Your six ingredients are:
Chicken breasts | Red bell peppers | Courgettes (zucchini) | Red onions | Za’atar seasoning | Cumin
I would love to start this recipe telling you about how I made my own za’atar (“zah-tar“) seasoning, but, full disclaimer, I didn’t. You see #1 my supermarket stocks a perfectly fragrant and tasty variety and, #2 on a busy weeknight – who has the time? So I cheated, and used the store-bought spice to make these extremely easy, herby, succulent chicken-and-veg kebabs. By the way, “za’atar” means “wild thyme” and this seasoning is a traditional ingredient in Middle-Eastern cuisine, combining the thyme with sumac, sesame seeds and oregano. Who knew?! I added the cumin because I was serving this with lovely salads and hummus and thought it would add an extra earthy spice note.
I used red peppers, red onions and courgettes for the vegetables because I like them and because the colours look beautiful together, but you really could use whatever you’ve got at home. I threaded them on in a pattern – but that’s partly to do with the fact that I knew I’d be photographing them afterwards. If you’re not so fussy, just get the food on there. Even better – get the kids involved. Just make sure everyone washes their hands after handling the raw chicken.
BIG TIP: make sure you soak the wooden kebab skewers for at least an hour before you use them or you’ll spend your evening fighting flames rather than eating.
And finally, if you do want to make your own za’atar seasoning, then just mix a tablespoon each of thyme, sumac, sesame seeds and oregano. You could add the extra cumin, like I did, or even a little chilli or paprika if that’s your thing. It’s a great spice rub to use on chicken, prawns or lamb, or even just to roast some veggies. Finally, it’s a delicious dish to pop on the barbeque in summer!
Why not make my Tabbouleh Salad with Pomegranate, Lemon and Herbs to go alongside?
Chicken and Vegetable Za'atar Kebabs
- July 4, 2018
- 6 Servings
- 30 min
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- 4 very large, skinless chicken breasts
- 2 red bell peppers
- 2 courgettes (zucchini)
- 2 red onions
- 4-5 tbsp. za'atar seasoning
- 1 heaped tbsp. cumin
- To serve (optional)
- Lemon wedges for squeezing over
- Step 1
- An hour before you begin Place 12 wooden kebab skewers into a dish of water to soak.
- Step 2
- When you’re ready to cook Preheat the oven to 180°C. Chop the chicken breasts, red bell peppers and courgettes into 1-inch chunks (make sure to use a different knife and board for the meat), and quarter the red onions.
- Step 3
- Put all of the chopped ingredients into a ziploc bag or large mixing bowl, along with both the spices and a good glug of oil (olive, if you have it) and stir to mix up.
- Step 4
- Dividing the ingredients equally, thread them onto the 12 soaked skewers.
- Step 5
- Put the kebabs on a baking tray and pop them in the oven for about 15 minutes, depending on the thickness of the chicken pieces.
- Step 6
- Serve 2 kebabs to each diner, squeezing over some fresh lemon, if you like.
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