For the chicken and marinade

• 2 lbs (900 grams) chicken thighs, cut into 1 ½ inch pieces
• 1 tbsp ground sumac
• 1 tbsp ground zataar
• 1/4 cup extra virgin olive oil
• juice of 1 lemon
• 2 tsp kosher salt
• 1/2 tsp ground pepper
• 4 garlic cloves, pressed or grated
• 1 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 10 5 inch wooden skewers

For the hummus

• 540 ml can of chickpeas **Save 3 tbsp of aquafaba (liquid in the chickpeas can) before you drain and rinse the chickpeas**
• 6 tbsp Tahini
• 2 large garlic cloves
• juice of 1 lemon
• 1 tsp kosher salt
• 1/4 tsp ground pepper
• 1 1/2 tbsp extra virgin olive oil
• 3 tbsp cold water
• 3 tbsp aquafaba
• 2 Ice cubes

For the peppers

• 2 bell peppers, cut in large slices
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt

For serving

• Lemon wedges
• fresh basil and fresh mint leaves
• pita