Fire up the Perfect Summer Meal with Just a Pinch of Salt

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Award-winning cookbook authors, grill masters, and the creators of Chef Salt, Andy Schloss and David Joachim, show how the right salt can turn an ordinary summer barbecue into something extraordinary.

We want to combine America’s oldest cooking occasion – outdoor grilling – with its newest obsession: preserving the integrity of high-quality ingredients. One of the simplest ingredients to use is salt.

Salt is the single most effective flavor enhancer for food, intensifying flavors and adding complexity to anything you cook. Using salt right can mean the difference between a good meal and a great one. Most of us recognize this but few have mastered it. Best-selling cookbook authors, grilling experts, and food connoisseurs, David Joachim and Andy Schloss, have set out to help home cooks master the art of using salt for quick and easy delicious outdoor grilled meals this summer. Last year they created Chef Salt, a unique line of hand-crafted, small batch artisanal salts, and began educating consumers on the art of salt.

“American cooks are rediscovering the joy of good ingredients simply prepared,” Schloss and Joachim explain. “We want to combine America’s oldest cooking occasion – outdoor grilling – with its newest obsession: preserving the integrity of high-quality ingredients. One of the simplest ingredients to use is salt. A good, high-quality salt can enhance anything you prepare and make the biggest difference in flavor and taste.”

During the dog days of summer, Joachim and Schloss say fire up the grill with this healthy and easy recipe for the grill, sure to be hit with everyone.

Tunisian Fire Chicken Kebabs
Makes 4 servings

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.

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:
o    Rub Tunisian Fire on sautéed chicken breast and simmer in cilantro, salsa and lemon for b’stylla-style braised chicken
o    Mix Tunisian Fire with yogurt, garlic and olive oil into a marinade for lamb or poultry.
o    Blend Tunisian Fire, unsalted butter, and orange marmalade and serve with grilled chicken or seafood
o    Rub Tunisian Fire on grilled salmon steaks
o    Mix Tunisian Fire with ground lamb or turkey for exotic burgers or meatballs
o    Steep couscous with Tunisian Fire, toasted almonds, and golden raisins.
o    Sprinkle Tunisian Fire on grilled bananas, serve with ice cream
o    Sauté Tunisian Fire and shrimp, simmer in tomato sauce, serve over rice
o    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,

Schloss and Joachim are specialists in the craft of using artisan salt to achieve the fullest flavors in food. They scoured the globe to discover the finest salts for their products. The salts in their product line come from such diverse areas as Morocco, Hawaii, Japan, France, Pakistan, Bali, Wales, the Himalayas, Italy, Korea, and coastal Maine. Each salt was carefully chosen for its outstanding flavor and color as well as its unique mineral content, moisture content, and crystal shape. They carefully match each salt to the particular mix of peppers, leaves, roots, barks, buds, seeds, and other herbs and spices in each blend.

Chef Salt currently has 6 small batch blends: 7 Salt, Bacon BBQ, Bamboo Curry, NY Steak, Tuscan Herb and Tunisian Fire, and are sold in retail outlets across the country including Crate & Barrel, Whole Foods Markets (mid-Atlantic region), United Supermarkets in Texas, and specialty stores such as The Meadow (New York, NY and Portland, OR) and They are also available on the Chef Salt website.


Chef Salt was conceived when Andrew Schloss and David Joachim, who make a living as award-winning cookbook writers and chefs, met international salt expert Mark Bitterman. The three of them instantly found common ground on the subject of flavor and agreed that the best flavor comes from ingredients carefully grown and harvested in small batches by experienced farmers. They also agreed that there are tricks to making these ingredients work together to achieve the best results. After hours of riding bikes, tasting salts, cooking food, and sipping Scotch, the three of them had an idea for a line of seasoning blends that would match the world's most majestic salts to equally magical combinations of herbs and spices. Each blend would bring the art and craft of professional cooking into the home kitchen. Their thought: put the chef in a jar.

They spent the next year developing twelve different blends, tweaking and tasting each one, adding or omitting ingredients and refining the proportions. Each blend was then extensively tested taking advantage of their friends in the culinary community to share the blends with scores of professional chefs, food experts, and home cooks. Painstakingly developed and meticulously perfected, every flavor of Chef Salt is the product of over 50 years of collective culinary expertise (and taste buds). The result is some of the finest, tastiest, and most effective seasoning blends available anywhere. To learn more about Chef Salt and see the full product line, go to

Andrew Schloss wants everyone to cook and grill more, and he has dedicated his career to easing the way. Schloss is a well-known teacher, writer, food industry consultant, and past president of the International Association of Culinary Professionals (IACP). Author of several best-selling cookbooks and numerous food articles, Schloss often collaborates with David Joachim, their most recent cookbooks include the New York Times bestseller Mastering the Grill, Fire it Up! More Than 400 Recipes for Grilling Everything, and the award winning The Science of Good Food. He is the author of Art of the Slow Cooker and Homemade Sodas. Schloss is also the culinary force behind the cutting edge recipe app, Cookulus, available for iPhone and iPad.

David Joachim loves to “cook and tell.” His passion has led him to become an award-winning, best-selling cookbook author and well-respected culinary expert. His delight in and knowledge of the culinary field is evident in every project he is involved with, including the more than 35 cookbooks he has authored, edited or collaborated on including Mastering the Grill, Fire it Up! More Than 400 Recipes for Grilling Everything, the award-winning Food Substitutions Bible, and the A Man, A Can series, which has sold more than one million copies. His articles and tips have appeared in numerous magazines, including Cooking Light, Fine Cooking, Cook’s Illustrated, Prevention, and Men’s Health, and has shared his culinary secrets on radio and television across the country. Over the years, David has shared his culinary passion, knowledge and experience with thousands of home cooks across the country at cooking schools, events, bookstores and retail outlets.

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