Honey and Cumin Chicken and Aubergine Skewers with Pistachio Dukkah

Name: Honey and Cumin Chicken and Aubergine Skewers with Pistachio Dukkah
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 8
Cuisine: middle eastern
Ingredients: 6 chicken breasts sliced into long, thin strips; 2 large aubergines cut into 3cm cubes; 3 tbsp cumin seed; 1 tbsp ground cumin; 4 tbsp clear honey plus 2 tbsp for drizzling; 2 tbsp olive oil; zest and juice 1 lemon; 2 tbsp sesame seed; 2 tsp cumin seed; 2 tsp coriander seed; 50g shelled pistachio; 1 tsp sweet paprika; 1 tsp crushed black pepper

⏱ 55 mins 🍽 Serves 8 🌶 middle eastern ✅ Easy 🏷 Buffet

These Middle Eastern skewers feature chicken and aubergine marinated in a blend of honey, cumin, and lemon. The aubergine is baked until tender, while the chicken is first griddled then finished in the oven. They are served with a homemade dukkah, a traditional Egyptian mix of toasted nuts and spices, creating a perfect sharing platter for a buffet. The recipe serves 8 and takes about 55 minutes to prepare and cook.

Ingredients

6 chicken breasts sliced into long, thin strips
2 large aubergines cut into 3cm cubes
3 tbsp cumin seed
1 tbsp ground cumin
4 tbsp clear honey plus 2 tbsp for drizzling
2 tbsp olive oil
zest and juice 1 lemon
2 tbsp sesame seed
2 tsp cumin seed
2 tsp coriander seed
50g shelled pistachio
1 tsp sweet paprika
1 tsp crushed black pepper

Method

Soak 32 wooden skewers in warm water for 20 mins. In a large bowl, combine the marinade ingredients with seasoning, then divide the mixture between two bowls. Place the chicken strips in one bowl and the aubergine cubes in the other, mixing to coat. Allow them to marinate in the fridge for at least 20 mins, or for up to 24 hrs.
For the dukkah, toast 2 tbsp sesame seed, 2 tsp cumin seed, and 2 tsp coriander seed in a dry pan until fragrant. Meanwhile, blitz 50g shelled pistachio in a small food processor until finely chopped but textured, then transfer to a bowl. Process the toasted seeds until finely chopped, then add them to the pistachios along with 1 tsp sweet paprika, 1 tsp crushed black pepper, and a pinch of salt. Mix and set aside.
Set your oven to 220C/200C fan/gas 7. Thread the aubergine cubes onto skewers, using 4-5 chunks per skewer, and place them on two trays lined with parchment. Bake for 20-25 mins until golden and tender, turning the skewers and swapping the trays halfway through.
Heat a griddle or frying pan. Thread the marinated chicken onto the remaining skewers. Cook the chicken skewers in batches, turning often to avoid the honey burning. Once charred but not fully cooked, transfer to a baking tray. Drizzle all the chicken and aubergine skewers with 2 tbsp honey. Place the chicken in the oven with the aubergine for a final 5-10 mins, until cooked through and sticky. Serve with the dukkah for dipping.

Nutrition (per serving)

Calories236 kcal

Fat9 g

Saturates1 g

Carbs15 g

Sugars14 g

Fibre5 g

Protein27 g

Sodium80 mg

Recipe details

Skill levelEasy

CategoryBuffet

Cuisinemiddle eastern

DietGluten-free