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Za'atar Chicken Skewers with Herby Garlic Yoghurt

Za'atar Chicken Skewers with Herby Garlic Yoghurt

Serves pea 2-3 people Clock icon 15 minutes (plus 1 hour marinate)
Perfect for your barbecue, these skewers are a doddle to make and are packed full of flavour, dunked into the creamy, herby yoghurt.

8 Farmdrop products in this recipe

£ 18 .05
8 items.

Here's how you do it

  1. If using wooden skewers, soak in water to prevent them from burning.
  2. Mix together the za'atar, sumac, olive oil, lemon zest, garlic and salt. Rub into the chicken leg pieces and leave to marinate for an hour.
  3. Heat up your barbecue or griddle.
  4. Thread the chicken pieces on to the skewers, leaving a space between each piece so that they cook evenly.
  5. Griddle the skewers for 10-15 minutes, turning to cook all sides.
  6. Mix together the yoghurt with the mint, parsley and garlic. Season with salt and pepper. Serve alongside the skewers, to be dunked in.


  • 400g diced chicken leg
  • 1 tbsp za'atar
  • 1 tbsp sumac
  • 4 tbsp olive oil
  • zest of 1 lemon
  • 2 garlic cloves, chopped
  • 1 tsp salt

Herby Garlic Yoghurt

  • 150g plain yoghurt
  • 1 garlic clove, finely chopped
  • 20g mint, finely chopped
  • 20g parsley, finely chopped
  • salt and pepper

Suitable for

  • Gluten free