When I received my birthday gift from Del Viejo the other day I was not prepared for such an enchanting and engaging experience. Del Viejo celebrates the rare datil pepper in three delicious products and creative packaging. I hurriedly opened the box only to find another; a wooden crate with Del Viejo emblazoned on the top as though with fire. It looked like the crate that Indiana Jones seals the Holy Grail up in and I felt no less awestruck in its presence.
Enclosed was a golden-sealed letter, fashioned to resemble antique ink on parchment, signed by Fernando Del Viejo, the fabricated gourmand that lends a name and history to the brand. The detail involved in the packaging was a treat in and of itself. I also love that the company created an exciting, faux-historical narrative around their product—it sets them apart and creates a playful brand essence. In truth, the pepper’s somewhat mysterious origins makes for the perfect blank canvas.
The Datil Pepper Spice is smoky, tart, and bright. It’s a bold seasoning that incorporates sour orange zest and compliments both sweet and savory dishes. The Datil Pepper Marinade has a worcestershire base and a good kick from the datil peppers—I think it would be incredible to incorporate into carnitas or even in chili. The Datil Pepper Salsa has a great sharpness to it along with a good amount of heat—I didn’t use it in today’s recipe but I can’t way to play around with it—or you know, devour it solo with chips while getting sucked into a Netflix vortex…
For more information about the products I used to day or to order them visit Del Viejo now!
Moving on to today’s recipe, I have wanted to make dukkah for a while now, I was watching Munchies—Vice’s digital video channel devoted to food—on YouTube. I saw one of their hosts, Matty Matheson, throw some on his Back-alley Ribs and had to try it. It’s an Egyptian spice, nut, and seed blend that I took some liberties with. It adds wonderful toasted flavor and crunch to any dish you feel like tossing it on. With the Datil Pepper Spice blend it was the perfect topping for these chicken skewers! It would also be good on other meats, shrimp, salads, or funneled directly into my mouth…
I served these with black rice, which was delicious, but after the photo shoot my brother grabbed some romaine lettuce spears and we essentially made tacos with all the ingredients! It was phenomenal! Fresh and citrusy, with a lot of great textures from the lettuce and dukkah. In addition, the datil pepper marinade and spice seemed to be enhanced by the lime we squeezed over everything, so I’m going to go ahead and say that the lime is not an option here! You must use some.
This is an easy, quick meal, perfect for lunch or dinner, provided you take the time to marinate ahead!
Try it out soon and tell me what you think!
- 1 ½ lbs. chicken breast, diced into 1 inch pieces
- ¾ cup Del Viejo Datil Pepper Marinade
- 2 tsp. cornstarch
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 1/3 cup peanuts
- 2 tbsp. sesame seeds
- ½ tsp. coriander seeds
- ½ tsp. Del Viejo Datil Pepper Seasoning
- ¼ cup fresh chopped cilantro
- Lime, for serving
- Rice, for serving
- Do Ahead:Place chopped chicken in a large bowl with Del Viejo Marinade and cornstarch and mix. Refrigerate overnight, or for a minimum of 4 hours.
- Soak 12 bamboo skewers in water for 20 minutes.
- In a large pan, lightly toast sesame seeds, pumpkin seeds, sunflower seeds, peanuts, and coriander over medium low heat for a few minutes. Be careful not to burn.
- Grind coriander in a spice mill, food processor, or with a mortar and pestle.
- Combine coriander, sesame seeds, pumpkin seeds, sunflower seeds, peanuts, and Del Viejo datil pepper seasoning in a food processor (or use a mortar and pestle) and grind to desired texture. I used a mortar and pestle and ground half the ingredients to a medium coarse texture and decided to rough chop the other half, but do what feels right.
- Preheat your grill.
- Thread chicken on bamboo skewers and spinal;e lightly with Datil Pepper Spice blend if desired. I did about 5-6 pieces per skewer but you can do as much or little as you’d like.
- Grill chicken on medium heat for 1-2 minutes on each side or until cooked through. Mine took about 3 minutes total.
- Set skewers on a platter and sprinkle generously with dukkah and cilantro.
- Top with lime (this is not optional it really brings out all the flavors!!).
- Serve with rice, veggies, or romaine spears!