Chicken Skewers with Quinoa Tabbouleh, Hummus and Flatbreads | The Source Bulk Foods

Ingredients

• 1kg chicken thigh fillets, 2cm pieces
• 1 clove garlic, minced
• 2cm piece ginger, grated
• 1¼ tbs Outback Bush Curry mix
• ½ tsp Australian pink lake salt
• Zest & juice of half a lemon
• 2 tbs olive oil
• 50g dried chickpeas, soaked overnight
• 1 clove garlic
• 1 tsp ground cumin
• Juice of half a lemon
• 130g tahini
• 200g organic tricolour quinoa
• ½ lemon, juiced
• 60mL olive oil
• 1 Lebanese cucumber, diced
• 200g cherry tomatoes, halved
• ½ red onion, finely chopped
• ½ cup mint, finely chopped
• ½ cup parsley, finely chopped
• 180g self raising flour
• ½ tsp baking powder
• 180g plain yoghurt
• Bush Dukkah and lemon wedges to serve