Kebab-shop hummus with sumac chicken and onion salad
3
Points®
Total time: 1 hr 15 min • Prep: 45 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
Make this popular spiced chicken dish in your own kitchen and you won’t be disappointed. With all the elements of the takeaway version, it’s a taste sensation that truly satisfies.
Ingredients
Skinless chicken breast
330 g, (2 x 165g)
99% fat-free, plain Greek yoghurt, unsweetened
2 tbs
Garlic
½ clove(s), crushed
Ground sumac
1 tsp
Ground paprika
½ tsp
Ground cumin
½ tsp
Brown onion
2 medium, cut into 2cm-thick wedges
Pomegranate molasses
1 tbs
Fresh flat-leaf parsley
¼ cup(s), chopped
Iceberg lettuce
2 leaf, shredded
Lebanese cucumber
1 medium, chopped
Roma tomato
1 medium, sliced
Lemon(s)
1 medium, wedges to serve
Oil spray
2 x 3 second spray(s)
Canned chickpeas, rinsed and drained
1 cup(s), (175g)
Garlic
½ clove(s)
Lemon juice
1 tbs
Tahini
2 tsp
99% fat-free, plain Greek yoghurt, unsweetened
2 tbs
Garlic
½ clove(s), crushed
Lemon juice
2 tsp
Fresh mint
1 tsp, chopped
Instructions
1
Cover chicken with a piece of baking paper or plastic wrap and pound with a rolling pin or meat mallet to flatten slightly. Combine yoghurt, garlic, sumac, paprika and cumin in a shallow dish. Add chicken and turn to coat in yoghurt mixture. Cover and refrigerate.
2
Lightly spray a non-stick grill pan with oil and heat over medium-high heat. Cook onions for 15 minutes, turning occasionally, or until tender and lightly charred. Transfer onions to a bowl with pomegranate molasses and parsley. Season with salt and pepper. Toss well and set aside.
3
Meanwhile, to make hummus, process all ingredients in a food processor with a good splash of water until smooth and creamy. Transfer to a bowl. Season with salt and pepper.
4
To make garlic yoghurt sauce, mix all ingredients in a small bowl until combined. Season with salt and pepper.
5
Lightly spray the same grill pan again with oil and heat over medium-high heat. Remove chicken from marinade. Cook for 10-12 minutes, turning occasionally, until charred and cooked through. Transfer to a plate and rest for a few minutes before slicing thickly.
6
To serve, spread half the hummus onto 2 plates. Top with lettuce, cucumber, tomato and chicken and onions. Drizzle over the garlic yoghurt sauce and serve with lemon wedges and remaining hummus. Season with freshly ground pepper.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.