YIELD: Makes 4-6 servings
1/2 cup – olive oil
1/4 cup – flat leaf parsley, stems removed and chopped
3 T – honey
2 – lemons, zested and juiced
4 cloves – garlic, crushed and roughly chopped
2 T – Za’atar
1 1/2 lbs. – chicken tender or breasts, cut into 1″ strips and skewered length-wise
For Honey Taziki:
1 cup – whole milk Greek yogurt
1 – English cucumber, seeds removed, finely grated, drained on paper towels, and squeezed dry
2 T – fresh dill, chopped, plus a few sprigs for garnish
1 T – honey
2 T – fresh lemon juce
2 cloves – garlic, minced
2 tsp. – kosher salt
2 tsp. – Za’atar
2 T – olive oil
1 – lemon, sliced
Preheat oven to 400°F.
Combine all ingredients except the chicken kababs in a shallow dish, add the chicken kababs and toss to coat. Let this marinate for at least 2 hours up to overnight.
Combine all the Honey Taziki ingredients in a small bowl, being sure the cucumbers are well-drained and squeezed dry with paper towels to remove extra moisture, cover and refrigerate.
Place the chicken kababs on a sheet pan and cook for 12-14 minutes, turning halfway through. When the chicken is cooked through, remove the kababs to a clean plate and cover.
Serve the kababs warm or room temperature. Drizzle the Honey Taziki with the olive oil and sprinkle with the Za’atar, serve with lemon slices and fresh pita.
Za’atar is a spice blend popular in Middle Eastern dishes and is available in international grocery stores as well as online. This spice combo is becoming more readily available even at regular grocery stores, but you can make your own with toasted sesame seeds, dried sumac, salt, basil, oregano and thyme. Try it out and it will become a great new spice blend for all kinds of dishes!