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Greek Style Chicken Skewers with Hummus Recipe

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This Greek Style Chicken Skewers and Hummus recipe features tender, flavorful grilled chicken marinated in aromatic spices and herbs, paired perfectly with a smooth, creamy homemade hummus. Ideal for a healthy and satisfying meal, the grilled chicken skewers are infused with cumin, paprika, garlic, and rosemary, while the hummus provides a zesty, garlicky complement made from chickpeas and tahini.

Ingredients

For the Chicken Skewers

  • 1 1/2 pounds chicken breast
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cloves garlic, roughly chopped
  • 4 sprigs rosemary
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice (plus zest of one lemon)

For the Hummus

  • 2 cups chickpeas (canned, drained and rinsed)
  • 1/3 cup tahini (roasted sesame paste)
  • 1/4 cup lemon juice (plus zest of one lemon)
  • 2 cloves garlic, crushed
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil
  • 1/4 cup water (gradually added as needed)

Instructions

  1. Soak the Skewers: If using wooden skewers, soak them in water for at least 15 minutes to prevent burning during grilling.
  2. Slice the Chicken: Cut each chicken breast into ¾-inch thick strips, slicing with the grain to get longer pieces—about 4 to 5 strips per breast.
  3. Marinate the Chicken: In a resealable plastic bag, combine cumin, paprika, kosher salt, black pepper, chopped garlic, rosemary sprigs, olive oil, and 2 tablespoons of lemon juice. Add chicken strips, seal, and toss to coat evenly. Let marinate for at least 20 minutes.
  4. Thread the Chicken onto Skewers: Once marinated, thread the chicken strips onto soaked skewers, ensuring they are evenly spaced for even cooking.
  5. Preheat and Oil the Grill: Heat the grill to medium heat. Using a folded paper towel dipped in vegetable oil, carefully grease the grill grates to prevent sticking.
  6. Grill the Chicken Skewers: Place skewers onto the hot grill. Cook for 4-6 minutes per side, turning once, until the chicken reaches an internal temperature of 160-165°F and is no longer pink inside. If using a broiler, place skewers on a foil-lined sheet tray, cover the exposed skewer ends with foil, and broil 4-5 minutes per side, watching carefully to avoid burning.
  7. Prepare the Hummus: In a food processor, combine chickpeas, tahini, lemon juice, crushed garlic, and kosher salt. Puree until smooth.
  8. Add Olive Oil and Adjust Consistency: Slowly add olive oil while continuing to blend. If the hummus is too thick, add water a tablespoon at a time until desired creaminess is reached. Taste and adjust salt as needed.
  9. Serve: Transfer hummus to a serving dish, drizzle with olive oil and sprinkle paprika on top. Serve alongside the warm grilled chicken skewers. Enjoy!

Notes

  • Soaking wooden skewers before grilling prevents them from burning.
  • Marinating chicken enhances flavor and keeps it juicy.
  • Cook chicken to an internal temperature of 160-165°F for food safety and optimal juiciness.
  • Adjust hummus thickness with water for preferred creaminess.
  • The recipe can be broiled as an alternative to grilling.
  • Adding lemon zest to chicken and hummus intensifies their fresh citrus flavor.

Find it online: https://cookedbysarah.com/greek-style-chicken-skewers-with-hummus-recipe/