Tag: Za’tar

Grilled Zaatar Chicken

Although some may think this is in bad form, hosting friends is when I love to try out new recipes. Luckily, I get more hits than misses, but it’s always fun to experiment with friends who are up for the adventure.

So when we recently hosted a bunch of friends at our house for the weekend, I decided to try this Grilled Zaatar Chicken recipe. I love a good prep ahead recipe (and a good On the Grill recipe!) so that I can get a bunch of things done ahead of time, and this Grilled Zaatar Chicken tastes best when allowed to marinate overnight.

If you’re unfamiliar with za’atar, it is a Middle Eastern spice blend. The ingredients in the blend can vary, but the blend I used, Pereg Za’atar (paid link), contains quinoa flour, coriander, olive oil, hyssop (a mint-like herb that has a slight bitterness to it), parsley, salt, and sour salt.

Ingredients (makes 4-6 servings):

Marinade:

  • 1/2 cup whole plain Greek yogurt
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 tablespoon fresh oregano leaves, chopped
  • 6 garlic cloves, pressed (paid link) or minced
  • the zest of 1 lemon
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons za’atar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2-3 lbs boneless, skinless chicken thighs

Yogurt Dip:

  • 1/2 whole plain Greek yogurt
  • 1 garlic clove, pressed (paid link)
  • the juice of 1 lemon
  • 1/4 teaspoon za’atar (I used Pereg Za’atar – paid link)
  • salt and pepper, to taste

Other, for serving:

  • olive oil
  • the juice of 1 lemon

Continue reading Grilled Zaatar Chicken

White Bean-Tahini Dip with Toasted Pitas

Note: I was sent a Labell Board to write this post. Opinions are mine alone.

Cutting boards are a staple of any kitchen. They (of course) are used to cut, chop, mince, and dice vegetables, fruits, and protein for meals, but I love to also use them for presentation. There are some cutting boards, like this one from Planches Labell, that need to be shown off!

Labell boards are made from premium Canadian recovered/recycled hardwoods and are produced with the highest production standards. With the new abilities in wood manufacturing Planches Labell has the capacity to take this raw material, otherwise disposed of, and turn it into culinary works of art. Offerings include Rustic Tree-Cut Serving Platters, Paddle Boards, Utility Boards and Butcher Blocks.

To show off this beauty, I decided to make a White Bean-Tahini Dip inspired by a recipe I found on Food Network. This dip is very similar to hummus but uses cannellini beans instead of chickpeas. The added spices of cumin, za’atar, chile powder and garlic powder really amp up the flavor! (Za’atar, specifically the blend I used, is a combination of sumac, thyme, sesame, and salt.)

Ingredients:

Toasted Pita Chips:

  • 2 teaspoons ground cumin
  • 2 teaspoons za’atar
  • 1 teaspoon chile powder
  • 1 teaspoon garlic powder
  • 4 pitas
  • 2 tablespoons olive oil

White-Bean Tahini Dip:

  • 1 (15 oz) can cannellini beans, drained with liquid reserved
  • 1/2 cup tahini paste
  • 1/2 teaspoon anchovy paste
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon of reserved spices
  • 1/4 teaspoon ground pepper
  • 1 lemon, zested and juiced
  • 1/4 cup olive oil
  • minced chives, for garnish

Other:

  • Baby carrots
  • Broccoli florets
  • Cut celery
  • Grape Tomatoes

Continue reading White Bean-Tahini Dip with Toasted Pitas

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