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1
Cut the chicken into 1-inch cubes.
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2
Make a paste of the garlic and 1/2 teaspoon salt by pounding in a mortar or mincing with a knife.
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3
Add the olive oil, lemon juice, and zaatar.
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4
Put the chicken in a bowl, add the oil mixture, and toss to coat.
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5
Cover and refrigerate for at least 2 hours or up to 12 hours.
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6
For the dressing: Combine the pine nuts, tahini, garlic, lemon juice, olive oil, and 1/2 cup water in a blender.
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7
Blend until smooth.
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8
Season to taste with salt.
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9
Prepare a medium-hot charcoal fire or preheat a gas grill to high.
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10
Bring the chicken to room temperature.
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11
Thread on bamboo or metal skewers and season with salt.
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12
If using bamboo skewers, prepare a doubled sheet of aluminum foil that you can position underneath the exposed ends of the skewers so they dont burn.
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13
Place the skewers on the grill so that the exposed ends rest over the foil.
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14
(If you are using metal skewers, you dont need to take this precaution.)
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15
Grill, turning as needed, until the chicken is firm to the touch, 6 to 7 minutes.
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16
To serve, toss the romaine leaves with the dressing, using as much as you need to coat the leaves nicely.
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17
You may not need it all.
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18
Taste for salt.
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19
Arrange the romaine on a platter or on individual plates.
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20
Scatter the avocado and cherry tomatoes over the greens.
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21
Remove the chicken from the skewers and place the chicken on the greens.
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22
Garnish with the cilantro and serve immediately.
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23
Enjoy with Cakebread Cellars Sauvignon Blanc or another brisk white wine.
