Mediterranean Chicken Skewers With Hummus Spread (Print)

Tender grilled chicken skewers with spices, served over creamy homemade hummus. A protein-rich Mediterranean meal ready in 40 minutes.

# What You Need:

→ Chicken & Marinade

01 - 1.3 pounds boneless, skinless chicken breast, cut into 1-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 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 to coat evenly. Marinate for at least 20 minutes, or up to 2 hours in the refrigerator for deeper flavor.
02 - While chicken marinates, combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt in a food processor. Blend until completely smooth, adding water one tablespoon at a time until desired creamy, spreadable consistency is reached. Taste and adjust seasoning if necessary.
03 - Preheat grill or grill pan to medium-high heat (approximately 400°F). Thread marinated chicken pieces onto skewers, leaving slight space between pieces for even cooking.
04 - Place skewers on the hot grill and cook for 12-15 minutes, turning every 3-4 minutes, until chicken is fully cooked through (internal temperature of 165°F) and develops a light char on all sides.
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, warm pita bread, and fresh vegetable accompaniments if desired.

# Expert Tips:

01 -
  • The marinade does double duty, tenderizing the chicken while building layers of flavor that stand up to any grill
  • That moment when hot, charred meat meets cool hummus is pure magic
  • Everything comes together in under an hour but tastes like you spent all day planning
02 -
  • Soaking wooden skewers for 30 minutes prevents them from turning into charcoal on the grill
  • Don't crowd the skewers or the chicken will steam instead of developing that crispy exterior
  • The hummus tastes better after sitting for 10 minutes, so make it first and let flavors meld
03 -
  • Pat chicken completely dry before adding the marinade or the spices won't stick properly
  • Let skewers rest for a few minutes after grilling so juices redistribute through the meat

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