Middle Eastern Chicken Skewers with Chummus
29
May
May
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
⅛ 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
⅛ tsp cayenne pepper
2 lbs boneless chicken bottoms
For the Chummus:
1 cup chummus
¼ cup lemon juice