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.

Here I've served it with prepared hummus and marinated olives, and a crisp cool cucumber salad. (Why not serve it with my Mom Ruth's Creamy Dilled Cucumbers?) What I love about this meal is that most of it can be prepped in advance; make the pitas in advance and warm them in foil the oven, and simply fire up the grill for the marinated kebabs.

There are so many interesting prepared Mediterranean and Middle Eastern accompaniments widely available in grocery stores now. Start the meal with a traditional "mezze platter" with varieties of hummus, tzatziki, baba ghanoush, a selection of olives, dolmades, tabbouleh salad, roasted red peppers, pitas, veggies and nuts.

I'm looking forward to adding more recipes to The Savory Tart that round this menu out!

Ingredients

There are a few ingredients here that deserve some attention.

Harissa is a favorite of mine. It's a spicy North African condiment with a base of dried chili peppers combined with garlic and spices like cumin and coriander suspended in olive oil. There are many brands, but the one I see in grocery ethnic sections is produced by Mina; if you can't find it in your grocery store or specialty market, you can find it on Amazon. (I love it in scrambled eggs and on top of avocado toast.)

Aleppo pepper has its roots in Syrian and Turkish cuisine. (I not only like it here, but also sprinkled on pizza.) It is a pepper with a moderate amount of heat (not as much heat as crushed red peppers flakes) and is almost like a "flake" vs. a "seed". There is a bright sweetness in its flavor that is a bit "tomato-like". The pepper gets its name from the city of Aleppo, a notable stop on the Silk Road -- and the spice trade. This is not as easy to find in mass grocery but you will be able to find it in Mediterranean and Middle Eastern Markets. I purchase it at Penzey's Spices and online at Amazon.

Yogurt, Harissa and Aleppo Pepper Chicken Kebabs

• extra virgin olive oil
• Aleppo pepper,
• whole-milk Greek yogurt
• harissa
• red wine vinegar
• 1honey
• minced garlic
• lemon zest, plus juice of half a lemon
• kosher salt
• freshly ground black pepper
• skinless boneless chicken thighs

Za’atar and Feta Pita Bread

I love that Za'atar is showing up in mass grocery store. It is currently one of my favorite spices. (I used it in my Za'atar Roasted Cauliflower and Dates with Herb and Pistachio Tahini and am looking forward to posting a tomato and bread salad the leans in on za'atar in the next month!) It is a blend of spices and seeds that varies regionally and might include hyssop, marjoram and oregano, along with sesame seeds, sumac and salt.

By no means is this part of the recipe original; this is a traditional use of za'atar in creating "mannish", a traditional Middle Eastern flatbread.

• 6” prepared pita breads
• extra virgin olive oil
• za’atar spice blend
• finely crumbled feta cheese

See recipe card for quantities.

Instructions

Yogurt, Harissa and Aleppo Pepper Chicken Kebabs

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,

Whisk to combine.  

Add Aleppo pepper

Whisk to combine.

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.

Za’atar and Feta Pita Bread

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,

Equipment

• wood or metal skewers
• baking sheet
• parchment paper or aluminum fooi
• grill or grill pan

Storage

Grilled kebabs can be covered and refrigerated of up to 3 days. Wrap in aluminum foil and reheat in the oven at 275°F for 20 minutes.

Wrap pitas in aluminum foil and refrigerate for up to 4 days. Reheat in aluminum foil at 275°F for 15 minutes.

🍽️ Recipe

Yogurt, Harissa and Aleppo Pepper Chicken Kebabs with Za’atar and Feta Pita Bread

The Savory Tart

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.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Mediterranean, Middle Eastern

Servings 4 servings

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

Keyword chicken kebabs, grilling, mediterranean cuisine, mezze, middle eastern cuisine, za'atar, za'atar pita

Recent Recipes

Trending Recipes