Lemon Za’atar Grilled Chicken Skewers

Cut the chicken breasts into 1-inch wide strips. If the breasts are particularly thick, slice them horizontally first (into cutlets) before cutting them into strips. Put the strips of chicken into a 9x13-inch glass or ceramic baking dish. Thoroughly coat them in 1 teaspoon kosher salt (reserve remaining salt) and then spread them evenly across the bottom of the pan. Set the pan aside for 10-15 minutes at room temperature for the salt to begin to penetrate the meat.

Meanwhile, combine the lemon juice (reserve zest separately) through mustard and 1/4 teaspoon kosher salt in a spouted bowl or measuring cup and whisk until combined. Put the lemon zest in a small covered bowl in the fridge for later use.

Pour all but 1/4 cup of the prepared marinade over the seasoned chicken. Use tongs to flip the chicken in the marinade and ensure each piece is thoroughly coated. Cover the baking dish and set it in the fridge for 4-8 hours. Also cover the reserved 1/4 cup marinade and put it in the fridge (separate from the chicken).

When you're getting ready to grill, remove the chicken from the fridge and let it sit at room temperature for 20 minutes. Heat your outdoor grill to 400-450° (medium heat). Weave the strips of chicken onto metal or wooden skewers by folding each strip back on itself (like a fan) and pushing the skewer through the folds. Put 3-4 strips of chicken on each skewer, evenly spaced. Depending upon the length of your skewers, you should end up with about 5-8 skewers. (Note: If using wooden skewers, be sure to soak them in water for at least 30 minutes before adding the chicken to prevent the skewers from burning to ash on the grill.)

Thoroughly coat the grates of your grill with vegetable oil and place the skewers on the grill in a way that still allows you to close the lid. Grill on one side (with the grill lid closed) for about 4-5 minutes until light grill marks appear. Then flip and continue grilling on the remaining sides until the chicken is cooked through. About 12-15 minutes total.

Meanwhile, add the reserved lemon zest to the 1/4 cup reserved marinade. Also add 1-2 tablespoons finely minced mint leaves (closer to 2 tablespoons if you love the flavor of mint, closer to 1 tablespoon if you want a mild herby flavor). Stir or whisk until combined.

Once the chicken skewers are done, transfer them to a serving platter. Drizzle the prepared lemon-mint sauce over the skewers and sprinkle with the remaining 1/4 teaspoon kosher salt if desired. Serve with fresh lemon wedges on the side.