Please note that prep times don’t include marinade time, since the chicken can be marinaded for as little as an hour or overnight, if you like. The full batch of artichoke hummus here makes a little over 2 cups / 500 g, so you will have leftovers… maybe!
Since the combined components of this dish call for a lot of lemon juice, I’ll often use a high quality, preservative free bottled lemon juice, like this one. However, if you are using fresh lemons, add some of the zest into the marinade, too!
Removing the germ is optional, but I prefer to do so when using it raw in something that may sit in the fridge a few days, as I find whole garlic cloves will become more pungent over time. With the germ removed, that doesn’t seem to happen, which prevents the artichoke hummus becoming too bitter or pungent when I come to finish up the leftovers! If that doesn’t bother you, or you really love a strong garlic flavor, leave it in.
I kept this recipe AIP elimination phase friendly, but if you’ve reintroduced seeds without issue, adding a smidge of tahini to the artichoke hummus would be lovely!
Don’t have a grill or just want to make these inside? Thread the skewers and bake them in a 425F / 220 C oven, turning once, until they reach an internal temperature of 165 F / 75 C, about 25 minutes.