Here’s a peek at research and development for our Andrew Zimmern’s Canteen: Skewers concept at Minneapolis’ Target Field. In this recipe, we marinate chicken thighs in za’atar (a blend of thyme, sumac and sesame seeds that’s commonly used in Middle Eastern cooking), lemon and olive oil, before skewering the meat and cooking it in a hot pan. Serve it as a rice bowl, stuffed into pitas or rolled up in flatbread with a tomato and cucumber salad, tzatziki sauce and zhug.
