Ingredients
- ⅔ cup fresh cilantro loosely packed
- ½ cup hummus classic flavor
- ½ cup fresh mint loosely packed
- ¼ cup reduced-sodium chicken broth
- 2 tablespoons tahini well-stirred
- 2 tablespoons fresh parsley tightly packed
- 2 teaspoons fresh lemon juice
- ¼ teaspoon sea salt
- 1 pound boneless, skinless chicken breasts cut into one-inch cubes
Instructions
- Place all ingredients (except for the chicken) in a food processor. Process until smooth and creamy, stopping to scrape down the sides as necessary. You should end up with about 1 cup of marinade.
- Transfer half of the marinade to an airtight container and store in the fridge for later. Pour the rest into a large bowl. Stir in the cubed chicken, cover, and refrigerate for at least 4 hours or overnight.
- Arrange the chicken on skewers, leaving a small bit of space between each piece. (Note: If using bamboo skewers, make sure to soak them in water for at least 1 hour!) Heat your grill to medium-high. Grill the skewers for 3-5 minutes per side, or until no longer pink inside.
- Serve with the extra marinade on the side for dipping, and garnish with more fresh mint and cilantro.
