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Ingredients

2 tbs thick Greek-style yoghurt
400g can chickpeas, rinsed, drained
2 tsp ground cumin
Juice of 1/2 lemon, plus 1/2 lemon cut into 4 pieces
180g chicken breast fillet, cut into 6 pieces
1 tsp allspice
2 garlic cloves, crushed
2 tsp olive oil, plus extra to drizzle
1/2 roasted red capsicum, thinly sliced
1/2 cup coriander leaves
Pinch of dried chilli flakes
Lightly grilled pita bread, to serve (optional)

Method

Step 1 Soak 2 bamboo skewers in cold water for 30 minutes, then drain.
Step 2 To make the hummus, whiz yoghurt, half the chickpeas, 1 tsp cumin and half the lemon juice in a food processor until smooth.
Step 3 Combine chicken, allspice, garlic, oil, remaining 1 tsp cumin and lemon juice in a bowl. Marinate for 10 minutes.
Step 4 Meanwhile, place capsicum, coriander and remaining chickpeas in a bowl. Drizzle with a little oil and toss salad to combine.
Step 5 Preheat a barbecue or chargrill pan to high. Thread chicken and lemon pieces alternately onto skewers, then cook, turning, for 6 minutes or until cooked through. Serve with chickpea salad, hummus sprinkled with chilli and pita bread, if desired.

Mezze for one

How to make Mezze for one

Ingredients

Method