Chicken Skewers With Zathar Thyme And Sesame Marinade Recipes

THYME-AND-SESAME-CRUSTED CHICKEN THIGHS

Steps:

• Whisk flour with a pinch each of salt and pepper in a shallow dish. Whisk eggs in a separate dish. Stir together panko, sesame seeds, and thyme in a third shallow dish. Season chicken with salt and pepper, then dredge in flour, shaking off excess. Dip in eggs, allowing excess to drip off, and coat with panko mixture, patting to adhere.
• Pour enough oil into a large skillet to come about 1/4 inch up sides. Heat over medium-high until a panko crumb dropped in sizzles instantly. Add cutlets in a single layer (work in batches, if necessary); cook until undersides are golden brown, 2 to 4 minutes (if browning too quickly, reduce heat). Flip and cook until second side is brown and chicken is cooked through, 2 to 3 minutes more. Transfer to a wire rack to drain. Season with salt and serve.

CHICKEN SKEWERS WITH ZATHAR (THYME AND SESAME MARINADE)

Steps:

• Soak 8 wooden skewers in cold water for 30 minutes.
• To make the zathar spice mix, put the sesame seeds into a dry frying pan and toast over medium heat until golden and aromatic. Remove, let cool then transfer to a spice grinder (or clean coffee grinder). Add the thyme and salt and then blend to a coarse powder. Alternatively, use a mortar and pestle. You will need 3 tablespoons for this recipe (put the remainder into an airtight container and keep in a cool place for future use).
• Put the 3 tablespoons of zathar spice mix and olive oil into a shallow dish and mix well. Cut the chicken into bite-sized pieces, add to the Zathar oil and toss well until coated. Let marinate in the refrigerator for at least 2 hours.
• Preheat the barbecue, then thread the chicken pieces onto the soaked wooden skewers and cook over hot coal for 2-3 minutes on each side. Remove from heat, let rest briefly, sprinkle with chilli oil and lemon juice and serve hot with salad or pita bread.

SESAME CHICKEN SKEWERS

Steps:

• Cut each chicken breast into 4 long strips.
• Combine all marinade ingredients and marinate chicken strips in the refridgerator for 3 hours.
• Preheat oven to 175°C.
• Wet wooden skewers and thread chicken strips onto skewers.
• Pour some of the marinade on the bottom of an ovenproof pan, place the skewers in the pan and sprinkle them with sesame seeds.
• Bake for 20 minutes or until done.

SESAME CHICKEN SKEWERS

Steps:

• Soak bamboo skewers in warm water for 1 hour.
• While skewers soak, mix teriyaki sauce, sesame oil, lemon juice, garlic, and sweetener together in a large glass or ceramic bowl. Add chicken, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour; the longer you marinate, the better the flavor.
• Preheat the oven to 350 degrees F (175 degrees C).
• Thread chicken onto bamboo skewers and place on a nonstick shallow baking pan. Discard marinade. Sprinkle chicken with sesame seeds.
• Bake in the preheated oven until chicken pieces are no longer pink in the centers and juices run clear, 30 to 40 minutes.