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BBQ

Grilled Avocado And Chicken Skewers With Avocado Hummus

  • Serves: 4
  • Preparation: 30 minutes
  • Cooks In: 15 minutes

  •       

Ingredients

8 chicken thigh fillets, cut into bite-sized pieces
2 garlic cloves, crushed
1 tsp each ground cumin ground coriander and smoked paprika
Juice of 2 lemons, plus extra lemon wedges, to serve
½ cup extra-virgin olive oil, plus extra for drizzling
2 firm but ripe Hass avocados, cut into thick wedges, plus 1 extra ripe Hass avocado, diced
2 punnets of cherry tomatoes or grape tomatoes, sliced
1 Lebanese cucumber, halved and sliced
½ cup each mint leaves and parsley leaves
½ small Spanish onion, thinly sliced
Warmed pita bread, to serve
Avocado hummus
1 large Hass avocado, coarsely chopped
1 400g can chickpeas, drained, reserving ¼ cup of the liquid
2 tbsp tahini
2 tbsp natural Greek yoghurt
2 garlic cloves
2 tsp ground cumin
Juice of 1 large lemon, or to taste

Method

1

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).

2

To make the avocado hummus, process ingredients in a food processor or blender until silky smooth, season generously and refrigerate until required.

3

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.

4

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.

Ingredients

 8 chicken thigh fillets, cut into bite-sized pieces
 2 garlic cloves, crushed
 1 tsp each ground cumin ground coriander and smoked paprika
 Juice of 2 lemons, plus extra lemon wedges, to serve
 ½ cup extra-virgin olive oil, plus extra for drizzling
 2 firm but ripe Hass avocados, cut into thick wedges, plus 1 extra ripe Hass avocado, diced
 2 punnets of cherry tomatoes or grape tomatoes, sliced
 1 Lebanese cucumber, halved and sliced
 ½ cup each mint leaves and parsley leaves
 ½ small Spanish onion, thinly sliced
 Warmed pita bread, to serve
Avocado hummus
 1 large Hass avocado, coarsely chopped
 1 400g can chickpeas, drained, reserving ¼ cup of the liquid
 2 tbsp tahini
 2 tbsp natural Greek yoghurt
 2 garlic cloves
 2 tsp ground cumin
 Juice of 1 large lemon, or to taste

Directions

1

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).

2

To make the avocado hummus, process ingredients in a food processor or blender until silky smooth, season generously and refrigerate until required.

3

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.

4

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.

Notes

Grilled Avocado And Chicken Skewers With Avocado Hummus
IngredientsDirections

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