Chicken Shish Kebab with Squash Hummus and Pickled Carrots
A super healthy kebab, though don't let that put you off! This dish is totally delicious and satisfyingly indulgent as well. If you're not counting the calories (or no one is looking), a squeeze of garlic mayo goes great with it...
Recipe courtesy of
1.2kg chicken thigh, skinned, boned and diced into 5cm pieces
2g ground fenugreek seeds
5g ground black pepper
3g ground coriander
100g tinned chickpeas, drained
20g tahini paste
10g lemon juice
5 cloves garlic, peeled and finely grated
20g extra virgin olive oil, plus a splash extra
1/2 unit butternut squash, peeled and roughly diced
1 unit orange carrot
1 unit purple carrot
200ml white wine vinegar
20g caster sugar
100g mayonnaise, ideally homemade
Chilli sauce (sriracha style works well)
4 flatbreads, homemade or bought
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Combine the spices in a bowl. Add the chicken dice and mix thoroughly. Slide the spiced pieces securely onto skewers and put aside.
Peel the carrots of their skin and discard, before continuing to peel them down to their cores until you have a pile of long ribbons. Keep the colours separate so the purple does not bleed into the orange. Bring the vinegar and sugar to the boil in a pan and dissolve the sugar. Cool completely and pour over the carrot ribbons in two containers so the carrot is covered and allow to steep for at least 15 minutes.
Season the pieces of squash with salt and toss with with a splash of olive oil. Roast in an oven at 160C for 30-40 minutes until soft. Blend into a smooth, thick puree, adding a little water if necessary to loosen.
Put the chickpeas in a food processor, along with the oil, water, lemon juice, one of the garlic cloves and tahini. Blend until smooth, adding a little water to loosen if necessary. Mix the hummus with the butternut squash puree and season to taste.
Mix the mayo with the remaining cloves of garlic.
Season the chicken skewers and cook on a barbeque until cooked through but still juicy. Don't be scared to allow the chicken to char a little.
Warm up the flatbreads and hummus. Spread a spoonful of hummus in a line down the middle of each bread. Divide the chicken pieces equally between the breads and place on top of the hummus. Drain the carrot ribbons and place on top of the chicken. Squeeze over some garlic mayo and chilli sauce.
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