Some spice blends deliver an intoxicating fragrance. Some are brilliantly colored. And some tantalize your tongue with 
spiciness. Tunisian
Fire gives you all of the above. Roam through a Tunisian bazaar, and piney caraway, gingery cardamom, and citrusy coriander will engulf your senses. Red saffron and golden turmeric radiate the color of fire. We add crackling crystals of Moroccan sea salt to launch it all on a head-spinning voyage to North Africa. Scatter this unique blend on spit-roasted lamb, swirl them into couscous, and massage them into grilled chicken, fish and vegetables. Forget the burgers and steak, try something unique and different. This recipe makes four.
- 2 tablespoons and 4 pinches Tunisian Fire Chef SaltTM
- 1 container (6 oz) plain yogurt
- 1 1/2 cups water
- 2 pounds boneless chicken (breast and/or thighs), cut in 2-inch chunks
- 1 large sweet potato cut in 12 chunks
- 4 12-inch flat metal skewers
- Olive oil for coating kebabs
Mix the Tunisian Fire Chef Salt, yogurt, and water in a large zipper-lock bag. Add the chicken, press out air and seal; refrigerate 2 to 4 hours.
Meanwhile boil the sweet potato until tender, about 7 min; drain.
Light a grill for medium heat. Remove the chicken from the brine and pat dry. Thread 4 chicken chunks alternating with 3 sweet potato chunks on each of 4 skewers. Brush with olive oil and sprinkle with a few pinches of Tunisian Fire. Grill until chicken is resilient and sweet potatoes are soft and browned, 10 to 12 minutes, turning twice.
Tunisian Fire Quick Chef Tips:
- Rub Tunisian Fire on sautéed chicken breast and simmer in cilantro, salsa and lemon for b’stylla-style braised chicken
- Mix Tunisian Fire with yogurt, garlic and olive oil into a marinade for lamb or poultry.
- Blend Tunisian Fire, unsalted butter, and orange marmalade and serve with grilled chicken or seafood
- Rub Tunisian Fire on grilled salmon steaks
- Mix Tunisian Fire with ground lamb or turkey for exotic burgers or meatballs
- Steep couscous with Tunisian Fire, toasted almonds, and golden raisins.
- Sprinkle Tunisian Fire on grilled bananas, serve with ice cream
- Sauté Tunisian Fire and shrimp, simmer in tomato sauce, serve over rice
- Melt a pad of Tunisian Fire butter over baked sweet potatoes
Recipe can be reprinted with the following:
Recipe copyright Andrew Schloss and David Joachim, www.ChefSalt.com.
tomatoes and basil, seasoned with salt, and olive oil. In Italy, unlike most salads, it is usually served as an antipasto (starter), not a contorno (side dish)
