 8 to 24 hours ⏰ in a gorgeous yogurt, garlic, lemony, seasoned sauce, the chicken pieces are so tender and juicy! These popular Middle Eastern grilled chicken skewers are very flavorful! It’s another tasty way to enjoy kebabs…
 
Shish Tawook is an easy recipe. Although it’s from that part of the world 🌏, the ingredients are easy to find. There are no “rare or exotic” seasonings in this recipe. After the marinating time is over, grilling takes 10 to 12 minutes at most… not too bad for such a delicious recipe!
 
For the marinade, I use plain yogurt, but it can be substituted with Balkan yogurt – the same substitution applies when making 👩‍🍳👨‍🍳 the yogurt sauce. You can always use Greek yogurt, but keep in mind that it’s thicker. Either way, I serve the skewers with the yogurt sauce, the same one I use when making my Shawarma Chicken Kebabs, or Creamy Tahini Sauce.
 
In the video, you see me skewering the chicken pieces without any other ingredients. It’s because I like to serve them with a green salad and chopped vegetables 🥗 along with my Herb & Butter Rice. If you don’t serve it the same way I do, I highly recommend you add some onions 🧅, bell peppers, cherry tomatoes, etc., on the skewers.
 
When I see some home cooks skewering meat tightly together, it doesn’t leave any room for the heat or flames 🔥 to get in between. The outside will be cooked, but the meat touching each other will be undercooked. Always leave a little space in between to allow the meat to cook evenly.
 
Tender, juicy, and very flavorful, these Shish Tawook are another delicious way to enjoy skewered chicken 🐓. This season, fire up your barbecue and grill these guys… they’re really worth a try! After making them, don’t be surprised if they become a family favorite.
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Polynesian Pork Ribs
– Huli-huli Chicken
– North African Merguez
– Pacific Coast Salmon on the BBQ
– Tomates à la Provençale (Tomatoes Provencal)
– Caribbean Jerk BBQ Pork Chops
– Creole Shrimp & Andouille Skewers
– Tarragon Limoncello Halibut
– Italian Burgers with Tomato Slaw
and for even more BBQ recipes 🔥, click on this link… Recipe Category • BBQ & Grilling

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/shish-tawook/ 😉

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Chermoula Recipe • A Tasty African Condiment! | Club Foody

 

When I was living in Toronto and before I met my husband, I went out at least once a week. Whether on a date or with friends, dining out was my favorite activity! Discovering 🧐 new restaurants was what I loved the most about it, and even better when trying out new dishes…
 
Many times after sampling something I’d never had before, I tried to reproduce it 👩‍🍳 at home. Surprisingly, I was often either spot on or pretty close. Apparently, deconstructing and duplicating from memory is not a common ability – David is also like me.
 
A restaurant I went to frequently was The Sultan’s Tent & Café Moroc. It was at first located in prestigious Yorkville before it moved to Front Street, near St. Lawrence Market. This French Moroccan establishment with stunning décor offers flavorful meals along with belly dancers… dinner & a show 💃!
 
That was a great spot to bring dates, watching their reactions when the entertainers were dancing by. Besides enjoying their behavior as well as the ladies’ performances, the food 🍲 was outstanding. Being very attracted to African and Middle Eastern cuisine, this restaurant was fulfilling my quest.
 
The Sultan’s Tent & Café Moroc served Chermoula alongside many proteins. After duplicating it at home, it became my go-to recipe, especially when grilling fish 🐟. The first time I made it for my husband, David wasn’t too sure about it. After trying it, he understood why I loved it so much!
 
This unbeatable flavorful condiment is a staple in many African countries. Made with fresh herbs, citrus notes 🍋, and spices, it has a gorgeous, aromatic, and tangy taste. It takes less than 5 minutes to make this recipe… it’s that fast!
 
I find Chermoula very versatile. It can be used as a marinade, finishing sauce, or relish, as well as a dip. As a marinade, the acidity from the lemon will help tenderize the protein 🐏, creating a lovely layer of flavor when grilled or cooked.
 
