Za’atar: the soul of Lebanese seasoning
If I could only keep one spice blend in my kitchen, it would be za’atar. It’s that mix of wild thyme, sesame, and sumac that instantly makes food taste like the Mediterranean. I’ve been using it since I was old enough to help my mother brush it over warm bread with olive oil. Now I use it on everything — and especially chicken. This recipe, pulled straight from my 15 Delicious Lebanese Chicken Skewer Recipes, shows how a little za’atar can transform a simple marinade.
The irresistible mix of garlic and za’atar
Garlic adds depth, olive oil carries the herbs, and lemon brightens everything. When you grill the chicken, the sesame seeds in the za’atar toast and release a nutty aroma that’s impossible to resist. If you’ve enjoyed the tang of the sumac and za’atar chicken skewers with charred onions, this one brings a softer, rounder flavour — still aromatic, but less sharp.
How this became a family favourite
I first made this one lazy Sunday when I realised I’d run out of most spices but still had my jar of za’atar. The result was so good that it’s now a permanent fixture in our rotation. The balance of salt, herb, and citrus feels perfectly Lebanese — rustic, earthy, and comforting.
Sometimes I pair it with the olive oil and lemon chicken skewers with oregano for a herb-on-herb spread that smells like summer.
A marinade that does all the work
This is one of those forgiving recipes — no long marinating, no complex technique. Just whisk, coat, grill, and eat. It’s especially good when you want something quick that still feels special.
Ingredients (Serves 4)
- 700g chicken breast or thighs, cut into 3 cm chunks
- 3 tbsp olive oil
- 2 tbsp za’atar
- 2 garlic cloves, finely crushed
- Juice of 1 lemon
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp sumac (optional, for brightness)
Ingredient Notes
Use good-quality za’atar — Lebanese blends tend to have more thyme and sumac, which keeps the flavour lively. If yours is heavy on sesame, balance it with a touch more lemon.
Chicken thighs absorb the flavour better, but breast works perfectly for a lighter meal. The lemon’s acidity softens the meat beautifully.
Equipment Needed
A grill pan or BBQ is ideal. If cooking indoors, use a heavy cast-iron pan — it holds heat well and mimics that charcoal sear. A small bowl and whisk are all you need for the marinade. Keep a pastry brush handy to re-coat the skewers while grilling.
Instructions
- Combine olive oil, za’atar, garlic, lemon juice, salt, and pepper in a bowl.
- Add chicken and mix to coat thoroughly. Marinate for at least 30 minutes, up to 2 hours.
- Preheat grill to medium-high heat. Thread chicken onto skewers.
- Grill for 8–10 minutes, turning often, until golden and cooked through.
- Rest for 5 minutes, then sprinkle extra za’atar before serving.
Mastering the Perfect Za’atar Crust
Za’atar toasts quickly, so don’t blast the heat too high. You want gentle charring, not burnt herbs. Turn often and baste lightly with olive oil halfway through. If grilling indoors, use a drop of lemon juice in the final minute — it brings the spices to life.
What to Serve With This Recipe
I love serving these with labneh or hummus and a simple tomato-cucumber salad. The acidity cuts through the oil and keeps things refreshing. For a spread of flavours, try alongside herby chicken skewers with mint, parsley and oregano or easy weeknight Lebanese chicken skewers with garlic oil.
Frequently Asked Questions
What is za’atar made of?
It’s usually thyme, sumac, sesame, and salt — though blends vary by region.
Can I use dried thyme and sesame instead?
You can, but proper za’atar has a depth that’s hard to fake.
Can I make this in the oven?
Yes — 200°C for 15–18 minutes, then broil for 2–3 minutes for colour.
Can I add yogurt to the marinade?
A spoonful of yogurt makes the chicken even softer — it’s a lovely twist.
Tips for Success with Za’atar Chicken Skewers
Don’t over mix the marinade — you want streaks of herbs, not a paste. Always add lemon last; it keeps the za’atar’s fragrance sharp. Let the skewers rest before serving — the heat will continue to release the aroma of thyme and sesame.
Recipe Variations
Mix in a spoon of garlic yogurt for creaminess, like in the garlic yogurt Lebanese chicken skewers with mint and lemon. Or brush with pomegranate molasses before serving for a sweet, tangy twist inspired by the pomegranate molasses chicken skewers with fresh herbs.
Storage and Reheating for Za’atar Chicken Skewers
Store leftovers in the fridge for up to three days. Reheat in a 160°C oven for 8–10 minutes, covered with foil to keep them tender. You can also serve cold in pita wraps with labneh and pickled turnips for a proper Lebanese-style lunch.
Health Benefits and Dietary Alternatives
Za’atar provides antioxidants and aids digestion, while olive oil supports heart health. Garlic offers antibacterial properties, and lemon adds vitamin C. For a vegetarian option, replace chicken with halloumi cubes or portobello mushrooms. For gluten-free diets, serve with quinoa tabbouleh instead of bread.
Mediterranean Chicken Skewers with Garlic and Za’atar
Ingredients
- 700 g Chicken Thighs cut into 3 cm chunks
- 3 tbsp olive oil extra virgin
- 2 tbsp za’atar
- 2 cloves garlic finely crushed
- 1 lemon juiced
- ½ tsp Sea salt
- ½ tsp black pepper
- ½ tsp sumac optional, for brightness
Instructions
- Combine olive oil, za’atar, garlic, lemon juice, salt, and pepper in a bowl.
- Add chicken and mix to coat thoroughly. Marinate for at least 30 minutes, up to 2 hours.
- Preheat grill to medium-high heat. Thread chicken onto skewers.
- Grill for 8–10 minutes, turning often, until golden and cooked through.
- Rest for 5 minutes, then sprinkle extra za’atar before serving.