NORTH AFRICAN D UK K AH CHICKEN SATAY WITH GRILLED ZUCCHINI RIBBONS
Hands-on time: 15 minutes Makes: 4 servings
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.
2 tbsp vegetable oil 1 tbsp liquid honey 1 tbsp tahini 1 tbsp lemon juice ½ tsp salt (optional) ½ tsp pepper 450 g boneless skinless chicken thighs (about 6), cut in 1-inch pieces ½ cup dukkah 1 small zucchini, cut in long thin ribbons 1 small red onion, cut in 1-inch pieces
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.
Hands-on time: 15 minutes Makes: 4 servings
Flank steaks are large, thin cuts of beef that cook within minutes on the grill. Paired with grilled beans and radishes, and elevated with a punchy Dijon dressing, this is an easy dinner worthy of any Paris bistro.
Dressing:
1 tbsp grainy Dijon mustard 1 tbsp cider vinegar 1 to 2 cloves garlic, minced 1 tbsp finely chopped fresh tarragon or basil 1½ tsp chopped fresh thyme 1 tsp liquid honey ¼ tsp each salt and pepper 3 tbsp extra-virgin olive oil
Salad:
450 g beef flank marinating steak 1 tsp pepper ½ tsp salt 350 g green beans, trimmed 20 radishes, trimmed and halved 1 tbsp olive oil 2 soft-cooked eggs, halved
Dressing: In large bowl, whisk together mustard, vinegar, garlic, tarragon, thyme, honey, salt and pepper; slowly drizzle in oil, whisking until blended. Set aside. Salad: Rub steak all over with pepper and salt. Toss green beans and radishes with oil. Place steak on greased grill over mediumhigh heat; close lid and grill, turning once, until desired doneness, 10 to 12 minutes for medium-rare. Transfer steak to cutting board; let stand for 5 minutes before thinly slicing across grain. While steak rests, place vegetables on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender and lightly charred, about 5 minutes. Place in bowl with dressing; toss to coat. Divide vegetables and steak among 4 plates; top each with egg half.
PER SERVING: about 368 cal, 29 g pro, 23 g total fat (6 g sat. fat), 11 g carb (3 g dietary fibre, 4 g sugar), 144 mg chol, 584 mg sodium, 547 mg potassium. % RDI: 7% calcium, 25% iron, 11% vit A, 28% vit C, 25% folate. For perfect slightly soft–cooked eggs, using slotted spoon, gently place eggs in saucepan of boiling water. Boil for 6 minutes. Drain; transfer eggs to bowl of ice water to stop the cooking. Peel and serve.