Ingredients

• 3 Garlic cloves – peeled
• ¾ cup Mayonnaise (full-fat works best)
• 2 TBLS Plain Greek Style Yogurt (or plain yogurt)
• 2 TSP freshly squeezed Lemon Juice
• 1 TBLS Extra Virgin OIive Oil (or olive oil)
• ½ TSP Za’atar Spice Blend (store-bought or homemade)
• 1/8 TSP (a small sprinkle) Dried Oregano Flakes, more or less to taste
• Zest of 2-4 lemons depending on want
• meat of 2 chicken legs (thigh + drumstick)
• 2 Tbsp yoghurt
• 1 Tbsp paprika powder
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp salt
• Pinch MSG
• Or beef
• to 400g yoghurt:
• 1 Tbsp paprika powder
• 1 Tbsp paprika flakes
• 1,5 Tbsp dried oregano
• 2 tsp dried thyme
• 2 tsp dried basil
• 1 tsp dried rosemary
• 1 tsp dried marjory
• salt to taste, around 1 Tbsp

Directions

• 1. Using a mortar and pestle, smash the garlic cloves into a smooth paste.
• 2. Combine the smashed garlic paste, mayonnaise, Greek style yogurt, lemon juice, extra virgin olive oil, za’atar, and dried oregano flakes in a small bowl. Mix until evenly combined. Use in kebabs, salads, pizzas, sandwiches, burgers, as a dip, etc.
• 3. Store in a sealed airtight container in the fridge and consume within 5-7 days.
• For the meat
• Take chicken meat and pull apart into shredded chunks
• Place in bowl
• Add yogurt, paprika, oregano, thyme, basil, msg, and salt
• Let sit in fridge for a few hours
• Add meat to a sheet pan and spread evenly
• Drizzle with some olive oil
• Place under broiler on low and monitor closely so that it gets crispy but not over done

Nutrition

Photos