Za’atar Kebabs and Roasted Pesto Potatoes

Prep Time: 20 minutes Cook Time: 45 minutes

Recipe Adapted From: The Mountain Kitchen Serves: 4

Za’atar is a Levantine spice blend made of thyme, cumin, coriander, toasted sesame seeds, salt, and chili flakes. If you can’t find it in the store, you can make it at home easily with these ingredients! Za’atar takes these kebabs to a new level, and combined with vibrant roasted pesto potatoes, they make a crowd-pleasing, satisfying summer meal. This recipe was featured in our July 2023 Kitchen Intuition Cooking Workshop. Feel free to watch the video at the bottom of this page and cook alongside us!

Marinate chicken & veggies: 

• Prep vegetables by cutting zucchini, onion, and green pepper into large chunks. 
• Slit a whole boneless skinless breast in half. Cut the chicken breast in half vertically (lengthwise), then cut the halved breast into chunks, and season the chicken cubes with salt and pepper to taste.
• Zest one lemon, and juice 3 tablespoons of lemon juice. 
• Mix olive oil with lemon zest + juice, ½ cup red wine vinegar, salt & pepper to taste, and 2-3 tablespoons of za’atar seasoning. 
• Mix chicken and vegetables into a bowl and pour marinade on top (a large ziplock bag works great for this if you have one!)  Cover & place in the fridge.

Potatoes:

• Preheat the oven to 400 degrees F. 
• Cut potatoes into small cubes, mix with 2 tbsp olive oil, salt & pepper. Arrange the potatoes in a single layer in a baking dish and put in the center of the oven. Bake until the potatoes are tender and can be pierced with the tip of a knife, about 40-45 minutes.
• Meanwhile, combine the basil and garlic scapes in a food processor or blender. Season with salt and pepper, add 2 tablespoons of water and blend. With the motor running, pour the remaining olive oil through the top in a slow, steady stream. Pulse to combine and set aside. (This doesn’t need to be a smooth puree)
• When the potatoes are done, remove them from the oven and turn the oven setting to broil. Put the potatoes in the bowl with the pesto and ¼-½ cup of mayonnaise. Season lightly with salt and pepper and gently toss. Cover with foil to keep warm while you cook your kebabs.

Cooking the kebabs:

• Preheat the broiler on HIGH.
• Place the chicken kabobs on a broiler-safe sheet pan and broil for 5 minutes. Take them out, give them a flip, and then broil them for an additional 5 minutes or until cooked through and juices run clear. Temperature should be 165 degrees F
• Feel free to make a little mayo & lemon drizzle with za’atar seasoning to top your kebabs if time allows!