Dukka Seasoning

Dip pita wedges into your favorite hummus and sprinkle with Spicely® Dukka Seasoning. For a variation, dip a great bread into olive oil and then in Spicely® Dukka Seasoning.

Chicken Skewers with Dukka Crust and Balsamic Reduction

The vinegar-honey sauce can be done up to five days ahead of time. Coat the chicken with Spicely® Dukka Seasoning up to two hours ahead of time and then refrigerate both. When you’re ready to eat, bake the skewers and warm up the sauce over low heat until it is syrupy.

• 2/3 cup balsamic vinegar
• 1/3 cup honey
• 2 tablespoons Dijon mustard
• 1/4 cup olive oil
• 24 chicken tenders, also called chicken tenderloins
• 1 bag Spicely® Dukka Seasoning
• 1/4 cup grated Parmigiano-Reggiano cheese (about 1 ounce)
• 24 metal or bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes before cooking)

Preheat oven to 350 F.

Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by half, about 10 to 15 minutes. Set aside to cool.

In a shallow bowl, combine mustard and olive oil, and season well with salt and freshly ground black pepper. Toss chicken in mustard mixture until well coated. Combine Spicely® Dukka and Parmigiano-Reggiano in a wide, shallow dish and mix thoroughly. Roll each tender in the dukka mix until well coated.

Thread a chicken tender on each skewer. Place chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place in the oven. Bake until the meat is firm and the dukka crust is golden, about 25 to 30 minutes. Serve the skewers with the vinegar-honey sauce.