Another way of using it is by drizzling it on potatoes 🥔, roasted vegetables like cauliflower, stirring it into rice or couscous, as well as using it as a dip with flatbread. When I make my Moroccan Beef Patties, this is the sauce I like spooning over.
 
If I were to compare this African condiment to others, I would say that it’s a cousin to Italian Pesto, Spanish Picada, or Argentinian Chimichurri! The base is very similar (herbs 🍃, oil, and spices) with a few variations, making each of them stand on their own.
 
I use the food processor, but a regular blender will do. After being pulsed a few times, let the machine run before pouring the oil in a slow stream through the food chute. Going slowly when emulsifying the sauce prevents it from separating, so don’t rush it 😉!
 
To store it, spoon 🥄 the sauce into an airtight container, pour a very thin layer of olive oil on top, which will prevent the herbs from turning brown due to oxidation, and transfer it to the fridge. It will keep for up to 1 week. Just before using, give it a quick stir.
 
Another way to store this condiment is by freezing it. Use an ice cube tray and spoon it into each cavity. Transfer it to the freezer until solid. Remove the cubes 🧊, place them in a plastic freezer bag, and return them to the freezer. They will keep for up to 4 months.
 
With a perfect balance of fresh herbs, earthy spices, and bright citrus notes, this fabulous Chermoula is a vibrant, herbaceous condiment! It’s incredibly versatile and a great flavor booster, elevating grilled proteins 🍗 and vegetables! It makes 2/3 cup…
Bon Appétit! 🍽
 
Here are more delightful condiment recipes for you to try… 😀
– Tempura Dipping Sauce (Tentsuyu)
– Blue Cheese Butter
– Ají Verde • Spicy Peruvian Green Sauce
– Mustard Vinaigrette
– Red Wine Cream Sauce
– Olive Tapenade
– Classic Mushroom Sauce
– Mango Chutney
– Soubise Sauce
and for even more condiment recipes 🥣, click on this link… Recipe Category • Condiments

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/chermoula/ 😉

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Blackberry Mojito Recipe • A Refreshing Cocktail! | Club Foody

 

Every year, David and I love to go berry picking, but not just any berry… blackberries. Close to where we live, there are many areas that are covered with these delicious berries 🍓. They are so sweet and juicy, and we get them at the best price in town… free for the picking, lol!
 
Picking them in the “wild” can be a challenge. They have some pretty nasty thorns that can cut you if you’re not careful, and this discourages some people! We also have to be careful not to tear our clothes on those thorns, let alone get major scratches or cuts. Still, it doesn’t matter because year after year, we come back with a few scratches and a ton of blackberries. What can I say? We are adventurous… lol 😂!
 
Each summer, we end up with several gallons of these delicious fruits, and the next challenge is to come up 🤔 with recipes we can use them in. One recipe that I created a couple of years ago that is absolutely awesome is Blackberry Mojito.
 
Not only is it refreshing, but extremely addictive. It’s very flavorful and goes down quite smoothly… perhaps too smoothly! You still have to be careful not to drink too many, especially if you’re enjoying this delicious Blackberry Mojito cocktail under the sun 🌞.
 
My husband and I grow a garden each year. It’s mostly herbs 🌿 🍃 like rosemary, sage, mint, basil, chives, parsley, oregano, and many more, along with a few tomatoes, peppers, and green onions.
 
As you know, Mojitos use a lot of mint leaves, and obviously, I use the ones from our garden. Having a garden is so rewarding 🥇 and quite easy to manage. If you’re a “foody”, you need to grow one! To learn how to start your own, click here… Herb Garden • How to Start One
 
In the making of this refreshing cocktail 😎, I use raw sugar when I muddle the mint leaves. It helps to “crush” the herb better. On the other hand, you don’t have to use it; just replace it with Simple Syrup. I go either way depending if I have any liquid sweetener on hand.
 
