Zatar is a Middle Eastern spice mix of thyme, sumac, salt, and white sesame seeds.
4 boneless skinless chicken breasts
2 small onions
2 cups white wine
2 cups water
1 tsp. kosher salt
Cut chicken into cubes. Place in a gallon ziplock bag with salt, zatar, wine, and water. Remove as much aire as possible. Allow to marinate in refridgerator for at least 2 hours.
Cut onions into eighths. Remove chicken cubes from marinade. Alternate onion pieces and chicken pieces on skewers. Heat grill to very hot, then turn heat down just before placing skewers on grill. Grill, turning occaisonally, until brown on all sides, and chicken is completely cooked.
To make the dipping sauce, grate 1/2 an english cucumber. Place grated cucumber in a colander or seive over a bowl, sprinkle cucumber with a little salt, and place a small weight ( like a small bowl filled with water) on top. Allow to sit at least ten minutes, to remove some liquid from the cucumber.
In a small bowl, mix 3/4 cup greek yogurt, cucumber, 1/4 tsp. kosher salt, and 2 tsp. ground coriander.
Safron - Cranberry Rice
2 cups basmati rice
1/3 cup dried cranberries, roughly chopped
1/2 tsp. kosher salt
1/4 tsp. chilli powder
pinch saffron threads
4 cups water
Place all ingredients in a rice cooker. Cook according to your cooker's directions.