Middle Eastern Feast


I know Chicken Tikka is Indian not Middle Eastern, but boy does it taste good with hummus and tabouli!  For this meal we had chicken tikka thighs, hummus and grilled flatbread, tabouli (shh, it was from a mix), and tzatziki.

  • 8 boneless, skinless chicken thighs
  • Chicken Tikka Marinade
  • 1 C. plain yogurt
  • 1 cucumber, peeled and diced
  • 1/2 t. cumin
  • salt and pepper
  • 1/2 C. mint leaves, minced, divided
  • 1-2 t. lemon juice
  • Super Creamy Hummus
  • 6-8 pieces of store-bought flatbread or naan
  • 1/4 C. olive oil
  • 1 box Casbah Tabouli Mix- mine came from Safeway
  • 1 C. fresh parsley leaves, minced
  • 1 ripe tomato, diced
  • juice of 1/2 a lemon

First get your chicken thighs into the marinade- just click on the link above for the recipe.  Cover the marinating thighs and put them in the fridge for at least 6 hours or overnight.  Make the tzatziki by combining the yogurt, cucumber, 1/4 C. of mint, cumin, and season with salt and pepper.  Add a teaspoon of the lemon juice and taste it- adjust the seasonings if needed.  Cover and chill.  Make the tabouli according the package directions.  Add the parsley, the rest of the mint, the tomato, and juice of 1/2 a lemon.  Taste and adjust seasonings if necessary.

Make the hummus by following the link above or buy your favorite brand and bring it to room temperature.  I always make a little well in the center of the hummus and add some good olive oil- it just makes it yummier.  All of this can be done in the morning or early in the day.  Right before eating you want to prepare the flatbread and cook the chicken.  Heat the broiler to high.  Place the chicken on a rimmed baking sheet and broil for 3-5 minutes.  If there is any accumulated moisture in the pan, drain it off.  Return the pan to the oven for another 5 minutes or until the chicken in cooked and begins to brown.  Remove it from the oven and let it rest while you broil the flatbread.  On another baking sheet, lay out the flatbread and brush it with olive oil.  Sprinkle each flatbread with a little salt.  Broil for 2-3 minutes or until golden brown.  Cut into wedges and serve with the hummus.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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