Total Time: 1 hr | Active Time: 20 mins | Makes: 12 servings (24 skewers)
Dukkah makes everything better. This Middle Eastern spice mix, often including sesame seeds, sumac, and hazelnuts, is most commonly combined with oil and used as a dipping sauce. This recipe coats the chicken in mustard and dukkah and is accompanied by a sweet-sour sauce of honey and balsamic vinegar.
Game plan: The vinegar-honey sauce and dukkah (if making) can be done up to 5 days ahead. Coat the chicken in the dukkah mix up to 2 hours ahead of time and then refrigerate both. When you’re ready to eat, bake the skewers and warm up the sauce over low heat until it is syrupy. For a slacker solution for the coating, substitute toasted fine breadcrumbs mixed with cumin and sesame seeds.
See below for Dukkah recipe
INGREDIENTS
2/3 cup balsamic vinegar
1/3 cup honey
2 tablespoons Dijon mustard
1/4 cup olive oil
24 chicken tenders, also called chicken tenderloins
1 cup Dukkah
1/4 cup grated Parmigiano-Reggiano cheese (about 1 ounce)
24 metal or bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes before cooking)
INSTRUCTIONS
Heat the oven to 350°F and arrange a rack in the middle.
Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by 1/2, about 10 minutes. Set aside to cool.
Combine mustard and olive oil in a shallow bowl and season well with salt and freshly ground black pepper. Toss chicken in mustard mixture until well coated.
Combine dukkah and Parmigiano-Reggiano in a wide, shallow dish and mix thoroughly. Roll each tender in the dukkah mix until well coated.
Thread a chicken tender on each skewer. Place chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place in the oven. Bake until the meat is firm and the dukkah crust is golden, about 25 to 30 minutes. Serve the skewers with the vinegar-honey sauce.
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An Egyptian blend of toasted nuts and spices, dukkah is used as a seasoning for lamb stew. Pita bread is also dipped in olive oil and then in dukkah. Use dukkah as a crunchy
coating for chicken and fish, or sprinkle it over salads along with a little sumac.
INGREDIENTS
1/4 cup blanched hazelnuts
1/4 cup pistachio nuts
3/4 cup white sesame seeds
5 tablespoons ground coriander
3 tablespoons ground cumin
INSTRUCTIONS
In a dry skillet, lightly toast hazelnuts and pistachio nuts. Remove from the pan, cool, and chop finely. In the same pan, lightly toast white sesame seeds until fragrant, nutty, and golden brown. Cool, then combine with the nuts, ground coriander, ground cumin, and salt and black pepper to taste.
In a dry skillet, lightly toast hazelnuts and pistachio nuts. Remove from the pan, cool, and chop finely. In the same pan, lightly toast white sesame seeds until fragrant, nutty, and golden brown. Cool, then combine with the nuts, ground coriander, ground cumin, and salt and black pepper to taste.
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