Dukkah Spiced Chicken Skewers

Chicken Skewers

1. Thread chicken and zucchini cubes onto the skewers.
2. Sprinkle the skewers with turmeric, allspice and sea salt, seasoning all sides, then drizzle with extra virgin olive oil.
3. Heat a BBQ, grill or frying pan until hot, add the skewers and cook until beautifully caramelised on each side.
4. Sprinkle the skewers with dukkah and lemon thyme.
5. Serve with the beetroot tahini.

Beetroot Tahini

1. Roast the beetroot – this step can be done a day or two prior and kept in the fridge.

– Wash and wrap the beetroot in a double layer of silver foil with a sprinkle of salt and a splash of water.

– Roast beetroot at 200C for around 1 hour until soft – you should be able to pierce the beetroot without resistance.

– Allow the beetroot to cool.

1. Peel and roughly chop the beetroot, place in a food processor and blend.
2. Stir tahini well and add it, plus the lemon juice and extra virgin olive oil, to the food processor.
3. Blend ingredients together, adding water slowly, until the paste is the consistency of thick cream.
4. Add salt and pepper to suit your taste. 

Tips:

• If you don’t have any dukkah on hand, you can substitute it with coarsely ground hazelnuts mixed with sesame seeds and some ground cumin.
• If you don’t have any lemon thyme leaves, you can use regular thyme leaves mixed with lemon zest.
• NB – don’t be tempted to use tinned beetroot!