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Chicken Za'atar Kebabs On Greek Salad

  • 4
Chicken Za'atar Kebabs On Greek Salad


  • 4 tsp za\'atar spice mix
  • ½ cup natural unsweetened yoghurt
  • 1 tblsp freshly chopped thyme
  • 500 grams chicken tenderloins

Greek Salad

  • 300 gram can chickpeas, drained and rinsed
  • 1 small red onion, peeled and sliced
  • 2-3 rip tomatoes, cut into wedges
  • 2-3 cups baby spinach leaves
  • 16 black olives


  • 3 tblsp olive oil
  • 2 tblsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp liquid honey


  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.

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