Sheet Pan Za’atar Chicken with Garlicky Yogurt

Yes! I have many more weeknight chicken dishes to share. This one uses the genius technique of incorporating pan juices to create an incredible sauce with za’atar, coriander, and citrus.

This wonderful dish was reminiscent of a deconstructed gyro. It would also be incredible served with tomatoes, cucumbers and naan or pita. I served it with green salad, roasted potatoes, and asparagus.

The recipe was adapted from Bon Appétit, contributed by Aaron Crowder, Katie Jackson, and Nick Perkins. I used a sheet pan, substituted boneless, skinless chicken thighs for bone-in, and modified the proportions in the sauce. Fabulous!

Yield: Serves 4 to 6

  • 10 boneless, skinless chicken thighs or 4 chicken legs (thigh and drumstick; about 2½ lbs total)
  • 1 or2 medium red onions, cut into 1″-thick wedges
  • 2 heads of garlic, halved crosswise, plus 2 cloves
  • 1 to 1 1/2 lemons, quartered, seeds removed
  • Kosher salt
  • ⅓ cup extra-virgin olive oil
  • 1½ cups plain whole-milk Greek yogurt
  • 1 1/2 T za’atar
  • 1/2 tsp ground coriander
  • 1/2 tsp finely grated lemon zest or 1/2 T lemon juice
  • 1/2 tsp finely grated lime zest or 1/2 T lime juice
  1. Preheat oven to 325°, preferably on convection.
  2. Pat chicken meat dry with paper towels. Arrange chicken, onions, halved garlic heads, and lemon on a rimmed sheet pan or in a 13×9″ baking dish; season liberally with salt and pepper (remember to season both sides of chicken).
  3. Pour in oil and toss everything to coat.
  4. Turn garlic cut side down and nestle it in so it is in contact with the baking dish.
  5. Roast, “skin side down,” rotating pan halfway through, for 20 minutes if using boneless meat. Roast until meat is almost falling off the bone (if using bone-in meat), 50–60 minutes.
  6. Meanwhile, finely grate 1 garlic clove into a small bowl. Add yogurt, a big pinch of salt, and 1 Tbsp. water and mix well. Set aside yogurt sauce.
  7. Remove baking dish from oven and transfer onions, garlic, and lemon to a plate. If using boneless, skinless meat, flip the chicken meat to roast on the opposite side.
  8. Increase oven temperature to 425° and continue to roast chicken until skin is golden brown, 10–15 minutes more.
  9. Transfer chicken to a cutting board and let rest 10 minutes. Set aside pan with juices.
  10. Finely grate remaining garlic clove into another small bowl. Add za’atar, coriander, lemon zest juice, and lime zest juice.
  11. Pour reserved juices in pan into za’atar mixture until you’ve reached an oily consistency (about 3T). Mix in a pinch of salt.
  12. Spread reserved yogurt sauce over a platter and arrange chicken on top.
  13. Scatter onions, garlic, and lemon around the chicken; drizzle with za’atar oil.

Za’atar Chicken Schnitzel with Israeli Salad

I made all of these sautéed chicken dishes months apart, but it seems right to share them at the same time. 🙂

My Austrian sister-in-law has traditional schnitzel with freshly made mayonnaise and cucumber salad for dinner every Christmas Eve. It is absolutely delicious. I loved this Middle Eastern variation.

This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I substituted chicken thighs for chicken cutlets and cooked the dish in a 12-inch cast iron skillet. Perfect.

This schnitzel would also be wonderful served as a sandwich in a pita with hummus.

Yield: Serves 4

For the Israeli Salad:

  • 1 red, yellow, or orange bell pepper, cut into 1/3-inch cubes
  • 1/2 English cucumber, cut into 1/3-inch cubes
  • 1/2 small red onion, cut into 1/4-inch pieces
  • 1 pint cherry or grape tomatoes, quartered
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup coarsely chopped fresh mint
  • 2 T extra-virgin olive oil
  • 1 T fresh lemon juice
  • 1/2 tsp za’atar
  • 1 tsp sumac, optional
  • Kosher salt
  • freshly ground black pepper

For the Schnitzel:

  • 1/2 cup unbleached all-purpose flour
  • Kosher salt
  • freshly ground black pepper
  • 2 large eggs
  • 1 cup panko
  • 1 1/2 T za’atar
  • freshly grated zest of 1/2 lemon
  • 5 boneless, skinless chicken thighs or 4 chicken cutlets, about 1 pound
  • 1/2 cup extra-virgin olive oil
  • lemon wedges, for serving

To start the salad:

  1. In a large bowl, combine the bell pepper, cucumber, onion, tomatoes, parsley, and mint.
  2. Cover and refrigerate until ready to use.

