Sumac Chicken Thigh Skewers with Creamy Hummus
This Sumac Chicken recipe takes chicken thighs and marinates them in a sea of flavors. Grilled up to perfection and served with creamy hummus.
Servings 4 -6 people
Calories 579kcal
Ingredients
For the chicken and marinade
- 2 lbs (900 grams) chicken thighs, cut into 1 ½ inch pieces
- 1 tbsp ground sumac
- 1 tbsp ground zataar
- 1/4 cup extra virgin olive oil
- juice of 1 lemon
- 2 tsp kosher salt
- 1/2 tsp ground pepper
- 4 garlic cloves, pressed or grated
- 1 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 10 5 inch wooden skewers
For the hummus
- 540 ml can of chickpeas **Save 3 tbsp of aquafaba (liquid in the chickpeas can) before you drain and rinse the chickpeas**
- 6 tbsp tahini
- 2 large garlic cloves
- juice of 1 lemon
- 1 tsp kosher salt
- 1/4 tsp ground pepper
- 1 1/2 tbsp extra virgin olive oil
- 3 tbsp cold water
- 3 tbsp aquafaba
- 2 ice cubes
For the peppers
- 2 bell peppers, cut in large slices
- 1 tbsp extra virgin olive oil
- 1 tsp kosher salt
For serving
- lemon wedges
- fresh basil and fresh mint leaves
- pita
Instructions
For the chicken
- Marinate the chicken: Add all of the chicken marinade ingredients to a medium bowl and whisk together to combine. Add all of the chicken thigh pieces to the marinade, toss to fully coat and let sit for 15-30 minutes.
- Add the bell pepper pieces to a bowl with 1 tbsp olive oil and 1 tsp salt and toss to combine. Set aside.
For the hummus
- While the chicken marinates, make the hummus.
- Save 3 tbsp of the aquafaba (liquid the chickpeas are stored in) and set aside.
- Then, rinse and drain the chickpeas and add them to the food processor. Add the tahini, garlic cloves, lemon juice, salt, pepper and olive oil.
- Blend on high until almost completely smooth. Scrape the sides down as needed.
- Next, slowly stream in the cold water and aquafaba and then add in the ice cubes. Blend on high until very smooth.
- Transfer the hummus to a serving dish and use a spoon to spread around evenly. Set aside.
Grill the chicken
- Thread the marinated chicken onto the skewers, dividing evenly between the skewers.
- Heat the grill to medium-high heat, about 400F.
- Oil the grill well and when heated, place the skewers on the grill and cook, turning occasionally, for about 10-15 minutes or until cooked through (internal temperature reached 165F) and well browned. At the same time the skewers are cooking, cook the pieces of bell pepper.
- Remove from the grill and let rest for 5 minutes.
Assemble
- Arrange the chicken skewers on top of the hummus along with the grilled pepper pieces. Garnish with lemon wedges, fresh basil leaves and fresh mint leaves. Serve with pita for dipping and enjoy with friends!
Video
Notes
- This is a great appetizer for sharing! Serve with our Fluffy Greek Pita Bread Recipe
- If you love this chicken marinade, try our Chicken Souvlaki or our Greek Yogurt Chicken Marinade
Nutrition
Serving: 2-3 skewers | Calories: 579kcal | Carbohydrates: 39.7g | Protein: 39.9g | Fat: 31.6g | Saturated Fat: 5.2g | Polyunsaturated Fat: 7.5g | Monounsaturated Fat: 16.5g | Sodium: 1231.6mg | Fiber: 7.6g | Sugar: 4.8g
