Honey & zaatar chicken skewers with tzatziki
Prep
20 mins
Cook
20 mins
Servings
4
Difficulty
Medium
These honey and zaatar chicken skewers are my go to when I want something impressive but don't have hours to spend cooking. The whole thing comes together in just 40 minutes, making it perfect for a busy weeknight dinner. I love how the warm spices of zaatar pair beautifully with the floral sweetness of honey, creating this amazing caramelized coating on the chicken. The creamy homemade tzatziki is so easy to whip up and brings lovely cooling relief to every bite. Chicken thighs stay incredibly juicy throughout cooking, and Greek yogurt is packed with probiotics that support your digestion. Serve it all with fresh salad and flatbreads for an easy, restaurant quality meal that won't break the bank.
Ella x
Ingredients
- 3garlic cloves
- 150 gramsyeo valley organic greek style natural yogurt
- 1 tbspolive oil
- 1 tbsprowse organic squeezy honey
- 1 tbspzaatar(plus extra to serve)
- 1unwaxed lemon(zest and juice, plus extra wedges to serve)
- 1british chicken thigh fillets(cut into large chunks)
- 1red pepper(cut into large chunks)
- 1red onion(cut into large chunks)
- 200 gramscucumber(coarsley grated)
- 2flatbreads
- 50 gramsbaby leaf salad
Detail level
Instructions
- 1
In a small bowl, mix ¼ tsp of the garlic with the yogurt and set aside. Place the remaining garlic in a large mixing bowl with the oil, honey, zaatar and lemon zest and juice. Add the chicken and turn in the marinade, then cook it immediately, or cover and chill for up to 4 hours. If using wooden skewers, soak in water for 30 minutes before cooking.
- 2
When ready to cook, preheat the oven to 220ºC, gas mark 7. Thread the chicken, red pepper and onion onto 4 long skewers, discarding any remaining marinade. Arrange on a large roasting tray and roast for 20 minutes, turning halfway, until the chicken is cooked through, the juices run clear and no pink meat remains. Add the flatbreads to the oven for the last 2 minutes of cooking.
- 3
Meanwhile, coarsely grate the cucumber, then season and leave in a sieve over a bowl for 10 minutes. Press with a spoon to extract as much liquid as possible. Discard the liquid, then stir the cucumber into the garlicky yogurt and season.
- 4
Arrange the flatbreads on plates and top with the skewers, tzatziki and salad leaves. Serve with extra lemon wedges for squeezing over.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Dark chocolate, chilli & salted pretzel slice
This is one of my favourite ways to use up a jar of chocolate sauce and create something that tastes far more impressive than it actually is. The magic happens when dark chocolate meets a hint of smoky chilli and the irresistible crunch of salted pretzels, all wrapped up in a simple sponge. Dark chocolate is packed with antioxidants, so you can feel a little virtuous with each bite. What I love most is that this comes together in just 15 minutes of prep and 40 minutes in the oven, making it perfect for when friends drop by unexpectedly. It's basically a one bowl wonder that never fails to impress.
Minted bean & burrata salad
Creamy burrata, sweet broad beans and fresh mint make for a brilliant summertime combo. Serve with crusty bread to mop up the delicious juices.
Reviews
Sign in to write a review.