It has been a little while since I posted Ottolenghi’s recipe for Turkey Zucchini Burgers.  A flavor packed dish that uses both fresh and dried herbs not usually found in my kitchen.  Tangy sumac, refreshing mint, thyme and parsley,  a welcome addition to my familiar repertoire of flavors.  Now my only problem is…

I need more recipes that use these lovely herbs and spices.

NYT cooking recently posted a recipe for Middle Eastern Herb and Garlic Chicken.  Woohoo, and wouldn’t you know it, the recipe uses many of the same seasonings as the turkey burgers.  It’s totally delicious.  We were in the mood for sandwiches so I marinaded boneless chicken thighs while Wes fired up the grill. I found some nice crusty rolls and threw together a tomato, cucumber and onion salad to go along with our sandwiches.  I couldn’t wait for the chicken to come off the grill.

The lemon and garlic provide the one two punch and the fresh herbs kick it up another couple of notches, it’s like a party in your mouth.

There is quite bit of lemon juice in the marinade and because of this I opted to marinade the chicken for just a couple of hours.  I don’t think it is necessary to marinade it for much longer than that.

We topped the chicken with a yogurt sauce flavored with lemon zest and garlic.  I threw in a dash of sumac for good measure.  It’s great as a dip or as a spread for our sandwiches. To highlight the sesame seeds I would add a touch of sesame oil (dark) to both the marinade and yogurt sauce.

Before summer ends and we cover the grill for winter,  I plan to make this chicken again.  Lucky for us here in California that won’t be for quite awhile!