Grilled chicken skewers with summer vegetables and hummus

We eat a lot of potatoes during the summer. I love simple boil summer potatoes, but then preferable with herring, sour cream and chive. Otherwise I like to make something else out of the potatoes. To roast them, or a gratin or mashed potatoes.

This dish is a simple dish with roasted potatoes, carrots and onion. The chicken breasts are sliced and grilled on skewers. I topped the dish with hummus and a tasty dried tomatoes and pine nuts tapenade.

Ingredients (4 pers.):

  • 3-4 organic chicken breasts
  • 1/3 cup olive oil
  • 1/4 cup soya sauce
  • 1 tbsp sesame oil
  • fresh ginger
  • 1 garlic clove
  • 1/2 lime juice
  • pinch of salt and fresh black pepper

Vegetables

  • 12 potatoes
  • 4 carrots
  • 1 yellow onion
  • 2 garlic cloves
  • 3 tbsp olive oil
  • pinch of salt and fresh black pepper
  • 2 tsp thyme

Hummus

  • Home made hummus, recipe here
  • 8 sun-dried tomatoes in oil
  • 1/4 cup roasted pine nuts
  • pinch of salt
  • 15 cherry tomatoes

Start with the marinade for the chicken skewers. Mix together olive oil, soya sauce, sesame oil, fresh grated ginger, pressed garlic clove, juice from lime and salt and pepper.

If using wooden skewers, place them in water. Then slice the chicken breast in 3-4 slices per breast. Skewer each chicken breast slice on to the wooden skewer and place them all into a plate. Pour the marinade over the chicken skewers and let them rest for 30 minutes.

Pre heat the oven to 400ºF.

Peel and slice the carrots, potatoes and onions in similar sized slices. Peel the garlic cloves and add all vegetables and the whole cloves into an ovenware. Add olive oil, salt, pepper and thyme and make sure all vegetables haven been covered. Roast them in the oven for approximately 25-35 minutes depending on your oven, until the vegetables get a nice roasted color.

Grill the chicken skewers on the grill for approximately 15-20 minutes until the inner temperature is over 165ºF.

Make the hummus, following this recipe.

Cut the dried tomatoes in small pieces. Roast the pine nuts in a dry skillet on medium temperature. It takes a couple of minutes before anything happens with the pine nuts, but then it goes quick so pay attention. Mix the dried tomatoes pieces with the roasted pine nuts and some oil from sun dried tomatoes.

Place some of the roasted vegetables and two grilled chicken skewers on a plate. Add washed fresh cherry tomatoes. Top the dish with some hummus and the dried tomatoes and pine nuts mixture.

Smaklig måltid!

fullsizeoutput_497e

fullsizeoutput_4981

fullsizeoutput_4983

My plate is from West Elm.

3 thoughts on “Grilled chicken skewers with summer vegetables and hummus

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s