Middle Eastern Chicken Skewers with Chummus

Category, DifficultyIntermediate
Yields10 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
For the Chicken Skewers:
 2 tsp cumin
 1 tsp cinnamon
 2 tbsp lemon juice
 1 tbsp olive oil
 3 cloves garlic, crushed
 1 ½ tsp paprika
 1 tsp kosher salt
 ¼ tsp freshly ground pepper
  tsp cayenne pepper
 2 lbs boneless chicken bottoms
For the Chummus:
 1 cup chummus
 ¼ cup lemon juice
1

Soak 10 wooden skewers in water.

2

Stir together the cumin, cinnamon, oil, lemon juice, garlic, paprika, salt and pepper in a large bowl.

3

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.

4

Heat a broiler or grill pan and oil with an oil-dampened paper towel, Broil or grill chicken about 15 Minutes, turning around to cook all sides.

5

Remove from pan and place on a platter. Cover the chicken with some foil and allow it to rest 5 minutes before serving.

6

Mix chummus and lemon juice. Serve alongside the chicken.

Ingredients

For the Chicken Skewers:
 2 tsp cumin
 1 tsp cinnamon
 2 tbsp lemon juice
 1 tbsp olive oil
 3 cloves garlic, crushed
 1 ½ tsp paprika
 1 tsp kosher salt
 ¼ tsp freshly ground pepper
  tsp cayenne pepper
 2 lbs boneless chicken bottoms
For the Chummus:
 1 cup chummus
 ¼ cup lemon juice

Directions

1

Soak 10 wooden skewers in water.

2

Stir together the cumin, cinnamon, oil, lemon juice, garlic, paprika, salt and pepper in a large bowl.

3

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.

4

Heat a broiler or grill pan and oil with an oil-dampened paper towel, Broil or grill chicken about 15 Minutes, turning around to cook all sides.

5

Remove from pan and place on a platter. Cover the chicken with some foil and allow it to rest 5 minutes before serving.

6

Mix chummus and lemon juice. Serve alongside the chicken.

Middle Eastern Chicken Skewers with Chummus

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