Primary Ingredients
1 pound boneless, skinless chicken thighs, diced large ☐ ½ cup tandoori spice
Wood skewers
2 cups prepared hummus
1 avocado
2 tablespoons lemon juice
1 green apple
1 cucumber
1 bunch of chives, thinly sliced
1 tablespoon preserved lemon
1 teaspoon Dijon mustard
¼ cup extra virgin olive oil
1tablespoon Champagne vinegar
¼ cup slivered almonds, toasted
Primary Technique
- Dice chicken thighs into large pieces, lightly oil, and season generously with salt and tandoori spice. Skewer 4-5 pieces of chicken on each skewer. Grill on medium heat, rotate every 2 minutes until cooked through. Keep warm.
- Place avocado pulp into a food processor and add lemon juice, salt, and white pepper, to taste. Purée until smooth, then add hummus and blend until combined. Adjust seasoning as needed.
- On a mandolin, using the teeth blade, shave the green apple and cucumber into a bowl, combine with salt, white pepper, extra virgin olive oil, Dijon mustard, lemon juice, and chives.
- Place a generous spoonful of the hummus on a small plate, place two chicken skewers on top of the hummus. Add a salad on top of the skewers and garnish with toasted almonds. Enjoy!
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