Mediterranean Chicken Skewers With Hummus (Printable Version)
Tender marinated chicken grilled and served with creamy hummus spread
# What You Need:
→ Chicken & Marinade
01 - 1.3 pounds boneless, skinless chicken breast, cut into 1.2 inch cubes
02 - 3 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 3 garlic cloves, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Hummus Spread
10 - 1 can (14 ounces) chickpeas, drained and rinsed
11 - 3 tablespoons tahini
12 - 2 tablespoons lemon juice
13 - 2 tablespoons olive oil
14 - 2 garlic cloves, minced
15 - 1/2 teaspoon ground cumin
16 - 1/2 teaspoon salt
17 - 2-4 tablespoons water, as needed
→ Serving & Garnish
18 - 1 tablespoon chopped fresh parsley
19 - Lemon wedges
20 - Pita bread (optional)
21 - Cherry tomatoes and cucumber slices (optional)
# How-To:
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 thoroughly to coat. Let marinate for at least 20 minutes, or refrigerate for up to 2 hours for deeper flavor infusion.
02 - While chicken marinates, 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, processing between additions, until achieving a creamy, spreadable consistency. Taste and adjust seasoning as necessary.
03 - Preheat grill or grill pan to medium-high heat. Thread marinated chicken pieces onto skewers, leaving slight space between pieces for even cooking.
04 - Grill chicken skewers for 12-15 minutes, turning every 3-4 minutes to ensure even cooking on all sides. Cook until chicken reaches an internal temperature of 165°F and develops light char marks.
05 - Spread prepared hummus generously across a serving platter. Arrange grilled chicken skewers on top of the hummus bed. Sprinkle with chopped parsley and serve immediately with lemon wedges, pita bread, and fresh vegetables if desired.
# Expert Hints:
01 -
- The hummus keeps everything incredibly moist so the chicken never dries out
- Marinade does double duty as a flavor booster and tenderizer
- Perfect for feeding a crowd without spending hours at the stove
02 -
- Skip the refrigeration time for the marinade if you are in a rush as 20 minutes at room temperature still works beautifully
- Let the chicken rest for just a couple minutes after grilling to keep all those juices inside
03 -
- Pat the chicken dry before adding to the marinade so the flavors actually stick to the meat
- Use metal skewers if you have them as they conduct heat and cook the chicken more evenly from the inside out