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Zaatar Chicken with Rice is a must-try recipe today!

This vibrant dish pairs juicy za’atar-marinated chicken skewers with a warmly spiced basmati rice pilaf, finished with a garlicky yogurt dip that ties it all together. It’s an aromatic, all-in-one meal that brings the bold, herbaceous flavors of the Levant to your table.
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Prep Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Ingredients Method Notes

Ingredients
  

  • For the za’atar chicken skewers:1 pound chicken thighs cut into medium pieces2 tablespoons yogurt, Greek or regular1 tablespoon za’atar seasoning¾ teaspoon allspice4 garlic cloves, minced1 tablespoon fresh cilantro, chopped1 tablespoon fresh parsley, chopped¾ teaspoon salt, or to taste½ teaspoon black pepperJuice of ½ lime or lemon1 tablespoon olive oil
  • For the aromatic rice pilaf:1 tablespoon olive oil1 red onion sliced2 garlic cloves, minced¼ teaspoon allspice¼ teaspoon turmeric1 tablespoon fresh parsley, chopped1½ cups basmati rice, rinsed3 cups water or chicken stock¾ teaspoon salt, or to taste½ teaspoon red chili flakes
  • For the garlic yogurt dip:½ cup Greek yogurt or labneh3 to 4 garlic cloves mincedSqueeze of lime or lemonSalt, to taste

Method
 

  1. In a bowl, whisk together the yogurt, za’atar, allspice, garlic, cilantro, parsley, salt, pepper, lime juice, and olive oil. Add the chicken pieces and mix until well coated. Marinate for at least 1 hour or ideally overnight for maximum flavor.
  2. Thread the marinated chicken onto wooden skewers.
  3. For the air fryer: cook skewers at 400°F for about 15 minutes, flipping halfway through.
  4. For the oven: bake skewers at 400°F until golden and cooked through, flipping halfway.
  5. In a large pot, sauté the sliced red onion in olive oil until soft and translucent.
  6. Add garlic and cook for 30 seconds, then stir in the allspice, turmeric, and chopped parsley.
  7. Add the rinsed rice and mix to coat with the spices and oil.
  8. Pour in the water or chicken stock, season with salt and red chili flakes, and bring to a boil.
  9. Once boiling, cover the pot with a lid, reduce heat to low, and simmer for 15 minutes.
  10. After 15 minutes, remove from heat and wrap the pot lid in a clean kitchen towel. Let sit, covered, for another 10 to 15 minutes to steam and finish cooking.
  11. To make the garlic yogurt dip, mix the yogurt with minced garlic, a squeeze of lime or lemon, and a pinch of salt. Stir well and chill until ready to serve.
  12. Nestle the cooked chicken skewers into the pot of rice or serve them on top. Serve warm with the garlic yogurt dip on the side.

Notes

Za’atar blends can vary in saltiness—adjust seasoning accordingly.
Soaking basmati rice before rinsing helps yield fluffier grains.
If you don’t have skewers, you can roast the marinated chicken pieces directly on a baking sheet.

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