Chicken

  • 600 g boneless chicken thighs
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper

Hummus

  • 1 can chickpeas, drained
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 garlic clove
  • 2 tbsp olive oil
  • 2–4 tbsp water
  • Salt to taste
  • Paprika & parsley, for topping

Board

  • 2–3 pita breads, cut into wedges
  • Cucumber slices
  • Cherry tomatoes
  • Kalamata or black olives
  • Feta cheese
  • Fresh parsley
  • Optional: red onion

Method

  1. Marinate chicken: Mix chicken with olive oil, lemon, garlic, oregano, paprika, salt and pepper. Rest 20–30 min.
  2. Make hummus: Blend chickpeas, tahini, lemon, garlic, olive oil, water and salt until smooth. Add more water if needed. Spread onto the board and drizzle with olive oil.
  3. Cook chicken: Grill or pan-fry over medium-high heat for 5–7 min per side, until browned and the center reaches 74°C/165°F. Rest 5 minutes, then slice.
  4. Warm pita: Toast in a dry pan for 1–2 min per side.
  5. Assemble: Arrange hummus in the center, then chicken, pita, cucumber, tomatoes, olives and feta around it. Finish with parsley, paprika and olive oil.

For the pictured look: Keep the chicken in large grilled pieces and arrange everything tightly on a large wooden board.