Za’atar Grilled Chicken. This is a beautiful middle eastern inspired dish, which would go fantastic with my Pita Bread Wraps if you do gluten. We served with a simple salad and there were clean plates and no leftovers 
I really wanted to do something exciting with my left over lamb from Easter and I took inspiration from a small, little known Adelaide cafe called Manooshi in the East End.
Before the world went crazy, this little venue became a regular brunch spot for The Smoking Joint and I… eating this gorgeous middle eastern food while talking about what comes next in our adventures.
Now that Manooshi is no longer open, I thought it would be beautiful to bring a little Manooshi to my home today.
It’s such a delicious meal – and so simple. All you have to do is knock up a batch of my pita bread & Za’atar marinade.
Instead of pan frying the breads, you spread them with zaatar and bake them in the oven for 7-10 minutes.
You can then top with left over meats, fresh vegetables and lemon juice. It’s so ridiculously delicious.
skinnymixer's Za'atar Grilled Chicken
Print Pin Rate Add to CollectionIngredients
- 15 g white sesame seeds - omit for HCG p2
- 1 tbsp ground sumac
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp coconut sugar - or preferred sweetener
- 1 garlic clove - peeled
- 15 g olive oil - omit for HCG p2
- 30 g lemon juice
- 8 deboned chicken thighs
- 1 whole lemon
Instructions
- Put sesame seeds into mixer bowl, toast for 10 min/100°C or 212°F/speed 2/MC on. Allow to cool completely.
- Add cooled sesame seeds, sumac, oregano, thyme, salt, coconut sugar and garlic clove to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape bowl down.
- Add olive oil and lemon juice to mixer bowl and combine for 5 sec/speed 4/MC on.
- Combine marinade and chicken thighs in a glass bowl, cover and refrigerate for a minimum of 1 hour. Overnight is ideal.
- BBQ, Grill, bake or fry chicken thighs until cooked and charred.
- Squeeze the juice of one whole lemon over the cooked meat and serve.
Notes
Nutrition