Egyptian Chicken Skewers with Dukkah Crust

Egyptian Chicken Skewers with Dukkah Crust
Recipe Type: Main Dishes
Author: Coach Nancy
I love to try foods from other countries. This chicken is fantastic. Out of this world. You’ve got to try this. Seriously.
  • 1 cup nuts (any combination of hazelnuts, almonds, pistachios, cashews, pine nuts, macadamia nuts, etc)
  • 1/2 cup sesame seeds
  • 1/2 cup coriander seeds
  • 1/4 cup cumin seeds
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 1/4 cup olive oil
  • 24 chicken tenders
  • 24 metal or bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes before cooking)
  1. Heat the oven to 350°F and arrange a rack in the middle.
  2. To make the Dukkah, toast the cup of nuts in one batch and the sesame, coriander, and cumin seeds in a separate batch. Let cool completely.
  3. Combine the nuts, seeds, sea salt, and black pepper in a food processor and pulse. The mixture may be fine or coarse, depending on personal preference, but be sure it is dry and crumbly. Over-mixing will turn it into a paste. You can also use a mortar and pestle or spice grinder for this.
  4. For the chicken skewers, combine mustard and olive oil in a bowl and season with salt and freshly ground black pepper.
  5. Toss chicken in mustard mixture until well coated.
  6. Put Dukkah in a wide, shallow dish and mix thoroughly.
  7. Roll each tender in the Dukkah mix until well coated.
  8. Thread chicken tender onto a skewer.
  9. Place chicken skewers on a baking sheet and place in the oven.
  10. Bake until the meat is firm and the Dukkah crust is golden, about 25 to 30 minutes.


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