Healthy spice-rubbed roasted corn (Masala Bhutta)

Spice-rubbed Roasted Corn (Masala Bhutta). See the video at bottom of page. It should help clarify the technique used here. Commonly eaten as street food in India and Pakistan, this "masala bhutta" recipe elevates the flavor of roasted corn by rubbing it with lemon/lime and south asian spices. Credit goes my friend Ferhan who introduced … Continue reading Healthy spice-rubbed roasted corn (Masala Bhutta) →

Uyghur (Muslim Chinese) Lamb Skewers

Uyghur Lamb Skewers. In the northwest part of China, the ethnically Uyghur people - who are religiously Muslim - have blended flavors from South Asia, the Middle East, and other regions of China. The below recipe (adapted from several recipes found online including this excellent one) results in a savory and spicy lamb that leaves … Continue reading Uyghur (Muslim Chinese) Lamb Skewers →

Peri Peri Garlic Chicken with Teriyaki Glaze

Peri Peri Garlic Chicken with Teriyaki Glaze. Growing up in the UK and visiting often, I always end up going to Nando's.  It's a fantastic South African restaurant chain that specializes in Portuguese-style chicken dishes with various peri-peri marinades.  In the UK, Nando's sauces and seasonings can be found very easily.  They are available in … Continue reading Peri Peri Garlic Chicken with Teriyaki Glaze →

Mediterranean Chicken Kabobs: Shish Taouk

Shish Taouk is a traditional chicken kabob best cooked on the grill. This dish - served at nearly every Middle Eastern/Mediterranean restaurant - has a lemony-garlic punch, pairing well with smokey flavors from the grill. I've been perfecting the below recipe for the years. The recipe is easy enough to make at home and doesn't … Continue reading Mediterranean Chicken Kabobs: Shish Taouk →