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Dukkah Beef Skewers with Wine Reduction

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By Gremolata Kitchen

This recipe comes from Small Plates for Sharing by Laurie Stempfle, Editor (reprinted with permission of Company’s Coming Publishing Limited, Edmonton).  It won Gold in the English Cookbook Award category at the 2009 Canadian Culinary Book Awards presented by Cuisine Canada and the University of Guelph.

Serving Size:  16

Dukkah is a traditional Middle Eastern spice mix that lends flavour and texture to even the most basic dishes. Although the ingredients vary from cook to cook, they often include sesame seeds, hazelnuts, pistachios and spices native to the local area.

Class:    Easy (Under 1 hour)


1/4 Cup Balsamic Vinegar

1/4 Cup Dry Red Wine

1/4 Cup Liquid Honey

14 Hazelnuts (Filberts)  

2 Teaspoons Sesame Seeds

1 Teaspoon Coriander Seed       

1 Teaspoon Cumin Seed

2 Tablespoon Grated Reggiano Parmigiano Cheese

1/4 Teaspoon Coarsely Ground Pepper

2 Tablespoon Canola Oil

1 Tablespoon Dijon mustard      

3/4 Pounds Beef Strip Loin Steak, cut into 1/4 inch slices

16 Bamboo Skewers (8 inches, 20 cm, each), soaked in water for 10 minutes


Combine vinegar, wine and honey in a saucepan. Boil gently on medium for about 7 minutes until reduced by half.

Heat and stir hazelnuts, sesame, coriander and cumin seeds in a frying pan on medium until toasted and fragrant. Let stand until cool. Transfer to a blender or food processor and process until coarsely ground.

Combine mixture with cheese and pepper on a plate.

Combine canola oil and mustard. Add beef and stir. Thread onto skewers and press into cheese mixture until coated. Cook on a greased grill on medium-high for 1 to 2 minutes per side until meat reaches desired doneness. Drizzle half of wine mixture over top. Serve immediately with remaining wine mixture.


Note: Funding for Canadian Culinary Book Awards was provided in part by Agriculture and Agri-Food Canada through the Agricultural Adaptation Council’s CanAdvance Program.



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