To make the schnitzel:

  1. Heat the oven to 200 degrees. Place an ovenproof platter or a baking sheet int he oven to warm.
  2. In a wide, shallow bowl, stir together the flour, 1 tsp salt, and a generous pinch of pepper.
  3. In another shallow bowl, whisk together the eggs and a pinch of salt.
  4. In a third shallow bowl, combine the panko, za’atar, lemon zest, and a pinch of salt.
  5. Place each piece of chicken between 2 pieces of plastic wrap. Using the flat side of a meat pounder or a rolling pin, gently pound each piece of chicken to 1/4-inch thickness.
  6. Pat the meat dry and season both sides lightly with salt and pepper.
  7. Dredge in the seasoned flour, shaking off excess.
  8. Dip in the eggs, letting excess drip off, then gently press into the panko mixture to completely coat.
  9. Transfer the chicken to a large plate.
  10. Heat the 1/2 cup of oil in a 12-inch skillet over medium to medium-high heat, until hot but not smoking. (I used a cast iron skillet over medium heat.)
  11. Fry the chicken in 2 batches, turning once, until cooked through and crispy, about 2-3 minutes per side.
  12. Drain each batch on paper towel-lined plates, season with salt, then transfer to the platter in the oven to keep warm.

To finish the salad:

  1. Add the 2 T oil, lemon juice, za’atar, sumac, and a generous pinch each of salt and pepper to the vegetable mixture.
  2. Toss to combine.

To serve:

  1. Serve the schnitzel with the salad piled on top (or vice versa!) with lemon wedges on the side.

Portuguese Rolls

My husband came home from work with special homemade rolls that one of his co-workers had brought in for a pot luck celebration. We couldn’t believe that any of them were leftover! They had an amazing texture and were absolutely delicious.

Thankfully, she was happy to share the recipe with me. 🙂 I’ve made them several times. Easy and perfect.

Yield: 8 rolls

  • 250g bread or all-purpose flour
  • 200g cold water
  • 10g bread yeast
  • 5g coarse salt
  • 10g granulated sugar
  1. Combine all ingredients in a bowl. (I use a stand mixer and knead the dough on medium speed for 1-2 minutes.)
  2. Lightly oil the top surface of the dough and turn to completely coat the outside of the dough.
  3. Cover the bowl with plastic wrap and place in a proofing oven or warm spot for 1 hour.
  4. Remove dough from the bowl and place on a lightly floured surface. Divide into 8 equal pieces.
  5. Roll into rounds or oval shapes.
  6. Place on a parchment paper-lined rimmed baking sheet. Let rest for 15-20 minutes in a proofing oven or a warm spot.
  7. Bake at 400 degrees, preferably on convection, for 15-20 minutes.

BLT Tacos

Why have I never thought of making a BLT taco before? Genius.

This quick and delicious weeknight dinner recipe was adapted from The New York Times, contributed by Melissa Clark. I cooked the bacon at a lower temperature, increasing the cooking time. I think that this method isn’t as messy. 🙂 I added avocado slices, used corn-flour hybrid tortillas, a Serrano instead of jalapeño chile, increased the lime juice, and used chipotle Tabasco in the mayonnaise. I also warmed the tortillas with steam in the microwave.

