Vikhroli Cucina

Barbeque Night Tahini-Marinated Chicken

14 February 2019 , 0 comments / 0 likes
Make Masterchef Sarah Todd’s delicious tahini-marinated chicken with a vibrantand fresh tabbouleh for your next barbeque party. A stunning dish, the tahini marinated chicken is perfect for wowing your guests. This recipe also includes simple homemade flatbreads and a rich yoghurt and tahini sauce.


Tahini-marinated chicken
Chicken breasts 4, skinless, cut into large cubes
Garlic cloves 4, peeled
Cumin seeds 2 tbsp, lightly toasted until fragrant
Paprika 2 tsp
Tahini 75g
Lemon 1, juiced
Olive oil 3 tbsp
Sea salt
Black pepper, freshly ground
Sumac, to sprinkle

Bulgur wheat 50g, cooked according to manufacturer's instructions
Flat-leaf parsley leaves 60g, finely sliced
Mint leaves 20g, finely sliced
Large tomatoes 400g, ripe, deseeded and finely diced
Large cucumber ½, peeled, deseeded and finely diced
Spring onions 4, finely sliced
Pomegranate seeds, from ½ pomegranate (optional)
Lemon juice from 1 -2 lemons, to taste
Extra virgin olive oil 3 tbsp
Sea salt
Black pepper, freshly ground

Tahini sauce
Greek yoghurt 250g
Tahini 4 tbsp
Garlic clove 1 small, peeled and crushed
Lemon juice from ½ a lemon, to taste
Sea salt
Black pepper, freshly ground
Sumac, to sprinkle

Wholemeal flour 300g, plus extra for dusting
Salt ½ tsp
Unsalted butter 50g
Whole milk 185ml
Vegetable oil 1 tbsp

Make the marinade for the chicken using a pestle and mortar or the small bowl of a food processor. Crush the garlic to a paste with a pinch of salt. Add the toasted cumin seeds and crush until ground, before adding the paprika, tahini, lemon juice and olive oil.

Mix to combine, adding a little water if the paste is very thick, and season. Place the chicken and marinade in a bowl and mix thoroughly to ensure the chicken is fully coated. Cover and refrigerate for at least an hour, or overnight if possible.

Make the tabbouleh by combining all the ingredients in a bowl. Season to taste. Cover and refrigerate until ready to serve.

Make the tahini sauce by combining all the ingredients, apart from the sumac, in a bowl. Season to taste and sprinkle with a little sumac.

Prepare the flatbreads by putting the flour and salt into a large bowl. Place the butter and milk in a small saucepan and heat gently until the butter has just melted. Add the butter and milk to the flour and salt and mix to make a dough. Tip the dough out onto a lightly floured surface and knead for a few minutes until smooth. Wrap in cling film and leave to rest at room temperature for 30 minutes.

Sprinkle the work surface with a little more flour. Cut the dough into four and roll each piece out into a small circle, the size of a side plate. Preheat a heavy-based frying pan over a high heat and brush with a little vegetable oil. Cook the flatbreads, one at a time for 1–2 minutes each side until golden, adding a little more oil if necessary. Stack the cooked flatbreads and wrap them in a clean tea towel to keep them warm while you cook the chicken.

Preheat a barbecue or grill to a medium heat and slice the marinated chicken onto skewers – if you're using bamboo skewers instead of metal ones, make sure you soak them before cooking.

If you are using a barbecue, start by placing the skewers on the grill over an indirect heat (i.e. the cooler part of the grill). Turn frequently and move them to the hotter part of the grill as required, cooking for 10 minutes, or until the chicken is cooked all the way through.

If you are using a grill, cook for 5–8 minutes each side or until cooked through.

Sprinkle the chicken with a little sumac and serve with tabbouleh, flatbreads and a drizzle of tahini sauce.

While you enjoy this amazing barbeque chicken dish, here is another lip smacking baked kingfish recipe that Sarah rustled up at L’Affaire 2019. Don’t miss it!