Middle Eastern Chicken Skewers with Chummus

Yields10 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

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

Soak 10 wooden skewers in water.

Stir together the cumin, cinnamon, oil, lemon juice, garlic, paprika, salt and pepper in a large bowl.

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.

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.

Remove from pan and place on a platter. Cover the chicken with some foil and allow it to rest 5 minutes before serving.

Mix chummus and lemon juice. Serve alongside the chicken.

Nutrition Facts

10 servings

Serving size