Grilled Avocado And Chicken Skewers With Avocado Hummus
Serves: 4
Preparation: 30 minutes
Cooks In: 15 minutes
Ingredients:
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8 chicken thigh fillets, cut into bite-sized pieces
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2 garlic cloves, crushed
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1 tsp each ground cumin ground coriander and smoked paprika
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Juice of 2 lemons, plus extra lemon wedges, to serve
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½ cup extra-virgin olive oil, plus extra for drizzling
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2 firm but ripe Hass avocados, cut into thick wedges, plus 1 extra ripe Hass avocado, diced
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2 punnets of cherry tomatoes or grape tomatoes, sliced
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1 Lebanese cucumber, halved and sliced
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½ cup each mint leaves and parsley leaves
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½ small Spanish onion, thinly sliced
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Warmed pita bread, to serve
Avocado hummus
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1 large Hass avocado, coarsely chopped
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1 400g can chickpeas, drained, reserving ¼ cup of the liquid
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2 tbsp tahini
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2 tbsp natural Greek yoghurt
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2 garlic cloves
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2 tsp ground cumin
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Juice of 1 large lemon, or to taste
Method:
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Combine chicken, garlic, spices, half the lemon juice and 2 tbsp olive oil in a bowl, season to taste and mix well to coat. Refrigerate to marinate for 30 minutes (you can do this the day before for even deeper flavour).
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To make the avocado hummus, process ingredients in a food processor or blender until silky smooth, season generously and refrigerate until required.
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Preheat a barbecue or chargrill to medium-high heat. Combine the diced avocado in a bowl with tomatoes, cucumber, herbs and onion, drizzle with remaining lemon juice and olive oil, season to taste and toss to combine.
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Thread the avocado wedges onto skewers and drizzle with a little olive oil, season to taste. Drain the chicken from the marinade and thread it onto separate skewers. Grill the avocado skewers turning once for 3-4 minutes, and transfer to a plate. Grill the chicken skewers, turning occasionally, for 6-8 minutes until lightly charred and cooked through. Serve the avocado skewers and chicken skewers with the chopped salad, avocado and warmed pita, with lemon wedges to squeeze over.