Honey Lemon Chicken Kebabs

The Ingredients:

For Chicken:

• 1/2 cup - olive oil

• 1/4 cup - flat leaf parsley, stems removed and chopped

• 3 tbsp - Wild Nectar Honey

• 2 lemons, zested and juiced

• 4 cloves - garlic, crushed and roughly chopped

• 2 tbsp - Za'atar

• 600g. - chicken tender or breasts, cut into 1" strips and skewered length-wise

For Wild Honey Tzatziki:

• 1 cup - whole milk Greek yogurt

• 1 - English cucumber, seeds removed, finely grated, drained on paper towels, and squeezed dry

• 2 tbsp - fresh dill, chopped, plus a few sprigs for garnish

• 1 tbsp - Wild Nectar Honey

• 2 tbsp - fresh lemon juice

• 2 cloves - garlic, minced

• 2 tsp. - salt

For Serving:

• 2 tsp. - Za'atar

• 2 tbsp - olive oil

The Method:

1. Preheat the oven to 200C.

2. Combine all ingredients except the chicken kebabs in a shallow dish, add the chicken kebabs and toss to coat. Let this marinate for at least 2 hours up to overnight.

3. Combine all the Wild Honey Tzatziki ingredients in a small bowl, being sure the cucumbers are well-drained and squeezed dry with paper towels to remove extra moisture, cover and refrigerate.

4. Place the chicken kebabs on a sheet pan and cook for 12-14 minutes, turning halfway through. When the chicken is cooked through, it will smell great. Remove the kababs to a clean plate and cover.

5. Serve the kababs warm or room temperature. Drizzle the Wild Honey Tzaziki with the olive oil and sprinkle with the Za’atar.