Mediterranean Chicken Skewers With Hummus (Printer-friendly)
Grilled marinated chicken skewers served with creamy hummus spread, fresh herbs, and lemon wedges for a complete Mediterranean meal.
# What You’ll Need:
→ Chicken & Marinade
01 - 1.3 lbs boneless, skinless chicken breast, cut into 1.2 inch cubes
02 - 3 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 3 garlic cloves, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1 tsp dried oregano
08 - 0.5 tsp salt
09 - 0.25 tsp black pepper
→ Hummus Spread
10 - 1 can (14 oz) chickpeas, drained and rinsed
11 - 3 tbsp tahini
12 - 2 tbsp lemon juice
13 - 2 tbsp olive oil
14 - 2 garlic cloves, minced
15 - 0.5 tsp ground cumin
16 - 0.5 tsp salt
17 - 2-4 tbsp water (as needed)
→ Serving & Garnish
18 - 1 tbsp chopped fresh parsley
19 - Lemon wedges
20 - Pita bread (optional)
21 - Cherry tomatoes and cucumber slices (optional)
# How-To Guide:
01 - Combine olive oil, lemon juice, minced garlic, cumin, smoked paprika, oregano, salt, and black pepper in a large bowl. Add chicken cubes and toss to coat evenly. Marinate for at least 20 minutes, or up to 2 hours refrigerated for enhanced flavor.
02 - Blend chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt in a food processor until completely smooth. Add water one tablespoon at a time until you achieve a creamy, spreadable consistency. Taste and adjust seasoning as needed.
03 - Preheat grill or grill pan to medium-high heat, approximately 400°F.
04 - Thread marinated chicken pieces onto skewers, leaving a small space between pieces for even cooking.
05 - Grill chicken skewers for 12-15 minutes, turning every 3-4 minutes, until fully cooked through (internal temperature reaches 165°F) and lightly charred on all sides.
06 - Spread hummus generously across a serving platter. Arrange grilled chicken skewers on top of the hummus. Garnish with chopped fresh parsley and serve immediately with lemon wedges, warm pita bread, and fresh vegetables if desired.
# Expert Advice:
01 -
- The hummus keeps everything moist and acts as a built-in sauce
- Marinating does most of the work ahead of time
- Grilling adds that irresistible charred edge you cant replicate indoors
02 -
- Soak wooden skewers in water for 30 minutes before threading to prevent burning
- Let the hummus come to room temperature before serving for the best flavor and texture
- Chicken will continue cooking slightly after leaving the grill, so dont overdo it
03 -
- Reserve a small amount of marinade before adding chicken to brush onto skewers while grilling
- Toast cumin and paprika in a dry pan for 30 seconds before adding to the marinade for amplified flavor