Tag Archives: middle eastern recipes

Dukkha rubbed chicken satay with zucchini ribbons.

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Dukkha is an amazing blend of spices and nuts that is very useful to have on hand.  Moist  chicken with crispy bits and tender zucchini, try this chicken marinated in tahini and rubbed with dukkha seasoning.  I guarantee it won’t be the only time you try it!

Dukkah chicken 4

2 tbsp vegetable oil

1 tbsp liquid honey

1 tbsp tahini

1 tbsp lemon juice

1/2 tsp kosher salt

1/2 tsp pepper

1 lb of boneless skinless chicken thighs, cut in 1 inch pieces

1 small zucchini, cut into long thin ribbons (use a vegetable peeler)

1 small onion, cut into 1 inch pieces

1/2 cup Dukkah

In a large bowl, whisk together oil, honey, tahini, lemon juice, salt and pepper.  Blend well, and add the chicken pieces.

Dukkah chicken 1

(This can be done ahead of time, and marinated for up to 24 hours)

When ready to assemble, remove chicken from marinade, (discard excess) and dredge in Dukkah.

Create an assembly line of zucchini ribbons, onion and chicken …..

Dukkah chicken 2

Alternately thread chicken, zucchini and onion onto skewers.  This can be done ahead and kept in the fridge for up to 24 hours.

dukkah chicken 3

 

Place skewers on greased grill over medium heat, close lid and grill – turning until browned.

Transfer to a serving platter, scatter more Dukkah over top and serve with lemon wedges.

If you live in a larger city, I’m sure you can pick up Dukkah seasoning in any Middle Eastern grocery store.  If not, check out my recipe for Dukkah, I like to keep it in my pantry.

 

Lamb Meatballs with Tomato Olive Sauce and Mint

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lamb meatballs

 

These meatballs are tender and delicious – the sauce is rich and that mint sauce is a perfect taste to brighten it all up. If you aren’t a big fan of lamb, then use minced pork.

You could buy lamb merguez sausage to make these meatballs, but if that isn’t available to you, this is an easy fix and tastes amazing.

1 pound lean ground lamb

1 tsp salt

1/4 tsp fennel seeds

1 tsp ground cumin

1/2 tsp cinnamon

1/2 tsp ground coriander

1/4 tsp turmeric

3 cloves minced garlic

2 tbsp harissa

1 tbsp tomato sauce

Grind salt and fennel together until smooth, then add the rest of the spices and stir together.  Add in garlic, harissa and tomato sauce to make a paste.  Lightly toss paste with ground lamb, until well blended.

For the best flavour, allow to sit over night but they are great if made into meatballs right away too.

Form balls about 1″ in diameter.  Heat oil until shimmering, then cook meatballs until just crispy on the outside and

 

Meanwhile ….. on roasting pan in moderate oven (375) toss in olive oil:

3 tomatoes, chopped

1 onion, chopped

3 garlic cloves

1/2 cup black olives

 

Roast until vegetables are tender, and blend with enough olive oil to make a smooth sauce.  Season to taste with salt and pepper.

Toss meatballs with tomato sauce and serve with mint sauce.

Mint Sauce

Blend fresh mint leaves with a drizzle of honey, freshly squeezed lemon and olive oil just until smooth – season to taste with salt.