Chicken Za'atar Kebabs On Greek Salad
Serves: 4
Ingredients
4 tsp za'atar spice mix
½ cup natural unsweetened yoghurt
1 tblsp freshly chopped thyme
500 grams chicken tenderloins
1 small red onion, peeled and sliced
2-3 rip tomatoes, cut into wedges
2-3 cups baby spinach leaves
16 black olives
2 tblsp white wine vinegar
1 tsp Dijon mustard
1 tsp liquid honey
½ cup natural unsweetened yoghurt
1 tblsp freshly chopped thyme
500 grams chicken tenderloins
Greek Salad
300 gram can chickpeas, drained and rinsed1 small red onion, peeled and sliced
2-3 rip tomatoes, cut into wedges
2-3 cups baby spinach leaves
16 black olives
Dressing
3 tblsp olive oil2 tblsp white wine vinegar
1 tsp Dijon mustard
1 tsp liquid honey
Method
1. Combine za'atar, yoghurt and thyme in a plastic lidded container. Add chicken tenderloins, and turn carefully to thoroughly coat. Cover and marinate for 30-40 minutes.
2. Thread the chicken in a zig-zag manner onto pre-soaked bamboo skewers. Barbecue over a medium heat on a pre-heated, well-oiled grill for 3-4 minutes each side, until golden and cooked through.
3. To make the Greek Salad, combine the chickpeas, red onion, tomato wedges, spinach and olives in a bowl. For the dressing, put the oil, vinegar, mustard and honey into a screw-top jar, season with black pepper, cover and shake to combine.
4. Just before serving, drizzle a little dressing over the salad and toss well. Serve hot kebabs on Greek Salad.
