Chicken Skewers with Zucchini Hummus

On any given day, I devote a pretty good chunk of time to scouring the internet for recipes, ideas for recipes, or ways to make old recipes better. Most of the time I find a recipe that I like, but don’t love, so I tweak it until I do. That isn’t the case here. I found this recipe and it’s a hit. I would add more salt to the marinade next time, but I love salt – so I’ll take that as a preference thing instead of a recipe fail. Doesn’t this look good?


This recipe is incredibly easy to make. I made the marinade and the hummus one morning and everything was ready to go when I got home from work.


  • 2 lbs. boneless, skinless chicken breasts chopped into 1 inch pieces
  • 1/4 cup olive oil
  • 2 Tbsp. fresh squeezed lemon juice
  • 1/2 tsp. kosher
  • 1/4 tsp. fresh ground black pepper
  • 1/4 tsp. dried thyme
  • 2 tsp. paprika
  • 2 tsp. cumin
  • 1 tsp. turmeric
  • 1/2 tsp. allspice
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. cinnamon
  • 1/8 tsp. cayenne pepper

Place chicken into a large zip top bag. Combine remaining ingredients together in a small mixing bowl and pour over chicken. Toss gently in the bag to mix. Marinate in the fridge for a minimum of two hours or up to overnight.


When ready to cook, preheat your grill (I used an indoor grill pan). A nonstick pan would also work. Since I was using the grill pan, I skewered the chicken on skewers that had been soaking in water for about 30 minutes. This prevents them from burning. Skewer up the chicken.


Place on the grill and cook 4-5 minutes on each side. Serve with zucchini hummus (below).


Zucchini Hummus

I will be making this over and over – with and without the chicken! I love hummus, but since eating Paleo recently, I haven’t had any due to the chickpeas. This recipe gives me the garlicky goodness I’m looking for and follows the Paleo plan.


  • 1 medium zucchini, peeled and chopped
  • 1/8 cup freshly squeezed lemon juice
  • 1/4 cup almond butter
  • 1 Tbsp. olive oil
  • 1 tsp. cumin
  • 1/2 tsp. kosher salt
  • 1/4 tsp. fresh ground black pepper
  • 2 cloves garlic, chopped
  • Dash paprika (for garnish)
  • Chopped cilantro (for garnish, optional)

Place the lemon juice and almond butter in a food processor and blend until creamy. You’ll need a spatula to scrape down the sides of the bowl. Add the zucchini, olive oil, cumin, salt, pepper, and garlic. Blend until smooth. Store in the fridge until ready to serve.

*Original recipes from


One Comment Add yours

  1. mistimaan says:

    Looks tasty 🙂


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