A South African braai favorite, oysters are grilled over flames and then served in their shells, swimming in herb butter and sprinkled with Dukkah, the Egyptian spice mixture made from nuts, seeds, and spices. These delicious warm oysters are almost always present at a South African braai (community cookout) to munch on while the meats are still cooking.

South African grilled oyster with dukkha

Grilled Dukkah Oysters with Herb Butter

This recipe avoids the hassle of shucking oysters by making the heat grill open them for you! Make the herb butter and dukkah in advance and grill the whole oysters until the pop open on their own. They poach in their own juices. Scoop a little herb butter onto the hot oysters and sprinkle the crunchy dukkah over them.

5 from 3 votes

Print Pin

Course: Appetizer, BBQ

Cuisine: African, South Africa

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: oysters

Author: My Hungry Traveler

Equipment

small saucepan

Ingredients

Herb Butter

8 tbsp Butter
1 stalk Scallion, trimmed and finely chopped
1 tbsp Chives, finely chopped (2 tsp dried)
1 tbsp Flat leaf parsley, finely chopped (2 tsp dried)
1 tbsp Hot sauce like Tabasco
1 tbsp Lemon zest

Oysters

12 large Fresh oysters
2 tbsp Dukkah spice mix RECIPE

Instructions

Combine all the herb butter ingredients in a small saucepan over medium-low heat until butter is melted. Stir and set aside.
Throw oyster onto a hot grill. When they pop open, they're done. Remove the top shell, spoon on a little herb butter and lightly salt and pepper. Sprinkle on a little dukkah and serve hot.