Zaatar Chicken Skewers

Name: Zaatar Chicken Skewers
Prep time: 15 min
Cook time: 12 min
Yield: 12–15 skewers
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

Thin strips of zaatar-marinated chicken, skewered ribbon-style and pan-fried until golden, finished with a sticky sumac-chilli baste.

PREP TIME

15 minutes (plus at least 30 minutes marinating)

COOK TIME

12 minutes

SERVES

12–15 skewers

About this recipe

There’s something about the smell of zaatar that takes me straight back to my childhood — it’s one of those ingredients that’s so deeply known to us, the kind you grow up eating on everything. These Zaatar Chicken Skewers are a bit of a twist I’ve created myself; it’s not something my mum would have ever made, even though zaatar has always been part of how we eat. The chicken is sliced into thin ribbons, marinated in a simple mix of yoghurt, lemon and zaatar, then threaded onto skewers so every strip gets that golden, slightly crisp edge as it cooks.

What’s more, these Zaatar Chicken Skewers come together with a glossy sumac-chilli baste that I brush on while they fry and again once they’re off the heat — it’s what gives them that deep red shine and an extra hit of flavour right at the end. If you love skewers as much as I do, you’ll also want to try my Grilled Shish Tawook Chicken Wrap, which uses a similar marinating technique, or my Crispy Chicken Skewers if you’re after something with more crunch.

As a result, this is a recipe I turn to often for a fuss-free midweek dinner or as part of a bigger spread when I’ve got people over. Best of all, it’s all done in a pan on the stovetop, and can be prepped ahead of time.

Ingredients

For the Marinade

2 large chicken breast fillets, sliced across the short side into thin strips (about half a centimetre thick)
2 tablespoons Greek yoghurt
1 tablespoon olive oil
1–2 tablespoons zaatar spice blend
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 tablespoon parsley, finely chopped
Salt and black pepper, to taste

For the Glossy Sumac-Chilli Baste

3 tablespoons olive oil
1 tablespoon chilli oil
1 tablespoon capsicum paste
1 teaspoon sumac
1 clove garlic, minced
1 teaspoon fresh lemon juice
Salt, to taste

Notes from Rouba

I like the strips quite thin, about half a centimetre, so they cook quickly and hold their shape nicely once threaded onto the skewer.
Zaatar is such a personal taste — start with one tablespoon if you like it subtle, and go up to two if you want that bigger, earthier hit.
I keep basting the chicken with the sauce even after it comes out of the pan — it adds another layer of shine and flavour right before serving.

Method

Step 1. Prepare the Chicken

If using wooden skewers, soak them in hot water for 20 minutes so they don't scorch in the pan. Slice each chicken breast across the short side into thin strips, about half a centimetre thick.

Step 2. Marinate the Chicken

Combine the yoghurt, olive oil, zaatar, lemon juice, garlic, parsley, salt and black pepper in a bowl, then toss the chicken strips through until well coated. Cover and marinate for at least 30 minutes, or overnight for more flavour.

Step 3. Make the Sumac-Chilli Baste

Whisk together the olive oil, chilli oil, capsicum paste, sumac, garlic, lemon juice and salt. Set aside — you'll use part of it to baste the chicken as it cooks and keep the rest for dipping.

Step 4. Skewer the Chicken

Thread the marinated chicken strips onto the skewers, either weaving the skewer up and down through each piece as you go so it sits in a ruffled, ribbon-like shape, or simply folding the strip in half and pushing the skewer through, keeping the open end facing up. Either method works well — it really just depends on the size of your strip, so fold smaller strips in half and weave the longer ones through.

Step 5. Cook and Baste

Heat a little oil in a nonstick pan over medium heat. Cook the skewers, and once you turn them for the first time, cover the pan with a lid. Continue cooking, until golden on all sides and cooked through, brushing with a little of the baste partway through cooking. Baste once more after they come off the heat, then serve with the reserved sauce on the side for dipping.

A Few Things You'll Want to Know

Do I need to use metal skewers?
I use metal skewers for these, which don't need any prep at all. If you'd rather use wooden ones, just soak them in hot water for about 20 minutes first so they don't scorch in the pan.

How much zaatar should I use?
That's completely up to you. I've given a range of one to two tablespoons because zaatar is such a personal taste — less for something subtle, more if you want it to really come through.

Can I marinate the chicken ahead of time?
Yes, you can marinate it a day ahead and keep it covered in the fridge — it'll only take on more flavour by the time you're ready to cook.

Can I grill these instead of pan-frying?
Yes, they'll work well on a grill too — just keep an eye on them and turn often since the thin strips cook quickly.

Can I cook these in the oven instead of the pan?
Yes, you can bake them, but keep a close eye on them as the oven can dry the chicken out a little more than pan-frying does — a hot oven with a shorter cook time works best.

Can I make the sumac-chilli sauce ahead of time?
Yes, it keeps well in the fridge for a couple of days, so you can make it in advance and just baste and dip when you're ready to cook.

Can I leave out the capsicum paste?
You can, but keep in mind it's the main red colour driver in the baste — it's what gives that deep, glossy red without adding any heat. If you leave it out, you can substitute with a little tomato paste, or add some minced chilli if you don't mind a bit of heat instead.