Kabobs are the quintessential food staple of the middle east. Here I use boneless thighs with skin on. This keeps the chicken moist while grilling.
4 small onions, sliced into rounds
4 cloves garlic, smashed
1 lemon, thinly sliced, seeds removed
1½ tablespoons ground sumac
2½ tablespoons za’atar
2 teaspoons ground allspice
1 teaspoon ground coriander
1½ teaspoon ground cinnamon
1 cup chicken broth
¼ cup olive oil, plus more for drizzling
kosher salt and freshly ground black pepper
6 pieces lavash or other flatbread
Israeli chimichurri - get the recipe HERE!
- Toss chicken, onions, garlic, lemon, spices, broth, and oil in a large resealable plastic bag; season with salt and pepper.
- Chill at least 2 hours or overnight.
- Skewer the chicken, evenly divided between 6 skewers, 2 thighs per skewer.
- Turn on grill to medium-high heat and brush grill with oil.
- Sprinkle chicken skewers with za’atar.
- Grill chicken, onion rounds, and lemons until cooked through, about 7–8 minutes per side.
- Carefully turn onion rounds, lemon, and chicken with tongs and a spatula.
- Set on sheet pan and cover with foil.
- Remove lavash from its packaging; brush with olive oil and sea salt; and grill for a minute on each side.
- Place grilled lavash on platter or decorative cutting board.
- Remove chicken from skewers and arrange chicken, onions, and lemons atop of lavash.
- Drizzle with Israeli chimichurri.
Za'atar as a prepared condiment is generally made with ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, and salt, though other spices such as sumac might also be added.
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