Hola Mi Gente,
If you’ve never cooked with Za’atar, you’re in for a treat with this recipe. Za’atar is a mix of herbs and spices used predominantly in the Middle East. While each specific culture mixes za’atar a little differently, the home base of the flavors is herby, tangy, and slightly nutty.
The most common mixtures of Za’atar include thyme, marjoram, sesame and sumac. I go through bottles of za’atar (I find mine in the spices section at the grocery store or at a good international market) in a few weeks because I put it on everything. Summer tomatoes? Check. Rice? Check. Sourdough flatbread? Check. Any kind of meat? Check check check.
I am pretty picky when it comes to all-purpose seasonings because few are actually ALL-purpose, but Za’atar comes very close to me. As you probably know by now, I am a fan of all things bright and zesty. The sumac brings out such a tangy acidity that in this recipe gets elevated with fresh lemon juice.
Once you have Za’atar in your spice cabinet, you’ll find yourself reaching for it to put it on everything. As you’ll see in this recipe, Za’atar has a close group of friends: more fresh herbs, lemon, olive oil, garlic, and salt. Mixing all of these together makes for delicious dishes like this one.
Additionally, because we have a nice acidic base you can season your chicken 30 minutes before cooking and be sure that it will absorb an incredible amount of flavor and tenderize in that time.
In the end you’re left with zesty, full of flavor bites of chicken that are beautifully tender and juicy (have I ever told you how much I adore chicken thighs???). Pair this with a cucumber-tomato salad, homemade hummus, or vegetable skewers covered in the same seasoning for a summer delight.
Za'atar Chicken Skewers
Ingredients
- 4 Chicken Thighs Skinless, Boneless, Cut into strips
- 3 Cloves garlic Grated
- 2 TBSP Za'atar
- 2 TBSP olive oil
- 1 Lemon Juiced
- 1.5 TSP Salt
- 1/2 TSP White Pepper Black pepper will substitute fine
- 1 TSP Fresh Chopped Oregano Optional
- 1 TSP Fresh Chopped Thyme Optional
Instructions
- Mix together your olive oil, lemon, za'atar, salt, pepper, herbs, and garlic in a small bowl. In a medium bowl, add chicken thigh strips and pour in the seasoning. Rest or marinate for 30 minutes or up to 4 hours.
- Thread your chicken strips onto skewers and begin heating up your grill to a high heat. Once your grill reads about 400 F, place chicken skewers on the grates and lower the heat to medium low. Rotate the skewers every 4 minutes until you have a good sear or char on all sides. Remove chicken when an instant read thermometer reads at least 160 F.
- Rest chicken for at least five minutes to redistribute juices, and sprinkle with a little extra lemon juice and fresh parsley (optional). Serve and enjoy!
Mary-Beth Johnson
Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.
