Have you ever considered marinating chicken in a hummus mixture? This recipe for Grilled Herb Hummus Chicken Kebabs shows how tasty, tangy, and tender it can turn out!
Hummus is a truly beloved dip for veggies, meats, chips, and breads of all kinds. It’s easy enough to make yourself, and it’s a great source of protein and fiber from the chickpeas. But have you ever thought about what else in your life could benefit from a dollop of hummus?
What about hummus-based marinades? Mind-blowing, right? I had never considered it either until I found this recipe. Just imagine: chunks of chicken breast, tenderized by a combination of creamy hummus, tangy lemon juice, and various herbs and seasonings; then skewered and grilled to perfection.
That’s exactly what you’re getting with this recipe for grilled herb hummus chicken kebabs. The marinade is a blend of classic-flavored hummus, bright cilantro, toasty tahini, cooling mint, fresh parsley, and tangy lemon juice, with chicken broth to turn it into a juicy marinade. After making the marinade, the hard work in this recipe is basically done! Once it’s had time to soak into the chicken, simply skewer the chunks and slap ’em on the grill for a meal you and your family will not soon forget!
Are Grilled Herb Hummus Chicken Kebabs Healthy?
Yes, this recipe is healthy in a lot of ways! Chicken breast is lean and full of protein, while the hummus lends some fiber to the dish (especially if you are dipping the chicken in the reserved half of the marinade!). The fresh cilantro adds vitamins A, C, and K, and tahini is rich in zinc and vitamin E.
Overall, this dish is high in protein, and it’s gluten-free, dairy-free, and keto-friendly. If you pair this juicy chicken with a healthy vegetable side, you have yourself a healthy meal!
Hummus Choices
I know you have tons of options when it comes to store-bought hummus, and buying it from the store is the easiest way to whip up the marinade in this recipe. If you’re stuck on which one to get, opt for the one with the fewest ingredients and skip the flavored varieties. It doesn’t take many ingredients to make good classic hummus, and the brands that add unpronounceable ingredients taste a little off to me. Simple hummus is the best hummus for this marinade. If you do want to add some flavor, it’s okay to choose a garlic hummus, but you can also just add garlic to the food processor when you blend it all together.
Also, you may choose to make your own hummus. I invite you to check out FFF’s Best Homemade Hummus Recipe for a simple and excellent option!
How Do I Store Leftovers?
Leftover chicken kebabs should be removed from the skewers and cooled to room temperature, then transferred to an airtight container in the fridge. They’ll keep for up to 4 days that way. You can also freeze the chicken for up to 3 months. To freeze, store them in a freezer-safe ziplock bag with as much air squeezed out as possible. Thaw overnight in the fridge before reheating.
Serving Suggestions
These chicken kebabs are a perfect main protein, and you can serve many different types of sides with it for a complete meal. Eating low-carb? Try it with Cilantro-Lime Cauliflower Rice or Cauliflower Tabbouleh with a side of Sautéed Spinach. I love stuffing this chicken into warm Pita Bread with a smear of the reserved marinade as a condiment and a delicious Mediterranean Salad on the side. I think it would also go great dipped in some homemade Tzatziki Sauce.
Recipe
Ingredients
- ⅔ cup fresh cilantro loosely packed
- ½ cup hummus classic flavor
- ½ cup fresh mint loosely packed
- ¼ cup reduced-sodium chicken broth
- 2 tablespoons tahini well-stirred
- 2 tablespoons fresh parsley tightly packed
- 2 teaspoons fresh lemon juice
- ¼ teaspoon sea salt
- 1 pound boneless, skinless chicken breasts cut into one-inch cubes
Instructions
- Place all ingredients (except for the chicken) in a food processor. Process until smooth and creamy, stopping to scrape down the sides as necessary. You should end up with about 1 cup of marinade.
- Transfer half of the marinade to an airtight container and store in the fridge for later. Pour the rest into a large bowl. Stir in the cubed chicken, cover, and refrigerate for at least 4 hours or overnight.
- Arrange the chicken on skewers, leaving a small bit of space between each piece. (Note: If using bamboo skewers, make sure to soak them in water for at least 1 hour!) Heat your grill to medium-high. Grill the skewers for 3-5 minutes per side, or until no longer pink inside.
- Serve with the extra marinade on the side for dipping, and garnish with more fresh mint and cilantro.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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