Mediterranean Chicken Skewers With Hummus (Printable Version)
Tender grilled chicken skewers with a zesty marinade, served over creamy homemade hummus spread for a satisfying Mediterranean meal.
# What You 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 Make It:
01 - In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, smoked paprika, oregano, salt, and black pepper. Add chicken cubes and toss thoroughly to coat. Let marinate at room temperature for 20 minutes or refrigerate up to 2 hours for deeper flavor penetration.
02 - Combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt in a food processor. Blend until completely smooth, scraping down sides as needed. Add water one tablespoon at a time until desired creamy consistency is achieved. Taste and adjust seasoning accordingly.
03 - Heat grill or grill pan to medium-high temperature (approximately 375°F). Lightly oil the grates to prevent sticking.
04 - Remove chicken from marinade and thread pieces onto skewers, leaving slight space between pieces for even cooking. Discard remaining marinade.
05 - Place skewers on preheated grill and cook for 12-15 minutes, turning every 3-4 minutes to achieve even browning on all sides. Cook until internal temperature reaches 165°F and chicken is lightly charred.
06 - Spread prepared hummus generously across a serving platter. Arrange grilled skewers on top of hummus bed. Garnish with fresh chopped parsley and serve immediately with lemon wedges, warm pita bread, and fresh vegetables if desired.
# Expert Suggestions:
01 -
- The hummus spread underneath creates this incredible creamy base that catches all the juices
- Grilling the chicken makes it taste like you put way more effort into dinner than you actually did
02 -
- Soaking wooden skewers for 30 minutes prevents them from burning, but metal skewers conduct heat better and cook the chicken from the inside out
- Let the chicken rest for just 5 minutes after grilling so those juices redistribute instead of running all over your plate
03 -
- Pat your chicken cubes dry with paper towels before adding them to the marinade, this helps the flavors actually stick instead of sliding right off
- Room temperature chicken grills more evenly than cold straight from the fridge, so let it sit out for about 15 minutes before threading onto skewers