Ingredients

• 4 wooden skewers
• 1 wholemeal pita bread, halved

For the chicken skewers:

• 4 skinless chicken thighs, cubed
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried mixed herbs
• Half a red onion, cut in quarters
• Pinch of salt & pepper
• Half a yellow capsicum, cut in sixths
• Half a red capsicum, cut in sixths

For the tabbouleh:

• 1/3 cup buckwheat, rinsed and drained
• Large handful parsley, roughly chopped
• Large handful mint, roughly chopped
• Juice of 1 lemon
• Large handful cherry tomatoes, halved
• 1 tablespoon extra virgin olive oil

For the hummus yoghurt:

• 1 tin chickpeas, rinsed and drained
• 2 tablespoons Greek yoghurt
• Juice of 2 lemons
• ½ teaspoon paprika
• Half a clove of garlic, crushed

Method

1.  In a large bowl, mix juice of 1 lemon, 2 tablespoons extra virgin olive oil, dried mixed herbs and a pinch of salt and pepper. Add chicken and coat evenly. Cover in plastic wrap and place in refrigerator to marinate for 1 hour.

2. Meanwhile, prepare the wooden skewers by soaking them in water for 15 minutes.

3. For the tabbouleh, add buckwheat and 2/3 cup water to a saucepan and simmer on low-medium heat for 20 minutes or until cooked. Drain and rinse. Once cooled, add parsley, mint, cherry tomatoes, juice of 1 lemon and 1 tablespoon of extra virgin olive oil and mix.

4. For the hummus, add chickpeas, yoghurt, juice of 2 lemons, paprika and garlic to a food processor and blitz until smooth. To add extra crunch, you can garnish the hummus with a small handful of chickpeas coated in paprika and roast for 20 minutes at 220 degrees.

5. Once the chicken has marinated, thread chicken, capsicum and onion onto the skewers. Heat a griddle pan over a medium-high heat and cook the skewers for 5 minutes a side or until the chicken is cooked through.

6. Serve chicken skewers immediately with hummus, tabbouleh and pita bread.

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