Home Recipes BBQ Skewers with Burrata and Walnut Dukkah

BBQ Skewers with Burrata and Walnut Dukkah

This recipe is for Grilled Skewers with Burrata and Walnut Dukkah. It features creamy burrata cheese, grilled vegetables, and a sprinkle of california walnut dukkah, creating a delicious blend of flavors and textures. It’s perfect for summer grilling and outdoor gatherings.

Recipe courtesy of the California Walnut Commission.

Ingredients

100 g	Californian walnut kernels
1 tbsp.	fennel seeds
1 tbsp.	coriander seeds
2 tbsp.	cumin seeds
1 tsp.	black peppercorns
2 tsp.	chilli flakes
1 tsp.	sweet paprika powder
1 tsp.	salt
1 tsp.	dried rosemary
300 g	salsiccia sausage
300 g	chorizo (whole)
250 g	green grapes
200 g	shallots
2 balls	burrata (100 g each)
	Rosemary to garnish
	Wooden skewers

Step 1
For the dukkah, carefully toast the walnut kernels in a hot pan, turning, then remove. Add the seeds and peppercorns to the hot pan and toast gently, turning, until fragrant. Add the chilli and continue to roast for about 1 minute. Remove and leave to cool. Finely chop 80 g walnuts, roasted spices, paprika, salt and rosemary.
Step 2
Press the salsiccia meat out of the skin and form into 16 balls. Cut the chorizo into 16 slices. Thread alternately onto 8 wooden skewers. Wash the grapes, drain and pluck from the stems. Peel and halve the shallots.
Step 3
Place the skewers in a large grill tray and cook over the hot grill, turning, for about 8 minutes. Add the shallots and grapes and grill for another 2 minutes.
Step 4
Tear the burrata into 2 halves each and place on 4 plates. Arrange the grilled skewers, shallots and grapes on top. Drizzle with the roast stock. Sprinkle with the remaining walnuts and dukkah and garnish with rosemary.

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Dinner, Lunch, Main Courses, Meat

BBQ Skewers with Burrata and Walnut Dukkah

Ingredients

Step 1

Step 2

Step 3

Step 4

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