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Posted on Fri, Apr. 10, 2009

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CHICKEN SCHWARMA

Why make just hummus when you can make chicken schwarma hummus? Serve this Mediterranean dish as an appetizer or main course.

INGREDIENTS

1 lb. boneless chicken breasts or thighs

Marinade:

2 tablespoons mustard

2 cloves garlic, minced

1/8 cup chopped onion

½ teaspoon salt

1 tablespoon chopped parsley

1 teaspoon vegetable oil

Pinch each black and white pepper

1 teaspoon lemon juice

Hummus:

1 can (15 oz.) garbanzo beans, drained

½ cup water

3 tablespoons tahini (sesame seed paste)

1 clove garlic, minced

2 tablespoons lemon juice

½ teaspoon salt

Garnish:

½ red onion, chopped

1 tomato, chopped

½ bunch parsley, chopped

Olives

Toasted or regular pita chips

DIRECTIONS

Cut chicken into 1-inch strips. Combine marinade ingredients in nonreactive bowl. Add chicken pieces and stir until pieces are evenly coated. Cover and refrigerate at least eight hours or overnight.

Meanwhile, prepare hummus by placing garbanzo beans, water, tahini and garlic in a food processor or blender and processing until smooth. Add lemon juice and salt.

Heat 1 tablespoon oil in a large saute pan. Add onion and chicken and cook over medium high heat until chicken is done, about 5 minutes. Add tomato and parsley during last minute of cooking.

Place chicken mixture in the center of a large serving platter. Surround it with a ring of hummus dotted with olives. Serve with toasted or regular pita chips.