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Chicken Kebab and Homemade Hummus

Grilled Chicken Kebabs with Homemade Hummus

One of my all-time favorite crowd-pleasing dishes for a summer gathering around a tasty presentation of grilled chicken and hummus.  The hardest part is thinking ahead and marinating the chicken in your choice of kefir or plain yogurt.  Don’t get bogged down on spices; combine your favorite ones and be generous in adding them to your marinade.  For an additional surprise, skew dates, apricots, or peaches if in season.  The added caramelized sweetness lends to the savoriness of the dish and is a surprise treat for your tastebuds.



  • 2/3 cup Plain Kefir
  • 1/4 cup EVOO (divided)
  • 1/3 cup Lemon Juice
  • 1 tsp Cumin, Coriander, Turmeric, Paprika (omit if AIP)
  • 1/4 tsp cinnamon
  • 1/4 fenugreek (omit if not available)
  • 2 tsp Sea Salt
  • 2 lbs Chicken Cutlets (boneless, skinless, cut into 1-inch cubes)
  • 16 Pitted Dates, or apricots or peaches if in season. Cubed and threaded between chicken cubes.

Prep Notes

In an airtight container, combine the kefir, half of the oil, lemon juice, spices, and half the salt. Submerge the chicken, close the lid, and refrigerate for at least two hours. When ready,  mix everything well and thread the chicken cubes onto the skewers.

Heat 1/2 of the oil in a heavy-bottom pan over medium-high heat. Cook the chicken skewers for about three to four minutes per side or prepare your outdoor grill to cook skewers.

In the meantime, prepare your homemade HUMMUS.

Once the chicken is cooked, divide the skewers and salad onto plates. Sprinkle the remaining dill on top. Enjoy!

  • Leftovers

    Refrigerate the salad and chicken in separate airtight containers for up to two to three days.

  • Serving Size

    One serving equals approximately two chicken skewers and two cups of salad.

  • Additional Toppings

    Add other fresh herbs such as mint or parsley.

  • Use saffron or turmeric for variety in spice


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