Real Men Cook with Chef Idris Muhummad - New York News

Real Men Cook with Chef Idris Muhummad

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ATLANTA - Bring your wife, dad and your children out for some amazing cuisine prepared by "real men" on Father's Day.

The 25th Annual Real Men Cook event will be held at the Georgia World Congress Center on June 15 from 3-6 p.m. Nearly 3,000 guests are expected and about 100 chefs and caterers have agreed to participate.

The event will partner with the Organization of Black Aerospace Professionals Aviation Career Education (ACE) Youth Summer Academy and Principles of Manhood an after school program for at risk boys at Sylvan Middle School.

Celebrity Chef Idris Muhammed has agreed to share a couple of recipes from his repertoire with Good Day Atlanta viewers.

For more information on Real Men Cook visit them online.


Chef Idris’ Grilled Moroccan Chicken and Vegetables with Cucumber Dill Yogurt Sauce

Yield: Approximately six servings

  • 2lbs chicken thighs
Moroccan Marinade
  • Juice of one lemon
  • ½ cup olive oil
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/3 teaspoon ground cinnamon
  • 1/3 teaspoon cayenne pepper

Mix all ingredients together in a medium size bowl, add chicken thighs and let marinate for two hours. Then grill until done.

Grilled vegetables

  • 2 medium size zucchini, cut in half or one inch rounds
  • 2 medium size yellow squash, cut in half or one inch rounds
  • 1 large size red pepper, cut in quarters
  • 1 large red onion, cut into 1 inch slices
  • 1 dozen baby carrots

In a large bowl, toss vegetables with olive oil to coat, and salt and pepper to taste

Lightly oil the grill grate. Place chicken and vegetables on grill. Chicken is done when it feels firm to touch and juice is clear. Grill vegetables until tender.

Cucumber and Dill Yogurt Sauce

  • 1 cup plain, nonfat yogurt
  • 1 half, medium size cucumber, peeled, seeded, and cut into small dice ( ¼ inch)
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped
  • ½ teaspoon salt (to sweat cucumber)
  • Salt and pepper to taste

Toss cucumber with 1/2 teaspoon salt in medium bowl. Let stand 30 minutes. Transfer to colander and rinse well. Pat cucumber dry with paper towels.

Mix cucumber, plain, nonfat yogurt, lemon juice and fresh dill in small bowl. Add salt and pepper to taste. Cover and refrigerate 30 minutes to an hour. (Can be made 1 day ahead. Keep refrigerated.)

Serve over vegetables or dip as desired.

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