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2 tbsp vegetable oil 1 tbsp or­ganic liq­uid honey 1 tbsp tahini 1 tbsp freshly squeezed lemon juice ½ tsp salt (op­tional) ½ tsp freshly ground black pep­per 1 lb bone­less skin­less chicken thighs, cut into 1" pieces ½ cup Dukkah Spice Blend (see recipe, below) 1 small zuc­chini, cut into long thin rib­bons 1 small red onion, cut into 1" pieces In a large bowl, whisk to­gether the oil, honey, tahini, lemon juice, salt, if us­ing, and pep­per. Add the chicken, turn­ing to coat. (The chicken can be cov­ered and re­frig­er­ated for up to 24 hours.)

Place the Dukkah Spice Blend in a shal­low dish; trans­fer 1 ta­ble­spoon to a small bowl and set aside. Re­move the chicken from the mari­nade, let­ting any ex­cess liq­uid drip off; dis­card the mari­nade. Dredge the chicken in the Dukkah, press­ing lightly to ad­here. Al­ter­nately thread the chicken pieces, zuc­chini rib­bons and onion pieces onto six metal or soaked wooden skew­ers. (The skew­ers can be cov­ered and re­frig­er­ated for up to 24 hours.)

Place the skew­ers on a greased grill over medium heat; cook, turn­ing once, un­til the chicken is browned and no longer pink in­side, about 15 min­utes. Trans­fer to a serv­ing plat­ter and sprin­kle the re­served Dukkah over­top; serve.

Dukkah Spice Blend

In a food pro­ces­sor, pulse 1 cup skinned toasted hazel­nuts, ½ cup toasted se­same seeds, 6 tbsp co­rian­der seeds, 2 tbsp cumin seeds, 4 tsp pep­per­corns and 2 tsp salt un­til finely chopped. Store in an air­tight con­tainer in the re­frig­er­a­tor for up to 1 month.

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