By Summer. Megan is off from school. We're in that sweet spot of the year where everything is warm and open and the days stretch long and the city is alive. The farmers market is bursting. The lakefront is crowded. The Jeep's top is off and I drive with the windows down and the wind in my hair and for a few weeks, every year, Milwaukee is the best city in the world.
Five months of trying. Nothing yet. We don't talk about it much. There's a quiet understanding between us — a shared patience that doesn't need words. Megan reads books in the hammock she rigged on the balcony (the landlord pretends not to see the hooks). I brew beer and come home smelling like hops. We cook dinner together on weekends. We watch Jeopardy. We live our life and the future will arrive when it arrives.
At the brewery, I'm in full summer mode. The hefeweizen is flowing. The sour-cider collaboration from last year is getting a sequel — this time with Door County cherries. Cherry sour. Wisconsin in a glass. I'm excited about it in a way that makes the head brewer nervous. "Don't overthink it," he says. I overthink everything. That's how I make good beer. And good pierogi. And good decisions. Overthinking is my process.
Made grilled chicken kebabs with tzatziki and a Greek salad — because summer needs something you can eat outside with your hands. The chicken was marinated in lemon, garlic, and oregano overnight. The tzatziki was simple: yogurt, cucumber, garlic, dill, lemon. The salad was tomatoes, cucumber, red onion, olives, feta. We ate on the balcony next to the smoker and the hammock and the city buzzed below us and everything was exactly right. Not perfect. Not dramatic. Right.
I keep a few homemade spice blends in the cabinet because they do half the work for you — and on a warm Saturday when you’d rather be on the balcony than hovering over a cutting board, that matters. The chicken for our kebabs got its own marinade, but this tandoori seasoning is the mix I reach for when I want that same smoky, deeply spiced character without thinking too hard about it. Warm nights, a hot grill, something you can eat with your hands — this blend was made for exactly that.
Tandoori Seasoning
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Servings: About 6 tablespoons
Ingredients
- 2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
Instructions
- Combine. Add all spices to a small bowl and whisk together until evenly blended.
- Taste and adjust. Dip a fingertip and taste. Add more cayenne for heat, more salt to season, or a pinch more garam masala for depth.
- Store. Transfer to an airtight jar or spice container. Store in a cool, dark cabinet for up to 3 months.
- To use on chicken. Combine 2 tablespoons of the seasoning with 1/2 cup plain yogurt and the juice of 1 lemon. Toss with chicken pieces and marinate at least 2 hours or overnight before grilling.
Nutrition (per serving, approximately 1 tablespoon)
Calories: 18 | Protein: 1g | Fat: 1g | Carbs: 3g | Fiber: 1g | Sodium: 195mg