One of my absolute favorite things is something that not everyone knows about – Dukkah. It’s a Middle Eastern spice mix that caught my attention on SmittenKitchen.com where she made chicken skewers with this lovely spice mix, served with a honey balsamic sauce. Talk about GOOD. It is a little “different” and definitely out of the norm, but it is a very welcomed change of pace. It’s slightly complex to make, so I like to make it in batches and then store it in the pantry in an air-tight container for a quick fix dinner. I also grind the mix so that it makes for a fine-r rub, but you can leave it chunky if you’d like.
I made this once when we were out on a picnic with some friends at a winery. It was (surprisingly) a really nice picnic food. And that reminds me of those winery concerts… I completely forgot about those. Perhaps I should try to make it to another one since that was a couple of years ago!
Anyway, here are the details on how to make the spice minus the salt. Also, I used the recipe on Smitten Kitchen for the chicken skewers with only minor changes. Enjoy!
Dukkah Spice – Sodium Free!
- 2/3 cup hazelnuts
- ½ cup sesame seeds
- 2 tbsp coriander seeds
- 2 tsp pepper
- 2 tbsp cumin seeds
Toast the hazelnuts by spreading them on a baking tray and baking for 3-4 minutes in a 180 degree pre-heated oven. Remove from oven and let cool (slightly!) before rubbing them between two clean towels to remove the skin. Set aside.
Toast the sesame seeds by heating a pan over medium heat and adding the sesame seeds to cook for approximately 2 minutes while stirring. You don’t want them to burn, but you DO want them a nice golden brown. Remove from heat and set aside.
Toast the coriander and cumin seeds the same way that you did the sesame seeds. You can do the coriander and cumin together though. They will begin to pop when they are toasting.
Crush/Grind the seeds by adding them all into a food processor and running it until they are finely ground. This is my preference, but you can leave it as “chunky” as you’d like. I would make extra so you have it on-hand when you need it. This is a little bit of an intense process to do if you just want to make a quick fix chicken dish.
Now for how you use it…
Low Sodium Dukkah Chicken Skewers with a Honey-Balsamic Dipping Sauce
Salt Free Honey-Balsamic Sauce: Take 2/3 cup balsamic vinegar and 1/3 cup honey and combine in a sauce pan over medium heat. Simmer until it reduces by half (about 10 minutes) and then set aside to cool.
For the Chicken Skewers – Only 105mg for 4oz:
- 2 tbsp Honey Dijon Mustard (Westbrae Natural Stoneground Mustard, Salt-free)
- ¼ cup olive oil
- 12 chicken tenders (watch the sodium in these; you are aiming for 75mg for 4oz)
- 1 cup Dukkah spice from above
- ¼ cup LS Grated Parmesan Cheese (Buitoni Shredded Parmesan Cheese – 120mg)
Heat oven to 350°F. In a shallow bowl, combine the mustard and olive oil and then toss the chicken in the mixture until it is coated. Combine the dukkah and parmesan on a plate and then roll the tenders into the dukkah mixture. Skewer the chicken and place on wire cooling racks; nesting those on a baking sheet. Bake for 25-30 minutes.
Serve with the honey-balsamic sauce.