Zahtar Chicken Kabobs With Grape Leaf Wrapped Tomatoes And Grilled Apricots Recipes

MIDDLE EASTERN-STYLE GRILLED CHICKEN KABOBS

Steps:

• In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
• Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
• Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yogurt marinade makes these kabobs prone to sticking to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve.
• Note: I've specified boneless skinless chicken thighs for this recipe; they're juicier and more flavorful than chicken breasts, and they work better in this type of yogurt and lemon-based marinade. They're also much easier to cook without drying out.

ZA'ATAR CHICKEN

Steps:

• In a large bowl, combine the first 6 ingredients. Add chicken; toss to coat., Arrange olives, apricots and plums on the bottom of a 4- or 5-quart slow cooker. Add 1/4 cup water; top with chicken. Cook, covered, on low until chicken is tender, 5-6 hours. If desired, serve with rice.

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.

GRILLED TOMATOES WITH YOGURT

Steps:

• Cut 1/2 inch off top of tomatoes. Sprinkle cut end of tomatoes with oregano, thyme, lemon juice, oil, salt, and pepper.
• Brush a grill or grill pan with oil. Heat to hot. Place tomatoes on the grill, cut side down. Grill until slightly charred, 3 to 5 minutes. Turn and grill until soft and warm throughout, 3 to 5 minutes more. Transfer to a dish, and serve with yogurt on the side.

ZAHTAR CHICKEN KABOBS WITH GRAPE-LEAF-WRAPPED TOMATOES AND GRILLED APRICOTS

Steps:

• Grate onion on large holes of a box grater. Combine with yogurt, garlic, cumin, zahtar, and oregano. Add chicken; combine. Cover with plastic; marinate 1 hour in refrigerator.
• Sprinkle tomatoes with zahtar. Wrap each with half a grape leaf; secure by slipping onto skewer. Place six on each skewer.
• Spray grill pan with cooking spray. Remove chicken from marinade; arrange six pieces on each skewer; do not pat off marinade. Discard remaining marinade. Sprinkle chicken with zahtar. Grill 5 to 7 minutes on each side or until cooked through. Grill wrapped tomatoes, 2 to 4 minutes on each side, until lightly browned. Place apricots on skewers, lightly spray with cooking spray, and sprinkle with zahtar. Grill 1 1/2 minutes on each side or until warm and tender. Serve with Healthy Tzatziki.