Mediterranean Chicken Skewers With Hummus (Printable)

Grilled marinated chicken cubes served with creamy homemade hummus spread, seasoned with Mediterranean spices and fresh herbs.

# What You'll Need:

→ Chicken & Marinade

01 - 1.3 pounds boneless skinless chicken breasts, cut into 1-inch cubes
02 - 3 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 3 garlic cloves, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Hummus Spread

10 - 1 can (14 ounces) chickpeas, drained and rinsed
11 - 3 tablespoons tahini
12 - 2 tablespoons lemon juice
13 - 2 tablespoons olive oil
14 - 2 garlic cloves, minced
15 - 1/2 teaspoon ground cumin
16 - 1/2 teaspoon salt
17 - 2-4 tablespoons water, as needed

→ Serving & Garnish

18 - 1 tablespoon chopped fresh parsley
19 - Lemon wedges
20 - Pita bread (optional)
21 - Cherry tomatoes and cucumber slices (optional)

# How to Make It:

01 - Combine olive oil, lemon juice, minced garlic, cumin, smoked paprika, oregano, salt, and black pepper in a large bowl. Add chicken cubes and toss to coat evenly. Marinate for at least 20 minutes, or up to 2 hours in the refrigerator for deeper flavor.
02 - While chicken marinates, blend chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt in a food processor until smooth. Add water one tablespoon at a time until reaching a creamy, spreadable consistency. Taste and adjust seasoning as needed.
03 - Preheat grill or grill pan to medium-high heat (approximately 400°F). Thread marinated chicken pieces onto skewers, leaving slight space between pieces for even cooking.
04 - Grill chicken skewers for 12 to 15 minutes, turning every 3 to 4 minutes, until fully cooked through (internal temperature reaches 165°F) and lightly charred on all sides.
05 - Spread prepared hummus generously over a serving platter. Arrange grilled chicken skewers on top of the hummus. Garnish with chopped fresh parsley and serve with lemon wedges, pita bread, and fresh vegetables on the side.

# Expert Suggestions:

01 -
  • The marinade does double duty, infusing the chicken with Mediterranean flavor while keeping it incredibly juicy
  • Homemade hummus is surprisingly simple and puts store-bought versions to shame
  • Everything comes together in under an hour but tastes like it required way more effort
02 -
  • Soaking wooden skewers for 30 minutes prevents them from burning on the grill, though metal skewers work beautifully if you have them
  • The hummus can be made up to three days ahead and actually develops more flavor as the ingredients meld together
  • Let the chicken rest for just a couple minutes after grilling so the juices redistribute instead of running out onto your cutting board
03 -
  • Room temperature chicken cooks more evenly, so let it sit out while you prepare the marinade and hummus
  • Reserve a small amount of marinade before adding the raw chicken, then brush it on during the last minute of grilling for an extra flavor boost

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