My husband made this full-flavored grilled chicken for my birthday dinner. One of our favorite grilled chicken marinades is yogurt-based. It truly results in the most juicy and flavorful meat. Because yogurt is more gentle than vinegar or lemon juice used in other marinades, the marinating time can be extended without altering the texture of the meat. Making the marinade a day in advance is perfect when activities are planned for the day of the meal and there is little time to spend in the kitchen.
Much of my birthday celebration was focused on food- no surprise. 🙂 My first surprise was a very special breakfast pastry delivery from Dominique Ansel in NYC. (I am a huge fan!) So beautiful, I had to take a few photos.
If that wasn’t enough, we enjoyed the beautiful weather by going out to lunch at a favorite outdoor spot. Lovely.
We ate this grilled chicken over rice for dinner. This recipe was adapted from The New York Times, contributed by Melissa Clark. The original recipe suggests serving it with pita and cucumber-tomato salad. I loved it with grilled tomatoes. We also had warm naan on the side.
My daughter and I made Strawberry Crumb Cake for our celebratory dessert. We ate it warm with vanilla ice cream. ❤
Yield: Serves 4 to 6
6 garlic cloves, finely grated, pressed, or minced
2 lemons, zested
1 cup plain whole-milk yogurt (I used Greek yogurt)
1/4 cup chopped fresh cilantro, plus more sprigs for garnish
3 tablespoons extra-virgin olive oil, plus more for the tomatoes and for serving
1 1/2 tablespoons za’atar, plus more for serving
1 tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish
1 3/4 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
2 to 2 1/2 pounds boneless, skinless chicken thighs (I used 8)
8 to 10 Campari tomatoes
pita, rice, or naan, for serving, as desired
In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za’atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
When ready to cook, light the grill to medium (or heat your broiler with the rack 3 inches from the heat source).
Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through. Using an instant-read thermometer, the meat should have an internal temperature of 165 degrees.
Brush the Campari tomatoes with olive oil and season with salt and pepper. Thread onto skewers. Grill until heated through, slightly charred, and soft.
While the chicken and tomatoes are cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper.
Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. (We served it over Basmati rice and drizzled it with the juices accumulated after removing the chicken from the grill.)
Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.
I first heard about this spectacularly easy viral pasta dish from Deb Perelman of Smitten Kitchen. I think I was the last to know… My daughter has seen countless people make it on TikTok, of course. 😉 She was absolutely thrilled to make it with me!
The original recipe is called “Uunifetapasta,” created by the Finnish blogger Jenni Häyrinen. The foundation of the dish is a block of feta placed in the center of a baking dish surrounded by seasoned tomatoes. After being baked, the cheese and burst tomatoes are combined to create a creamy and delicious sauce to serve over pasta. Deb Perelman incorporated chickpeas in her version- nice.
This version from the Washington Post, contributed by Aaron Hutcherson, recommended using Greek sheep’s milk feta to maximize the creaminess. I used an enameled cast iron baking pan, modified the proportions and incorporated za’atar to the seasoning on the tomatoes prior to baking. It was super creamy and tasty- and as simple and easy to prepare as expected.
Yield: Serves 6
3 pints (750 to 800 g) grape or cherry tomatoes
5 large garlic cloves, halved lengthwise
8 T (1/2 cup) extra-virgin olive oil, divided
coarse salt and freshly ground black pepper
1 block (10.5 oz) Greek feta cheese
1/2 tsp crushed red pepper flakes
za’atar, to taste, optional
17 to 18 oz medium-length dried pasta, such as campanile, rigatoni, or rotini (I used Gigli)
fresh basil leaves, for serving
Position a rack in the middle of the oven and preheat to 400 degrees, preferably on convection roast.
In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 6 tablespoons of the olive oil. (I used an enameled cast iron baking pan.)
Sprinkle the tomatoes with some salt and toss to coat. Sprinkle with za’atar, if using.
Place the feta cheese in the center of the tomatoes and garlic, top with the remaining 2 tablespoons of olive oil, and sprinkle the entire dish with red pepper flakes and a little black pepper.
Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.
Remove the baking dish from the oven and stir the feta and tomatoes with a wooden spoon until evenly combined. Taste and adjust seasoning, as necessary.
Mix the sauce with pasta, adding the reserved pasta water as needed if it looks a little dry. (I incorporated quite a bit of pasta water.)
I am a big fan of toppings, so this creamy, earthy, and hearty vegetarian soup caught my eye. It is served over toasted chunks of bread and then garnished with crunchy, spiced chickpeas, lemon zest, parsley, a sprinkle of cumin, and a drizzle of olive oil. I also loved that the soup incorporated a little spice from harissa.
This recipe was adapted from Cool Beans by Joe Yonan, via The New York Times, contributed by Melissa Clark. I used a stove top pressure cooker to cook the beans which significantly expedited the cooking process. I also served the soup over toasted sourdough boule chunks in lieu of rustic bread. Great.
Yield: Serves 4 to 6
For the Crispy Chickpeas:
1 3/4cup cooked chickpeas, or 1 (15-ounce) can chickpeas, drained and rinsed
2teaspoons extra-virgin olive oil
1/2teaspoon kosher salt, plus more to taste
1teaspoon za’atar, plus more to taste
For the Soup:
1 1/2cups dried chickpeas, soaked overnight and drained
1/4cup plus 3 tablespoons extra-virgin olive oil, plus more for serving
1 1/2teaspoon kosher salt, plus more to taste
1/2loaf hearty rustic bread (about 6 to 8 ounces)(I used 1/2 of a sourdough boule)
1cup chopped onion, from 1 medium onion
6 to 8 largegarlic cloves, minced or finely grated
1tablespoon ground cumin, plus more for serving
1tablespoon tomato paste
1tablespoon harissa paste, plus more for serving
freshly squeezed lemon juice from 1 large lemon (about 3 T)
finely grated zest of 1 large lemon (about 1 T), for serving
1/2cup chopped flat-leaf parsley, for serving
To Prepare the Crispy Chickpeas:
Transfer the rinsed and drained canned chickpeas to a rimmed baking sheet lined with a clean dish towel or paper towels.
Cover with another towel (or paper towels) on top, rubbing gently to dry.
Remove top towel and let air-dry for at least 30 minutes and preferably 1 hour. (I let them dry for 2+ hours.)
To Prepare the Soup:
In a pressure cooker (I used a stove-top pressure cooker), combine soaked chickpeas, 5 cups water, 1 tablespoon olive oil, bay leaves and 1/2 teaspoon salt over high heat. (Alternatively, use a Dutch oven or heavy stockpot.)
Place the pot over high heat, until the pressure cooker reaches the second ring (high). Adjust the heat to maintain the pressure for 35 minutes. (If using a stockpot, bring to a boil for 2 to 3 minutes, then reduce heat to a simmer, cover and cook until chickpeas are tender, about 1 to 2 hours.)
Remove from the heat and let the pressure release naturally.
Heat oven to 400 degrees. (I set my oven to convection roast.)
While chickpeas are cooking, cut bread into thick slices, then tear or cut slices into bite-size pieces.
Place bread in one layer on large rimmed baking sheet and toast until crisp and light brown, about 10 minutes. Let cool on pan and set aside.
Finish the crunchy chickpeas: Raise oven temperature to 425 degrees. (I set my oven to convection roast.)
Remove the towels from baking sheet with the chickpeas, and toss the chickpeas with 2 teaspoons olive oil, 1/2 teaspoon salt and za’atar until well coated.
Roast until golden and crispy, about 13 to 18 minutes, tossing halfway through. When chickpeas are still hot, sprinkle lightly with more salt. Taste and add more salt or za’atar, or both, as desired.
When the chickpeas for the soup are tender, discard bay leaves.
Using a slotted spoon, transfer 2 cups of chickpeas, 1/2 cup of chickpea cooking liquid and 1/4 cup olive oil to a blender or food processor, and purée until smooth. (I used a Vitamix.)
