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  • Lauren

Mediterranean Herb Chicken Kabobs

Want to get excited about your chicken dinner again? Make kabobs! There's something about changing the presentation that can ignite a whole new experience and impress the table. Fresh herbs and hummus combine to make a flavorful marinade. Let's eat!

Serves 4-5

4 large chicken breasts


2/3 cup fresh chopped cilantro

1/2 cup fresh chopped basil

1/2 cup classic hummus (recipe here

1/4 cup clean chicken broth (I use Butcher's brand)

2 Tbs tahini

2 Tbs fresh chopped parsley

2 tsp fresh lemon juice *see note*

1/4 tsp pink or sea salt

Place marinade ingredients into blender and blend until combined. Pound out chicken with meat tenderizer to make uniform if needed. Cube chicken into 1 inch pieces. Cover chicken completely with marinade, seal and place in refrigerator for at least 4 hours up to overnight.

Heat grill to medium-high. I use my trusty George Foreman Spray grill with avocado oil or evoo and place marinated chicken cubes, cooking until internal temp is 165. Pro tip: Grill cubes individually to prevent uneven cooking as I'm never able to cut pieces perfectly. Maybe instead of "pro tip", I should call it "not a pro tip" lol! If using traditional grill, you'll need to turn your cubes cooking a couple minutes each side. On the Foreman grill, cook 4-6 minutes. I always recommend using a meat thermometer Let chicken rest 5 minutes, then thread with skewers and serve.

*Note: Cooking with lemon juice is permitted as the acidity is burned off in the cooking process.

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