Chicken Skewers with Za’atar
Here’s a peek at research and development for our Andrew Zimmern’s Canteen: Skewers concept at Minneapolis’ Target Field. In this recipe, we marinate chicken thighs in za’atar (a blend of thyme, sumac and sesame seeds that’s commonly used in Middle Eastern cooking), lemon and olive oil, before skewering the meat and cooking it in a hot pan. Serve it as a rice bowl, stuffed into pitas or rolled up in flatbread with a tomato and cucumber salad, tzatziki sauce and zhug. If you’re headed to a Twins game this summer, be sure to stop by for a rice bowl or wrap and a refreshing cucumber mint lemonade!
Watch Andrew make this recipe:
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup fresh lemon juice
- 1/4 cup yellow onion, diced
- 1/2 cup olive oil
- 1 tablespoon dry oregano
- 1 teaspoon fennel powder
- 1 1/2 teaspoons kosher salt
- 2 teaspoons za’atar
- Israeli salad, for serving
- Zhug, for serving
- Tzatziki sauce, for serving
- Rice, pita or flatbread, for serving
In a large non-reactive bowl or zip top bag, mix together the chicken thighs, lemon juice, onion, olive oil, oregano, fennel powder, salt and za’atar. Make sure the chicken is fully coated with the marinade, cover and refrigerate overnight.
Soak bamboo skewers in water for 20 minutes; drain. Cube the chicken thighs and thread the meat onto the skewers.
Preheat a large sauté pan over medium-high heat. Add the skewered chicken, and griddle on all sides until crispy and cooked through, about 10-12 minutes.
Serve over rice with a scoop of Israeli salad, zhug and tzatziki, stuffed into pitas or rolled up in flatbread.