Mediterranean Chicken Skewers Hummus (Printable)
Tender grilled chicken skewers with aromatic spices, served over creamy homemade hummus spread.
# What You'll 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 - 0.5 teaspoon salt
09 - 0.25 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 - 0.5 teaspoon ground cumin
16 - 0.5 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 Make It:
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. Marinate for 20 minutes to 2 hours refrigerated.
02 - Blend chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt in a food processor until smooth. Gradually add water to achieve creamy spreadable consistency. Adjust seasoning to taste.
03 - Preheat grill or grill pan to medium-high heat. Thread marinated chicken pieces onto skewers, distributing evenly.
04 - Grill skewers for 12-15 minutes, turning periodically, until chicken is fully cooked with internal temperature of 165°F and develops light char marks.
05 - Spread hummus across serving platter. Arrange grilled chicken skewers over hummus. Garnish with chopped parsley and serve with lemon wedges, pita bread, and fresh vegetables if desired.
# Expert Suggestions:
01 -
- The hummus spread underneath keeps the chicken incredibly juicy while adding creamy richness to every bite
- Everything can be prepped ahead, so youre just firing up the grill when guests arrive
- One marinade does double duty on chicken and vegetables, making your life infinitely easier
02 -
- Skip the wooden skewer soaking trick if youre short on time—metal skewers work perfectly fine and conduct heat to cook the chicken from the inside too
- The hummus can be made up to three days ahead and actually tastes better after the flavors meld together
03 -
- Let the chicken rest for a few minutes after grilling so the juices redistribute instead of running out onto your plate
- Warm your pita bread on the grill for the last minute of cooking time