After your first one, you’ll want another and another. When you serve them to your guests, you’ll be busy for quite a while with the muddler… You’ll see how popular this Blackberry Mojito cocktail will be! As I always mention, please enjoy this delicious cocktail in moderation 😉!
Cheers!🥂
 
Check out these other great cocktail recipes…😀
– Watermelon Mojito Cocktail
– Kentucky Mule
– Paloma Cocktail
– Strawberry Daiquiri
– Mint Julep
– Spanish Sangria
– Kentucky Oaks Lily Cocktail
– Mixed Berry Margarita
– Peach Bellini
and for even more great cocktail, smoothie, and alcohol-free beverage recipes 🥃🍸🍹 , click on this link… Recipe Category • Beverages

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/blackberry-mojito/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Summer Harvest Bowl Recipe • Light & Tasty! | Club Foody

 

At the end of August, there are so many fresh produce items widely available. The shelves at the farmers’ markets 👩‍🌾👨‍🌾 are full of colorful fruits and vegetables. Also, like us, many gardeners slowly harvest their crops.
 
Like I do year after year, I sort them, clean 💦, and process our harvested items for either canning or recipes. I enjoy making my Panzanella Salad, Caprese Skewers, Herbes de Provence, Pickled Green Beans, Tomato Rosemary Focaccia, and so on.
 
Another one that has all the fresh ingredients that the end of summer has to offer is this one… Summer Harvest Bowl! Loaded with deliciousness, this is a tasty recipe to enjoy for lunch or dinner as a light meal. From start to finish, it takes less than 30 ⏰ minutes… another plus about this lovely dish!
 
This is a recipe I put into the “I feel good” 🥰 category! With red cabbage, avocados, Romaine lettuce, cherry tomatoes, and more, along with well-seasoned chicken cubes, this is a healthy and also a satisfying meal everyone will love!
 
Cooking the chicken 🐓 takes only 7 minutes at most. Because we grow our own herbs, I use fresh thyme and rosemary. Both can be substituted with dried. The ratio from dry to fresh is 3:1 therefore, a tablespoon of fresh equals a teaspoon of dry.
 
This Summer Harvest Bowl is so easy to make. First, the Romaine lettuce is placed at the bottom of each bowl. I could’ve used spinach or iceberg 🥬, which I’m sure both would’ve been good. Here are a couple of links you should check out…
– How to Keep Salad Greens Longer
– Spinach vs. Romaine vs. Iceberg
 
From here, I divide the bowls into 6 sections, and the reason why I like doing that is that we eat with our eyes 👀 first. It makes such a gorgeous presentation. It starts with chicken cubes, then red cabbage, followed by cheese, red onions, avocado, and last but not least cherry tomatoes.
 
When it comes to dressing, there are a lot of choices to choose from on the website 💻. It can be Mexican, Creamy Cilantro-Lime, Ranch, Catalina, Russian, Thousand Island, etc. There’s also another one that is coming up next week, and it’s my Creamy Poppyseed Dressing, so stay tuned…
 
Enjoy the abundance that Mother Nature offers during this time of year by making 👩‍🍳👨‍🍳 this incredibly delightful Summer Harvest Bowl! Colorful, healthy, and so decadent, this is a nourishing meal that will make you feel good inside!
Bon Appétit! 🍽
 
Check out these other healthy recipes… 😀
– Asian Ginger Pork Noodles
– Country Boil
– West African Peanut Stew • Maafe
– Easy Beef Egg Noodles
– Creamy Tuscan Salmon
– Moroccan Zaalouk
– Korean Beef Lettuce Wraps
– Pasta Primavera
– Avocado Sweet Pea Toast
– Caribbean-Style Fish Stew
and for even more healthy recipes 💚, click on this link… Recipe Category • Healthy

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/summer-harvest-bowl/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Best Panzanella Salad Recipe • An Italian Classic! | Club Foody

 

My parents had a garden, and so did my husband’s parents. When we started living together, it was a no-brainer that we would also have a garden 👩‍🌾👨‍🌾. Both being foodies, there’s nothing better than stepping out on the patio to get some herbs and vegetables.
 
