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GAPs Chicken Kebabs with Salad and Harricot Bean Humous

This is a weekly favourite in our house and now I don't even miss not having a pitta bread. I confess I do miss shop bought humous made with chick peas, but this is a good second and definitely goes well.  This is also great with homemade tzatziki which I have included the recipe for, but we haven't quite graduated to that yet.   
1 chicken breast per person
1 pepper
button mushrooms
Kebab skewers
1 clove of Garlic crushed
4 tbsp. of melted coconut oil or duck fat.
1 heaped tsp of paprika
the juice of 1 lemon
salt & pepper
Chop the chicken into chunks and put in a bowl with the marinate for approximately 1 hour (this isn't necessary as you can just pour it on if you are pushed for time but the taste is better).  Chop the vegetables into equal sized chunks and thread them onto the kebab sticks along with the chicken in what ever order you prefer.  Thomas likes to help me with this bit. 
Once finished put them in an oven proof dish for 25 - 30 minutes on 200 degrees. 
While they are cooking chop the salad and make the humous & tzatziki. 
1 drained tin of organic haricot beans in water
1tbsp tahini
1/4 cup olive oil
1 clove of garlic crushed
the juice of 1 lemon
salt to taste
Put everything in a food processor and blend until smooth. You may need more of less oil depending on your taste, and the same with the lemon.  Keep trying it at regular intervals. 
1 cup of homemade dripped thick yogurt of kefir (sour cream would work brilliantly)
2 inches of cucumber chopped very finely
1/2 - 1 clove of garlic crushed
juice of 1/2 a lemon
a couple of sprigs of mint chopped finely
Mix all the ingredients in a bowl and that's it!
Put it all the plate and enjoy!
The left overs make brilliant packed lunches and the two sauces make good dips for chopped veggies. 

3 Comments to GAPs Chicken Kebabs with Salad and Harricot Bean Humous:

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While they are cooking chop the salad and make the humous & tzatziki.
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