Greek Honey Lemon Chicken Kababs

Greek Honey Lemon Chicken Kababs

Ingredients for Chicken:

• 1/2 cup olive oil
• 1/4 cup flat leaf parsley, chopped, no stems
• 3 Tbsp. honey
• 2 lemons, zested and juiced
• 4 cloves garlic, crushed and roughly chopped
• 2 Tbsp. Za’atar (Middle Eastern spice blend)
• 1 1/2 lbs. chicken tender or breasts, cut into 1″ strips and skewered length-wise

Ingredients for Honey Taziki:

• 1 cup whole milk Greek yogurt
• 1 English cucumber, seeds removed, finely grated, drained on paper towels, and squeezed dry
• 2 Tbsp. fresh dill, chopped, plus a few sprigs for garnish
• 1 Tbsp. honey
• 2 Tbsp. fresh lemon juice
• 2 cloves garlic, minced
• 2 tsp. kosher salt

Ingredients for Serving:

• 2 tsp. Za’atar
• 2 Tbsp. olive oil
• 1 lemon, sliced

Directions:

1. Preheat oven to 400°F.
2. Combine all ingredients except the chicken kababs in a shallow dish, add the chicken kababs and toss to coat. Let this marinate for at least 2 hours up to overnight.
3. Combine all the Honey Taziki ingredients in a small bowl, being sure the cucumbers are well-drained and squeezed dry with paper towels to remove extra moisture, cover and refrigerate.
4. Place the chicken kababs on a sheet pan and cook for 12-14 minutes, turning halfway through. When the chicken is cooked through, remove the kababs to a clean plate and cover.
5. Serve the kababs warm or room temperature. Drizzle the Honey Taziki with the olive oil and sprinkle with the Za’atar, serve with lemon slices and fresh pita.