Chicken and za’atar kebab

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1 1/2 tablespoons olive oil
2 tablespoons za’atar
2 pounds chicken breast, cut into medium chunks
1 1/2 teaspoons salt (more or less to taste)
optional: peppers and onions + oil to coat + salt


  1. Combine the olive oil and za’atar. Season the chicken with the salt, and then coat it in the za’atar oil. Skewer the chicken and let it marinate in the refrigerator while you prepare the fire (or for at least 30 minutes). If you’re using peppers and onions, skewer them separately from the chicken, coat them in oil, and season them with salt to taste.
  2. Once the fire has burned down to hot coals with a few very low flames, place a rack a few inches above the fire and let it heat for a couple minutes (either use a rack that has legs, or prop it up with a square of logs around the fire). Add the chicken and cook, rotating as it sears and cooks through. Cook the onions and peppers until softened and blistered. Watch the chicken closely to prevent it from burning, and keep an eye out for hot spots over the fire.
  3. Cooking times vary from fire to fire, but it should take somewhere between 10 to 15 minutes to cook through. When cooking chicken on an open fire, it’s important to err on the side of hot coals rather than high flames. It may take longer than 10 to 15 minutes if the coals have really burned down, but it will still be very delicious. Because you dry-brined it, it shouldn’t dry out very easily.