Spoil yourself with a ‘share plate for one’ with Lebanese-style grilled chicken and easy homemade hummus.
Ingredients
- 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)
Method
- Step 1Soak 2 bamboo skewers in cold water for 30 minutes, then drain.
- Step 2To make the hummus, whiz yoghurt, half the chickpeas, 1 tsp cumin and half the lemon juice in a food processor until smooth.
- Step 3Combine chicken, allspice, garlic, oil, remaining 1 tsp cumin and lemon juice in a bowl. Marinate for 10 minutes.
- Step 4Meanwhile, place capsicum, coriander and remaining chickpeas in a bowl. Drizzle with a little oil and toss salad to combine.
- Step 5Preheat 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.
- High fibre
- Low carb
- Lower gi
Nutrition
2849 kj
Energy
22.6g
Fat Total
4.2g
Saturated Fat
16.6g
Fibre
52.2g
Protein
106mg
Cholesterol
1152mg
Sodium
46.2g
Carbs (total)
All nutrition values are per serve
Notes
Store leftover hummus in an airtight container in the fridge for up to 1 week.
- Author: Jill Dupleix
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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