Dukkah Grilled Chicken

Ingredients

• 2 tbsp olive oil (Plus enough to grease the grill)
• 1 tbsp salt
• 1 tsp black pepper (The source also specifies ½ tsp freshly ground black pepper separately)
• 1 tsp red chili flakes
• 1 tbsp dukkah spice blend (The author used a za’atar and fleur de sel dukkah seasoning; reserve some for sprinkling over the cooked chicken as directed)
• 2 tbsp freshly squeezed lemon juice
• 0.5 tsp freshly ground black pepper
• 1 kg boneless skinless chicken thighs or breast (Cut into 1-inch pieces)
• 3 tbsp unsweetened heavy whipping cream
• 1 tbsp garlic (Minced)

Steps

1. 1

   In a large bowl, whisk together the salt, black pepper, red chili flakes, dukkah spice blend, lemon juice, freshly ground black pepper, and minced garlic.

2. 2

   Add the heavy whipping cream and chicken pieces to the bowl. Mix everything together thoroughly so the chicken is coated in the marinade.

3. 3

   Thread the marinated chicken pieces onto metal skewers or soaked wooden skewers. The skewers may be covered and refrigerated for up to 24 hours before grilling.

4. 4

   Grease a grill and heat it over medium heat.

5. 5

   Place the chicken skewers on the grill. Cook, turning once, for about 25–30 minutes, until the chicken is browned and no longer pink inside.

6. 6

   Transfer the grilled chicken skewers to a serving platter and sprinkle the reserved dukkah over the top. Serve.

Notes

The source says to sprinkle reserved dukkah over the finished chicken, although it does not specify exactly how much of the 1 tbsp is reserved. It also does not provide a grill temperature beyond medium heat or an internal temperature; cook until browned and no longer pink inside as stated.

Nutrition per serving

• main
• grilled
• skewers
• chicken
• Middle Eastern
• high-protein
• spicy