SPICY ZA’ATAR CHICKEN SKEWERS

Serves 4

Spicy za’atar-smothered chicken, tender chard and couscous, creamy labneh and pickled carrots — it’s what you might call a delicious meal. If you’re using wooden skewers, remember to soak them in water before so they don’t burn.

• ¼ cup chopped fresh oregano leaves

• 2 tablespoons toasted sesame seeds

• 1 tablespoon sumac

• 1½ teaspoons crushed chile flakes

• 5 cloves garlic, finely chopped

• 3½ teaspoons kosher salt (Diamond Crystal brand), divided, plus more to taste

• 2 pounds boneless, skinless chicken thighs

• 4 tablespoons olive oil, divided

• 1⁄3 cup white wine vinegar

• 3 tablespoons sugar

• 1 large carrot, sliced on a bias, about ¼-inch thick

• ½ medium yellow onion, sliced thinly, about ¼-inch thick

• 1 bunch Swiss chard, stemmed and leaves chopped

• ¾ cup couscous

• ½ cup labneh or Greek-style yogurt, lightly whisked with a fork

Instructions: In a large bowl or 9-by-3-by-2-inch baking dish, add the oregano, sesame seeds, sumac, chile flakes, garlic and 2 teaspoons salt. Mix well with your hands and set aside.

Cut the chicken into 1-inch chunks and toss in the za’atar spice mix, then pour 2 tablespoons of olive oil over the spiced chicken and toss well to coat. Thread the chicken onto about 8 to 12 pre-soaked wooden skewers and set aside.

If adjustable, adjust a rack in your oven so it’s on the top shelf. Turn on the broiler. Line a sheet pan with parchment, and lay the chicken skewers flat on the pan. Broil the chicken, flipping them halfway through until browned, lightly charred and cooked through, about 12 minutes. Transfer to serving plates and turn off the broiler.

Meanwhile, make the pickled carrots and onions by heating the vinegar, 1⁄3 cup water, sugar and ½ teaspoon salt in a medium pot over medium heat. Stir to help dissolve the sugar, then turn off the heat and stir in the carrots and onions. Transfer the pickles and brine to a serving bowl and place in the fridge. Rinse out the pot.

Heat the remaining 2 tablespoons of oil in the same pot over medium-high heat. Add the chard (if it’s very full, no worries, the leaves will wilt) and use tongs or a spoon to stir and encourage the chard to cook and wilt. Once the chard has wilted to about ¼ of its original volume, add 1 cup water and 1 teaspoon salt. Bring to a boil, and then stir in the couscous. Cover with a lid, turn off the heat and let sit for 5 minutes, then fluff with a fork and season with salt.

Serve the spicy za’atar chicken skewers with the chard couscous, pickles and labneh on the side.