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A Go-To Meal
Written By: Marlene Osteen | Issue: April 2023
Ashley Harllee’s extraordinary Lebanese recipe is easy and exotic.
This month C.K Swan owner Ashley Harllee brings us her “go-to spring/summer meal” – a delicious Lebanese offering inspired by her college days at Florida State University. The deeply personal dish of a local French restaurant chef who was married to a friend of hers, he often prepared it for neighbors on his days off.
Ashley recalls that “We feasted on great food and played boule in the back yard. One of my favorite dishes that he prepared was Moroccan Tandoori Chicken Kabobs. This dish reminds me of those days.”
It is, as Harllee explained, “Loaded with flavor, and a great meal for casual entertaining, both quick and easy, allowing you to spend less time in the kitchen and more time with your guests.”
The chicken kabobs are juicy, brightly marinated with lemon and garlic, and fragrant and herbal with a tangy bite from Za’atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds.
The thick yogurt-based sauce blends perfectly; a cool refreshing condiment, good enough to eat by the spoonful.
Ashley Harllee’s Grilled Chicken Kabobs with Yogurt Sauce
4 servings
Ingredients
Grilled Chicken Kabobs
1 ½ pounds skinless boneless chicken breast, cut into 1-inch cubes
2 tablespoons fresh squeezed lemon juice
1 tablespoon extra-virgin olive oil
2 teaspoons dried za’atar or oregano
2 clove crushed garlic
1 ¼ teaspoon kosher salt
Fresh ground black pepper to taste
Lemon wedges for serving
Cucumber Yogurt Sauce
¾ cup plain yogurt
¾ cup finely chopped cucumber, peeled and seeded
1 tablespoon fresh lemon juice
½ tablespoon fresh dill, chopped
½ tablespoon fresh mint, chopped
½ teaspoon kosher salt
Fresh black pepper to taste
Directions
For the Marinade
1. Mix lemon juice, olive oil, za’atar, garlic, salt, and pepper together.
2. Put chicken in a zip-locked bag and pour marinade over it
3. Marinate the chicken at least 2-3 hours or as long As overnight.
For the Kabobs
1. Soak wooden skewers in water for 30 minutes
2. Prepare the Yogurt Sauce by combining the ingredients in a medium bowl. Refrigerate until ready to eat
3. Thread chicken onto the skewers. (4 kabobs total)
4. Grill over medium heat, and cook until chicken is cooked through, turning often about 12-15 minutes
Serve with Lemon Wedges, Basmati Rice or Rice Pilaf, lettuce, sliced tomato and onion and top with the Yogurt Sauce.
