Spicy dukkah chicken skewers

by Toral Shah at The Urban Kitchen (020-8654 9001, www.theurbankitchen.co.uk)

Spicy dukkah chicken skewers

A homemade version of dukkah, an Egyptian flavouring, spices these chicken skewers. While you can buy quality dukkah in good supermarkets and delis, making your own and storing it in the fridge until needed ensures you can quickly prepare this fantastic, quick canapé.



For the dukkah:

• 85g sesame seeds

• 85g chopped hazelnuts

• 4tbsp cumin seeds

• 6tbsp coriander seeds

• 1tsp black pepper corns

• 1tsp ground cinnamon

• 1tsp coarse sea salt



For the chicken:

• 500g chicken thigh fillets, cut into strips

• 2 eggs, whisked

• 50g flour

• 2tbsp paprika, smoked if possible



For dipping sauce:

• 300ml Greek yoghurt

• 1 clove of garlic, crushed

• 1 small handful of coriander, finely chopped

• 2tbsp extra virgin olive oil



Serves 15

1) Soak some wooden skewers in water for at least two hours to prevent them from burning.

2) Prepare the dukkah by dry-frying the sesame seeds and chopped hazelnuts until aromatic and golden-brown. Pour into a food processor.

3) Dry fry the coriander, cumin seeds and peppercorns until aromatic. Add to the food processor.

4) Add the cinnamon and salt to the food processor and pulse until the ingredients are roughly mixed.

5) Store half the dukkah in the fridge and spread the rest on a plate.

6) Thread the chicken strips onto the wooden skewers.

7) Mix together the flour and paprika and spread onto a plate.

8) Prepare the dipping sauce by mixing together all the ingredients and seasoning.

9) Dip the chicken skewers first into the flour mixture, then the egg and then the dukkah.

10) Grill, barbecue or pan-fry the chicken for 5 to 10 minutes until cooked through completely. Serve hot or at room temperature with the dipping sauce.

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