Yield: Serves 4

  • 1 pound thick-cut bacon, about 10 slices
  • 1 pint (2 cups) grape or cherry tomatoes, quartered (mixed colors are pretty here)
  • 1 small Serrano or jalapeño chile, seeded or not, finely chopped
  • 2-3 T cilantro, chopped
  • 1 T fresh lime juice, plus more to taste
  • Kosher salt, to taste
  • ½ cup mayonnaise
  • 1 ½ teaspoons Cholula or other hot sauce, or to taste, plus more for serving (I used Chipotle Tabasco)
  • 8 (6-inch) corn or flour tortillas (I used corn-flour hybrid tortillas)
  • Romaine lettuce leaves, sliced into bite-size pieces
  • 1 avocado, sliced into eighths
  • refried beans and rice, for serving, optional
  1. Heat oven to 350 degrees, preferably on convection. Lay bacon in an even layer in 2 9-13″ glass pyrex dishes or on a rimmed baking sheet, and bake until browned and crisp, 35 to 40 minutes. Transfer to paper towel-lined plates and let cool. (Keep rendered fat for another use.)
  2. While bacon is cooking, toss together tomatoes, chopped chile, cilantro, lime juice and a large pinch of salt in a medium bowl. Taste and add more lime juice and salt, if needed.
  3. In a small bowl, whisk together mayonnaise and hot sauce.
  4. Place tortillas in a tortilla warmer or medium bowl. Top with a damp paper towel and seal with a lid or plastic wrap. Microwave for 1 minute to warm.  (Alternatively, the tortillas can be warmed on the stove top: Lay a clean kitchen towel in a medium bowl. Using the open flame from a stovetop gas burner (or in a skillet placed on an electric burner), warm and lightly char tortillas, 30 seconds to 1 minute per side. Transfer warmed tortillas to a towel-lined bowl, and cover with towel to keep warm while you finish remaining tortillas.)
  5. Serve, letting people make their own tacos by layering bacon, salsa, lettuce, spicy mayonnaise and avocado, on tortillas. Top with more hot sauce, if desired.

Turkish Meatballs with Lime-Yogurt Sauce

I have several recipes to share from Christopher Kimball’s wonderful book, Milk Street.

This recipe used several genius techniques. The first was using a French technique, panade, which incorporates a bread and dairy paste into meat to bind it together and keep it moist during cooking. These meatballs were incredibly tender as a result. The author also uses the microwave to infuse oil with shallots, garlic, and spices- genius!

This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. I used ground turkey instead of ground beef and substituted Greek yogurt for whole milk plain yogurt. I really loaded the pita bread halves with meatballs, sauce, and toppings making them essentially knife and fork “sandwiches.” These meatballs would also be wonderful served over rice with a green salad. Delicious!

Yield: Serves 4 to 6 with 1 1/2 cups sauce

For the Meatballs:

  • 3 T extra-virgin olive oil, divided
  • 1 medium shallot, finely chopped
  • 1 garlic clove, grated
  • 1/2 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp dried oregano
  • one 8-inch pita bread, torn into small pieces (about 3 ounces)
  • 1/4 cup plain whole-milk yogurt (I used Greek yogurt)
  • 1/4 cup water
  • 1 cup packed fresh mint leaves (1 ounce), finely chopped
  • 1 1/4 to 1 1/2 pounds ground turkey or beef
  • 1 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper

For the Lime-Yogurt Sauce:

  • 1 cup plain whole-milk yogurt (I used Greek yogurt)
  • 3 T tahini
  • 3 T lime juice
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper

For Serving:

  • 2 to 3 pita bread rounds, halved
  • tomato slices
  • cucumber slices
  • red onion slices
  • fresh mint or parsley leaves
  • lime-yogurt sauce

To Make the Meatballs:

  1. In a small bowl, stir together 2 T of the oil, the shallot, garlic, cumin, cinnamon, and oregano. Microwave until fragrant, about 30 seconds, then set aside to cool.
  2. In a large bowl, combine the pita bread, yogurt, and water. Use your hands to mash the mixture to a smooth paste. Add the reserved oil mixture, the minute, ground meat, salt and pepper. User your hands to thoroughly mix.
  3. Divide the mixture into 12 portions, then use your hands to roll each into a smooth ball. Refrigerate for 15 minutes.
  4. In a 12 or 14-inch skillet, heat the remaining tablespoon of oil over medium to medium-high heat until just beginning to smoke. Add half of the meatballs, and, using a spatula press them into 1/2-inch thick patties.
  5. Cook over medium, adjusting the heat as necessary, until the meatballs are well browned on both sides and register 140 degrees F at the center, about 4  min on the first side and 2 minutes after flipping.
  6. Transfer to a platter and tent with foil. Repeat with the remaining meatballs.

To Make the Sauce:

  1. Whisk together all ingredients until smooth.

To Serve:

  1. Fill half of a pita bread pocket with 2-3 meatballs.
  2. Top with sliced tomatoes, sliced cucumbers, red onion, herbs, and sauce, as desired.

