She served it to us as part of an appetizer. We dipped crusty bread first in olive oil and then in a small bowl of dukkah—a very classy little nibble to have with drinks.
So What Is Dukkah, Exactly?
The word dukkah is derived from the Arabic word for “pound,” as in “to smash.” The ingredients are broken up into small pieces in a mortar to make a crumbly, spicy mix. This jumble of spices often includes coriander, cumin, and fennel seeds, which are coarsely crushed and stirred into finely chopped toasted pistachios, hazelnuts, and/or almonds. Sesame seeds, dried mint and either Marash or Aleppo pepper often round out the mix. There are no hard and fast rules about dukkah’s ingredients, since each cook favors their own version.
Where Can I Buy Dukkah?
You can make your own dukkah blend based on the spices mentioned above, or you can buy it. Look for it at Trader Joe’s or order it from few mail order spice companies. You might also be able to find it at the grocery store, as McCormick’s makes a blend that contains all the key ingredients, too. It’s worth hunting down.
What Are Some Ways to Use Dukkah?
Once you discover it, you will want to sprinkle it on everything from sautéed fish fillets to vegetables (imagine it on a pan of roasted cauliflower!), on top of a savory dish of eggs, or simply stirred into yogurt for tangy dip. It is equally good in all of those applications. After I encountered dukkah as an appetizer, it made me want to try it in other ways. Chicken popped into my mind as a good contender for grilling: it is quick to prepare with a big flavor payoff, and can be served with toasted pita, hummus, or storebought grape leaves. Any number of Middle Eastern small plates or other salads (Greek salad or fattoush, for example) can go with it to change up the usual grilling routine.
Make This Grilled Chicken With Dukkah!
This is recipe for grilled chicken with dukkah is an easy recipe for any day of the week. Make a lime marinade and set aside some of it to use as a vinaigrette dress the salad. Use the remainder to marinate the chicken. Sprinkle the chicken with dukkah, marinate and then grill it when you are ready for dinner. The dukkah mingles with the vinaigrette and all that good flavor goes into the chicken. Serve the chicken with greens lightly tossed in the marinade you set aside earlier. For extra panache, spread a little hummus on the plate and serve it all with pita bread warmed on the grill. On a weeknight, I might buy my favorite hummus at the grocery store to save time. I do love to make my own though, and the one I made for this recipe is loaded with lemony tartness. Sometimes I skip the garlic because raw garlic can easily overpower the hummus as it sits. I just love the lemon all by itself! The combination of tart and creamy hummus, crisp greens, and spicy, crunchy dukkah makes a splendid panoply of textures and tastes—in other words, a feast without too much fuss.
Turn This Into a Make-Ahead Meal
You can make the marinade and hummus up to 3 days ahead, and marinate the chicken for several hours or overnight. Then it’s only a matter of grilling the chicken and adorning it with all the goodies at serving time.
More Middle Eastern Recipes to Try!
Fattoush Bread Salad Afghan-Style Lamb Korma Tabbouleh Spicy Turkey and Zucchini Burgers
In a bowl, toss the chicken with the remaining marinade. Cover and refrigerate for 1 hour or up to overnight. In a food processor, puree the garlic and lemon mixture with the tahini until smooth. Add the water and process again. Add the chickpeas, cumin, and oil and puree again for at least a minute, to obtain a smooth texture. Taste and add more salt or lemon juice, if you like. Thin with water if necessary to create a spreading consistency. If you are using a gas grill, heat one side to high heat and the other to medium-low heat. Move the chicken to the cooler side of the grill. Continue to cook with the skin side up, turning once or twice, until the temperature in thickest part of the chicken registers 165°F. Transfer to a platter and let rest for 10 minutes. While it is resting, warm the pita on the grill for a few minutes.
