1 Spoon/ Dinner

Zaatar Chicken Skewers

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

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By Fibro Food Fairy Serves: 2
Prep Time: 2 hours Cooking Time: 25-30 minutes

These sticky chicken and vegetable skewers are super simple to make and an easy way to get some of your 5 a day.

Ingredients

  • 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

Instructions

1

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.

2

When ready to cook, preheat the oven to 170° C fan and line a baking sheet with nonstick foil.

3

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.

4

Cook in the oven for 25-30 minutes, turning halfway through. The chicken will be cooked when piping hot and the juices run clear.

5

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.

6

Serve the cooked kebabs on warm plates with couscous, a wedge of lemon.

Notes

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.

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