Lebanese Style Chicken Skewers

1. Preheat the oven to 450°F. Chop the garlic, the parsley and the dill. Cut the lemon in half. Cut the cauliflower into florets. On a separate board, cut the chicken thighs into pieces.

2. In a bowl, combine the yogurt, the garlic, the juice of half a lemon, the spice blend, 1 ^2P | 2 ^3P tbsp of tomato paste and 2 ^2P | 3 ^3P tbsp of olive oil. Mix well and season with salt and pepper. Add the chicken pieces and mix well. Let marinate up to an hour or until the cooking step. Before cooking, assemble the chicken pieces on the wooden skewers.

3. In a bowl, combine the cauliflower, the juice of half a lemon and a drizzle of olive oil. Season with salt and pepper and mix well. Spread out on a baking sheet and cook in the oven for 12-16 minutes until colored.

4. In a pan or on a grill over medium-high heat, cook the chicken skewers for 4-5 minutes on each side. Lower the heat, cover and cook for another 2-3 minutes.

5. Serve the chicken skewers with the roasted cauliflower. Garnish the cauliflower with the hummus, the parsley and the dill. Bon appétit!