Cut the backbone out of the birds and flatten with your hands.
Get a screaming hot skillet, or two. Add the bird, skin side down, and a foil wrapped brick. If you don't have a brick, you can used a cast iron skillet.
Sear on moderately high heat for 10-15 minutes and transfer to a 375 degree oven to finish cooking. Keep the brick in place.
Now isn't that lovely?
Now that's some good eating, but we aren't done.
Let's work on the cool yogurt dip. Add cilantro, mint and green onion to the food processor. Take everything for a spin.
Let's put it all together. The pita and roasted eggplant are seasoned with za'atar.
Tools of the trade: