For the chicken skewers, place all ingredients in a bowl and mix to combine. Thread onto 12 skewers and keep in the fridge until ready to cook. 

For the hummus, place the soaked chickpeas in a saucepan and cover with water. Bring to the boil and cook for 1 hour or until very soft. Strain, reserving ½ cup of the cooking liquid. Place the chickpeas, cooking liquid and remaining hummus ingredients into a food processor and blend until smooth. Pour into a small serving bowl and place in the fridge. 

For the tabbouleh, place the quinoa in a saucepan with enough water to cover by 2cm. Bring to the boil, reduce heat and cover. Simmer for 15 to 20 minutes or until water is absorbed and quinoa is fluffy. Set aside and then once cool, combine with the remaining tabbouleh ingredients. Place into a serving bowl and keep in the fridge until ready to serve.  

For the flatbreads, combine all ingredients in a bowl and use hands to bring together into a ball. Turn out onto a floured surface and knead briefly until smooth. Cut dough into four pieces and roll each out to 3mm thick rounds. Dust off excess flour and brush with olive oil or butter. Heat a non-stick pan over medium-high heat and cook the flatbread for 1 to 2 minutes on each side, until browned and puffing up. Wrap in a tea towel and set aside until ready to serve.  

To cook the chicken skewers, place a grill pan over medium-high heat and drizzle with olive oil. Cook the chicken skewers for 8 to 10 minutes, turning occasionally. Place on a serving platter. 

Present the chicken skewers, hummus, tabbouleh, and flatbread in the centre of the table, along with the Bush Dukkah and lemon wedges, so that everyone can serve themselves.