In a large skillet over medium-high, heat the remaining 2 tablespoons of oil until shimmering.
Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Add garlic and cook until golden, about 2 minutes.
Add the remaining 1 teaspoon salt, 1 tablespoon cumin and tomato paste and cook, stirring, until fragrant, 1 minute. Add a splash of the chickpea cooking liquid to the pan, and bring to a simmer to deglaze, scraping up the browned bits on the bottom of the pan. Turn off heat.
Add chickpea purée and onion mixture to soup, along with harissa and lemon juice, and stir well. Add a little water if soup seems too thick, and more salt, if needed.
To serve, divide toasted bread pieces among soup bowls, then ladle in soup.
Garnish with lemon zest, parsley, olive oil, more cumin and some of the crispy chickpeas — you’ll have leftovers. Serve hot, with more harissa on the side, as desired.
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
1/2 tsp finely grated lemon zest or 1/2 T lemon juice (can use the juice of a roasted lemon wedge, if desired)
1/2 tsp finely grated lime zest or 1/2 T lime juice
sliced cucumbers and tomatoes, for serving, optional
warm naan or pita, for serving, optional
Preheat oven to 325°, preferably on convection.
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).
Pour in oil and toss everything to coat.
Turn garlic cut side down and nestle it in so it is in contact with the baking dish.
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.
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.
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.
Increase oven temperature to 425° and continue to roast chicken until skin is golden brown, 10–15 minutes more.
Transfer chicken to a cutting board and let rest 10 minutes. Set aside pan with juices.
Finely grate remaining garlic clove into another small bowl. Add za’atar, coriander, lemon zest or juice, and lime zest or juice.
Pour reserved juices in pan into za’atar mixture until you’ve reached an oily consistency (about 3T). Mix in a pinch of salt.
Spread reserved yogurt sauce over a platter and arrange chicken on top. (Alternatively, if serving the chicken with flatbread, the yogurt can be served on the side.)
Scatter onions, garlic, and lemon around the chicken; drizzle with za’atar oil.
Serve with flatbread, cucumbers and tomatoes, if desired.
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
freshly ground black pepper
For the Schnitzel:
1/2 cup unbleached all-purpose flour
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:
In a large bowl, combine the bell pepper, cucumber, onion, tomatoes, parsley, and mint.
Cover and refrigerate until ready to use.
To make the schnitzel:
Heat the oven to 200 degrees. Place an ovenproof platter or a baking sheet int he oven to warm.
In a wide, shallow bowl, stir together the flour, 1 tsp salt, and a generous pinch of pepper.
In another shallow bowl, whisk together the eggs and a pinch of salt.
In a third shallow bowl, combine the panko, za’atar, lemon zest, and a pinch of salt.
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.
Pat the meat dry and season both sides lightly with salt and pepper.
Dredge in the seasoned flour, shaking off excess.
Dip in the eggs, letting excess drip off, then gently press into the panko mixture to completely coat.
Transfer the chicken to a large plate.
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.)
Fry the chicken in 2 batches, turning once, until cooked through and crispy, about 2-3 minutes per side.
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:
Add the 2 T oil, lemon juice, za’atar, sumac, and a generous pinch each of salt and pepper to the vegetable mixture.
Toss to combine.
Serve the schnitzel with the salad piled on top (or vice versa!) with lemon wedges on the side.
I knew that I had to make this as a special appetizer after seeing it on Chef Mimi’s blog. It sounded so interesting- a baba ghanoush without eggplant or tahini, but with zucchini, yogurt, and Roquefort cheese. The charred zucchini resembled bananas when they were peeled; cooking it this way gave it smokiness.
It may not be absolutely beautiful, but it was absolutely delicious. Ottolenghi describes its appearance as “rather like a volcanic eruption.” 🙂 It was a little bit time-consuming to prepare, but was worth every bit of time and effort.
