Name: Grilled Za'atar Lemon Chicken Skewers
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 18 chicken tenderloins; 1 ½ cups whole milk Greek yogurt (no added sugar); Zest from one lemon (zest first, then juice); ¼ cup lemon juice (juice a whole lemon – I got ¼ cup from one large, ripe lemon); 1 large peeled garlic clove, grated/minced; 1 ½ tablespoon Za’atar seasoning; 1 ½ teaspoons salt (see notes); ½ teaspoon pepper

Description

Got an easy and healthy dinner for you with these grilled za’atar lemon chicken skewers. Pair with your favorite side salad. Total yum.

Ingredients

Units Scale

18 chicken tenderloins

For the marinade:

1 1/2 cups whole milk Greek yogurt (no added sugar)
Zest from one lemon (zest first, then juice)
1/4 cup lemon juice (juice a whole lemon - I got 1/4 cup from one large, ripe lemon)
1 large peeled garlic clove, grated/minced
1 1/2 tablespoon Za’atar seasoning
1 1/2 teaspoons salt (see notes)
1/2 teaspoon pepper

NOTE: You will need non-stick cooking spray for the grilling.

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Instructions

Zest one large lemon. I used a microplane, but if you don’t have that use a box grater.
Once the lemon is zested, cut it in half and squeeze the juice out of it. I used a hand-held juicer.
Add the whole milk Greek yogurt into a large bowl, then grate the clove of garlic into the bowl, and add the lemon zest, lemon juice, za’atar seasoning, salt and pepper. Mix together until well combined. Set aside for a few minutes.
With the chicken tenderloins, this is a lean cut of chicken. This is optional, but I take a couple of minutes to cut the white tendon piece that sticks out on the end.
Next, add the chicken to the bowl and make sure to turn all the chicken pieces so they are ALL covered in the marinated. Wrap in plastic and let marinate for two hours in the fridge.
Once the marination is finished, preheat your outdoor grill (I always put it on high, but you know your own grill so do what works for you).
While that is preheating, skewer the chicken tenderloins. My video (in the recipe card) shows this well. Stick one metal skewer directly through the chicken (lengthwise, of course) and place it on a sheet pan. Repeat the process with all the chicken.
Spray your outdoor grill with a non-stick cooking spray before you place the chicken on the grill. Cook the chicken covered for 2-3 minutes, turn it, then another couple of minutes and the chicken should be done. Internal temperature should be 165 degrees.
Serve immediately with your favorite side salad. I chopped a bunch of cherry tomatoes and cucumbers with dill, feta and vinaigrette and it worked great!