Pomegranate, Blood Orange & Mustard-Lacquered Chicken Brochettes with Za’atar Yogurt Dip



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    Submitted by Chef Greg Thilmont of eatinganddining.com

    Pomegranate, Blood Orange & Mustard-Lacquered Chicken Brochettes with Za’atar Yogurt Dip:
    This simple chicken appetizer travels a savory terrain from Iran to Italy, with a side trip to France. Pomegranate juice makes a Persian mark, squirts of blood orange are quintessential Sicilian adds, and Sun Valley’s classic Spicy-Sweet Mustard lends a Gallic touch. Plus, in this periplus of tastes, thick Greek yogurt meets the Arabic taste sensation of za’taar, a spice blend that includes toasted sesame seeds, thyme and the lemony flavor of sumac.

    Marinade and Grilling Lacquer:
    1 cup pomegranate juice (not cocktail juice)
    ½ cup fresh-squeezed blood orange juice
    1 tablespoon mustard
    In a pot, lightly boil the pomegranate and blood orange juice over medium heat until in reduces by one-half, making a thickened sauce. Add a tablespoon of Sun Valley Mustard and stir to integrate. Cool the marinade when done.
    Pour the chilled mixture over cubed chicken meat and let it marinade in a refrigerator for one hour.
    When ready to cook the chicken, pour off the marinade and cook it again over low heat for 5 minutes.
    Skewer the chicken meat and grill, broil or bake the brochettes to done. Continually baste the cooking chicken tidbits with the reduced marinade.

    Za’atar Yogurt Dip:
    1 cup plain Greek yogurt
    2 teaspoons za’atar spice mix
    ¼ teaspon fresh lemon juice
    2 large garlic cloves, crushed and finely minced
    Whip the yogurt, za’atar, lemon juice and garlic in a bowl. Let the mix integrate in the fridge for one hour.

    Serve the brochettes with a side of the savory yogurt dip.

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