Another easy mid-week recipe. You will get 4 generous serves.
What you need:
- 3 lemons, juiced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon dried oregano leaves
- 1 kg chicken breast fillets cut into pieces
- 2 red onions, cut into thin wedges
- can of chickpeas
- teaspoon of ground cumin
- Flat breads
Preheat oven. Reserve 3 tablespoons of the juiced lemon for chickpeas dip. Combine the remaining lemon juice, oregano, olive oil and cumin in a large bowl and season with salt and pepper. Add chicken. Cover and leave in the fridge while you prepare the dip. Combine the remaining lemon juice, chickpeas, cumin and olive oil in a food processor and process until you get a smooth dip.
Thread onion and chicken onto skewers and put in the oven for about 20 - 25 minutes.
Serve the chicken with chickpeas dip, flat bread, cucumbers and tomatoes.
