Mediterranean Chicken Skewers Hummus Spread (Printable)
Tender marinated chicken grilled and served with creamy hummus spread for a delicious Mediterranean feast.
# 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 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 to coat evenly. Marinate for at least 20 minutes, or refrigerate up to 2 hours for deeper flavor infusion.
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, processing between additions, until reaching a creamy spreadable consistency. Taste and adjust seasoning as desired.
03 - Preheat grill or grill pan to medium-high heat, approximately 400°F. If using wooden skewers, soak in water for 30 minutes prior to use to prevent burning.
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, until chicken reaches internal temperature of 165°F and develops light char marks on all sides.
06 - Spread prepared hummus evenly across a serving platter. Arrange grilled chicken skewers on top of hummus bed. Sprinkle with fresh parsley and serve immediately with lemon wedges, pita bread, and fresh vegetables on the side.
# Expert Hacks:
01 -
- The hummus base keeps everything moist and adds a creamy contrast to the charred chicken
- It's the kind of meal that makes people think you spent all day cooking when you really didn't
- Leftovers (if there are any) make incredible wrap fillings the next day
02 -
- Soaking wooden skewers for 30 minutes prevents them from burning on the grill—I learned this the hard way
- Don't overcrowd the grill or your chicken will steam instead of getting those gorgeous charred edges
- Let the chicken rest for a couple minutes after grilling so the juices redistribute
03 -
- Pat your chicken dry before marinating—it helps the seasoning stick better and promotes more even browning
- If your hummus is too thick, keep adding water gradually until it's silky smooth