The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Za’atar is a spice blend used in Middle Eastern and Mediterranean cooking and typically includes wild thyme, oregano, toasted sesame seeds and sumac. It’s very aromatic, flavorful and versatile.
We’re lucky enough to have access to authentic za’atar at Heinen’s from Terranean Herbs and Spices, a women-owned company based in Cleveland!
I love to top whole milk Greek yogurt with a drizzle of good olive oil, sea salt and a generous sprinkling of za’atar to enjoy alongside warm pita bread. It’s also a delicious seasoning for raw salads, grilled or roasted vegetables, meat, poultry and seafood.
This simple flatbread recipe calls for za’atar to season both the chicken and the yogurt spread. It’s a fresh and light meal, perfect for warmer days or dining al fresco. I highly suggest using a full fat, plain Greek yogurt variety, like Fage 5%, which is close in flavor to labneh, a Middle Eastern-style yogurt spread.
- Cook time:
- Prep time:
- Total time:
- 1 lb. Gerber’s CARE Certified boneless chicken tenders
- Terranean za’atar seasoning
- 1 Tbsp. neutral cooking oil, like light olive oil or Heinen’s avocado oil
- 4 Heinen’s wheat pocket pita breads
- Heinen’s extra virgin olive oil
- 1 cup cherry tomatoes, quartered
- 2 mini cucumbers, chopped
- ¼ cup Heinen’s pitted kalamata olives
- Juice from ½ lemon
- Fage 5% plain Greek yogurt
- Fresh parsley, chopped
- Season the chicken liberally on all sides with za’atar seasoning and salt to taste. Heat oil in a large skillet or grill pan over medium heat. Once hot, add the chicken and cook for about 4 minutes on each side, or until the internal cooking temperature registers at 165° F. Transfer to a plate and allow to rest for 5 minutes before cutting into bite-size pieces.
- Wipe out the pan. Brush both sides of the pita bread with extra virgin olive oil. Toast in the skillet or grill pan until lightly golden brown on both sides.
- Toss together the cherry tomatoes, cucumbers and olives. Dress with lemon juice, 1 tsp. olive oil and salt and pepper to taste.
- Top each pita with 2 -4 Tbsp. of yogurt, spreading to cover, leaving a 1-inch border. Season the yogurt with a pinch of salt and more za’atar seasoning, then top with the tomato and cucumber salad and chopped chicken.
- Garnish with parsley, cut into quarters and serve.