Prep 10 m
Cook 40m
3 to 4


    500 gms chicken hearts, soaked and rinsed


    500 gms hazelnut

    150 gms sesame seeds

    80 gms coriander seeds

    60 gms cumin seeds

    20 gms sea salt

    Spring onions, to garnish

    Whipped aged garlic

    1 kg whole garlic


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Ingredient Substitution Guide


Chicken heart kebabs with hazelnut dukkah and aged garlic Stefan Lindeque/Gulf News

To make the aged black garlic:

1. Wrap in cling film, and then foil, very tightly and leave for 1 month minimum in a dark place.

2. When required, remove, peel and blend with ground pepper and olive oil

To make the dukkah:

1. Roast each ingredient separately and rub away as much of the brown skin from the hazelnuts as you can.

2. Whizz the seeds separately in a spice grinder.

3. When you grind the sesame seeds and hazelnuts (separately) be careful not to over grind them or they will disintegrate into an oily paste.

4. Blend with salt

5. Seal in an airtight container.

To make the hearts:

1. Rinse and soak hearts in milk for 30 minutes.

2. Remove from milk and marinate in garlic paste (toum) available at your local supermarket. Season with some cracked pepper and sea salt.

3. Thread onto skewer and grill away, flipping to ensure both sides are cooked. Brush with more toum and add some lemon juice before taking the skewers off the grill.

4. Add some whipped garlic paste to a plate, place the skewers on top, garnish with dukkah and some spring onions.

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