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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (235g) Recipe makes 4 servings |
||
| Calories 325 | ||
| Calories from Fat 132 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.8g | 22% | |
| Saturated Fat 2.4g | 11% | |
| Monounsaturated Fat 8.8g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.1g | ||
| Cholesterol 108mg | 36% | |
| Sodium 413mg | 17% | |
| Potassium 522mg | 14% | |
| Total Carbohydrate 2.0g | 0% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 0.0g | ||
| Protein 44.3g | 88% | |
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Chicken Skewers With Zathar (Thyme and Sesame Marinade)
By: Chef floWer
Apr 9, 2007
This recipe comes from ‘Barbecue, delicious recipes for outdoor cooking’ by Louise Pickford. I'm often want to use thyme as I adore the smell. I thought this amount of thyme will make the recipe pungent but it actually taste yummy marinated with the chicken then barbecued and the flavour is strong but not overpowering. Time does not include Marinating time Update: I have had a few questions regarding the thyme leaves: use the leaves only for measurments (don't include steams) measure the leaves after it has been removed from the steams.
SERVES 4
Ingredients
- 3 tablespoons extra virgin olive oil
- 750 g chicken breast fillets, chopped into bite size pieces
- 8 wooden skewers
Zathar spice mix (use 3 tablespoons)
- 2 tablespoons sesame seeds, toasted
- 15 g fresh thyme leaves
- 1/2 teaspoon salt
To Serve
- chili oil (optional) or chili powder, with olive oil (optional)
- 1-2 lemons, cut into wedges (optional)
- mixed salad green (optional)
- pita bread (optional)
Directions
1
Soak 8 wooden skewers in cold water for 30 minutes.2
To make the zathar spice mix, put the sesame seeds into a dry frying pan and toast over medium heat until golden and aromatic. Remove, let cool then transfer to a spice grinder (or clean coffee grinder). Add the thyme and slat and then blend to a coarse powder. Alternatively, use a mortar and pestle. You will need 3 tablespoons for this recipe (put the remainder into an airtight container and keep in a cool place for future use).3
Put the 3 tablespoons of zathar spice mix and olive oil into a shallow dish and mix well. Cut the chicken into bite-sized pieces, add to the Zathar oil and toss well until coated. Let marinate in the refrigerator for at least 2 hours.4
Preheat the barbecue, then thread the chicken pieces onto the soaked wooden skewers and cook over hot coal for 2-3 minutes on each side. Remove from heat, let rest briefly, sprinkle with chilli oil and lemon juice and serve hot with salad or pita bread.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Cuisine > Asian > S.W. (Middle Eastern)
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Presentation > Served Cold
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Savory
- Occasion > To Go... > Picnic
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- Dietary > High in... > High Protein
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Featured Reviews for This Recipe
From: Pneuma
On May 8, 2008
Arabian lemon and thyme chicken is one of my favorite chicken dishes since the blend of flavors just mesh together..so with the seasoning Zaatar since it really ups the flavor of bread or chicken hence making this was simply wonderful since in all its simplicity in preparing this easy skewer recipe (I already had the ready made Zaatar), the results were full of flavor with the meat cooking up nicely and tastewise were excellent that it's in one of my top skewer favorites. Thanks for sharing this, Chef fLower! Made and reviewed for Australia's Edition 4: MAKE MY RECIPE—a game of tag.
From: Chef Potts
On May 3, 2008
Ithoroughly enjoyed this dish though the DH thought it was bit too strong with the time. It took 25 grams of lemon time to get 15 grams of leaves. I also used over 4 chicken breasts with a total weight of 900 grams (chopped and served on skewers) and served with steam vegetables and oven baked potatoes done in alfoil. I have enough zatar left for another go. I used a mortar and pestle and maybe didn't grind enough though at the time I thought I had and it wasn't until I mixed with the oil I realized I hadn't. Made for Edition 4 - Make My Recipe - a game of tag.
From: Sue L
On May 1, 2008
Delicious! I already had some zaatar on hand so I used that rather than mix more. The lemon really brings out the flavor! Definitely a keeper! Thanks for posting.
From: MarraMamba
On Nov 13, 2007
Super chicken!!!! I used my cast iron grill pan since it was raining and cold for bbq. Its a keeper.
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