The Best Dressed Chicken Grilled Kabob with Mint Tzatziki and Za’atar Pita Chips
INGREDIENTS
1 pack The Best Dressed Chicken breasts (cut into oneinch-wide strips) or breast tenderloins 1tsp cumin 1 cup plain Greek yoghurt 1tbsp orange zest 1/4 cup logwood or orange blossom honey 3 cloves garlic (minced) 1 red onion (grated) 1/4tsp smoked paprika 1/4tsp freshly cracked black pepper 1tsp kosher salt 2tbsp warm water 1/8tsp saffron 1tsp vegetable oil
For the Mint Tzatziki 1 cup plain Greek yoghurt (drained) 1 cucumber (grated and drained) 2 garlic cloves (chopped) 1/4tsp kosher salt 1/4 cup fresh black mint (chopped) 1tsp olive oil black pepper to taste
For the Za’atar Pita Chips 4 pita breads 2tbsp za’atar spice mix or lemon pepper seasoning Olive oil
METHOD
Grilled Kabob 1. In a mortar and pestle or small bowl, crush saffron strands until powdery. Add warm water and mix until cooled.
2. In a large bowl, combine cumin, honey, yoghurt, orange zest, garlic cloves, red onion, paprika, black pepper and salt.
3. Add saffron water to marinade. Reserve 1/4 cup marinade.
4. Add chicken strips and marinate for at least two hours.
5. Heat grill or stovetop griddle on medium heat until hot.
6. Lightly oil grill to prevent kabobs from sticking.
7. Thread chicken on skewers and place on grill. Grill for 12 minutes, brushing with reserved marinade frequently to form a thin glaze, flipping once.
8. Serve with mint tzatziki and za’atar pita chips.
Tzatziki 1. Chop garlic cloves and salt until it forms a paste.
2. In a bowl, combine drained yoghurt, cucumber, garlic paste and mint until well mixed. 3. Refrigerate for at least one hour. 4. Before serving, drizzle with olive oil.
Pita Bread 1. Preheat oven to 375°F. 2. Stack bread and cut into eight segments. Drizzle with olive oil.
3. Sprinkle one tablespoon za’atar on bread. Place segments in a single layer on a baking sheet and bake for six minutes or until lightly browned.
4. Sprinkle remaining za’atar on to pita chips.