For the skewers

For the hummus

For the salad

  • 2 red onions, chopped
  • 1 tbsp lemon juice
  • 4 vine tomatoes, sliced
  • 200g cucumber, halved and sliced


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with


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A star rating of 4.8 out of 5.5 ratings