Ingredients

• 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

Dressing

• 3 tblsp olive oil
• 2 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.