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It turned out making hummus is quite similar in every recipe I found, with just small changes such as adding garlic, paprika, etc. I decided to make a recipe that seemed right to me, and it tuned out great. You are welcome to try my homemade hummus paste recipe and add or change it to your liking.
Both recipes are great on their own, but I decided to combine them.
If you made them, please don't forget to share your thoughts and images with me on the comments section below, on my Facebook, Instagram, TikTok, or Youtube channel. 
Barbecue marinated chicken skewers on plancha/recipe by con delight
Measurements were made using universal cups and spoons
Brush the plancha with oil and warm it. Once hot, lower the heat to medium-small heat and cook the skewers for 5-10 minutes on each side. Flipping them every once and a while.
The cooking time varies depending on the size of the chicken cuts. If the pieces are large, it will take more time to cook.
You can, of course, make this without the skewers and cook on the plancha grill pan or regular pan.
I served the chicken skewers on the hummus I made for a perfect look and taste.
Ingredients for homemade hummus spread
1 can of chickpeas (550 grams / 19.4 oz. before strain, 290 grams / 10.2 oz. after strain), strain from liquids
1 cup of whole sesame seeds raw tahini*
3/4 cup tap water
Between 2 to 3 Tablespoons lemon juice
1 teaspoon salt
Cumin, for decoration
Preparation:
Place the chickpeas, water, tahini, and only 2 tablespoons of lemon juice in a food processor. Blend until a smooth paste is formed. Add the salt, mix again, and check the seasoning. If needed, add more salt and lemon juice and mix.
If your food processor is not that strong and you have a dense sieve, then run the hummus through it to get rid of the small lumps that a regular food processor can't handle.
I don't have a strong food processor nor a strainer, so I left the hummus as is, and it was just as great. Serve in a plate and decorate with cumin.
*you can make this with regular raw tahini as well.
To celebrate the 72nd independence day to our beautiful country, I have decided to arrange barbecue celebrations at home.
So here are these perfect barbecue sauce boneless chicken thighs skewers made on the plancha alongside homemade hummus.
So here are these perfect barbecue sauce boneless chicken thighs skewers made on the plancha alongside homemade hummus.
If you don't have a porch and can't use charcoal bbq or don't want to purchase an electric barbecue, then making chicken skewers on a plancha grill pan is the perfect solution.
Serve the grilled chicken kabobs on top or alongside a plate of hummus, with or without pita bread and fresh homemade salad, and it is just a delight!
I googled to see how to combine barbecue sauce with chicken skewers, and after seeing a few recipes, I created a recipe of my own for marinated chicken skewers that came out fantastic.
Serve the grilled chicken kabobs on top or alongside a plate of hummus, with or without pita bread and fresh homemade salad, and it is just a delight!
I googled to see how to combine barbecue sauce with chicken skewers, and after seeing a few recipes, I created a recipe of my own for marinated chicken skewers that came out fantastic.
It turned out making hummus is quite similar in every recipe I found, with just small changes such as adding garlic, paprika, etc. I decided to make a recipe that seemed right to me, and it tuned out great. You are welcome to try my homemade hummus paste recipe and add or change it to your liking.
Both recipes are great on their own, but I decided to combine them.
If you made them, please don't forget to share your thoughts and images with me on the comments section below, on my Facebook, Instagram, TikTok, or Youtube channel.
Barbecue marinated chicken skewers on plancha/recipe by con delight
Measurements were made using universal cups and spoons
Ingredients:
About 700 grams of boneless skinless chicken thighs or chicken thigs steak, cut into strips or pieces (I used the steak kind, which only means it is cut more like a thick schnitzel)
2 teaspoons garlic flakes
1 teaspoon salt
A bit of black pepper
1 Tablespoon dried parsley
2 teaspoons cumin
3/4 cup barbecue sauce (I used a whole bottle of Helman's barbecue sauce 285 gram/10.05 oz.)
A bit of oil, to grease the pan
Wooden skewers (optional)
Preparation:
Place the chicken pieces in a bowl and add the seasonings and sauce. Mix well, cover with cling film and let sit in the bowl for 1 hour. No need to put in the fridge.
Then, thread the chicken pieces on wooden skewers.
About 700 grams of boneless skinless chicken thighs or chicken thigs steak, cut into strips or pieces (I used the steak kind, which only means it is cut more like a thick schnitzel)
2 teaspoons garlic flakes
1 teaspoon salt
A bit of black pepper
1 Tablespoon dried parsley
2 teaspoons cumin
3/4 cup barbecue sauce (I used a whole bottle of Helman's barbecue sauce 285 gram/10.05 oz.)
A bit of oil, to grease the pan
Wooden skewers (optional)
Preparation:
Place the chicken pieces in a bowl and add the seasonings and sauce. Mix well, cover with cling film and let sit in the bowl for 1 hour. No need to put in the fridge.
Then, thread the chicken pieces on wooden skewers.
Brush the plancha with oil and warm it. Once hot, lower the heat to medium-small heat and cook the skewers for 5-10 minutes on each side. Flipping them every once and a while.
The cooking time varies depending on the size of the chicken cuts. If the pieces are large, it will take more time to cook.
You can, of course, make this without the skewers and cook on the plancha grill pan or regular pan.
I served the chicken skewers on the hummus I made for a perfect look and taste.
Ingredients for homemade hummus spread
1 can of chickpeas (550 grams / 19.4 oz. before strain, 290 grams / 10.2 oz. after strain), strain from liquids
1 cup of whole sesame seeds raw tahini*
3/4 cup tap water
Between 2 to 3 Tablespoons lemon juice
1 teaspoon salt
Cumin, for decoration
Preparation:
Place the chickpeas, water, tahini, and only 2 tablespoons of lemon juice in a food processor. Blend until a smooth paste is formed. Add the salt, mix again, and check the seasoning. If needed, add more salt and lemon juice and mix.
If your food processor is not that strong and you have a dense sieve, then run the hummus through it to get rid of the small lumps that a regular food processor can't handle.
I don't have a strong food processor nor a strainer, so I left the hummus as is, and it was just as great. Serve in a plate and decorate with cumin.
*you can make this with regular raw tahini as well.
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