When it comes to fruits, the most obvious one that millions of people grow each year in their gardens is tomatoes 🍅! According to Wikipedia, there are over 10,000 varieties of them worldwide, but only a portion of these types are available for home gardeners like Cherries, Romas, Beefsteaks, Heirlooms, San Marzanos, Vines, etc.
 
If you have a garden or grow tomatoes on your patio, you’ve probably started harvesting them. You can make Passata, a few Caprese Skewers, put some on the BBQ 🔥 to make Tomates à la Provençale, serve a Tomato Rosemary Focaccia, or try this featured recipe… the Best Panzanella Salad!
 
With crispy ciabatta bread cubes, fresh tomatoes, and other ingredients, topped with a lovely tangy vinaigrette, this incredible summer side dish is so tasty! It’s simple yet so delicious… the perfect use for your tomatoes 😉.
 
This is the Best Panzanella Salad for a reason…
I take it a few steps further (of course, I do) in the flavor department by adding bell peppers, cucumber 🥒, bocconcini, pickled pepperoncini peppers, capers, and sliced black olives. These elevate this classic Italian dish while keeping its identity.
 
For this recipe, I use ciabatta, which is a rustic Italian white bread with a floury crust. I’d say that is pretty similar to a French baguette but uses more water 💦 than its counterpart, resulting in its distinctive elongated shape.
 
This ciabatta bread is ideal for Crostini, Bruschetta, sandwiches 🥪, garlic bread, croutons, for stuffing, or simply dipping in an olive oil-balsamic vinegar mixture. I also enjoy using this type of bread when serving a nice hot tomato soup.
 
Preferably, stale bread is the way to go. In the video 🎥, I use fresh, but by letting the cubes sit on the counter for a few hours, it helps to dry them out. After losing some moisture, I pour on olive oil, season, and then pop the bread cubes in the oven for 10 minutes. Cooking is not always an exact science so you might have to leave them for a couple minutes longer in the oven.
 
The results we’re looking for are crispy bread cubes 🍞, slightly dried out but not hard like croutons. There’s still some texture to them when pressed down. The reason for doing this step is that when mixed with the salad, the cubes won’t get mushy.
 
When it comes to tomatoes, probably heirlooms are better for this application because they’re are juicier. I generously salt 🧂 them, which draws out the liquid. I then use the extracted liquid as a base for my vinaigrette. It was my first time using cherry tomatoes, and it was still fine, but I had to compensate by adding more oil so the ingredients were nicely coated.
 
To season this salad, minced shallots and garlic 🧄 are two key ingredients. Some add Dijon mustard; I don’t, as this condiment is French, not Italian. On the other hand, tomatoes are not from Italy either… they’re originally from South America – I’m not kidding you! So, go ahead and add a little mustard if you like!
 
After all the ingredients are tossed and coated with the vinaigrette, for the finishing touch, some fresh ribbons of basil 🍃 are added by stacking them, rolling them tightly, and then chopping. This French culinary technique is called chiffonade… it gives a nice, elegant presentation.
 
I let this Best Panzanella Salad rest for about 20 minutes ⏰, tossing occasionally. This fresh, classic Italian recipe is a great side dish for chicken, shrimp, halibut, or any grilled meat. If there are any leftovers, they can be stored in the fridge, but keep in mind that the bread cubes will get softer… nonetheless, still yummy!
Bon Appétit! 🍽
 
Check out these other fabulous salad recipes… 😀
– Salade Niçoise
– Mexican Chicken Salad
– Egyptian Farro Salad
– Greek Tuna Pasta Salad
– Israeli Salad
– Pasta Primavera
– Moroccan Potato Salad
– Pittsburgh Steak Salad
– Cantaloupe Cucumber Salad
and for even more salad recipes 🥗, click on this link… Recipe Category • Salads & Dressings

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/best-panzanella-salad/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube