Cut chicken breasts into 1–1.5-inch cubes. In a medium bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add chicken cubes and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Assemble skewers

If using wooden skewers, soak them in water for 20 minutes to prevent burning. Thread marinated chicken onto skewers, leaving small gaps for even cooking. Discard excess marinade.

Cook brochettes

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush grates or pan with oil. Grill skewers 4–5 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and edges are lightly charred. For oven method: place on a rimmed baking sheet and broil on high 6–8 minutes per side, watching carefully.

Remove skewers and let rest 5 minutes before serving so juices redistribute.

Hummus with Kalamata Olives

Make hummus

In a food processor combine drained chickpeas, tahini, 2 tbs lemon juice, 1 garlic clove, 2 tbs olive oil and 1/2 tsp salt. Process until smooth, adding 2 tbs cold water as needed to reach a creamy consistency (about 1–2 minutes). Scrape down sides and taste; adjust salt or lemon as desired.

Fold in Kalamatas

Transfer hummus to a bowl and fold in the chopped Kalamata olives, reserving a few whole halves for garnish. Drizzle with a little extra olive oil and sprinkle smoked paprika if using.

Vegetables & Salad

Prepare vegetables

Slice cucumber, halve cherry tomatoes, thinly slice red onion and cut red pepper into strips. Chop parsley.

Dress salad

In a small bowl or jar whisk together 3 tbs lemon juice, 3 tbs olive oil, Dijon mustard, honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Toss mixed greens, cucumber, tomatoes, red onion, red pepper and parsley with enough dressing to lightly coat (about 2–3 tbs). Reserve extra dressing for serving.

To Serve

Warm pita bread wrapped in foil in a 350°F (175°C) oven for 5–7 minutes or heat briefly on the grill.

On a platter or individual plates, spread a spoonful of Kalamata hummus, place 1–2 chicken brochettes per person, add a portion of dressed salad, warm pita, extra Kalamata olives and lemon wedges. Serve immediately, allowing guests to tuck chicken and salad into pita with hummus.