Chicken Skewers with all the Fixin’s

My family loves these chicken skewers and I make them at least once a month. We’ve gotten fond of making homemade pita bread, which I do not call for you to do here, though I may post the recipe into the future as they are delicious and far less fussy to make then you might expect. When you purchase your pita, make sure it is a very soft variety, as some packaged pita can be tough and flavorless. Alternatively, you might try packaged naan bread which many supermarkets now carry. I do, however, suggest making your own hummus- it is infinitely better than store bought. I use pink lentils, as they cook up quickly and create a silky smooth texture. You could easily substitute canned chickpeas if you want a shortcut.



Cooked lentils soft and ready to puree.

Lentils with sauce

Add the tahini and other ingredients and process to a creamy consistency.


Toss the chicken in the marinade ingredients.


Healthy Dinner Party Mid-Week
Chicken Skewers with all the Fixin's
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5 from 1 vote

Chicken Skewers with Pita and Fixin’s

Prep Time30 mins
Cook Time30 mins
Servings: 6


For the hummus:

  • 1 cup pink or red lentils
  • ¼ cup well-stirred tahini
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons kosher salt
  • 2 cloves garlic grated
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil

For the chicken:

  • 1 ½ pounds chicken breasts
  • juice and zest of one lemon
  • 3 garlic cloves grated or chopped
  • 1 teaspoon ground oregano
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons smoked Spanish paprika
  • 2 tablespoons extra virgin olive oil

For the cucumber tomato salad:

  • 1 medium cucumber peeled and diced
  • 1 pint cherry tomatoes halved
  • 1/3 cup pitted kalamata olives
  • ¼ cup fresh mint leaves torn or roughly chopped
  • 2 tablespoons red wine vinegar
  • freshly ground black pepper
  • ½ teaspoon kosher salt
  • Pita bread for serving


  • In a medium saucepan, cook the lentils in water to cover by 2 inches until very tender, about 45 minutes. Drain in a fine mesh sieve, then dump into a food processor. Add the remaining ingredients and puree until very smooth, 4-5 minutes. Taste for seasoning and add more salt, garlic, or cinnamon if if needs more flavor. Scrape into a serving bowl and refrigerate until ready to use (can be made a few hours ahead).
  • While the lentils are cooking, marinate the chicken. Cut the chicken into bite sized cubes. In a medium bowl, combine the remaining ingredients. Add the chicken and stir to coat. Let marinate for an hour or up to 4 in the refrigerator. Using wooden skewers, place 4-5 pieces of chicken on each and place them on an oiled baking sheet (you could also grill them).
  • Preheat the oven to 350 and cook the chicken, turning once, until done throughout, about 10 minutes per side.
  • To make the salad, combine all the ingredients in a serving bowl and toss together.
  • To serve, give each person a pita bread, and top with a the chicken, some hummus, and the salad. Either fill the pita pocket, or top it and wrap up like a gyro sandwich.


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