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Za’atar Chicken Skewers & Mint Yogurt Sauce
with Roasted Broccoli, Apricots & Almonds
30 MIN
4 Servings
From the Test Kitchen
This delicious meal is inspired by the vibrant flavors of Middle Eastern cuisine. We’re seasoning our pan-seared chicken skewers with za’atar, a traditional spice blend of powerfully aromatic herbs like oregano, sumac and thyme. To perfectly complement the bold flavors, we’re serving a cooling, mint-infused yogurt sauce on the side for dipping. It all comes together alongside pearled couscous (a plump, hearty variety), tossed with nutty roasted broccoli, dried apricots, sliced almonds and subtly sweet Meyer lemon juice.
Get Cooking-
NutritionPER SERVING
-
Calories530 Cals (est.)
fresh
ingredients
Title
-
16 Chicken Tenders
-
16 Wooden Skewers
-
1 cup Pearled Couscous
- ½ cup Plain Greek Yogurt
- 1 Meyer Lemon
-
1 clove Garlic
- 1 lb Broccoli
- 1 bunch Mint
-
1 oz Dried Apricots
- ¼ cup Sliced Almonds
- 1 Tbsp Za'atar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the broccoli into small florets. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Pick the mint leaves off the stems; discard the stems. Quarter and deseed the lemon. Roughly chop the apricots. In a small bowl, combine the yogurt, garlic paste and half the mint (tearing just before adding); season with salt and pepper to taste.
2
Roast the broccoli:
Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the couscous:
While the broccoli roasts, add the couscous to the pot of boiling water. Cook 6 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water for 20 to 30 seconds to prevent sticking. Return to the pot and set aside in a warm place.
4
Assemble the chicken skewers:
While the couscous cooks, pat the chicken dry with paper towels. Working 1 piece at a time, thread the chicken lengthwise onto the skewers. Transfer to a plate. Season the assembled chicken skewers with salt, pepper and the za’atar on both sides.
5
Cook the chicken skewers:
While the couscous continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in 2 batches, add the chicken skewers. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a serving dish and set aside in a warm place.
6
Finish the couscous & serve your dish:
To the pot of cooked couscous, add the apricots, almonds, roasted broccoli and the juice of all 4 lemon wedges. Drizzle with olive oil; stir to combine and season with salt and pepper to taste. Transfer to a serving dish. Serve with the cooked chicken skewers and the yogurt sauce. Garnish with the remaining mint. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the broccoli into small florets. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Pick the mint leaves off the stems; discard the stems. Quarter and deseed the lemon. Roughly chop the apricots. In a small bowl, combine the yogurt, garlic paste and half the mint (tearing just before adding); season with salt and pepper to taste.
2
Roast the broccoli:
Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the couscous:
While the broccoli roasts, add the couscous to the pot of boiling water. Cook 6 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water for 20 to 30 seconds to prevent sticking. Return to the pot and set aside in a warm place.
4
Assemble the chicken skewers:
While the couscous cooks, pat the chicken dry with paper towels. Working 1 piece at a time, thread the chicken lengthwise onto the skewers. Transfer to a plate. Season the assembled chicken skewers with salt, pepper and the za’atar on both sides.
5
Cook the chicken skewers:
While the couscous continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in 2 batches, add the chicken skewers. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a serving dish and set aside in a warm place.
6
Finish the couscous & serve your dish:
To the pot of cooked couscous, add the apricots, almonds, roasted broccoli and the juice of all 4 lemon wedges. Drizzle with olive oil; stir to combine and season with salt and pepper to taste. Transfer to a serving dish. Serve with the cooked chicken skewers and the yogurt sauce. Garnish with the remaining mint. Enjoy!
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