Chicken skewers with broad bean hummus

• raps oil↗1 tbsp olive or
• oregano↗2 tsp dried
• smoked paprika↗1 tsp
• lemon juice2 tsp
• garlic clove↗1

  finely grated

• chicken↗4 skinless

  skinless breast fillet (about 650g), cubed

• broad beans↗640g frozen baby
• garlic cloves↗2
• lemon juice2 tbsp
• tahini↗2 tbsp
• coriander1 tbsp ground
• cumin↗1 tsp ground
• red onion↗2

  sliced

• lemon juice1 tbsp
• grape tomatoes4

  sliced

• огірок↗200g

  розрізаний навпіл і нарізаний

Step-by-step instructions

1. 1

   Mix the oil, oregano, smoked paprika, lemon juice and garlic in a bowl together with a pinch of black pepper and a pinch of salt, then add the chicken and mix well. Thread the chicken onto four metal skewers and set aside. For the salad, mix the onion and lemon juice in a bowl and set aside.

2. 2

   To make the hummus, cook the broad beans in 300 ml of water for 5 minutes, then remove them from the pot, reserving the water. Transfer the beans to a bowl with the remaining ingredients and blend with an immersion blender, adding up to 150 ml of the cooking water until the mixture becomes smooth.

3. 3

   Heat the grill to high temperature and grill the chicken skewers 4‑5 minutes on each side, or until cooked through. Meanwhile finish the salad. Toss the tomatoes and sliced cucumber with the onion soaked in lemon juice. Serve half of the hummus with two chicken skewers and half of the salad. The rest can be stored in the fridge for up to two days.