Grilled Chicken Skewers with Chickpea Hummus and Vegetable Pickle

This recipe from the Balance Café is packed with healthy ingredients
Sunday , 20 January 2013
Grilled Chicken Skewers with Chickpea Hummus and Vegetable Pickle
Grilled Chicken Skewers with Chickpea Hummus and Vegetable Pickle

INGREDIENTS
500g deboned chicken breast, cut into chunks
50g chopped parsley
50g chopped green chilli
50g chopped garlic
50g chopped thyme
50g chopped
fresh marjoram
10g cumin powder
10ml lemon juice
4 bamboo skewers
Salt and pepper, to taste

FOR THE CHICKPEA HUMMUS
1 tin or can chickpeas, drained
2 cloves garlic
50ml olive oil
5ml sesame oil
50ml plain
skimmed yoghurt
100g toasted white sesame seeds
Freshly squeezed lemon juice, to taste 

FOR THE VEGETABLE PICKLE
1 medium carrot, sliced
2 stalks celery, sliced
100g cucumber, sliced
50g snow peas
50g radish
5g sea salt
50ml white vinegar
1 star anise
1 cinnamon stick
20g brown sugar
50ml water

METHOD
1. Marinate the chicken in all the herbs and spices and refrigerate for at least an hour.
2. To make the chickpea hummus: put all the ingredients except the yoghurt and lime juice in a blender (or use a pestle and mortar) and blend until smooth. Add the yoghurt and lemon juice and set aside. 
3. To make the vegetable confit: boil the white vinegar with the star anise, cinnamon stick, water and sugar. Add in the vegetables and simmer for 5 minutes. Remove from the heat and transfer to a glass jar (heat-proofed and sealable). Set aside until completely cooled.
4. To cook the chicken: thread it onto skewers, preheat the grill to a medium-heat and grill for 15 to 20 minutes, turning occasionally, until the juices run clear. Drizzle with lemon juice and serve with the hummus and vegetable pickle.

Per serving: 437 calories, 4g fat, 62g protein, 59g carbohydrates,132g fibre, 70mg cholesterol, 60mg sodium

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