Za’atar Chicken Kebobs with Yogurt Sauce and Tomato Garlic Relish

Zaatar chicken w yogurtPrep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
6 servings

Ingredients:

For Za’atar Chicken Kebobs:

  • about 2 lbs. boneless skinless chicken, cubed
  • 2 med.  onions, cut into wedges
  • 2 Tbls. Za’atar spice blend
  • 1/4 cup olive oil
  • Kosher salt
  • Pita bread
  • 2 cups arugula

For Yogurt Sauce:

  • 2 c. plain yogurt
  • 1/2 cups peeled, and finely diced cucumber
  • 1 clove garlic, chopped
  • 2 Tbls. fresh lemon juice
  • 1 tsp. cumin
  • Kosher salt and freshly ground pepper
  • 2 Tbls. finely chopped cilantro

For Tomato Garlic Relish:

  • 4  tomatoes, diced
  • 1 clove garlic, finely chopped
  • 1/2 cups red onion, sliced thinly
  • 1 jalapeno, deseeded and finely diced
  • 1 tsp. paprika or cayenne (if you like it spicy)
  • 2 Tbls. olive oil
  • 2 Tbls. fresh lemon juice

Preparation:

If using wooden skewers, soak in water for about half an hour. Cut onion into wedges. Place in a large bowl or plastic bag with cubed meat. Mix together za’atar, olive oil and a pinch of salt. Pour over chicken and onion. Coat well and refrigerate overnight or let stand out of the fridge in marinade if grilling right away. Combine tomatoes, garlic, red onion, jalapeno, paprika, olive oil and lemon in a medium bowl. Season with salt and pepper. Let stand at room temperature. Combine yogurt, cucumbers, garlic, lemon juice, and cumin, in a small bowl. Season with salt and pepper. Refrigerate and add cilantro just before serving. Preheat grill. Alternating, skewer chicken and onion. Be careful not to crowd too much onto each skewer or it will not cook properly. Place on grill and cook for about 4-5 minutes then turn and cook other side. Remove from the grill and let sit for about 10 minutes. Brush pita bread with olive oil and grill for about 10 seconds each side.

To eat: Place a couple of pieces of chicken on top of the pita and top with arugula, fresh tomato relish, yogurt sauce and fold in halt to enclose the filling.

Variations: You can also use beef or lamb.