What is it anyhow?
According to Bon Appetite: Za'atar is so multifaceted and dynamic because it's a blend of so many different flavors, textures, and fragrances. Even though it varies greatly depending on where you are in the Middle East (specific recipes are sometimes closely-guarded secrets!), za'atar is generally a combination of dried oregano, thyme, and/or marjoram (woodsy and floral), with sumac (tangy and acidic) and toasted sesame seeds (nutty and rich). And, as if that weren't enough, za'atar sometimes contains salt, dried orange zest, dried dill, or the wild herb za'atar (also called hyssop, it grows throughout the Levant and is the mixture's namesake).
I purchased the Spicely brand and it included: Ingredients: organic white sesame seeds, organic thyme, organic sumac, organic marjoram, organic savory, and traces of salt.
This is a simple recipe and one I'd make again for sure. I mean lemon, za'atar, and olive oil
Grilled Chicken Kabobs with Cucumber Yogurt Sauce
Recipe from SkinnyTaste
Serves 4
- 1 1/2 pounds skinless boneless chicken breast or thighs, cut into 1 inch cubes
- 2 T fresh squeezed lemon juice
- 1 T extra virgin olive oil
- 2 tsp dried za’atar or oregano
- 1 clove crushed garlic
- 1 1/4 tsp kosher salt
- fresh ground black pepper, to taste
- lemon wedges for serving
To make the marinade:
Mix lemon juice, olive oil, za’atar, garlic, salt, and pepper together. Put chicken in a zip-locked bag and pour marinade over it. Marinate the chicken at least 2-3 hours or as long as overnight.
For the kabobs:
If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.
Thread chicken onto the skewers. You should have 4 kabobs total.
Preheat the grill over medium heat, oil the grates and cook (indoor or outdoor grill works fine) until the chicken is cooked though, turning often about 12 to 15 minutes.
Serve with lemon wedges.
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