Zatar and Sumac Chicken Skewers

This recipe came together after a trip to London’s Borough Market where I tasted this combination of Spices. Now they are one of the most used ingredients in my larder…. they work particularly well with chicken and Fish.

Preheat oven to 180 degrees Celcius

Ingredients:

• 2-4 Chicken Breasts  cut into decent sized chunks
• 4 wooden or metal skewers

For the Marinade:

• juice and rind of 1 Lemon
• 2 tsp of Zatar
• 1 tsp of Sumac
• 1 tsp of Ground Coriander
• 2 Cloves of Garlic crushed
• 1 Sprig of thyme/ Rosemary/Oregano (taken off the stalk)
• 1 tbsp of Parsley freshly chopped
• A good drizzle of olive oil to combine

Yogurt Dressing:

• 1 tbsp of Mayo
• 2 tbsp of Greek yogurt
• small bunch of parsley and Coriander chopped finely
• 1 Garlic clove crushed
• 1 tsp of Zatar
• 1/2 tsp of Coriander seeds
• A squeeze of Lemon juice
• 1 tsp of Olive oil
• Black pepper

Method:

• In a large bowl combine all ingredients for the Marinade
• Toss in the chicken pieces and coat them generously on all sides
• Cover and leave them in the fridge for at least 4 hours
• Later that day or the next day, put 4 or 5 pieces of Chicken on each skewer and lightly fry them on all sides
• When they are golden brown transfer them to the heated oven for around 8 mins
•  Meanwhile prepare the dressing by mixing  all ingredients except the yogurt and mayo together
• Remove the Chicken from the oven and drizzle a small bit of the herby dressing over it
• Mix the remainder of the dressing with the yogurt and mayo and top with some cracked Black pepper
• We usually eat our either with a big green salad or inside a pitta  loaded with tomato & red onion salsa, feta and some fresh salad leaves