GRILLED ZA'ATAR CHICKEN
Most recipes using za'atar seasoning often incorporate fresh herbs which give the seasoning a green color. I chose to use dry herbs to give a consistent flavor. Most companies now make za'atar seasoning so feel free to use 2 tablespoons za'atar seasoning from Savory Spice Shop® (or other purveyor) or create your own.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine cumin, sumac powder, sesame seeds, salt, thyme, oregano, and marjoram in a 1-gallon resealable plastic bag. Add grapeseed oil and lemon juice; mix to combine. Add chicken breast, mix with seasoning, and marinate for 30 minutes.
- Spray the grate of the grill with cooking spray, and preheat the grill to 500 degrees F (260 degrees C).
- Grill chicken breasts, flipping halfway, until no longer pink in the center and the juices run clear, 7 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 259.3 calories, Carbohydrate 1.8 g, Cholesterol 64.6 mg, Fat 17.1 g, Fiber 0.6 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 349.2 mg, Sugar 0.2 g
GRILLED ZA'ATAR CHICKEN WITH CUCUMBER-WATERMELON SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Rub all over with the za'atar and 1 tablespoon olive oil; set aside.
- Toast the pine nuts in a large nonstick skillet over medium heat, stirring, until golden, 3 to 5 minutes. Season with salt and remove to a small bowl.
- Return the skillet to medium-high heat and add 1 tablespoon olive oil. Add the chicken and cook until browned on the bottom, about 5 minutes. Flip, reduce the heat to medium and continue cooking until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest.
- Meanwhile, halve the cucumbers lengthwise and slice 1/2 inch thick. Combine in a large bowl with the watermelon, remaining 2 tablespoons olive oil, the lemon juice and mint; season with salt and pepper and toss.
- Stir the hummus and yogurt in a small bowl; spoon onto plates. Slice the chicken and place on top of the hummus. Drain off any excess liquid from the cucumber-watermelon salad and add to the plates. Sprinkle with the pine nuts and more za'atar.
Nutrition Facts : Calories 310, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 96 milligrams, Sodium 618 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 38 grams, Sugar 9 grams
EASY LEBANESE CHICKEN MARINADE
Simple chicken marinade with lemon, herbs and garlic powder
Provided by Zaatar and Zaytoun
Categories Main Course
Number Of Ingredients 7
Steps:
- In a large mixing bowl add the lemon juice and zest, salt, regular olive oil, garlic powder, zaatar and stir well together
- Taste the marinade to see if it needs any seasoning adjustment
- If you are using thighs, gash the chicken with a sharp knife. Add to the bowl and using your hands rub the marinade under the skin
- If you are using chicken breast, cut into bite sized chunks and mix well with the marinade
- Seal the mixing bowl with cling film or transfer to an airtight bag and place in the fridge
- Ideally you should let the chicken marinade overnight but a good few hours is the next best thing
- Once the barbecue is ready, grill on a low heat on each side until well done, and cover if possible
ZA'ATAR CHICKEN WITH GARLICKY YOGURT
Here the garlic- and lemon-infused pan dripping are mixed with citrusy za'atar and spooned over the fall-apart meat.
Provided by Aaron Crowder
Categories Bon Appétit Dinner Entertaining Chicken Roast Onion Garlic Lemon Citrus Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Pat chicken legs dry with paper towels. Arrange chicken, onions, halved garlic heads, and lemon in a 13x9" baking dish; season liberally with salt (remember to season both sides of chicken). Pour in oil and toss everything to coat. Turn garlic cut side down and nestle it in so it is in contact with the baking dish. Roast, rotating pan halfway through, until meat is almost falling off the bone, 50-60 minutes.
- Meanwhile, finely grate 1 garlic clove into a small bowl. Add yogurt, a big pinch of salt, and 1 Tbsp. water and mix well. Set aside yogurt sauce.
- Remove baking dish from oven and transfer onions, garlic, and lemon to a plate. Increase oven temperature to 425°F and continue to roast chicken until skin is golden brown, 10-15 minutes more. Transfer chicken to a cutting board and let rest 10 minutes. Set aside pan with juices.
- Finely grate remaining garlic clove into another small bowl. Add za'atar, coriander, lemon zest, and lime zest. Pour reserved juices in pan into za'atar mixture until you've reached an oily consistency (about 1/3 cup). Mix in a pinch of salt.
