Za’atar Meatball Skewers

Serves: up to 10 | Cooking time: 1 hour

These Za’atar meatball skewers are perfect for hosting – easy to grab & go and completely customizable!


  • 1lb - Farmer Focus Ground Chicken

  • 4 TBSP - Za'atar Seasoning

  • 2 - Medium Yellow Onions, quartered

  • 5 - Roma Tomatoes, quartered

  • 3 - Bell Peppers, cut into 4 inch chunks

  • 15-20 Baby Bella Mushrooms, whole

  • 3 TBSP - Olive Oil

  • Salt & Pepper - to taste

  • Flatbreads - to serve

  • Pickled Red Onion - to serve

  • Fresh Cilantro - to serve

  • Tzatziki Sauce - to serve


1. Preheat oven to 400F. If using wooden skewers, soak them in water for 20 minutes before assembling kabobs.

2. In a mixing bowl, add Ground Chicken, Zaatar seasoning and salt to taste. Mix until combined and place in the fridge while preparing the vegetables.

3. Cut the onion, tomatoes and bell peppers so that they are roughly the same size and will fit on your skewer.

4. To assemble the skewers, form a golf ball sized meatball around the skewer with the ground chicken mixture, leaving about 1/2 in between each meatball. On separate skewers, alternate onion, pepper, tomato and mushroom until they are full, leaving about an inch on each end.

5. Brush skewers with olive oil and place them on a wire rack on top of a sheet tray

6. Bake for vegetable skewers 40-45 minutes, flipping halfway through. At 30 minutes, add the chicken skewers to the oven, cooking for the remaining 15 minutes. Make sure the internal temperature of the chicken reaches 165F.

7. To serve, stack skewers on a serving tray accompanied by flat bread, Tzatziki sauce, pickled red onion, cilantro and any other toppings of choice. Assemble by holding the skewer in the flat bread and pulling the stick out, then top!

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