This recipe was adapted from Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Yotam Ottolenghi. I used French whole milk plain yogurt instead of goat’s milk yogurt and used regular chile flakes instead of Urfa chile flakes. I also crumbled the cheese rather than grating it. I definitely plan to make it again- we loved it. Incredible.
Yield: Serves 6 as a starter or as part of a mezze selection
5 large zucchini (about 2.75 pounds/1.2 kg)
1/3 cup (80 g) plain whole milk yogurt
2 T (15 g) coarsely crumbled Roquefort cheese
1 large egg, lightly beaten
1 T (15 g) unsalted butter
2 1/2 T (20 g) pine nuts
pinch of chile flakes
1 tsp fresh lemon juice
1 clove garlic, crushed in a garlic press
1/2 tsp za’atar, to finish
coarse salt and freshly ground black pepper
warm naan, for serving
Preheat the broiler.
Place the zucchini on a baking sheet lined with foil and broil for about 45 minutes, turning once or twice during the cooking, until the skin crisps and browns nicely.
Remove from the oven and, once cool enough to handle, peel off the zucchini skin, discard it, and set the flesh aside in a colander to drain. The zucchini can be served warm or at room temperature.
Put the yogurt in a small saucepan with the Roquefort and egg. Heat very gently for about 3 minutes, stirring often. You want the yogurt to heat through but not quite reach the simmering point. Set aside and keep warm.
Melt the butter in a small sauté pan with the pine nuts over low heat and cook, stirring often, for 3 to 4 minutes, until the nuts turn golden brown. Stir in the chile flakes and lemon juice and set aside.
Put the zucchini in a bowl and add the garlic, a scant 1/2 tsp coarse salt, and a good grind of black pepper. Gently mash everything together with a fork and then spread the mixture out on a large serving platter.
Spoon the warm yogurt sauce on top, followed by a drizzle of the warm chile butter and the pine nuts.
Finish with a sprinkle of za’atar and serve at once with warm naan.
This sheet pan meal was a healthy and delicious weeknight dish. I especially loved that the kale was even wilted under a broiler on a sheet pan. The entire dish is made in one oven on two sheet pans- great.
This recipe was adapted from Martha Stewart Living. I used boneless, skinless chicken thighs instead of bone-in and adapted the cooking method.
Yield: Serves 6
4 teaspoons za’atar
1/4 cup extra-virgin olive oil, divided, plus more for drizzling
coarse salt and freshly ground pepper
10 boneless, skinless (about 2.5 to 3 pounds) chicken thighs and drumsticks
1 pound fingerling potatoes, cut in half lengthwise
1 medium red onion, peeled, halved lengthwise, and cut into 1/2-inch wedges
1 lemon, cut in half
1 bunch (8 to 10 ounces) laminate or Tuscankale (cut into 2-inch pieces), or baby kale, spinach, or arugula (about 4 packed cups)
Preheat oven to 425 degrees, preferably on convection roast.
In a small bowl, mix za’atar with 2 tablespoons oil and 2 teaspoons salt.
Rub za’atar mixture all over chicken. Place on a rimmed baking sheet. Add lemon halves
Toss onion wedges with 1 tablespoon oil; season with salt and pepper; add to baking sheet along with chicken pieces and lemon halves.
Roast in the center of the oven until a thermometer inserted into thickest parts of chicken registers about 150 degrees, about 20 minutes, flipping half way through the cooking process.
On a second parchment paper-lined, rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
Roast simultaneously in the lower third of oven, stirring once, until starting to brown, about 20 minutes.
Remove potatoes from the oven.
Switch oven to broiler setting. (I put my oven on Convection-Broil-Max at 450 degrees.)
Move baking sheet to upper third of oven; broil until chicken is browned, 2 to 3 minutes.
Drizzle kale lightly with oil or pan drippings; season with salt and pepper. Scatter kale over chicken and broil until just wilted and thermometer inserted into thickest parts of chicken registers 165 degrees, 1 to 2 minutes more.
Let cool slightly, then squeeze lemon halves over chicken.
Remove kale to a platter, place chicken on top; toss remaining vegetables together and serve alongside.