Zahtar Chicken & Grilled Vegetables

This recipe is my standard summer dish that I serve to guests. It always gets rave reviews and requests for the recipe (and yet is so easy!).

Zahtar is a blend of thyme and other herbs, sesame seeds and sumac. It is sold in large bags at Middle Eastern grocery stores, and is great on just about anything.

4 chicken breasts (I prefer bone in, but remove the skin)

2 lemons, cut into wedges
5 large garlic cloves, peeled and smashed
1/2 cup olive oil
1/2 cup Zahtar spice blend
2 red peppers
1 zucchini
1 red onion
1/2 cup crumbled feta cheese
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/2 cup oil cured black olives
salt and pepper to taste

Chicken:
Prick chicken breasts all over with a fork and place in a large zip lock bag, with olive oil, Zahtar and garlic cloves. Squeeze lemon juice from wedges into bag and then place whole wedges, peel and all, into bag. Close bag tightly and shake until the marinade is mixed completely coats chicken breasts. Marinate in the fridge for 1-2 hours.

Vegetables:
Cut peppers into approximately 1 inch square pieces. Slice zucchini about 1/4 inch thick. Cut onion into large wedges and separate layers.

Using long skewers, alternate pepper, zucchini, and onion pieces. Place on a medium hot grill and cook until vegetables are tender and edges are very slightly charred.

Mix feta, vinegar, olive oil, and olives in a large bowl. Add warm vegetables (take out skewers) and toss.

Serve chicken with vegetables as a side dish.

Remove chicken from marinade, but don't scrape off the spice mixture. Grill over medium heat until chicken is done.

NOTE: I don't put anything on my vegetables before grilling (saves flare-ups). The vegetables soak up the dressing after they are cooked.