Za’atar Grilled Chicken Skewers With Israeli Chimichurri
Kabobs are the quintessential food staple of the middle east. Here I use boneless thighs with skin on. This keeps the chicken moist while grilling. I created this recipe for the Spring 2017 issue of Sweet Paul Magazine.
· 12 boneless chicken thighs, skin on
· 4 small onions sliced into rounds
· 4 cloves garlic, smashed
· 1 lemon, thinly sliced, seeds removed
· 1½ tablespoon ground sumac
· 2½ tablespoons za’atar
· 2 teaspoon ground allspice
· 1 teaspoon ground coriander
· 1½ teaspoon ground cinnamon
· 1 cup chicken broth
· ¼ cup olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 6 pieces lavash or other flatbread
· Israeli chimichurri
Toss chicken, onions, garlic, lemon, spices, broth, and ¼ cup oil in a large resealable plastic bag; season with salt and pepper. Chill at least 2 hours or overnight.
Skewer the chicken, evenly divided between 6 skewers, two thighs per skewer.
Turn on grill to medium high heat. Brush grill with oil. Sprinkle chicken skewers with za’atar. Grill chicken, onion rounds, and lemons until cooked through, about 7-8 minutes per side. Carefully turn onion rounds, lemon and chicken with tongs and a spatula. Set on sheet pan and cover with foil.
Remove lavash from its packaging, brush with olive oil and sea salt, and grill for a minute on each side. Place grilled lavash on platter or decorative cutting board. Remove chicken from skewers and arrange chicken, onions and lemons atop of lavash. Drizzle with Israeli chimichurri.
Photography by Gieves Anderson, Food and Styling by Carlo Geraci