Ingredients
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup 5 percent-fat Greek yogurt
1 pound boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch pieces
1 orange bell pepper, seeded and cut into 1-inch pieces
1/2 large red onion, cut into 6 wedges with root end intact
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 teaspoons za’atar, plus more for sprinkling
6 pitas (each 6 inches)
2 mini cucumbers, halved lengthwise and chopped
1/2 cup fresh mint leaves
Preparation
Sprinkle garlic with salt; mash into a paste with the side of a knife. Stir into yogurt; season with salt and pepper.
Preheat broiler, with rack in upper position. On a rimmed baking sheet, drizzle chicken, bell pepper, and onion with 2 tablespoons oil. Sprinkle with 2 teaspoons za’atar; season with salt and pepper. Toss to combine. Thread chicken and vegetables onto 6 skewers. Arrange in a single layer on sheet; broil until lightly charred, 6 minutes.
Flip; broil until chicken is cooked, 2 to 3 minutes. Broil pitas on a baking sheet until lightly charred, 1 minute. Drizzle with oil, sprinkle with za’atar, and season with salt. Remove chicken and vegetables from skewers; serve with cucumbers, mint, pitas, and yogurt sauce.
