Serves 4        

Ingredients

• 4 chicken breasts (remove the skin)
• 2 lemons, cut into wedges
• 5 large garlic cloves
• 1/2 cup olive oil
• 1/2 cup Hyssop Spice Mix "zaatar" spice blend
• 2 red peppers
• 1 zucchini
• 1 red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup balsamic vinegar
• 1/2 cup Saha Extra Virgin Olive Oil
• 1/2 cup Saha Syrian Pressed Olives
• salt and pepper to taste

Directions

For the chicken:

• Prick chicken breasts all over with a fork and place in a large zip lock bag, with olive oil and zaatar.
• Smash garlic cloves, remove peel and add to bag.
• Squeeze lemon juice from wedges into bag and then place whole wedge (peel and all) into bag.
• Close bag tightly and shake until the marinade is mixed completely coats chicken breasts. Marinate in the fridge for 1-2 hours.
  
• Remove chicken from marinade, but don't scrape off the spice mixture. Grill over medium heat until chicken is done.

For the vegetables:

• Cut peppers into approximately 1 inch square pieces. Slice zucchini about 1/4 inch thick.
• Cut onion into large wedges and separate layers.
  
• Using long skewers, alternate pepper, zucchini and onion pieces.
• Place on a medium hot grill and cook until vegetables are tender and edges are very slightly charred.
• Mix feta, vinegar, Saha Extra Virgin Olive Oil and Saha Syrian pressed Olives in a large bowl. Add warm vegetables (take out skewers) and toss.

Serve chicken with vegetables as a side dish.

NOTE - I don't put anything on my vegetables before grilling (saves flare-ups). The vegetables soak up the dressing after they are cooked.