Even iconic brands need to be refreshed from time to time.
It’s been a part of Canadian life since 1893, and part of my family’s own cooking traditions for as long as I can remember. In fact, it’s a preferred brand in our household, used in every dish from early morning breakfast to late-night snacking by the television. It’s a staple. It’s inevitable. It’s what makes our food come alive.
It’s Windsor Salt.
The quintessential brand, used in Canadian kitchens for generations, recently went through a comprehensive brand refresh, which includes an updated logo and product packaging. But don’t worry; the quality product – and delicious results – are still the same.
Pictured Above: Moroccan-Spiced Kebabs. Not pictured: my satisfied smile as I bit into the succulent, savoury and well-seasoned meat. I think it’s already time for seconds.
The new Windsor Salt logo maintains the familiar qualities of the bold blue castle design, but now features a stylized silver flourish to better reflect the brand’s premium nature. Additionally, the company’s founding year has been locked up with the logo to pay tribute to Windsor Salt’s strong heritage in Canada.
Are you brand-loyal to Windsor Salt too? It wouldn’t surprise me. From Coarse Kosher Salt to Fine Sea Salt, the products are considered a fundamental ingredient to bring out the natural flavours of a wide variety of dishes. Since hearing it straight from the lips of one of my favourite celebrity chefs, I always cook with Windsor Coarse Kosher Salt. The coarse texture makes it easy to grab and sprinkle just the perfect amount, allowing me to easily control the amount of salt I add to all my cooking.
Are you ready to elevate your barbecue game? Try these Moroccan-Spiced Kebabs.
¼ cup extra virgin olive oil
¼ cup fresh mint leaves, chopped
4 garlic cloves, minced
2 tablespoons fresh lemon juice
2 teaspoons honey
2 teaspoons Windsor Coarse Kosher Salt
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
4 boneless skinless chicken breast halves, cut into 1½-inch pieces
Assorted bell peppers, each cut into 1½-inch squares
½ red onion, cut into 1½-inch squaresCombine the marinade ingredients and chicken pieces in a large, resealable plastic bag. Turn the bag to evenly coat the chicken with the marinade. Refrigerate for at least 1 hour (ideally 4-6 hours).
If using bamboo skewers, soak in water for at least 30 minutes. Prepare your grill for direct cooking over medium heat (350° to 450°F).
Remove chicken from the bag and discard the marinade. Thread the chicken, peppers and onion alternately onto skewers. Grill the kabobs over direct medium heat until the meat is firm to the touch and opaque all the way to the center, about 8 to 10 minutes. Remove from grill and let rest for 2 to 3 minutes. Serve warm.
Want more recipes like this? Visit Windsor Salt online for delicious meal ideas. And look for Windsor Salt’s new, modern logo and packaging at a grocery store near you. It’s a new shake on salt!
This post is sponsored by Windsor Salt. The opinions on this blog, as always, are my own.