Honey Lemon Chicken Kebabs

The Ingredients:

For Chicken:

  • 1/2 cup - olive oil
  • 1/4 cup - flat leaf parsley, stems removed and chopped
  • 3 tbsp - Wild Nectar Honey
  • 2 lemons, zested and juiced
  • 4 cloves - garlic, crushed and roughly chopped
  • 2 tbsp - Za'atar
  • 600g. - chicken tender or breasts, cut into 1" strips and skewered length-wise

For Wild Honey Tzatziki:

  • 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 - Wild Nectar Honey
  • 2 tbsp - fresh lemon juice
  • 2 cloves - garlic, minced
  • 2 tsp. - salt

For Serving:

  • 2 tsp. - Za'atar
  • 2 tbsp - olive oil

The Method:

  1. Preheat the oven to 200C.
  2. Combine all ingredients except the chicken kebabs in a shallow dish, add the chicken kebabs and toss to coat. Let this marinate for at least 2 hours up to overnight.
  3. Combine all the Wild Honey Tzatziki 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 kebabs on a sheet pan and cook for 12-14 minutes, turning halfway through. When the chicken is cooked through, it will smell great. Remove the kababs to a clean plate and cover.
  5. Serve the kababs warm or room temperature. Drizzle the Wild Honey Tzaziki with the olive oil and sprinkle with the Za’atar.

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