North African Dukkah Chicken Satay With Grilled Zucchini and Ribbons North African Dukkah Chicken Satay With Grilled Zucchini Ribbons

North African Dukkah Chicken Satay With Grilled Zucchini Ribbons | Food styling by Ashley Denton | Prop styling by Catherine Doherty Image by: Jodi Pudge

Dukkah is a blend of spices, nuts and seeds that makes a flavourful crust for grilled chicken and helps lock in moisture. Look for it in Middle Eastern grocery stores.

  • Prep time 15 minutes
  • Total time 30 minutes
  • Portion size 4 servings

Ingredients

Method

In large bowl, whisk together oil, honey, tahini, lemon juice, salt (if using) and pepper. Add chicken, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place dukkah in shallow dish; spoon 1 tbsp into small bowl and set aside. Remove chicken from marinade, letting excess drip off. Dredge chicken in dukkah, pressing to adhere; discard leftover marinade and unreserved dukkah.

Alternately thread chicken, zucchini and red onion onto 6 metal or soaked wooden skewers. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place skewers on greased grill over medium heat; close lid and grill, turning once, until browned, about 15 minutes. Transfer to serving platter; sprinkle reserved dukkah over top. 

BEER PAIRING: Muskoka Brewery (Bracebridge, Ont.)
Craft Lager: This crisp lager brightens and tempers the spices in the dukkah rub.

Get the recipe: Dukkah Spice Blend

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 260 mg
  • Sugars 6 g
  • Protein 25 g
  • Calories 318
  • Total fat 20 g
  • Potassium 523 mg
  • Cholesterol 93 mg
  • Saturated fat 3 g
  • Total carbohydrate 12 g

%RDI

  • Iron 24
  • Folate 15
  • Calcium 7
  • Vitamin A 6
  • Vitamin C 15
Share X
Lunch & Dinner

North African Dukkah Chicken Satay With Grilled Zucchini Ribbons

Login