Description
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.
Ingredients
For the za’atar chicken skewers:
1 pound chicken thighs, cut into medium pieces
2 tablespoons yogurt, Greek or regular
1 tablespoon za’atar seasoning
¾ teaspoon allspice
4 garlic cloves, minced
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
¾ teaspoon salt, or to taste
½ teaspoon black pepper
Juice of ½ lime or lemon
1 tablespoon olive oil
For the aromatic rice pilaf:
1 tablespoon olive oil
1 red onion, sliced
2 garlic cloves, minced
¼ teaspoon allspice
¼ teaspoon turmeric
1 tablespoon fresh parsley, chopped
1½ cups basmati rice, rinsed
3 cups water or chicken stock
¾ teaspoon salt, or to taste
½ teaspoon red chili flakes
For the garlic yogurt dip:
½ cup Greek yogurt or labneh
3 to 4 garlic cloves, minced
Squeeze of lime or lemon
Salt, to taste
Instructions
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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.
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Thread the marinated chicken onto wooden skewers.
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For the air fryer: cook skewers at 400°F for about 15 minutes, flipping halfway through.
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For the oven: bake skewers at 400°F until golden and cooked through, flipping halfway.
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In a large pot, sauté the sliced red onion in olive oil until soft and translucent.
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Add garlic and cook for 30 seconds, then stir in the allspice, turmeric, and chopped parsley.
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Add the rinsed rice and mix to coat with the spices and oil.
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Pour in the water or chicken stock, season with salt and red chili flakes, and bring to a boil.
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Once boiling, cover the pot with a lid, reduce heat to low, and simmer for 15 minutes.
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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.
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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.
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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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes, 1 hour marinating
- Category: Main Course
- Method: Baked or Air-Fried
- Cuisine: Middle Eastern