Hello foodies, I’m Naima Kosonen! Today, I’m excited to share my latest culinary creation with you, the Midsummer Feast: Celebrate Swedish Midsommar with a Twist on Chicken al Pastor. This recipe is a unique blend of Nordic and Mexican flavors that will leave your taste buds tingling with delight. Trust me; your friends and family will adore this recipe because it’s perfect for any summer gathering! Whether you’ve got a BBQ planned, a casual picnic in the park, or a potluck party coming up, the Chicken al Pastor is sure to be a hit. The chicken’s juicy and tender texture, combined with charred fresh pineapple, makes for a sweet and savory dish that’s sure to please.
Naima is a freelance graphic designer based in Helsinki. She is passionate about cooking and loves to experiment with different cuisines. In her free time, she enjoys hiking in the Finnish wilderness and practicing yoga.
Naima Kosonen currently resides in Finland and grew up in Finland.
As a Finnish foodie, I’ve always been interested in Nordic cuisine and how it blends with other cultures’ dishes worldwide. Growing up in a multicultural environment has allowed me to mix and match cooking styles and ingredients from different countries. This recipe’s blend of Nordic and Mexican flavors is the perfect example of how two different cuisines can come together and create a unique and refreshing dish. Midsommar is a crucial festival and tradition in Sweden, and this recipe was inspired by it. I love how it brings together classic Swedish ingredients with spicy Mexican flavors, and the result is an incredible fusion cuisine that I can’t wait to share with my family and friends.
The recipe for Chicken al Pastor originated in Mexico, and it’s believed that it was inspired by Middle Eastern shawarma. The dish’s original recipe is made with pork, but over time, different meat variations have been introduced, including chicken. Al Pastor translates to ‘shepherd style’ in Spanish, and the name itself is intriguing because it symbolizes how Mexican cuisine has been influenced by other cultures. The marinade in this recipe refers to Swedish mustard and Nordic spices such as cumin and smoked paprika, making it a unique fusion of Swedish and Mexican flavors. To top it off, the recipe includes fresh corn tortillas and charred pineapple, which compliment the chicken’s sweet and savory taste. I hope you enjoy this recipe and that you get to celebrate Midsommar with a little twist this year!
What you need
Get ready to celebrate Swedish Midsommar with a delicious twist on a classic Mexican dish. This recipe for Chicken al Pastor is bursting with unique Nordic and Mexican flavors that will excite your taste buds and impress all your guests. The juicy and flavorful chicken is marinated in a blend of ingredients like Swedish mustard, cumin, and smoked paprika, giving it a unique and irresistible taste. Grilled to perfection, the chicken is tender and juicy, and paired with charred fresh pineapple and warm corn tortillas, it makes a perfect combination of sweet and savory. With just a few easy to follow steps, you’ll have a delicious dish that’s perfect for any summer gathering. So fire up the grill and let’s get cooking!
Ingredients:
- Chicken Thighs – Boneless chicken thighs add a juicy and flavorful touch to this dish. You can use chicken breasts as a substitute but the end result might be a little dry.
- Pineapple – Fresh pineapple adds a sweet and tangy flavor to the dish. Canned pineapple can be used as a substitute.
- Swedish Mustard – Swedish mustard has a sweet and tangy flavor that pairs perfectly with the dish, but it can be replaced by honey mustard or regular mustard.
- Cumin – Cumin adds an earthy and nutty flavor to the dish and is commonly used in Mexican cuisine. If you don’t like the taste of cumin, you can leave it out or substitute it with coriander.
- Smoked Paprika – Smoked paprika adds a smoky and slightly sweet flavor to the dish and is a key ingredient in the marinade. If you don’t have smoked paprika, you can use regular paprika instead.
- Garlic – Garlic adds a pungent flavor to the dish and is a key ingredient in the marinade. If you don’t like garlic, you can leave it out or use garlic powder instead.
- Lime – Lime juice adds a tangy and citrusy flavor to the marinade and helps to tenderize the chicken. If you don’t have limes, you can use lemons instead.
- Red Onion – Red onions add a sweet and slightly spicy flavor to the dish and are a key ingredient in the marinade. If you don’t like raw onions, you can leave them out or use scallions instead.
- Fresh Cilantro – Fresh cilantro adds a fresh and fragrant flavor to the dish and is used as a garnish. If you don’t like cilantro, you can use parsley instead.
- Corn Tortillas – Corn tortillas are perfect for wrapping the chicken al pastor and adding a bit of texture to the dish. You can use flour tortillas as a substitute or swap them for lettuce cups for a low-carb option.
