Lemon Rosemary Chicken Skewers with Warm Chickpea Cream and Roasted Peppers

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. If using wooden skewers, soak them in water for 10 minutes.

2. 2

   2. In a bowl, combine the chicken with lemon zest, 30 ml (2 tbsp) lemon juice, chopped rosemary, 2 minced garlic cloves, 15 ml (1 tbsp) olive oil, sweet paprika, 3 g (1/2 tsp) salt, and black pepper. Let it marinate for 10 minutes.

3. 3

   3. Place the red bell pepper, yellow bell pepper, and red onion on a baking tray. Add 15 ml (1 tbsp) olive oil and 1 g (a pinch) salt, toss well, and roast for 20 minutes at 220 °C / 425 °F, stirring halfway through.

4. 4

   4. While the vegetables roast, thread the chicken cubes onto the skewers. Heat a grill pan or large skillet over medium-high heat and cook the skewers for 4 to 5 minutes per side, until the chicken is nicely browned and fully cooked through.

5. 5

   5. For the warm cream, place the cooked chickpeas, Greek yogurt, 1 garlic clove, ground cumin, 15 ml (1 tbsp) olive oil, 2 g (1/2 tsp) salt, and 60 ml (1/4 cup) water in a food processor. Blend until smooth.

6. 6

   6. Transfer the chickpea cream to a small saucepan and warm it over low heat for 2 to 3 minutes, stirring, just until heated through. If it is too thick, add a little more water.

7. 7

   7. Spoon a base of warm chickpea cream onto each plate, place the chicken skewers on top or alongside, and finish with the roasted peppers, roasted red onion, and chopped fresh parsley.

8. 8

   8. Adjust salt if needed and serve immediately.