Shish Kekab
Ingredients
- 600g boneless skinless chicken thighs cut into bite size pieces
- 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
- 1 tin of chickpeas (shell for a smoother hummus) drain but save the brine
- 2 medium cloves garlic, chopped
- 2 tbsp tahini
- 1 tbsp olive oil (extra for topping optional)
- 3 tbsp lemon juice
- salt and pepper to season
- a pinch of ground cumin, paprika or sumac for topping
- sea salt to taste
Preparation
Put the all the ingredients except the chicken in a mixing bowls and stir well to combine
Then add the chicken and mix until the chicken is well coated all over
Cover and refrigerate for 6-24 hours
If using wooden skewers soak in water for 30 mins before use
Divide the chicken between 3 to 4 skewers, thread the chicken pieces down the pointed end of the skewer and then bbq or put under a hot grill
Large will take approx 5 mins on both sides, medium around 4 mins
To serve, stand the skewers upright and slice the chicken off in a downward motion with a knife on each side
Hummus
Put the chickpeas, garlic and a few tablespoons of chickpea brine, the 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 give it another 10 second blitz in the blender and check the seasoning again, repeat this until you have the level of seasoning you want
Decant the hummus into a serving bowl
Make a swirl on the top with a spoon, drizzle with a little olive oil and sprinkle a pinch of sumac, paprika and cumin powder to finish