Shish Taouk: Middle Eastern Chicken Kebabs

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These kebabs were the focal point of an AMAZING meal. We ate the grilled kebab meat wrapped in warm naan, doused with tzatziki, sprinkled with red onion, with Turkish bulgur pilaf and green salad on the side. I felt like I was in our favorite Middle Eastern restaurant- only better! 🙂 I used naan because the pita bread served in our favorite restaurant is more similar to naan than store-bought pita. I also modified my gold-standard tzatziki recipe by thinly slicing the cucumber into rounds using a mandolin; my mother-in-law recently served tzatziki this way and not only was it delicious, the presentation was wonderful.

I had planned to try this dish ever since seeing a post about it on Savory and Sweet Food, but I had trouble finding sumac. I couldn’t believe my great fortune when sumac appeared in the “new item” section at Trader Joe’s! No wonder I am such a fan of their store. 🙂 This recipe was inspired by savoryandsweetfood.com, mamaslebanesekitchen.com, and saveur.com. I used a gas grill, chicken thighs rather than chicken breasts, substituted fresh dill for half of the fresh mint, and modified the spice blend. DELICIOUS!!

Yield: Serves 6 to 8

  • 2 1/2 pounds boneless, skinless chicken thighs (or boneless, skinless chicken breasts), about 10 thighs
  • 15 cloves garlic, peeled
  • 16 fresh mint leaves
  • 3 to 4 large sprigs of fresh dill
  • juice of 1 lemon
  • 1 T cumin
  • 1 T ground coriander
  • 1 T sumac
  • 1 T tomato paste
  • 1/2 tsp dried oregano
  • 1 1/2 tsp freshly ground black pepper
  • 6 T extra-virgin olive oil
  • coarse salt, to taste
  • 6 T non-fat plain Greek yogurt
  • pita bread or naan, for serving
  • tzatziki, for serving
  • sliced or diced red onion, for serving, optional
  • lettuce, tomatoes, for serving, optional
  1. Cut the chicken into small cubes.
  2. In a food processor, make a paste of the garlic, herbs, lemon juice, spices, tomato paste, pepper, and olive oil.
  3. Add the Greek yogurt to the paste. Mix well. Taste for salt.
  4. In a glass bowl or baking dish, marinate the chicken pieces in this mixture and refrigerate for about 2-3 hours.
  5. Then skewer the chicken on approximately eight 10-inch metal skewers.
  6. Grill over medium heat, turning, until chicken is cooked through and slightly charred, 10–12 minutes.
  7. To serve: Remove from skewer onto warm bread. Dress with tzatziki, sprinkle with red onions, shredded lettuce, and/or tomatoes as desired.

IMG_8931

One Year Ago:

Whole Wheat Spicy Herb and Garlic Bread Loaf

IMG_8633

I initially made this bread to serve with a simple pasta dish, but thankfully we had leftovers the next day to use to make delicious gruyere grilled cheese. 🙂 This loaf is my first entry in the Fiesta Friday Challenge #1 at The Novice Gardener: posting a dish using both yeast and herbs. Was it cheating (or exceptionally clever?) to use a bread machine? 🙂

This recipe was adapted from Scientifically Sweet, via Foodgawker. I modified the recipe to make it more garlicky and less spicy. I also adapted it to bake in a bread machine, used a combination of whole wheat and bread flours, and added olive-oil to the dough. Easy & tasty!

Yield: One 1 1/2 pound loaf

  • 1 ½ cups tepid water, no hotter than 110 degrees F
  • 1 tablespoon extra-virgin olive oil for the dough, and 1 tsp extra-virgin olive oil for brushing the top of the loaf
  • ½ tsp sugar
  • 2 ½ tsp instant dry yeast
  • 6 oz white whole wheat flour
  • 10 oz bread flour
  • 1 tsp coarse salt
  • 1/2 tsp dried red chili pepper flakes
  • 1 tsp dried oregano
  • 1 tablespoon minced garlic
  • ½ tsp freshly ground black pepper
  • coarse salt, for sprinkling, to taste, optional
  1. Measure all ingredients into bread machine pan in the order suggested by manufacturer. (My machine suggests to place all liquid ingredients in the base of the pan, followed by the dry ingredients, and finally to place the yeast in a well on top of the dry ingredients before processing.)
  2. Process on whole wheat bread cycle; use medium/normal crust color setting.
  3. 30 minutes before the end of baking, brush the top of the loaf with remaining 1 teaspoon olive oil and sprinkle with coarse salt.
  4. Remove bread from pan; cool on wire rack.

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”Fiesta Friday Challenge #1"

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