Pronounced zah-tar, Zaatar is an aromatic spice blend that combines toasted sesame seeds, dried thyme, dried marjoram, and sumac. I have mixed it with a few other store cupboard ingredients to make a marinade that is packed full of flavour. These sticky chicken and vegetable skewers are super simple to make and an easy way to get some of your 5 a day.Fibro Food Fairy
Free From Information:
- Dairy free
- Egg free
- Gluten free
- Nut free
- Soya free
- Refined sugar free
Zaatar Chicken Skewers
These sticky chicken and vegetable skewers are super simple to make and an easy way to get some of your 5 a day.
- 1 tablespoon olive oil or rice bran oil
- 2 teaspoons Zaatar
- 1 teaspoon cinnamon
- ½ teaspoon garlic granules
- A pinch of habanero chilli flakes
- ½ teaspoon honey
- 2 chicken breasts, cut into small bite-size cubes
- ½ red pepper, cut into small bite-size chunks
- ½ yellow pepper, cut into small bite-size chunks
- 8 slices of courgette, approximately 1 cm thick discs
- 4 cherry tomatoes
- 100g gluten free couscous
- 200mL organic gluten free vegetable or chicken stock made with ½ a low salt stock cube
- 10g pomegranate seeds (optional)
- To serve:
- Lemon wedges & fresh coriander, roughly chopped
Put the oil, Zaatar, cinnamon, garlic granules, chilli flakes and honey into a large bowl and whisk together. Add the chicken, the prepared vegetables and toss well. Cover and marinate in the fridge for at least 2 hours.
When ready to cook, preheat the oven to 170° C fan and line a baking sheet with nonstick foil.
Thread the chicken and vegetables onto 4 skewers, alternating the ingredients as you go. Leave a little space between each ingredient to ensure that they have enough room to cook and heat through properly. Lay them on your prepared baking tray.
Cook in the oven for 25-30 minutes, turning halfway through. The chicken will be cooked when piping hot and the juices run clear.
Prepare the couscous approximately 5 minutes before you want to eat. Put the couscous in a shallow, heat proof bowl. Prepare the stock with boiling water and pour over the couscous. Cover and leave to stand for approximately 5 minutes or until the stock has been absorbed. Fluff up with a fork, then stir through the pomegranate seeds, a squeeze of lemon juice and some fresh coriander.
Serve the cooked kebabs on warm plates with couscous, a wedge of lemon.
FIBRO FOOD FAIRY TIP: Pomegranate seeds are a great addition to rice, couscous, quinoa or salads and can be frozen if you don’t need to use all of them at once.