![Chicken Za'atar Kebabs On Greek Salad](https://www.allysongofton.co.nz/content/recipes/2301.jpg?width=320&height=479&fit=bounds)
Ingredients
- 4 tsp za\'atar spice mix
- ½ cup natural unsweetened yoghurt
- 1 tblsp freshly chopped thyme
- 500 grams chicken tenderloins
Greek Salad
- 300 gram can chickpeas, drained and rinsed
- 1 small red onion, peeled and sliced
- 2-3 rip tomatoes, cut into wedges
- 2-3 cups baby spinach leaves
- 16 black olives
Dressing
- 3 tblsp olive oil
- 2 tblsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp liquid honey
Method
- Combine za'atar, yoghurt and thyme in a plastic lidded container. Add chicken tenderloins, and turn carefully to thoroughly coat. Cover and marinate for 30-40 minutes.
- Thread the chicken in a zig-zag manner onto pre-soaked bamboo skewers. Barbecue over a medium heat on a pre-heated, well-oiled grill for 3-4 minutes each side, until golden and cooked through.
- To make the Greek Salad, combine the chickpeas, red onion, tomato wedges, spinach and olives in a bowl. For the dressing, put the oil, vinegar, mustard and honey into a screw-top jar, season with black pepper, cover and shake to combine.
- Just before serving, drizzle a little dressing over the salad and toss well. Serve hot kebabs on Greek Salad.
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