2 teaspoons cumin
1 teaspoon cinnamon
2 tablespoons lemon juice
1 tablespoon olive oil
3 cloves garlic, crushed
1 1/2 teaspoons paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
2 pound boneless chicken bottoms
1 cup chummus
¼ cup lemon juice
To make the grilled chicken skewers: Soak 10 wooden skewers in water.
Stir together the cumin, cinnamon, oil, lemon juice, garlic, paprika, salt and pepper in a large bowl. Cut each chicken bottom in half and place in the bowl with the spices. Turn chicken to coat well. Thread the chicken fillets onto the skewers.
Heat a broiler or grill pan and oil with an oil-dampened paper towel, Broil or grill chicken about 14-15 minutes, turning around to cook all sides. Remove from pan and place on a platter. Cover to chicken with some foil and allow it to rest 5 minutes before serving.
Mix chummus and lemon juice. Serve alongside the chicken.