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Chicken Skewers With Quinoa Tabbouleh, Hummus And Flatbreads

120 min

A delicious summery dish with a twist on traditional tabbouleh. Or serve to your friends and impress them with your plating skills.


Chicken Skewers

1kg chicken thigh fillets, 2cm pieces
1 clove garlic, minced
2cm piece ginger, grated
1¼ tbs Curry powder
½ tsp Fine Himalayan pink salt
Zest & juice of half a lemon
2 tbs olive oil 


50g dried chickpeas, soaked overnight
1 clove garlic
1 tsp ground cumin 
Juice of half a lemon
130g tahini 
½ tsp Fine Himalayan salt

200g tri-colour quinoa  
½ tsp Fine Himalayan salt
½ lemon, juiced
60mL olive oil 
1 Lebanese cucumber, diced
200g cherry tomatoes, halved
½ red onion, finely chopped
½ cup mint, finely chopped
½ cup parsley, finely chopped

180g self raising flour 
½ tsp baking powder 
½ tsp Himalayan pink salt
180g plain yoghurt
Dukkah and lemon wedges to serve


  1. For the chicken skewers, place all ingredients in a bowl and mix to combine. Thread onto 12 skewers and keep in the fridge until ready to cook.
  2. For the hummus, place the soaked chickpeas in a saucepan and cover with water. Bring to the boil and cook for 1 hour or until very soft. Strain, reserving ½ cup of the cooking liquid. Place the chickpeas, cooking liquid and remaining hummus ingredients into a food processor and blend until smooth. Pour into a small serving bowl and place in the fridge.
  3. For the tabbouleh, place the quinoa in a saucepan with enough water to cover by 2cm. Bring to the boil, reduce heat and cover. Simmer for 15 to 20 minutes or until water is absorbed and quinoa is fluffy. Set aside and then once cool, combine with the remaining tabbouleh ingredients. Place into a serving bowl and keep in the fridge until ready to serve.
  4. For the flatbreads, combine all ingredients in a bowl and use hands to bring together into a ball. Turn out onto a floured surface and knead briefly until smooth. Cut dough into four pieces and roll each out to 3mm thick rounds. Dust off excess flour and brush with olive oil or butter. Heat a non-stick pan over medium-high heat and cook the flatbread for 1 to 2 minutes on each side, until browned and puffing up. Wrap in a tea towel and set aside until ready to serve.
  5. To cook the chicken skewers, place a grill pan over medium-high heat and drizzle with olive oil. Cook the chicken skewers for 8 to 10 minutes, turning occasionally. Place on a serving platter.
  6. Present the chicken skewers, hummus, tabbouleh, and flatbread in the centre of the table, along with the Dukkah and lemon wedges, so that everyone can serve themselves.
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