Chicken skewers with broad bean hummus
You can swap chickpeas for broad beans to make the hummus, if you prefer. The skewers can also be barbecued if the sun is shining
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tbsp olive or rapeseed oil
- 2tsp dried oregano
- 1tsp smoked paprika
- 2tsp lemon juice
- 1garlic clove, finely grated
- 4skinless chicken breast fillets (about 650g), cubed
- 640g frozen baby broad beans
- 2garlic cloves
- 2tbsp lemon juice
- 2tbsp tahini
- 1tbsp ground coriander
- 1tsp ground cumin
- 2red onions, chopped
- 1tbsp lemon juice
- 4vine tomatoes, sliced
- 200g cucumber, halved and sliced
Instructions
Step 1
Mix the oil, oregano, paprika, lemon juice and garlic in a bowl with some black pepper and a pinch of salt, then add the chicken and toss well. Thread the chicken onto four metal skewers and set aside. For the salad, mix the onions and lemon juice in a bowl and set aside.Step 2
To make the hummus, boil the broad beans in 300ml water for 5 mins, then scoop out of the pan, reserving the water. Tip the beans into a bowl with the rest of the ingredients, and blitz using a hand blender with up to 150ml of the cooking water until smooth.Step 3
Heat the grill to high and cook the chicken skewers for 4-5 mins on each side, or until cooked through. Meanwhile, finish preparing the salad. Toss the tomatoes and sliced cucumber with the lemon-soaked onions. Serve halve the hummus with two skewers of chicken and half the salad. The remainder will keep in the fridge for up to two days.