I love a simple and powerful spice rub. If you have the time, marinate the chicken for as long as you can so the flavors can develop. Serve with pita bread or, for an even healthier option, serve with fresh crisp lettuce leaves along with spicy Easy Homemade Harissa Sauce or Magical Herb Tahini Sauce and Quick Pickled Vegetables.
Yields4 to 6 servings
- 2 lb (907 g) chicken thighs, cut into 1-inch (2.5-cm) pieces
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (14 g) za’atar
- 1 teaspoon allspice
teaspoon Aleppo pepper flakes
- To Serve
- Pita bread
- Lettuce leaves
- Quick Pickled Vegetables
- Magical Herb Tahini Sauce
If using wooden skewers, soak for at least 30 minutes so they don’t burn when grilled.
In a large bowl or resealable bag, add the chicken, oil, za’atar, allspice, salt and Aleppo pepper and massage everything together well. Marinate the chicken for at least 20 minutes.
Preheat a charcoal or gas grill or grill pan on high heat and skewer 4 to 5 pieces of chicken onto each skewer.
Grill the chicken on both sides until fully cooked, about 10 to 12 minutes total.
Once done, remove from the grill and allow to rest for a few minutes. Serve alongside pita bread, lettuce leaves, tahini sauce and pickles.
Reprinted with permission from The Weeknight Mediterranean Kitchen by Samantha Ferraro, Page Street Publishing Co. 2018.
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