Za’ataar Chicken

Za’ataar Chicken

My love for all types of Middle Eastern food is evident. After spending some time living in the Middle East, Dubai, in particular, the flavours and cuisine have become a family favourite. The food is mildly spiced but the dishes burst with full flavour and an exquisite aroma.

This chicken is so delicious with the addition of Za’ataar. This spice mix is a combination of herbs and spices, and is a compulsory spice cupboard item. The aromas of herbs like oregano and thyme are intoxicating as well as the flavour of sumac and sesame seeds.

This delicious paste can be added to chicken breast strips and then cooked and used in a lettuce wrap, sandwich or eaten with Arabic bread.

The marinade can also be used on whole pieces of chicken and then cooked over an open fire or in the oven and served with potato chips, couscous and lemon wedges.

For more of my Middle Eastern flavours, check out the recipes for my homemade pistachio dukkah and Shish taouk, which I prepared for my Family Iftar article for Yuppiechef online magazine.






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Za’ataar Chicken

Preparation time : 30 minutes


Ingredients :

  • 500g chicken strips
  • 1 tbsp za’ataar
  • 1/2 tsp crushed garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp sumac
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cardamom
  • 2 tbsp lemon juice/juice of 1 fresh lemon
  • 2 tbsp olive oil


Directions :

Marinate chicken with all the ingredients and allow to sit for a few hours if time permits.

Heat up a pan over medium heat and stir fry the chicken until soft and tender.

If the marinade is to be used for whole chicken pieces, marinate and allow to sit in the refrigerator overnight. Cook in a hot oven or over an open flame before serving.