Chicken Kebabs with Beet Hummus

INGREDIENTS

• 2 small beetroots, top and tail trimmed
• Neutral cooking oil, like rice bran, canola, or grapeseed
• 425g canned chickpeas, drained and rinsed
• 1 clove garlic, roughly chopped
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon ground cumin
• 60ml extra virgin olive oil
• Rock salt and pepper, to taste

Yogurt-Marinated chicken kebabs

• 8 boneless, skinless chicken thighs, cut into 1-inch squares
• 187g plain Greek yogurt 2 cloves garlic, minced or grated
• 2 tablespoons lime juice
• 1 tablespoon neutral cooking oil, like rice bran, canola, or grapeseed
• 2 large handfuls of cilantro, finely chopped, reserve some for garnish
• Rock salt and pepper, to taste
• Neutral cooking oil, like rice bran, canola, or grapeseed
• 8 small pitas
• ½ cucumber, cut into slices on a bias
• 1 small sweet onion, thinly slice
• 1 small carrot, julienned
• 1 lemon, cut into wedges

METHOD

1. Preheat barbecue to medium-high heat.
2. Wrap whole beets in an aluminium foil package and season with oil and salt. Enclose and roast on the top rack of the grill for 40 minutes to an hour, until beets are fork-tender. Remove and set aside to cool.
3. While the beets are cooking, marinate chicken. In a mixing bowl, whisk together ingredients from yogurt to chopped cilantro. Season with salt and pepper to taste. Incorporate chicken into the mixture and marinate for at least 30 minutes. Thread chicken onto Broil King’s Dual Prong Skewers about 6 pieces per skewer, and set aside.