Ingredients

The following ingredients have 4 Servings
  • 2 tbs thick Greek-style yoghurt
  • 400g can chickpeas, rinsed, drained
  • 2 tsp ground cumin
  • Juice of 1/2 lemon, plus 1/2 lemon cut into 4 pieces
  • 180g chicken breast fillet, cut into 6 pieces
  • 1 tsp allspice
  • 2 garlic cloves, crushed
  • 2 tsp olive oil, plus extra to drizzle
  • 1/2 roasted red capsicum, thinly sliced
  • 1/2 cup coriander leaves
  • Pinch of dried chilli flakes
  • Lightly grilled pita bread, to serve (optional)

Instruction

  • Soak 2 bamboo skewers in cold water for 30 minutes, then drain.
  • To make the hummus, whiz yoghurt, half the chickpeas, 1 tsp cumin and half the lemon juice in a food processor until smooth.
  • Combine chicken, allspice, garlic, oil, remaining 1 tsp cumin and lemon juice in a bowl. Marinate for 10 minutes.
  • Meanwhile, place capsicum, coriander and remaining chickpeas in a bowl. Drizzle with a little oil and toss salad to combine.
  • Preheat a barbecue or chargrill pan to high. Thread chicken and lemon pieces alternately onto skewers, then cook, turning, for 6 minutes or until cooked through. Serve with chickpea salad, hummus sprinkled with chilli and pita bread, if desired.