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Kebab-shop hummus with sumac chicken and onion salad

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
Moderate
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.

Notes

TO REFRIGERATE: Chicken can be marinated overnight in yoghurt mixture. Hummus and garlic yoghurt sauce can be made 1 day ahead. Store in separate reusable containers until ready to serve.

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