za'atar Archives

Easter recipes

Pearl barley salad

25 minutes

Mediterranean

Fattoush salad

Braai recipes

Braaied butterflied leg of lamb

1 hour 30 minutes

Cauliflower recipes

Cauliflower mac and cheese

45 minutes

Christmas recipes

Sweet potato latkes

30 minutes

Chicken recipes

Za’atar roast chicken

50 minutes

Shish tawook (marinated chicken kebabs)

Serves 4

Difficulty Easy

Ingredients

For the marinade:

½ cup extra virgin olive oil
2 T white wine vinegar
1 lemon, juiced
4 cloves garlic, crushed
1 T dried oregano
1 T za’atar

For the kebabs:

12 skinless, boneless free-range chicken thighs
2 onions, peeled and quartered
200 g cherry tomatoes
red, green and yellow peppers, quartered and seeded
sea salt and freshly ground black pepper, to taste

Method

1. To make the marinade, combine all the ingredients to make a paste.

2. Place the chicken in the marinade, making sure each piece is well coated, cover with clingwrap and marinate in the fridge overnight.

3. Thread the chicken onto skewers, alternating with the onion, tomatoes and peppers. Season with salt and pepper.

4. Grill over hot coals, turning frequently, until the chicken is cooked through and golden. Serve with toum (garlic sauce), batata harra (chilli potatoes) and flatbread.

Find the recipe for toum here.

Find more chicken thigh recipes here.

Photographs: Elsa Young
Production: Abigail Donnelly

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Pearl barley salad

Fattoush salad

Braaied butterflied leg of lamb

Cauliflower mac and cheese

Sweet potato latkes

Za’atar roast chicken

Charred split broccoli with tahini-yoghurt sauce

Slow-cooked lamb-and-pomegranate flatbread

Shish tawook (marinated chicken kebabs)

Shish tawook (marinated chicken kebabs)

Ingredients

Method