Hummus Chicken Shawarma Kebabs
Ingredients
Chicken shawarma
- 600g boneless skinless chicken thighs
- 3 tbsp olive oil
- 2 tsp finely grated garlic
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tsp all spice
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1 tsp sea salt
- Squeeze of lemon
Hummus
- 1 tin of chickpeas
- 2 medium cloves garlic
- 2 tbsp tahini
- 1 tbsp olive oil
- 3 tbsp lemon juice
- Salt and pepper
- A pinch of ground cumin, paprika or sumac
- Sea salt
Preparation
Chicken shawarma
Cut the chicken thighs into bite-size pieces.
Put all the ingredients except the chicken in a mixing bowl and stir well to combine.
Add the chicken and mix until well coated all over. Cover and refrigerate for 6-24 hours.
If using wooden skewers, soak in water for 30 minutes before use.
Divide the chicken between 3 to 4 skewers, threading the pieces down the pointed end.
BBQ or grill under a hot grill; large skewers take about 5 minutes on each side, medium about 4 minutes.
To serve, stand the skewers upright and slice the chicken off in a downward motion with a knife on each side.
Hummus
Shell the chickpeas for a smoother hummus if desired, drain and save the brine.
Put the chickpeas, garlic, a few tablespoons of chickpea brine, tahini, olive oil, and lemon juice into a blender and blitz.
Add more brine a little at a time and blend until smooth.
Add a good pinch of sea salt and blitz for another 10 seconds, then check seasoning; repeat until desired level is reached.
Decant the hummus into a serving bowl.
Make a swirl on top with a spoon, drizzle with a little olive oil, and sprinkle a pinch of sumac, paprika, and cumin powder to finish.
