Chicken skewers with broad bean hummus

Dinner with 16 ingredients.

Servings: 4

Total time: 40 minutes

Ingredients

• 2 tablespoon lemon juice
• 1 tablespoon olive or rapeseed oil
• 2 red onions chopped
• 2 garlic cloves
• 1 teaspoon ground cumin
• 4 vine tomatoes sliced
• 1 teaspoon smoked paprika
• 1 garlic clove finely grated
• 2 teaspoon lemon juice
• 640 gram frozen baby broad beans
• 200 gram cucumber halved and sliced
• 2 tablespoon tahini
• 1 tablespoon ground coriander
• 2 teaspoon dried oregano
• 4 skinless chicken breast fillets (about 650 g), cubed
• 1 tablespoon lemon juice

Method

1. Mix the oil, oregano, paprika, lemon juice and garlic in a bowl with some black pepper and a pinch of salt, then add the chicken and toss well. Thread the chicken onto four metal skewers and set aside. For the salad, mix the onions and lemon juice in a bowl and set aside.
2. To make the hummus, boil the broad beans in 300ml water for 5 mins, then scoop out of the pan, reserving the water. Tip the beans into a bowl with the rest of the ingredients, and blitz using a hand blender with up to 150ml of the cooking water until smooth.
3. Heat the grill to high and cook the chicken skewers for 4-5 mins on each side, or until cooked through. Meanwhile, finish preparing the salad. Toss the tomatoes and sliced cucumber with the lemon-soaked onions. Serve halve the hummus with two skewers of chicken and half the salad. The remainder will keep in the fridge for up to two days.