Zahtar Chicken Kabobs With Grape Leaf Wrapped Tomatoes And Grilled Apricots Recipes
CHICKEN AND GRAPE KEBABS WITH THYME
Steps:
- Add the extra virgin olive oil, yogurt, Farmer's Pick Concord Grape 100% Juice, thyme, bay leaf and garlic into a large sealable plastic freezer bag. Add ½ tsp salt and ¼ tsp pepper to the marinade and stir to combine. Add the chicken pieces and marinate for 30 minutes, or up to 4 hours.
- Remove the chicken from the fridge 20 minutes before cooking. Remove pieces from the marinade and pat them dry; set aside on a clean plate. Meanwhile, submerge 4 skewers in cold water for 10 minutes; this helps prevent flare-ups on the grill.
- Onto each skewer thread a piece of chicken followed by a grape, repeat until the chicken and grapes are used up. Meanwhile, preheat a lightly oil grill over medium-high heat.
- Transfer the chicken skewers to the grill and cook for 4 minutes per side until completely cooked, about 16 minutes total. Let the skewers rest for 10 minutes before serving.
ZA'ATAR CHICKEN
It's hard to find a dinner that both my husband and kids will enjoy-and even harder to find one that's fast and easy. This is it! No matter how much I make of this dish, it's gone to the last bite. -Esther Erani, Brooklyn, New York
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients. Add chicken; toss to coat., Arrange olives, apricots and plums on the bottom of a 4- or 5-quart slow cooker. Add 1/4 cup water; top with chicken. Cook, covered, on low until chicken is tender, 5-6 hours. If desired, serve with rice.
Nutrition Facts : Calories 484 calories, Fat 32g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 1367mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 30g protein.
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- Cut chicken breast into 1-inch cubes and place in a large bowl. Add 3 tablespoons olive oil and the za’atar seasoning and toss to coat. Let marinate for a few minutes, then place 5 or 6 pieces on each skewer.
- In a large bowl, add the tomatoes, cucumber, parsley, and mint. Add the lemon juice and remaining 3 tablespoons olive oil, then sprinkle with salt. Toss to combine and set aside.
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- Mix together your olive oil, lemon, za'atar, salt, pepper, herbs, and garlic in a small bowl. In a medium bowl, add chicken thigh strips and pour in the seasoning. Rest or marinate for 30 minutes or up to 4 hours.
- Thread your chicken strips onto skewers and begin heating up your grill to a high heat. Once your grill reads about 400 F, place chicken skewers on the grates and lower the heat to medium low. Rotate the skewers every 4 minutes until you have a good sear or char on all sides. Remove chicken when an instant read thermometer reads at least 160 F.
- Rest chicken for at least five minutes to redistribute juices, and sprinkle with a little extra lemon juice and fresh parsley (optional). Serve and enjoy!
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