Lightly roast the seeds and nuts in a hot oven (approx. 250°C) until they begin to color and release their aroma.
Attach the MQ 20 chopper accessory to a suitable hand blender. Put in the seeds and nuts and blend them to form a dry mixture. The hand blender features 21 different speeds which enable you to individually adjust the blending speed as you need it. Keep pulsing and do not increase the speed too much in order not to over work the mixture. Transfer to a bowl.
Cut the chicken breast into thick 3 cm chunks and then place onto a wooden skewer. Season with salt and pepper.
Roll the chicken skewers in the dukkah mixture to coat evenly.
When ready to cook, heat a griddle pan or put a grill on its highest setting. Place the chicken skewers on the griddle or grill and cook or 2 - 3 minutes on each side or until golden brown and thoroughly cooked.
Serve with a garnish of crisp green salad and a wedge of lime.
Lightly roast the seeds and nuts in a hot oven (approx. 250°C) until they begin to color and release their aroma.
Attach the MQ 20 chopper accessory to a suitable hand blender. Put in the seeds and nuts and blend them to form a dry mixture. The hand blender features 21 different speeds which enable you to individually adjust the blending speed as you need it. Keep pulsing and do not increase the speed too much in order not to over work the mixture. Transfer to a bowl.
Cut the chicken breast into thick 3 cm chunks and then place onto a wooden skewer. Season with salt and pepper.
Roll the chicken skewers in the dukkah mixture to coat evenly.
When ready to cook, heat a griddle pan or put a grill on its highest setting. Place the chicken skewers on the griddle or grill and cook or 2 - 3 minutes on each side or until golden brown and thoroughly cooked.
Serve with a garnish of crisp green salad and a wedge of lime.
