Yogurt, Harissa and Aleppo Pepper Chicken Kebabs with Za’atar and Feta Pita Bread
Harissa and Aleppo pepper bring warmth to tangy yogurt, serving as the marinade base for tender grilled chicken kebabs. Served alongside pita bread topped and baked with za'atar and feta, it's an unexpected Middle Eastern inspired move from standard grilling fare that comes together quickly and much can be prepped in advance.
Equipment
- wood or metal skewers
- baking sheet
- grill
Ingredients
Yogurt Marinated Chicken Kebabs
- 3 tablespoons olive oil divided, plus more for grilling
- 2 tablespoons Aleppo pepper plus more for garnish
- 8 ounces plain whole-milk Greek yogurt
- 2 tablespoons harissa
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 teaspoons minced garlic
- 1 teaspoon lemon zest plus juice of half a lemon (2 tablespoons)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pounds skinless boneless chicken thighs cut into 1- to 2-inch cubes
Za’atar and Feta Pita Bread
- 4 6 ” prepared pita breads
- ⅓ cup extra virgin olive oil
- ⅓ cup za’atar
- ⅓ cup finely crumbled feta
Instructions
Prepare kebabs: If using wood skewers, soak in water for 20 minutes to prevent from burning.
- Combine Aleppo pepper and one tablespoon olive oil in a small bowl and let stand for 15 minutes until a paste forms.
- Meanwhile, in a medium bowl, prepare marinade. Combine yogurt, remaining two tablespoons olive oil, harissa, red wine vinegar, honey garlic, lemon juice and zest, salt and pepper, whisking to combine. Whisk in Aleppo pepper.
- Add chicken to the bowl and cover or combine marinade and chicken in a zipper bag. Marinate for at least 2 hours or overnight.
- Thread chicken pieces onto skewers, dividing equally. Discard marinade. Sprinkle chicken with salt, pepper and additional Aleppo pepper.
- Set grill to medium-high and brush grill grate with olive oil. Grill kebabs, turning occasionally until golden brown and cooked through, about 12 minutes. Transfer skewers to a platter, sprinkle with mint, and serve with Za’atar and Feta Pita Bread, lemon wedges and olives.
Prepare Za’atar and Feta Pita Bread
- Preheat broiler. Line a baking sheet with parchment paper.
- Combine za’atar spice blend and olive oil and mix well. Arrange pitas on a baking sheet and brush one side of each pita with za’atar/oil. (It will be thick.) Top each pita evenly with feta cheese
- Place under the broiler for 3-5 minutes until edges are golden and feta and za’atar are glistening. Serve immediately