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Where nature
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Apricot, Black Lime & Sumac Chicken Skewers with Pistachio Dukkah Crunch

‘The black lime and apricot glaze is incredible and everyone asked for the recipe’

Nothing says summer quite like cooking over glowing coals, but this recipe takes barbecue food somewhere a little different. The combination of sticky apricot preserves, fragrant dried black lime and tangy sumac creates layers of flavour that are bright, smoky and deeply savoury without relying on heavy barbecue sauces. Every bite finishes with a crunchy pistachio dukkah topping, making these skewers look as impressive as they taste.

Serves 4

Preparation: 25 minutes (plus 1 hour marinating)

Cooking: 14–16 minutes

Total: Approximately 1 hour 40 minutes

For the chicken

  • 800g boneless chicken thighs, cut into large chunks
  • 2 tbsp olive oil
  • 2 tbsp Greenfields Sumac
  • 1 tsp Greenfields Smoked Paprika
  • 1 tsp Greenfields Garlic Powder
  • ½ tsp Greenfields Ground Cumin
  • 1 tsp Greenfields Dried Black Lime, finely grated
  • ½ tsp Greenfields Cracked Black Pepper
  • 1 tsp Greenfields Himalayan Pink Salt
  • Juice of ½ lemon

For the glaze

  • 4 tbsp apricot preserve
  • 1 tbsp Greenfields Greek Thyme Honey
  • 1 tbsp lemon juice
  • ½ tsp Greenfields Aleppo Chilli
  • 1 tbsp olive oil

For the pistachio dukkah crunch

  • 40g shelled pistachios, roughly chopped
  • 2 tbsp Greenfields Dukkah
  • 1 tbsp chopped fresh parsley
  • 1 tsp Greenfields Sumac
  • 1 tsp lemon zest

To serve

  • Warm flatbreads
  • Grilled peaches
  • Thick yoghurt mixed with a pinch of Greenfields Mint
  1. Mix all of the marinade ingredients together and coat the chicken thoroughly. Refrigerate for at least one hour.
  2. Thread onto soaked wooden or metal skewers.
  3. Whisk together the glaze ingredients.
  4. Grill over a medium-hot barbecue, turning regularly for around 14–16 minutes.
  5. During the final 5 minutes, brush generously with the glaze several times until sticky and lightly caramelised.
  6. Mix together the pistachio dukkah crunch ingredients.
  7. Sprinkle generously over the finished skewers just before serving.
  8. Serve immediately with grilled peaches, yoghurt and warm flatbreads.

 

Recipe tips * Chicken thighs stay much juicier than breast meat over charcoal. * Add the glaze only towards the end to prevent burning. * The pistachio topping should only be added after cooking so it remains crunchy. * This recipe also works beautifully with turkey thigh or halloumi.

Calories: 465 kcal

Protein: 39g

Carbohydrates: 15g

Fat: 27g

Fibre: 3g

Sugar: 11g

Salt: 0.9g

In this recipe:

WHO WOULD LOVE THIS?

Food lovers looking for something completely different from traditional BBQ chicken, adventurous home cooks, and anyone who enjoys vibrant Middle Eastern-inspired summer dishes.

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