Honey & cumin chicken and aubergine skewers with pistachio dukkah

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Prep: 25 mins Cook: 30 mins plus marinating


Serves 8
Dukkah is an Egyptian dry spice mix used in recipes or for dipping. Serve with marinaded grilled chicken on a casual sharing platter

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal236
  • fat9g
  • saturates1g
  • carbs15g
  • sugars14g
  • fibre5g
  • protein27g
  • salt0.2g
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  • 6 chicken breast, sliced into long, thin strips
  • 2 large aubergine, cut into 3cm cubes



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

For the marinade

  • 3 tbsp cumin seed
  • 1 tbsp ground cumin
  • 4 tbsp clear honey, plus 2 tbsp for drizzling
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the dukkah

  • 2 tbsp sesame seed
  • 2 tsp cumin seed
  • 2 tsp coriander seed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 50g shelled pistachio
  • 1 tsp sweet paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tsp crushed black pepper


  1. Pre-soak wooden skewers in warm water for 20 mins. (You will need about 32 skewers and they must be able to fit inside a griddle pan or frying pan.) Meanwhile, mix the marinade ingredients and some seasoning in a large bowl, then tip half into another bowl. Add the chicken to 1 bowl and the aubergine to the other. (If you’re not catering for vegetarians, you can mix them together in one bowl.) Leave to marinate in the fridge for at least 20 mins, or up to 24 hrs.

  2. To make the dukkah, toast the sesame, cumin and coriander seeds in a dry pan until aromatic. Meanwhile, tip the pistachios into a small food processor and blitz until finely chopped, but still with some texture, then transfer to a bowl. Tip the toasted seeds and spices into the processor and blitz again until finely chopped, then add these to the pistachios, along with the paprika, black pepper and a good pinch of salt. Mix, then set aside until ready to serve.

  3. Heat oven to 220C/200C fan/gas 7. Thread the aubergine onto skewers, about 4-5 chunks per skewer, and place on 2 parchment-lined trays. Bake for 20-25 mins until tender and golden, turning the skewers and swapping the trays halfway through cooking.

  4. Meanwhile, heat a griddle pan or a frying pan (or use both to speed up the cooking) over a medium-high heat. Thread the chicken pieces onto the remaining skewers. Cook the chicken skewers in batches in the hot pan, turning regularly to prevent the honey burning. When nicely charred, but not cooked through, transfer to a baking tray. When all the chicken skewers are browned, drizzle them and the aubergine skewers with the remaining honey. Pop the chicken into the oven with the aubergine for the final 5-10 mins cooking, or until they are cooked through and sticky. Serve the skewers with a bowl of dukkah for dipping.

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Comments (1)

lomfise's picture

Definitely leave out the lemon zest in the marinade, its much better without, and add a bit more of the spices and a good deal of salt and pepper. Quite good with the beetroot dip and pitas.

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