cajun chicken kebabs with hummus

Directions:

1. To make the chicken, put the chicken thigh fillets into a mixing bowl and add the olive oil, Cajun seasoning, garlic powder, oregano, lemon juice and a really good pinch of salt. Mix well. You can leave this to marinate for as long as you like. Any more than 30 minutes, cover and pop back into the fridge.
2. Meanwhile, to make the hummus, drain the cannellini beans, reserving 100ml/3½fl oz of the bean water. Add the beans and the bean water to a blender along with the lemon juice, garlic, tahini and a good pinch of salt. Blend until smooth.
3. Preheat the grill to high. Arrange the chicken onto a grill rack and grill for 4–5 minutes each side or until cooked through and juicy. Slice up the chicken and season with a little salt.
4. Alternatively, to air fry the chicken, cook in 2–3 batches at 220C for 10–12 minutes, turning halfway, or until cooked through and a little crispy.
5. To make the salad, put the red onion into a bowl. Add the lemon juice and a pinch of salt. Mix well and leave to mellow. Just before serving add the lettuce and toss together.
6. To serve, slather the hummus onto the flatbreads. Top with the chicken and plenty of salad. Serve with chilli sauce, if using.