• arugula 2 cups arugula
  • balsamic vinegar 2 tablespoons balsamic vinegar
  • basil leaves 4 basil leaves, chiffonade
  • chicken breasts 2 chicken breasts
  • feta cheese Feta cheese
  • garbanzo beans 2 cups garbanzo beans, cooked, drained and rinsed if canned
  • garlic cloves 2 garlic cloves, crushed
  • lemon 4 garlic cloves rough chopped
  • lemon juice 1 lemon, halved
  • olive oil ½ cup fresh lemon juice
  • paprika Olive oil, enough to coat the chicken breasts
  • red onion Olive oil, as needed for serving
  • salt 4 tablespoons olive oil
  • salt and pepper Paprika, as needed
  • sesame seed paste ¼ cup red onion
  • thyme Salt, to taste
  • tomatoes Salt and pepper, to season
  • water Salt and pepper, as needed
  • springs 1/3 cup roasted sesame paste (tahini)
  • wooden skewers 6 sprigs of thyme
  • 1 cup tomatoes
  • Water, as needed
  • 4 springs or rosemary
  • Wooden skewers
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How to make it

  1. Marinate the chicken breast in a resealable plastic bag with rosemary, thyme, lemon juice of 1 lemon, lemon rinds, a few pinches of salt and pepper, chopped garlic and enough olive oil to coat the chicken pieces.
  2. Let the chicken marinate at least one day, and turn over the bag to make sure the flavors are infused on both sides.
  3. Cut each chicken breast into 4 large strips, then place on a skewer. To prevent the skewer from burning too quickly on the grill or in the broiler you can do the following;
  4. soak the skewers in water,
  5. wrap the ends in foil,
  6. place foil down on a small area of the grill and have the skewers lay over the foil,
  7. in the oven cover the skewer ends with one large piece foil laid over the skewers and leave the chicken exposed to the broiler.To grill, on medium high heat, grill each side for a few minutes until cooked through. To cook in the broiler, place the chicken skewers on a sheet tray lined with foil. Cook the chicken for a few minutes on each side, the closer to the broiler source, the more browning you will achieve on the chicken, however keep a close eye on the chicken because it cooks very quickly.
  8. Combine garbanzo beans, tahini, cup of the lemon juice, and garlic; puree until smooth. Season with more lemon juice as desired, and salt. If the consistency is too thick, add water.Conbine
  9. Wash the arugula and dry.
  10. Cut tomatoes into small chunks.
  11. Cut the onions into very small dices ". Chiffonade basil.In a small bowl, whisk 2 tablespoons of balsamic vinegar, teaspoon of honey and 4 tablespoons olive until emulsified. Season with salt and pepper.
  12. Combine tomatoes, onion and basil.
  13. Add balsamic dressing to coat the vegetables.
  14. Add 1 cup of arugula in a small nest on the far side of the plate; top with dressed tomato mixture. Sprinkle with feta cheese.Season the chicken skewers with salt and pepper if desired.
  15. Place 3-4 chicken skewers in the center of the plate.
  16. Add at least cup of the hummus to the other side of the chicken skewers on the plate. Make an indentation in the hummus, add olive oil to fill and sprinkle with paprika.