- Spread reserved yogurt sauce over a platter and arrange chicken legs on top. Scatter onions, garlic, and lemon around; drizzle with za'atar oil.
ZA'ATAR
Za'atar is the name for both a traditional Middle Eastern seasoning blend and the pungent green herb that gives the blend its intense, earthy character. The hardy herb, which grows wild, tastes like a combination of oregano, marjoram, summer savory and thyme - all of which can be used as substitutes if dried za'atar isn't available. As with all spice blends, recipes vary widely depending on the region and the cook, but this one, adapted from Lior Lev Sercarz of La Boîte in New York, includes ground sumac berries for acidity, toasted sesame seeds for their rich, earthy notes, and a little salt as well. Za'atar can be used in marinades for grilled or roasted poultry or meats, mixed into dips, salads and egg dishes, or set on the table to be sprinkled on dishes as a bright and herby condiment.
Provided by Melissa Clark
Categories easy, condiments
Time 10m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- Place a small skillet over medium heat. Add the sesame seeds to the skillet and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool.
- Using a spice grinder, clean coffee grinder, or mortar and pestle, ground the za'atar leaves with the sumac and salt. Add to the bowl with toasted sesame and mix well. Store in an airtight container in a cool, dark place for up to 1 year.
ZA'ATAR CHICKEN
This simple chicken recipe is just so easy, it's the must-have almost-not-a-recipe, recipe. Seriously-just arrange the chicken thighs in a pan, add rub garlic and lemon and sprinkle some za'atar spice and bake.
Provided by Sarah
Categories Dinner
Time 1h15m
Number Of Ingredients 12
Steps:
- Prepare the chicken. Clean the chicken to remove excess fat and slimy bits. Cut four slits in to the chicken legs. Place the chicken in a baking dish or on a sheet pan.
- Flavour the chicken. Using half a lemon squeeze a little juice on each leg of chicken. Once the lemon juice has been add to each chicken leg, then gently rub the lemon peel against the chicken legs (be careful not to rip the skin) Remove 1/4 tsp from your garlic paste and set aside for the za'atar sauce. Equally, distribute the garlic to each chicken leg, then rub the garlic all over the chicken.
- Sprinkle the za'atar. Your going to sprinkle 1/2 tbsp of za'atar on to each chicken leg (if using sumac, add 1/2 tsp for the leg) Lightly pat the za'atar to ensure equal distribution of the spice but don't rub it or you'll end up without any spice in patches.
- Drizzle the oil. Quickly drizzle your olive oil over each chicken leg, your looking for a light drizzle not a bath of oil.
- Marinate. Cover your chicken, and place in the fridge for 30 minutes up to 6 hours. But no longer than 6 hours or you'll end up with tough chicken.
- Preheat oven. Heat to 400ºF. Once you've turned on the oven, take out the chicken from the fridge, this gives a chance for the chicken to lose some chill from the refrigeration before cooking.
- Bake. Bake the chicken for 40 minutes or until internal temperature reaches 165º. Once the chicken is cooked allow to rest 5 minutes before serving, this will allow the chicken to redistribute its juices and allow the za'atar sauce to infuse with the chicken.
- Make za'atar sauce. Mix together the za'atar sauce, well, the chicken is cooking. In a small bowl add the lemon juice, reserved garlic, za'atar and olive oil. The sauce should be a paste-like consistency and may thicken slightly once resting. If the sauce is too thin add more za'atar, if it's too thick add more olive oil. Taste for saltiness, you may not need any and if you do just add a pinch.
- Serve! enjoy this recipe with your family and friends
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- Form chicken into four patties, about 3-inches wide by ¾ inch thick. Sprinkle with ¾ teaspoon salt and pepper. Sprinkle with za’atar seasoning.
- Oil grill rack and add the chicken burgers. Grill until cooked through, 3 to 4 minutes per side. Grill bun if desired.
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ZA'ATAR CHICKEN TENDERS WITH VEGETABLES - SIDEWALK SHOES
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4.5/5 (2)Total Time 30 minsCategory Main CourseCalories 443 per serving
- Grate 2 teaspoons of zest from the orange. Slice off 1/2 inch from each end of the orange and squeeze the juice into a medium pan. Add the zest to the pan and set aside.
