Dukkah Spiced Yogurt and Chicken (2024)

Serves 4

| Prep Time: 10 mins

| Cook Time: 10 mins

| Total Time: 20 mins

Discover The Recipe

• For the Chicken:

• 1 lb chicken breast, cubed

• 2 cloves garlic, diced

• 3 Tbsp olive oil, divided + extra for drizzling

• 1/2 tsp salt

• For the Dukkah-Spiced Yogurt:

• 1 ½ cups whole milk Greek yogurt

• ½ tsp salt

• 1 Tbsp Piquant Post Egyptian Dukkah spice

• 2 Tbsp chopped nuts (pistachios, almonds, hazelnuts; optional)

• 1 Tbsp extra virgin olive oil

• Fresh lemon slices (optional)

• 4 pieces of fresh pita bread

Instructions

• Create a wrap with the pita, chicken, dukkah-spiced yogurt and an East African salad, kachumbari.

• For vegetarians, simply serve with fresh pita bread or dollop atop cooked green lentils.Or, try our vegan roasted Dukkah Cauliflower or Flatbread Pizza with Dukkah, Carrots and Vegan Yogurt recipes.

• Try using Dukkah in our Egyptian Crusted Salmon, this juicy Chicken Dukkah or Dukkah Spiced Lamb Chops, or even make a Dukkah & Za’atar pizza.

• Our Dukkah spice is extremely versatile - throw it on any roasted veggies or toss into salads!

• Make the traditional (and wonderful) Egyptian Dukkah bread dip by mixing 1 Tbsp Piquant Post Dukkah spice with 1 cup of a mix of your favorite finely chopped buts and seeds (almonds, hazelnuts, sesame seeds, walnuts, etc). Our spice blend is also nut-free, so you can mix it with just seeds, dried chickpeas, or beans to fit your own dietary needs.

• Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

• Post pictures of your masterpiece meal on social media and tag us. We repost!

Dukkah Spiced Yogurt and Chicken

• For the Chicken:

• 1 lb chicken breast, cubed

• 2 cloves garlic, diced

• 3 Tbsp olive oil, divided + extra for drizzling

• 1/2 tsp salt

• For the Dukkah-Spiced Yogurt:

• 1 ½ cups whole milk Greek yogurt

• ½ tsp salt

• 1 Tbsp Piquant Post Egyptian Dukkah spice

• 2 Tbsp chopped nuts (pistachios, almonds, hazelnuts; optional)

• 1 Tbsp extra virgin olive oil

• Fresh lemon slices (optional)

• 4 pieces of fresh pita bread

1. First, season the chicken with salt. Marinate chicken cubes in garlic and 1 Tbsp olive oil and set aside.

2. While chicken is marinating, combine Greek yogurt and salt. Spoon yogurt to a serving bowl or plate. Sprinkle Piquant Post Egyptian Dukkah and swirl with a spoon in a clockwise motion. Drizzle extra virgin olive oil over yogurt, and squeeze fresh lemon and sprinkle chopped nuts on top.

3. In a cast iron skillet, heat 2 Tbsp of olive oil over Med-High heat. Add chicken, laying the cubes in a single layer in the pan. Allow the chicken to sear for ~3 minutes, flip and sear for another 2-3 minutes per side, until cooked through and they reach an internal temperature of 165 degrees. (If using a grill, skewer chicken, and grill over Med-High heat for 3-4 minutes/side until cooked through.)

4. Serve chicken with warm pita and Dukkah spiced yogurt for spooning. Garnish with extra lemon wedges.

• We use two types of olive oil in this recipe - extra virgin and traditional olive oil. Extra virgin olive oil has gone through less processing and has a grassy, peppery and fruity aroma. Because of its light flavor, we like to use extra virgin olive oil to top off a dip or a salad dressing. Traditional olive oil has a neutral flavor and is less expensive, making a great cooking oil.

• Using whole milk Greek yogurt creates a creamier and richer dip. For a less creamy, more tart dip, use non-fat Greek yogurt.

• Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Other Products You Might Like...

You May Also Like These Recipes