Utensils:
- Grill
- Grill Brush
- Kitchen Tongs
- Mixing Bowl
- Measuring Spoons
- Measuring Cup
- Cutting Board
- Chef’s Knife
- Plastic Wrap
Cumin
I absolutely love cumin! This spice is a staple in my kitchen and I use it in a variety of dishes. The nutty and earthy flavor of cumin is perfect for adding depth to marinades, stews and soups. In this recipe, cumin is an essential ingredient in the marinade for the chicken al pastor. It adds a smoky and slightly spicy flavor that complement the sweetness of the pineapple and the tanginess of the lime. Cumin is also rich in antioxidants and has been linked to several health benefits, including improved digestion and lower cholesterol levels. Make sure to use cumin in moderation as too much can overpower the other flavors in the dish.
Swedish Mustard
Swedish mustard is not a condiment that I use very often, but I was pleasantly surprised by how much I enjoyed it in this recipe. The sweet and tangy flavor of the mustard pairs perfectly with the pineapple and the smokiness of the paprika. Swedish mustard is typically made with sugar, vinegar and mustard seeds, giving it a unique flavor compared to other mustards. While mustard is generally considered to be a healthy condiment, it is important to be mindful of the sugar content in some varieties. In this recipe, the mustard is used in moderation so it won’t have a significant impact on the overall nutrition of the dish. If you can’t find Swedish mustard, you can use honey mustard or even regular mustard as a substitute.
What to serve it with?
I love serving my Midsummer Feast: Celebrate Swedish Midsommar with a Twist on Chicken al Pastor with a refreshing Mango, cucumber, and avocado salad. The combination of sweet mangoes, crunchy cucumbers, and creamy avocado creates a rich and unique taste that complements the tangy and smoky chicken perfectly. Plus, it’s a great way to incorporate more fruits and vegetables into your meal without compromising on flavor. As a vegetarian, I love exploring different ways to pair veggies with savory dishes. This salad is easy to make, and you can customize it to your liking by adding your favorite herbs and spices. Trust me, it’s the perfect side dish to offset the heat of the chicken and pineapple, while still maintaining the sweet and tangy balance of this unique recipe.
Summary
Time flies when you’re having fun in the kitchen, and I can’t believe we’ve reached the end of today’s blog! Thank you for joining me on this culinary journey, and I hope you enjoyed our take on the classic Chicken al Pastor, with a Nordic spin. Try our Midsummer Feast recipe, and I’m sure it will be a staple in your cooking routine. Share your thoughts with me on how you enjoyed making the recipe or any twist you might have added to the marinade for your chicken al pastor. Do you have a favorite fusion recipe that blends Nordic and Mexican flavors? Let’s share some foodie inspiration and bring some creativity to cooking this summer season. Can’t wait to hear from you in the comments below!
Here’s the recipe:
Midsummer Feast: Celebrate Swedish Midsommar with a Twist on Chicken al Pastor
Equipment
- Grill
- Grill Brush
- Kitchen Tongs
- Mixing bowl
- Measuring spoons
- Measuring cup
- cutting board
- chef's knife
- Plastic wrap
Ingredients
- 4 Chicken Thighs
- 1/2 Pineapple
- 2 tbsp Swedish Mustard
- 1/2 tsp Cumin
- 1 tsp Smoked Paprika
- 2 cloves Garlic
- 1 Lime
- 1/2 Red Onion
- 1/4 cup Fresh Cilantro
- 12 Corn Tortillas
Instructions
- Prepare the Marinade - In a mixing bowl, combine the Swedish mustard, cumin, smoked paprika, garlic, lime juice, and red onion. Mix until well combined. - Make sure to finely mince the garlic and red onion so that they blend well with the other ingredients in the marinade.
- Marinate the Chicken - Add the boneless chicken thighs to the marinade and refrigerate for at least 30 minutes or up to 12 hours. - For best results, marinate the chicken overnight to allow the flavors to fully develop. If you are short on time, marinate the chicken for at least 30 minutes before grilling.
- Prepare the Grill - Preheat your grill to medium-high heat. Use a grill brush to clean the grates and lightly oil them to prevent sticking. - If you don't have a grill, you can use a grill pan or a cast-iron skillet to cook the chicken instead.
- Grill the Chicken - Remove the chicken from the marinade and discard the remaining marinade. Grill the chicken for 6-8 minutes on each side, or until cooked through and slightly charred on the outside. - Use kitchen tongs to flip the chicken thighs on the grill and avoid piercing them with a fork, which would let the juices escape and make them dry. Also, for a perfectly cooked chicken make sure to let it rest for 5-10 minutes before slicing it.
- Grill the Pineapple - While the chicken is grilling, add the pineapple slices to the grill and cook for 2-3 minutes on each side, or until slightly charred. - Make sure to slice the pineapple into thick rings so that they don't fall apart on the grill. You can also use canned pineapple rings if fresh pineapple is not available.
- Slice and Serve - Once the chicken and pineapple are grilled, remove them from the grill and slice the chicken into thin strips. Serve the chicken and pineapple on warm corn tortillas and top with fresh cilantro. - To warm the tortillas, wrap them in plastic wrap and microwave for 30 seconds or heat them directly on the grill for a few seconds on each side. You can also serve the chicken and pineapple on lettuce cups for a low-carb option.
