Grilled Za'atar Chicken Skewers with Sumac Yogurt Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken marinated in tangy za'atar and lemon, served with a cooling sumac-infused yogurt sauce. This Middle Eastern recipe, ready in about 52 minutes, pairs boneless skinless chicken thighs, za'atar spice blend, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 12 min Serves 4 Middle Eastern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1 lb boneless skinless chicken thighs into 1-inch cubes and place in a bowl. Add 2 tbsp za'atar, 3 tbsp fresh lemon juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly and marinate for 30 minutes at room temperature.
  2. Step 2: While chicken marinates, whisk together 1 cup plain Greek yogurt, 1 tsp sumac, and 2 tbsp chopped fresh mint leaves in a small bowl; refrigerate until serving.
  3. Step 3: Thread the marinated chicken pieces onto 6 soaked wooden skewers, leaving a little space between pieces for even cooking.
  4. Step 4: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the chicken skewers for 4-5 minutes per side, turning once, until the internal temperature reaches 165°F and edges are slightly charred.
  5. Step 5: Remove from heat and let rest for 5 minutes before serving with the chilled sumac yogurt sauce on the side.

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