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In response to our request for recipes, a photographer friend said: “Barbecue suppers are a summer highlight, but what to do when the boys are hungry and the mains aren’t ready yet? I put out these freshly grilled pita chips with some hummus or dip, and everyone’s at the table in no time. This is an easy way to upgrade a barbecue, and it’s quickly become a family favorite.” We added shwarma chicken to make this an extra hearty appetizer.
2 pounds baby chicken
1/4 cup oil
2 tablespoons shwarma seasoning
2 teaspoons coarse salt
2 teaspoons coarse black pepper
2 tablespoons honey
3 pitas, cut into small triangles
2 tablespoons Gefen Olive Oil
1 teaspoon za’atar seasoning
1/2 pound Sabra Hummus
Gefen Olive Oil, to drizzle
Spread out the baby chicken in a 9×13-inch pan and drizzle with about half the oil. Sprinkle with about half the shwarma seasoning, salt, and pepper, and drizzle with about half the honey. Flip the chicken and drizzle the second side with the remaining oil, spices, and honey. Set aside to marinate at room temperature for one to two hours or overnight in the fridge.
Preheat the grill to medium-high heat.
Meanwhile, prepare the pita chips: Drizzle the pita triangles with olive oil and sprinkle with za’atar.
Grill the chicken and pitas for two to three minutes per side and transfer to a pan to cool. Once cooled, thinly slice the chicken.
With a spoon, add a large dollop of hummus to the center of a serving plate and turn the bottom of the spoon in the center of the hummus to create a space in the middle.
Fan out the chicken in the center, drizzle with olive oil, and serve with pita chips.
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