Zahtar Chicken Grilled Vegetables Recipes

GRILLED ZA'ATAR CHICKEN

Steps:

• Combine cumin, sumac powder, sesame seeds, salt, thyme, oregano, and marjoram in a 1-gallon resealable plastic bag. Add grapeseed oil and lemon juice; mix to combine. Add chicken breast, mix with seasoning, and marinate for 30 minutes.
• Spray the grate of the grill with cooking spray, and preheat the grill to 500 degrees F (260 degrees C).
• Grill chicken breasts, flipping halfway, until no longer pink in the center and the juices run clear, 7 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED ZA'ATAR CHICKEN WITH CUCUMBER-WATERMELON SALAD

Steps:

• Season the chicken with salt and pepper. Rub all over with the za'atar and 1 tablespoon olive oil; set aside.
• Toast the pine nuts in a large nonstick skillet over medium heat, stirring, until golden, 3 to 5 minutes. Season with salt and remove to a small bowl.
• Return the skillet to medium-high heat and add 1 tablespoon olive oil. Add the chicken and cook until browned on the bottom, about 5 minutes. Flip, reduce the heat to medium and continue cooking until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest.
• Meanwhile, halve the cucumbers lengthwise and slice 1/2 inch thick. Combine in a large bowl with the watermelon, remaining 2 tablespoons olive oil, the lemon juice and mint; season with salt and pepper and toss.
• Stir the hummus and yogurt in a small bowl; spoon onto plates. Slice the chicken and place on top of the hummus. Drain off any excess liquid from the cucumber-watermelon salad and add to the plates. Sprinkle with the pine nuts and more za'atar.

GRILLED ZA'ATAR CHICKEN WITH GARLIC YOGURT AND CILANTRO

Steps:

• In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za'atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
• When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
• While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
• To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.

ZAHTAR CHICKEN & GRILLED VEGETABLES

Steps:

• For the chicken: Prick chicken breasts all over with a fork and place in a large zip lock bag, with olive oil and zahtar. Smash garlic cloves, remove peel and add to bag. Squeeze lemon juice from wedges into bag and then place whole wedge (peel and all) into bag. Close bag tightly and shake until the marinade is mixed completely coats chicken breasts. Marinate in the fridge for 1-2 hours. Remove chicken from marinade, but don't scrape off the spice mixture. Grill over medium heat until chicken is done. For the vegetables: Cut peppers into approximately 1 inch square pieces. Slice zucchini about 1/4 inch thick. Cut onion into large wedges and separate layers. Using long skewers, alternate pepper, zucchini and onion pieces. Place on a medium hot grill and cook until vegetables are tender and edges are very slightly charred. Mix feta, vinegar, olive oil and olives in a large bowl. Add warm vegetables (take out skewers)and toss. Serve chicken with vegetables as a side dish. NOTE - I don't put anything on my vegetables before grilling (saves flare-ups). The vegetables soak up the dressing after they are cooked.