- Cut the orange in half and then into 1/4 inch slices. In a large bowl, toss together the green beans, onion, olives, oil, wine, orange slices, salt and 1/4 teaspoon of pepper. Spread it in an even layer on the baking sheet. Place the chicken in the bowl and toss with za'atar. Place on top of the green bean mixture.
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- Cut a few small slits on each chicken thigh and set aside. In a large bowl, mix olive oil, garlic, lemon juice, zaatar and salt. Place the chicken in the marinade and make sure all pieces are coated with the zaatar and olive oil mixture. Marinade for at least one hour up to six hours.
- When ready to grill, preheat the grill to 400°F and clean the grates. Using tongs and an oiled kitchen paper towel, grease the grates.
- Place the chicken thighs on the grill. Grill for about 6 minutes on one side, then flip and grill for another 6 to 7 minutes on the other side until the chicken is fully cooked.
- Mix yogurt, lemon juice, salt, pepper, tahini, parsley and cilantro in a bowl and serve with grilled zaatar chicken.
ZAATAR AND LEMON GRILLED CHICKEN RECIPE -SUNSET MAGAZINE
From sunset.com
4/5 (12)Total Time 30 minsServings 4Calories 406 per serving
- Whisk together oil, zaatar, lemon juice, zest, garlic, salt, and pepper in a large bowl. Add chicken and turn to coat.
- Heat grill to medium (350° to 450°). Grill chicken, skin side down, until browned, 5 to 8 minutes; watch for flare-ups and move chicken to a cooler spot if needed. Turn chicken and grill until cooked through, about 4 minutes.
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From offscriptrecipes.com
Cuisine MediterraneanEstimated Reading Time 3 minsCategory Main CourseTotal Time 5 hrs 10 mins
- Cut the chicken breasts into 1-inch wide strips. If the breasts are particularly thick, slice them horizontally first (into cutlets) before cutting them into strips. Put the strips of chicken into a 9x13-inch glass or ceramic baking dish. Thoroughly coat them in 1 teaspoon kosher salt (reserve remaining salt) and then spread them evenly across the bottom of the pan. Set the pan aside for 10-15 minutes at room temperature for the salt to begin to penetrate the meat.
- Meanwhile, combine the lemon juice (reserve zest separately) through mustard and 1/4 teaspoon kosher salt in a spouted bowl or measuring cup and whisk until combined. Put the lemon zest in a small covered bowl in the fridge for later use.
- Pour all but 1/4 cup of the prepared marinade over the seasoned chicken. Use tongs to flip the chicken in the marinade and ensure each piece is thoroughly coated. Cover the baking dish and set it in the fridge for 4-8 hours. Also cover the reserved 1/4 cup marinade and put it in the fridge (separate from the chicken).
- When you're getting ready to grill, remove the chicken from the fridge and let it sit at room temperature for 20 minutes. Heat your outdoor grill to 400-450° (medium heat). Weave the strips of chicken onto metal or wooden skewers by folding each strip back on itself (like a fan) and pushing the skewer through the folds. Put 3-4 strips of chicken on each skewer, evenly spaced. Depending upon the length of your skewers, you should end up with about 5-8 skewers. (Note: If using wooden skewers, be sure to soak them in water for at least 30 minutes before adding the chicken to prevent the skewers from burning to ash on the grill.)
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- Combine the olive oil, za’atar spice blend, lemon juice, garlic, and pepper flakes in a gallon-size Ziploc container (or in a container). Add the chicken, squeeze out any excess air from the bag and close, and distribute the marinade evenly on the chicken pieces. Marinade in the fridge, flipping the chicken 1 to 2 times, for a minimum of 45 minutes or up to 2 hours.
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5/5 (7)Total Time 30 minsCategory Side DishCalories 65 per serving
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ZAATAR AND LEMON GRILLED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 30 minsServings 4Calories 406 per serving
- Whisk together oil, zaatar, lemon juice, zest, garlic, salt, and pepper in a large bowl. Add chicken and turn to coat.
- Heat grill to medium (350° to 450°). Grill chicken, skin side down, until browned, 5 to 8 minutes; watch for flare-ups and move chicken to a cooler spot if needed. Turn chicken and grill until cooked through, about 4 minutes.
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