No Bake Chicken

This vibrant dish combines tender chicken pieces marinated in smoked paprika, garlic, and olive oil, then quickly grilled for a smoky char. The chicken is threaded onto skewers and served nestled inside soft pita pockets. It is layered with creamy hummus and fresh, herbaceous tabbouleh for a burst of Mediterranean flavor. The combination of rich, spiced meat and cool, crisp vegetables creates a perfect balance of textures. Ideal for casual gatherings, potlucks, or a quick weeknight dinner, this recipe offers a hearty yet light meal that feels restaurant-quality but is easy to prepare at home.

Cooking Method: Grilling

Cuisine: American

Courses: Appetisers

Difficulty: Intermediate

Servings: 12

Calories: 267.8

Dietary: Gluten-free

Description

This vibrant dish combines tender chicken pieces marinated in smoked paprika, garlic, and olive oil, then quickly grilled for a smoky char. The chicken is threaded onto skewers and served nestled inside soft pita pockets. It is layered with creamy hummus and fresh, herbaceous tabbouleh for a burst of Mediterranean flavor. The combination of rich, spiced meat and cool, crisp vegetables creates a perfect balance of textures. Ideal for casual gatherings, potlucks, or a quick weeknight dinner, this recipe offers a hearty yet light meal that feels restaurant-quality but is easy to prepare at home.

Ingredients

2 Tablespoons smoked paprika
2 Tablespoons light olive oil
1 Clove garlic, crushed
16 Bamboo skewers, soaked
8 Pita pockets
g hummus
g tabouleh
1/2 cup Greek-style natural yoghurt
1/3 cup small mint leaves
Lemon wedges, to serve

Directions

1
In a large bowl, combine the chicken pieces with smoked paprika, olive oil, and crushed garlic. Toss until the chicken is evenly coated.
2
Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to marinate.
3
Meanwhile, prepare the yogurt sauce by mixing the Greek-style natural yoghurt with the small mint leaves. Set aside.
4
Heat a chargrill pan or grill over moderately high heat.
5
Thread the marinated chicken onto the soaked bamboo skewers.
6
Cook the chicken skewers in batches on the hot grill, turning occasionally, for about 6 minutes or until browned and cooked through.
7
Transfer the cooked chicken to a heatproof plate and cover with foil to keep warm.
8
To serve, spread hummus inside the pita pockets. Add a spoonful of tabbouleh and place the chicken skewers on top.
9
Drizzle with the mint yogurt sauce and serve immediately with lemon wedges.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 267.8kcal

% Daily Value *
Total Fat 17.5g27%
Saturated Fat 3.7g19%
Cholesterol 66.8mg23%
Sodium 67.0mg3%
Total Carbohydrate 4.3g2%
Dietary Fiber 2.6g11%
Sugars 0.8g
Protein 21.3g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Soak bamboo skewers in water for at least 30 minutes before use to prevent them from burning on the grill.

If using pre-cooked chicken, ensure it is heated through before serving.

You can substitute the mint yogurt sauce with tzatziki for a similar flavor profile.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven.

Keywords: chicken, skewers, pita, hummus, tabbouleh, paprika, garlic, grilled, appetizer, mediterranean, quick, easy, party, snack, healthy, protein, no-bake, summer

Read it online: https://www.chefs-mate.com/recipe/no-bake-chicken-10/